Text 19692, 116 rader
Skriven 2009-01-14 23:22:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: GPS names
=====================
 -=> On 01-14-09  11:53,  Burton Ford <=-
 -=> spoke to Dave Drum about Re: GPS names <=-

 dd-> road in X miles" (starting at 2.0 miles) to give over. 
 BF-> That bothered the Hell out of Michael last picnic.  
 dd-> It's the silly-arsed keep on keeping on reminders that I consider 
 dd-> superfulous and redundant. Not to mention annoying.

 BF> I'm not sure either of my GPSs does that.  If so, I never noticed.
 
Our Magellan has a habit of telling to stay on road we are on.  The type
of situation is usually when we are driving along a controlled access
highway, e.g. I95.  We are going to be on that road for many miles to
come, but there are segments / exits where our Marty feels compelled to
tell us to bear right or left on I95 (instead of taking a slight left or
right to an exit for a crossing highway).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Types Of Cheeses 6/6
 Categories: Info, Cheese
      Yield: 4 servings
 
      1 ea Info file
 
  Scottish Cheeses
  * Bishop Kennedy: A 'trappist' cheese originating in the medieval
  monasteries of France but still relatively unknown in Scotland.
  Full fat soft cheese, rind washed in malt whisky to produce a
  istinctive orangey red crust and a strong creamy taste. Runny
  when ripe.
  * Bonchester: Small coulomnier-style cheese made with unpasteurised
  Jersey milk. Available mainly March to December.
  * Bonnet: Amid, pressed goats milk cheese from small Ayrshire dairy.
  Similar to Inverloch (and Sanday).
  * Brie: Howgate Scottish Brie, traditionally made, matures to a
  runny sticky texture. Also Howgate Camembert.
  * Brodick Blue: Ewes milk blue cheese from Brodick.
  * Brodick: Arran blue is the cows milk version.
  * Caboc: (see cream cheese)
  * Caithness: a new mild, Danish style wax coated cheese. Also
  available smoked.
  * Cream Cheese: several versions, mostly based on revived
  traditional Highland recipes and rolled in oatmeal, including
  Caboc (Ross-shire), Howgate (Perthshire) and Lochaber-smoked.
  Available plain or with peppercorns, garlic or herbs.
  * Crowdie: a soft fresh cheese, several versions, mainly available
  only locally. Originally made using milk left after the cream had
  separated naturally. Plain or flavoured with peppercorns, garlic
  or herbs (Hramsa, Crannog, Gruth Dhu etc.)
  * Dunlop: resembles Scottish cheddar with soft texture. Mostly
  creamery-made in blocks on Arran and Islay but also traditionally
  in Ayrshire (Burns), near Dumfries and at Perth (Gowrie).
  * Dunsyre Blue: cows milk farmhouse blue cheese made on the same
  firm is Lanark Blue, with vegetarian rennet and unpasteurised
  milk.
  * Highlands and Islands:
  'Drunileish' is produced on the Isle of Bute. A three month old
  mild cheese with a buttery flavour, uneven texture and piquant
  taste.
  * 'Isle of Bute' (also produced on Bute) is a hard medium cheese
  with all the characteristics of a good cheddar.
  * 'Mull of Kintyre', from the Campbeltown Creamery, is a mature
  cheddar with a nutty aroma and rounded taste.
  * 'Highland', a mature cheese also from Campbeltown, has a unique,
  soft texture with a smooth flavour and strong aftertaste.
  * 'Arran' cheddar, made by traditional methods, is a deliciously
  mellow medium to mature cheddar with a creamy soft texture.
  * Howgate: Established artisan farmhouse cheesemaker, originally
  from Howgate near Edinburgh, now in Dundee, pioneered the making
  in Scotland of continental cheeses including Howgate Brie,
  Camembert and Pentland. Other cheeses include St Andrews, Bishop
  Kennedy, Strathkinness and Howgate Highland Cream Cheese.
  * Inverloch: Pasteurised pressed goats cheese from Isle of Gigha.
  Coated in red wax. Also popular fruit shaped waxed cheeses.
  Isle of Mull: traditional unpasteurised farmhouse cheddar from
  Tobermory. Cloth-bound.
  * Kelsae: unpasteurised pressed cheese made near Kelso from Jersey
  milk. Like Wenslensdale but creamier in texture and taste.
  * Lanark Blue: unpasteurised ewes milk cheese in the style of
  Roquefort.
  * Loch Arthur: traditional farmhouse organic cheddar from Loch
  Arthur near Dumfries. mull of Kintyre: small truckle of mature
  Scottish cheddar coated in black wax. A smoked version is also
  available.
  * The Orkney Isles: distinctive cheddar whose history goes back
  nearly two centuries, made in two creameries on Orkney. Several
  seasonal crofting cheeses sometimes available locally.
  * Pentland: white moulded soft cheese made in small quantities and
  not widely available.
  * St Andrews: award winning full fat, wished rind soft cheese, mild
  creamy, full flavoured with characteristic golden rind.
  * Scottish Cheddar: creamery produced cheddar now made in Galloway
  (Stranraer), Lockerbie, Rothesay and Campbeltown.
  * Stichill: unpasteurised creamy Jersey milk Cheshire style, from
  the Scottish Borders.
  * Strathkinness: award winning Scottish version of Gruyere, nearly
  50 gallons of milk goes into a cheese! Matured 6-12 months.
  Limited availability.
  * Swinzie: pasteurised, pressed, ewes milk cheese from Ayrshire.
  * Teviotdate: vignotte style, white moulded unpasteurised cheese.
  
  http://www.wcsu.edu/~woronick001/cheese.html
  
  From: Michael Loo                     Date: 08-28-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:28, 14 Jan 2007
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