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.