Text 19559, 122 rader
Skriven 2014-11-17 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: exactitude 311
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 JW> The recipe as seen in Recipe Source and on many other web sites was
 JW> originally titled: Ronald Reagan's Corned beef Hash in Peppers.

Somewhat more plausible.

 JW> "Alexander Graham Bell's Corned Beef Hash in Peppers" using
 JW> quotation marks is a googlewhack. There is just one single reference
 JW> to it (Dave's post to me) as FIDO Cooking is archived at
 JW> http://www.theusenetarchive.com

Interesting what one can find out if one puts one's
mind to it.

 JW> It won't be a googlewhack for long though as our recent thread will
 JW> soon be archived there too.

So how and on whose authority do our words manage to escape
into the real world?

 -=> Quoting Jim Weller to Dale Shipp <=-

 JW> Unilever (Hellman's) are nuts to sue them. Giants should never bully
 JW> upstarts; the optics are terrible. Basic Marketing 101.
 JW> And now millions more people have heard of them.
 JW> There are already celebrity headed protests supporting the little
 JW> guy.

[returning to a favorite topic of mine] - Someone started a
complaint site about United Airlines (sort of, tell your horror
stories here) and called it untied.com ... and United made a
fool of itself trying to sue the guy's pants off and failing
miserably. Now the site has got more publicity than it ever
would have if some ham-handed lawyers and bureaucrats had not
gotten involved.

 DS> made with yellow peas instead of eggs.
 JW> I, like Michael and Ian, detest the debasement of language and
 JW> tinkering with classic recipes without re-labelling the results.
 JW> Mayonnaise IS an oil and egg based sauce. They should be honest and
 JW> label it "salad dressing" as Miracle Whip does, or "eggless" or
 JW> "vegan" mayo and get that egg shaped logo off the label. But we are
 JW> lone voices crying in the wilderness.

That kind of thing irritates the heck out of me. Most people
say, eh, what's the difference; but if you start letting people
call something red when it's really blue, trouble lies ahead.
I might be mollified by additional quotations around the mayo
or perhaps calling it nayonnaise, but only if I were in a good
mood to begin with.

 JW> P.S. Yesterday I copyrighted  "I Can't Believe It's Not Mayo" and
 JW> registered www.betterthanmayo.com. They are for sale to the highest
 JW> bidder. 

That's rather, er, enterprising of you, but I wonder how far
that's going to go. And in the former case, you're opening up
yourself to attack from whoever owns I can't Believe It's Not
Butter, which is a catchy title of long standing, even if it
is in fact a substantial lie.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Minestrone Soup
 Categories: Soups, Italian
   Servings: 2

  1 1/4 c  Been soup mix (recipe
           -follows)
      2    (13 3/4 oz) cans beef broth
  4 1/2 c  Water
  1 1/2 c  Chopped tomato
      1 c  Chopped celery
    1/2 c  Chopped onion
    1/2 c  Thinly sliced zucchini
    1/2 c  Thinly sliced carrot
    1/2 c  Coarsely chopped green bell
           -pepper
    1/2 c  Sliced fresh mushrooms
      2 ts Dried whole basil
  1 1/2 ts Dried whole oregano
      1 ts Salt
    1/2 ts Pepper
      2    Cloves garlic, minced
      2    Bay leaves
      3 tb + 1 tsp grated fresh
           -Parmesan cheese
           BEAN SOUP MIX:
      2 c  (1 lb) dried green split
           -peas
  2 2/3 c  (1 lb) dried black-eyed peas
  1 1/2 c  (3/4 lb) dried yellow split
           -peas
  2 1/2 c  (3/4 lb) dried lentils
      2 c  Uncooked pearl barley

  This recipe is our favorite "make ahead" soup.  The Bean Soup Mix makes a
  big batch and once made you can put this soup together quickly.  Use your
  food processor for the veggies for even greater speed.  The Bean Soup Mix
  is also a fun personalized holiday gift when accompanied with a copy of the
  recipe.

  Wash bean soup mix and place in a large dutch oven.  Add broth and water.
  Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add chopped
  tomato & next 12 ingredients; simmer for an additional hour or until peas
  are tender.  Discard bay leaves.  Ladle soup into bowls, and sprinkle with
  cheese.

  Makes 2 1/2 quarts.

  BEAN SOUP MIX:  Sort peas.  Combine peas, lentils and barley in a large
  bowl, stir.  Store in an airtight container.  (Makes 10 cups!!)

  NOTE:  Freeze extra soup in an airtight container for up to 3 months. Thaw
  overnight in refrigerator.  To serve, place in a large saucepan, and cook
  over medium heat until thoroughly heated, stirring soup occasionally.

  Posted by Michael Grosz. Courtesy of Fred Peters.

MMMMM
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