Text 8294, 72 rader
Skriven 2013-12-28 11:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: false economies 660
===========================
 ML> But there was this article recently that claims that 80% of
 ML> the raw data for scientific papers in the last decade or two
 ML> are gone because of poor archiving procedures. I wonder about
 ML> the old TV shows and commercials - whether they've all been
 ML> digitized properly or if the films and tapes have been allowed
 ML> to go the way of all flesh.
 DD> There have been a number of infamous cases of overzealous bean
 DD> counters  requiring the re-use of betamax tapes to record fresh
 DD> material, thus  losing archival copies of classic tube material. I
 DD> understand that at  least one of the "efficiency experts" being
 DD> requested to go get a job at  a landfill ... making lunch.

Media don't last forever ... it's only the most basic materials
that survive past generations of technological innovation.

I understand that there's a substance called paper that on the
whole has done pretty well.

 DD> The older shows (from the days of the kinescope) used actual film
 DD> rather  than tape and were mostly preserved. But, once the onset of
 DD> magnetic  media happened ........ Katie, bar the gate! NBC, CBS and
 DD> Auntie Beeb  have all been guilty of consigning eminently classic
 DD> materials to the  bit bucket via erasure and reuse of the tapes on
 DD> which they were stored. 

Chortle.

I shouldn't talk too loud - much of my archive from the '90s
was stored on zip drive. Not to mention that I had a 600 Mb
Maxtor (weighed 10 lb or more) that I got for only a buck a meg.
It failed about 42 seconds after the warranty did, and the only
satisfaction I got was the loud clang that happened when it
reached the bottom of the apartment house's garbage chute.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Maple Syrup Pie
 Categories: Canadian, Pies
      Yield: 1 servings

    1/2 c  -Cold water                         1    Egg;lightly beaten
    1/4 c  Flour;all purpose                   2 tb Butter
      1 c  Maple syrup;pure                    1    Pie shell;8 " baked

  Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth,
  rich filling, typically shallow and very sweet. Variations of the
  tradtional recipes are still popular in Quebec. ... Syrup, sugar or
  molasses pies of all kinds were popular in every region in poineer days. In
  Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au
  sucre) made use of local maple syrup and maple sugar when available, or
  borwn sugar for economy.
   Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
  early Nova Scotia cookbooks as well as national books such as the Five
  Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
  melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
  spiced and thickened with bread crumbs. Shoofly Pie, most common in
  Mennonite areas, had molasses and brown sugar filling with crumbs on top.
  In the early years, when ingredients were scare, molasses was a standby
  everywhere.)

  Whisk water with flour until smooth; stir into syrup in small heavy
  saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
  about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
  cool.

  SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_

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