Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com:

> When the book arrives, all will be revealed!
>
>
Sounds promising. Should get it today. I'm glad you're saying this book is
good. This is one area where the Internet often creates problems: It's an
overload of information out there, but you do not really know how credible
a piece of information is. For instance, I could just put some bs out there
about how to corn beef, and someone would find it and use it. I have
sometimes found recipes on-line which are totally off. They are either just
bad recipes, or something is missing or left out. Come to think of it,
that's also where this group is so great: It has a bunch of credible people
who knows what they are talking about, so it's a credible source of
information.

Thank you Nick (and everyone)!

--
//ceed

ceed wrote:
> Nick Cramer > wrote in news:20070515001100.300$k3
> @newsreader.com:
>
>
>>When the book arrives, all will be revealed!
>>
>>
>
> Sounds promising. Should get it today. I'm glad you're saying this book is
> good. This is one area where the Internet often creates problems: It's an
> overload of information out there, but you do not really know how credible
> a piece of information is. For instance, I could just put some bs out there
> about how to corn beef, and someone would find it and use it. I have
> sometimes found recipes on-line which are totally off. They are either just
> bad recipes, or something is missing or left out. Come to think of it,
> that's also where this group is so great: It has a bunch of credible people
> who knows what they are talking about, so it's a credible source of
> information.
>
> Thank you Nick (and everyone)!


I can second Nick's recommendation for this book. It has been my Bible
for 20 years. Kutas was a genius for documenting the sausage making
industry.

On Tue, 15 May 2007 08:54:19 -0500, shawn
> wrote:

>ceed wrote:
>> Nick Cramer > wrote in news:20070515001100.300$k3
>> @newsreader.com:
>>
>>
>>>When the book arrives, all will be revealed!
>>>
>>>
>>
>> Sounds promising. Should get it today. I'm glad you're saying this book is
>> good. This is one area where the Internet often creates problems: It's an
>> overload of information out there, but you do not really know how credible
>> a piece of information is. For instance, I could just put some bs out there
>> about how to corn beef, and someone would find it and use it. I have
>> sometimes found recipes on-line which are totally off. They are either just
>> bad recipes, or something is missing or left out. Come to think of it,
>> that's also where this group is so great: It has a bunch of credible people
>> who knows what they are talking about, so it's a credible source of
>> information.
>>
>> Thank you Nick (and everyone)!
>
>
>I can second Nick's recommendation for this book. It has been my Bible
>for 20 years. Kutas was a genius for documenting the sausage making
>industry.

It's the only book on the topic written by a butcher/sausage maker.
Just cut his salt content by 50%.

Harry

Harry Demidavicius wrote:
> On Tue, 15 May 2007 08:54:19 -0500, shawn
> > wrote:
>
>
>>ceed wrote:
>>
>>>Nick Cramer > wrote in news:20070515001100.300$k3
:
>>>
>>>
>>>
>>>>When the book arrives, all will be revealed!
>>>>
>>>>
>>>
>>>Sounds promising. Should get it today. I'm glad you're saying this book is
>>>good. This is one area where the Internet often creates problems: It's an
>>>overload of information out there, but you do not really know how credible
>>>a piece of information is. For instance, I could just put some bs out there
>>>about how to corn beef, and someone would find it and use it. I have
>>>sometimes found recipes on-line which are totally off. They are either just
>>>bad recipes, or something is missing or left out. Come to think of it,
>>>that's also where this group is so great: It has a bunch of credible people
>>>who knows what they are talking about, so it's a credible source of
>>>information.
>>>
>>>Thank you Nick (and everyone)!
>>
>>
>>I can second Nick's recommendation for this book. It has been my Bible
>>for 20 years. Kutas was a genius for documenting the sausage making
>>industry.
>
>
> It's the only book on the topic written by a butcher/sausage maker.
> Just cut his salt content by 50%.
>
> Harry

The New England Journal of Medicine in somewheres about 1995 announced
that according to their studies, salt had almost no affect in BP readings.