OT: Still cracks me up

Blair P. Houghton · Mar 11, 2005

Jim Thompson <thegreatone@example.com> wrote:

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?

--Blair
"Chris must be kissing your ass
better than mine."

P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

Blair P. Houghton · Mar 11, 2005

Jim Thompson <thegreatone@example.com> wrote:

The Burger King a few blocks from here went belly-up. <CHEER> <CHEER

The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

Tried Mr. Chaos yet? Less faintsy, but a bit more tastier.

--Blair
"Maybe tomorrow."

Jim Thompson · Mar 11, 2005

On Fri, 11 Mar 2005 02:01:17 GMT, Blair P. Houghton <b@p.h> wrote:

Jim Thompson <thegreatone@example.com> wrote:
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?

--Blair
"Chris must be kissing your ass
better than mine."

P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

480)460-2350 | |
| E-mail Address at Website Fax

Jim Thompson · Mar 11, 2005

On Fri, 11 Mar 2005 02:04:30 GMT, Blair P. Houghton <b@p.h> wrote:

Jim Thompson <thegreatone@example.com> wrote:
The Burger King a few blocks from here went belly-up. <CHEER> <CHEER

The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

Tried Mr. Chaos yet? Less faintsy, but a bit more tastier.

--Blair
"Maybe tomorrow."

480)460-2350 | |
| E-mail Address at Website Fax

Spehro Pefhany · Mar 11, 2005

On Thu, 10 Mar 2005 08:21:17 -0800, the renowned John Larkin
<jjSNIPlarkin@highTHISlandPLEASEtechnology.XXX> wrote:

Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff.

Wow. I think I'll pop over to Beijing and try the real stuff! The "Big
Pear Beijing Duck" restaurant is supposed to be trendy and good.

We had dim sum for four on Saturday, $66
total, not bad for such yummies.

The most expensive here that I know of for dim sum can run about $120
US for two, the cheapest good place about $12. Location and decor
mostly, but the food is noticably better at the fancy place.

In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.

John

Chop suey was invented in San Francisco, no? For greasy noodles, I
prefer Shanghai noodles (the big fat homemade noodles). Less surface
area to soak up the oil.

Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
speff@interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

John Woodgate · Mar 11, 2005

I read in sci.electronics.design that Spehro Pefhany <speffSNIP@interlog
DOTyou.knowwhat> wrote (in <8tm2319ojnvi5em4b9sm7gnr2kl9j0ol3k@4ax.com&gt

about 'OT: Still cracks me up', on Fri, 11 Mar 2005:

The most expensive here that I know of for dim sum can run about $120 US
for two, the cheapest good place about $12. Location and decor mostly,
but the food is noticably better at the fancy place.

Well, that's only 10 dB difference. Money = power, you know.
--
Regards, John Woodgate, OOO - Own Opinions Only.
The good news is that nothing is compulsory.
The bad news is that everything is prohibited.
http://www.jmwa.demon.co.uk Also see http://www.isce.org.uk

Chuck Harris · Mar 11, 2005

John Woodgate wrote:

I read in sci.electronics.design that Spehro Pefhany <speffSNIP@interlog
DOTyou.knowwhat> wrote (in <8tm2319ojnvi5em4b9sm7gnr2kl9j0ol3k@4ax.com&gt
about 'OT: Still cracks me up', on Fri, 11 Mar 2005:

The most expensive here that I know of for dim sum can run about $120 US
for two, the cheapest good place about $12. Location and decor mostly,
but the food is noticably better at the fancy place.

Well, that's only 10 dB difference. Money = power, you know.

Nah! It should be 20dB, money = potential.

-Chuck

John Larkin · Mar 11, 2005

On Fri, 11 Mar 2005 04:01:19 -0500, Spehro Pefhany
<speffSNIP@interlogDOTyou.knowwhat> wrote:

On Thu, 10 Mar 2005 08:21:17 -0800, the renowned John Larkin
jjSNIPlarkin@highTHISlandPLEASEtechnology.XXX> wrote:

Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff.

Wow. I think I'll pop over to Beijing and try the real stuff! The "Big
Pear Beijing Duck" restaurant is supposed to be trendy and good.

We had dim sum for four on Saturday, $66
total, not bad for such yummies.

The most expensive here that I know of for dim sum can run about $120
US for two, the cheapest good place about $12. Location and decor
mostly, but the food is noticably better at the fancy place.

