Text 16247, 144 rader
Skriven 2014-08-24 19:56:25 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16139 av MICHAEL LOO (1:123/140)
Ärende: reductio ad ad 833
==========================
Hi Michael,

 ML> But the owners of your capitalized examples continue to
 ML> fight for their trademark rights and I believe succeed in
 RH> Unfortunately, they'll have to keep fighting as the names have become
 RH> so generic, most people don't realise they're name brands.

 ML> With a popular product, they have to start the battle right
 ML> away - so it's a balancing act between making a name memorable
 ML> and not making it too memorable.

So, if it takes off, they did well to try to hang on to the name from
the get go. If it's a dud product, then the manufactorers and lawyers
will have spent a lot of money for basically naught. Win some, lose
some.

 ML> right around WWI and worldwide in 1919; it still has the
 ML> trademark in Germany, though.
 RH> I know, I lived over there and knew not to ask for a generic aspirin.
 RH> (G)

 ML> I used to visit a friend who appeared in my trip reports as
 ML> The Moor; he had escaped from the Bay Area to spend his
 ML> semi-retirement in Berlin. There, he'd been diagnosed with
 ML> various heart ailments and was told to use baby aspirin,
 ML> which at German patented medicine prices would have broken
 ML> him (why not take a generic ASA and cut it into quarters I
 ML> don't know). So a couple times I smuggled in a carryonful
 ML> of US generic baby aspirin, for which he was hugely
 ML> grateful, as it saved him a couple hundred bucks a year
 ML> at a cost of under $10 to me. Sadly to say, he ended up

Easy enough for you to do, saved him a lot of problems.


 ML> getting a stroke anyway. The last time I saw him, in the

Based on his medical history, Steve's VA doctor suggested he discontinue
the baby aspirin. Then he had the stroke and subsequent testing showed
he'd had a previous one. Don't know if he'd kept up with the aspirin if
the 2nd one wouldn't have happened or what. I'm going to have my yearly
cardiology check in a few weeks and discuss with the doctor if I should
be on it or not.

 ML> rehab center a couple years ago, he either thought I was
 ML> somebody else, perhaps Ozawa, or didn't recognize me and
 ML> valiantly tried to figure me out during our conversations.

Tough to see someone in a condition like that, especially having known
what they were like prior to the stroke.


 RH> Cooking for a dad who didn't like anything but bland & boring and
 RH> siblings who criticised every broken egg yolk and boiled, not mashed
 RH> potato stifled any thought of creative cooking.

 ML> And being young you weren't going to stand up for your
 ML> own creativity. I can see how that would have been a
 ML> little stifling. Not having been there, I imagine that I
 ML> would have tried to nudge things in my preferred direction
 ML> as delicately as I could stand. Like putting invisible
 ML> onions in dishes [g].

I did use onions in things that Dad expected to see onions in (mom's
version of spaghetti sauce) but they had to be in very small amounts,
well chopped up and well cooked. Mom cooked more with onion salt and
garlic salt for the suggestion of onion & garlic flavors. I don't think
she used any herbs like oregano or basil in her (psuedo) Italian cooking
either, so I didn't (until I met Steve). Since we had to rely on Dad for
grocery shopping, we couldn't add in anything "exotic" either. But, I'm
long past those days. I made a beef stew in May when we were up in NY;
my dad and brothers dug into it like they'd not eaten for days. It was
quite different from what Mom used to make but very much on the order of
what my cooking has become since I left home. I was able to freeze about
a quart of it (in 2 boxes) for Dad to enjoy later.

 RH> I'd have to take a look at the cook book. About the only dish I can
 RH> recall is a guacamole type thing made with green peas instead of
 RH> avocadoes.

 ML> I remember that. Not sure if the appended recipe in the
 ML> next message is it, but it looks kind of close.

I honestly don't remember; it's been 20+ years since I saw the show.



 RH> there were (IIRC) 7 different problems with one simple meal.
 ML> Heh. They didn't like you. And were incompetent.
 RH> Very incompetent--they couldn't even clean the iced tea maker.

 ML> The incompetency part, at least, wouldn't have been a
 ML> problem where my friend's husband works.

Usually I don't order iced tea but did that day (sweet) so at first I
wasn't sure if it was my sense of what restaurant tea should be or if it
was off. The second sip confirmed my thought it was off so I told Steve
to try his (unsweet) tea. He agreed that the tea was bad so we got that
exchanged, with a suggestion that they clean the tea maker/dispenser out
thurough (sp?). Things spiralled downhill from there.


 ML> HERB-SIMMERED LEG OF LAMB
 ML> sardine sauce or enriched vinaigrette
 RH> Any idea of what these are?

 ML> You two, fuss fuss fuss. The first I sent a recipe for
 ML> to Nancy; the second is, well, enriched vinaigrette.

Inquiring minds want to know. (G)

 ML> Usually you use egg yolks, either raw or cooked, then
 ML> "kick it up a notch" with umami ingredients such as
 ML> garlic or anchovies.

 ML> And, since I'm a good boy,

 ML> Enriched Vinaigrette
 ML> cat: sauce, fish
 ML> yield: 3 c

 ML> 10 sprigs flat-leaf parsley, leaves only
 ML> - coarsely chopped
 ML> 4 ts anchovy paste
 ML> 1 Tb Dijon mustard
 ML> 1 ts kosher salt
 ML> 1 ts freshly ground black pepper
 ML> 1/2 c red-wine vinegar
 ML> 1 c olive oil
 ML> 4 Tb capers, coarsely chopped
 ML> 2 hard-cooked eggs, finely chopped

OK, it was a term I'd not come across before. Now I'm enlightend. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)