Text 7745, 101 rader
Skriven 2013-12-11 05:26:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Quotes
==============
-=> MICHAEL LOO wrote to RUTH HAFFLY <=-

 RH> As Mark Twain said, "there are lies, xxxx lies and statistics". and I
 RH> add, of which any can be skewed to make it mean whatever you want it
 RH> to mean.

 ML> By the way, someone reattributed this statement to Disraeli.
 ML> There's scant evidence for this. It's more a Twainlike saying
 ML> anyhow.

Except that Sam Clemens his own self attributed the quote to Benny. 
 
Not having been there myself I am forced to rely on the histories .... 
 
The term was popularised in the United States by Mark Twain (among others), who
attributed it to the 19th-century British Prime Minister Benjamin Disraeli
(1804u1881)
 
Twain popularized the saying in "Chapters from My Autobiography", published in
the North American Review in 1906. "Figures often beguile me," he wrote,
"particularly when I have the arranging of them myself; in which case the
remark attributed to Disraeli would often apply with justice and force: 'There
are three kinds of lies: lies, damned lies, and statistics.'" 
 
 ML> Wisconsin being any worse than New York or Massachusetts
 ML> or any number of other places

 RH> Agreed, and quite possibly more so in large metropolitainmetropolitain
areas than
 RH> rural, no matter which state. I was just passing along a tidbit of
 RH> what was on our local (out of Raleigh) newscast.

 ML> Uncle Dirty went off and cited the original study, whose
 ML> assumptions and premises seem pretty far off base to me.

Of course they are as you don't agree with them. And, as noted in the Disraeli
quote ......... 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Disraeli & Gladstone English Muffins
 Categories: Breads
      Yield: 15 muffins

    1/2 c  Warm water; 115oF/46oC
      1 tb Honey
      2 ts Active dry yeast
      1 ts Unsalted butter; + more for
           - serving
      2 c  All-purpose flour; + more
           - for surface
    3/4 c  Whole-wheat flour
    1/4 c  Rolled oats
    1/4 c  Wheat germ
      1 tb Coarse salt
      2 ts Whole flaxseed
  1 1/2 ts Caraway seeds (opt)
    1/2 c  Buttermilk
           Vegetable oil, cooking spray
    1/4 c  Coarse cornmeal
           Preserves; for serving

  Combine warm water, honey, yeast, and butter in a bowl.
  Let stand for 5 minutes, until foamy.

  Combine flours, oats, wheat germ, salt, and flaxseed, and
  caraway seeds if desired, in a large bowl. Add yeast
  mixture and buttermilk, and mix with your hands until
  flours are almost fully incorporated. Turn out mixture
  onto a clean surface, and knead until smooth, about 3
  minutes.

  Lightly coat a large mixing bowl with cooking spray, and
  place dough in bowl. Cover with plastic, and let rise in a
  warm, draft-free spot until doubled in size, about 1 hour.
 
  Turn out dough onto a lightly floured surface, knead for
  about 1 1/2 minutes, and roll to 1/2-inch thickness. Using
  a 3" round cutter, cut out rounds. Roll and cut scraps
  once. Line a rimmed baking sheet with parchment, and dust
  with cornmeal. Place rounds on sheet, cover with plastic,
  and let rise in a warm, draft-free spot until puffy, about
  20 minutes.

  Heat a large griddle or 12" skillet over low heat. Working
  in batches, place rounds 1 1/2" apart. Cook until golden
  brown and dry, about 7 minutes per side. Let cool for 30
  minutes; split with a fork. Toast, and serve with butter
  and preserves.

  From: http://www.wholeliving.com

  Uncle Dirty Dave's Archives

MMMMM

... Nothing ever goes away -- Barry Commoner
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