The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.

John

Chop suey was invented in San Francisco, no?

I think so. Fortune cookies for sure...

http://www.sanfranciscochinatown.com/culture/fortunecookie.html

We just bought Louie family fortune cookie factory on Otis street. The
family is finally going out of the cookie business (foreign
competition, I guess)... I don't know what they're going to do with
the Rube Goldberg machine that makes the cookies.

For greasy noodles, I
prefer Shanghai noodles (the big fat homemade noodles). Less surface
area to soak up the oil.

The Brat loves the Hong Kong crispy noodles. They're a tangle of very
thin, very crispy, slightly scorched noodles placed in wedges like a
pie, sort of. There's a pile of chicken and veggies and sauce in the
middle, so as soon as it's served the center starts getting soggy and
the outer circumferance stays crispy. Fun to eat.

John

So much food, so little time.

John Woodgate · Mar 11, 2005

I read in sci.electronics.design that John Larkin <jjSNIPlarkin@highTHIS
landPLEASEtechnology.XXX> wrote (in <kkb3315ppgsuaqq9cp1inidt28a9ldcutr@
4ax.com&gt

about 'OT: Still cracks me up', on Fri, 11 Mar 2005:

The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).
--
Regards, John Woodgate, OOO - Own Opinions Only.
The good news is that nothing is compulsory.
The bad news is that everything is prohibited.
http://www.jmwa.demon.co.uk Also see http://www.isce.org.uk

Jim Thompson · Mar 11, 2005

On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate
<jmw@jmwa.demon.contraspam.yuk> wrote:

I read in sci.electronics.design that John Larkin <jjSNIPlarkin@highTHIS
landPLEASEtechnology.XXX> wrote (in <kkb3315ppgsuaqq9cp1inidt28a9ldcutr@
4ax.com&gt about 'OT: Still cracks me up', on Fri, 11 Mar 2005:

The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

480)460-2350 | |
| E-mail Address at Website Fax

Chuck Harris · Mar 11, 2005

Jim Thompson wrote:

On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate
jmw@jmwa.demon.contraspam.yuk> wrote:

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.

...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.

-Chuck

Jim Thompson · Mar 11, 2005

On Fri, 11 Mar 2005 11:30:54 -0500, Chuck Harris
<cf-NO-SPAM-harris@erols.com> wrote:

Jim Thompson wrote:
On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate
jmw@jmwa.demon.contraspam.yuk> wrote:

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.

...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.

-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.

Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.

In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice

480)460-2350 | |
| E-mail Address at Website Fax

Chuck Harris · Mar 11, 2005

Jim Thompson wrote:

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.

...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.

-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.

Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.

In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.

...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.

Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.

-Chuck (an old beer maker)

Jim Thompson · Mar 11, 2005

On Fri, 11 Mar 2005 18:12:10 -0500, Chuck Harris
<cf-NO-SPAM-harris@erols.com> wrote:

Jim Thompson wrote:

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.

...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.

-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.

Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.

In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.

...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.

Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.

-Chuck (an old beer maker)

Beer-maker =/= Wine-maker ;-)

However, "sweeter wines will have more bi-sulfates than drier wines"
is true , for the reason you state.

But, Bisulfate =/= bisulfite ( HSO4 =/= HSO3

Sodium bisulfite is often used _illicitly_, because it's an
anti-oxidant; as is anti-freeze in certain, now-banned, Austrian
wines.

Sodium bisulfite (anti-oxidant) has been banned, in the USA, from use
in salad bars, since it can kill asthmatics.

High alcohol wines stop fermentation on their own... the high alcohol
level kills the yeast, thus they need no sodium bisulf(a,i)te to stop
the fermentation.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice

480)460-2350 | |
| E-mail Address at Website Fax

Chuck Harris · Mar 12, 2005

Jim Thompson wrote:

...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.

Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.

-Chuck (an old beer maker)

Beer-maker =/= Wine-maker ;-)

Agreed, but don't you imagine that someone who has enough interest in
the actions of yeast, to take the time to homebrew beer, might know a
thing or two about making wine?

However, "sweeter wines will have more bi-sulfates than drier wines"
is true , for the reason you state.

But, Bisulfate =/= bisulfite ( HSO4 =/= HSO3

A typo, or brain fart, as you wish. Substitute bisulfite for wherever
I typed bisulfate, and everything I said remains the same.

Sodium bisulfite is often used _illicitly_, because it's an
anti-oxidant; as is anti-freeze in certain, now-banned, Austrian
wines.

Sodium bisulfite (anti-oxidant) has been banned, in the USA, from use
in salad bars, since it can kill asthmatics.

High alcohol wines stop fermentation on their own... the high alcohol
level kills the yeast, thus they need no sodium bisulf(a,i)te to stop
the fermentation.

Alcohol content is the result of the type of yeast and how much
sugar (percentage) you start with. If the yeast is allowed to run to
completion, the wine will be extremely dry in taste. You can have a
wine where the yeast has stopped naturally, that has only 2-3% alcohol.

It would probably taste very much like a very thin pinot griggio.

So, since some folk like a less astringent wine, the winemakers routinely
they add a little sodium bisulfite to the wine to kill of the yeast before
all of the sugar has been converted.

As to stabilizing the wine, the alcohol content helps, but won't do it.
Wine makers have always added some sort of preservative or another to the
mix. Now-a-days, most use sodium bisulfite. Some vinters will just use
sulfur dioxide gas and bubble it through the wine. Does the same thing,
but without adding sodium to the wine.

-Chuck

Chuck Harris · Mar 12, 2005

Chuck Harris wrote:

mix. Now-a-days, most use sodium bisulfite. Some vinters will just use
^vintners^, but still

not the word I wanted, I'll just be boring and say, "wine makers" again.

sulfur dioxide gas and bubble it through the wine. Does the same thing,
but without adding sodium to the wine.

-Chuck

John Woodgate · Mar 12, 2005

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-
harris@erols.com> wrote (in <Wv6dnZ-LI_JWuK_fRVn-vw@rcn.net&gt

about 'OT:
Still cracks me up', on Fri, 11 Mar 2005:

Sodium Bisulfate

Fite not fate! You would NOT enjoy wine laced with sodium bisulfate.
Apart from being extremely acidic, it is closely related to the strong
laxative Glauber's salt (sodium sulfate).

I write this only so that no-one will be misled into an unpleasant
experience.
--
Regards, John Woodgate, OOO - Own Opinions Only.
The good news is that nothing is compulsory.
The bad news is that everything is prohibited.
http://www.jmwa.demon.co.uk Also see http://www.isce.org.uk

Chuck Harris · Mar 12, 2005

John Woodgate wrote:

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-
harris@erols.com> wrote (in <Wv6dnZ-LI_JWuK_fRVn-vw@rcn.net&gt about 'OT:
Still cracks me up', on Fri, 11 Mar 2005:

Sodium Bisulfate

Fite not fate! You would NOT enjoy wine laced with sodium bisulfate.
Apart from being extremely acidic, it is closely related to the strong
laxative Glauber's salt (sodium sulfate).

I write this only so that no-one will be misled into an unpleasant
experience.

Thanks for sharing John, but I already corrected this typo twice.

-Chuck

Chuck Harris · Mar 12, 2005

John Woodgate wrote:

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-
harris@erols.com> wrote (in <HLOdnQEFhv7oga7fRVn-3w@rcn.net&gt about 'OT:
Still cracks me up', on Sat, 12 Mar 2005:

Thanks for sharing John, but I already corrected this typo twice.

Indeed, but you had not, *to my knowledge*, done so when I posted my
article.

Hi John,

I made the original posting at 6:12pm (EST),
Jim Thompson corrected me at 6:53pm (EST),
I made a correction posting at 9:57pm (EST),

and

you responded to my original note at 1:40am (EST).

Even accounting for the hops over the pond, you had all of these
postings infront of you when you made your posting.

It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.

-Chuck

Winfield Hill · Mar 12, 2005

Chuck Harris wrote...

It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.

No, most of the better news-posting clients let you cancel your post.
If done right away, before here are any replies, the cancel winds its
way through the world of servers and removes the post before it does
much damage. I've cancelled posts a few times when I made a horrible
mistake and realized it soon enough. The cancel seemed to work fine.
BTW, Google lets the original poster cancel a post stored in their
archive, even weeks (and months or years?) later, IIRC.

--
Thanks,
- Win

OT: Still cracks me up

Blair P. Houghton

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Jim Thompson

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Jim Thompson

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Spehro Pefhany

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John Woodgate

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Chuck Harris

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Chuck Harris

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