On Tue, 4 Dec 2007 13:14:54 -0500, "cybercat" >
wrote:

>
>"blake murphy" > wrote
>>>I'm a Druid. "The holiday" is when the ground thaws.
>>>
>>
>> nonsense. i'm sure the druids find a reason to get drunk around this
>> time of year also.
>>
>There's ample evidence that the time of year at which the birth of Christ
>is officially celebrated was roughly overlaid on Pagan/Druid celebration
>dates
>(winter solstice) to better soften up the natives for conversion. This was
>when the
>missionaries were still soft. They started the Death to the Heathen stuff
>later.
>

i thought they moved christmas to the winter to get people into the
stores when they otherwise wouldn't go.

your pal,
blake

On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
> wrote:

>Sheldon wrote:
>
>
>> > Given that I currently live in a very dry climate (often need more
>> > liquid than stated) at high altitude (may need to adjust oven temp,
>> > cooking time and occasionally add a bit more flour), following most
>> > baked goods recipes in a 'relatively precise' manner is guaranteed to
>> > fail often. It's easy enough to learn what textures a baking mix should
>> > have and get there without measuring anything precisely.
>>
>> Precisely. Of all cookery baking requires the *least* precision.
>> People like to think precise measuing is important for baking because
>> those are the people who don't understand the concepts involved, and
>> therefore are frightened, really *ascared*.
>
>
>Spoken like someone who is not a baker.

are you kidding? sheldon is a butcher, a baker and a candlestick
maker, as well as three men in a tub.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
> > wrote:
>
>>Sheldon wrote:
>>
>>
>>> > Given that I currently live in a very dry climate (often need more
>>> > liquid than stated) at high altitude (may need to adjust oven temp,
>>> > cooking time and occasionally add a bit more flour), following most
>>> > baked goods recipes in a 'relatively precise' manner is guaranteed to
>>> > fail often. It's easy enough to learn what textures a baking mix
>>> > should
>>> > have and get there without measuring anything precisely.
>>>
>>> Precisely. Of all cookery baking requires the *least* precision.
>>> People like to think precise measuing is important for baking because
>>> those are the people who don't understand the concepts involved, and
>>> therefore are frightened, really *ascared*.
>>
>>
>>Spoken like someone who is not a baker.
>
> are you kidding? sheldon is a butcher, a baker and a candlestick
> maker, as well as three men in a tub.
>
> your pal,
> blake


Sheldon is whatever enables him to join a conversation. He's flown
commercial jets, he's invented new alloys, he's done heart surgery, he's run
marathons in Europe. He paid someone to rework the drainage trench in his
yard because he was too busy doing nuclear inspections for the United
Nations and writing a book about laundry methods of the Inuits.

blake murphy wrote:
> On Tue, 4 Dec 2007 13:14:54 -0500, "cybercat" >
> wrote:
>
>> "blake murphy" > wrote
>>>> I'm a Druid. "The holiday" is when the ground thaws.
>>>>
>>> nonsense. i'm sure the druids find a reason to get drunk around this
>>> time of year also.
>>>
>> There's ample evidence that the time of year at which the birth of Christ
>> is officially celebrated was roughly overlaid on Pagan/Druid celebration
>> dates
>> (winter solstice) to better soften up the natives for conversion. This was
>> when the
>> missionaries were still soft. They started the Death to the Heathen stuff
>> later.
>>
>
> i thought they moved christmas to the winter to get people into the
> stores when they otherwise wouldn't go.
>
> your pal,
> blake

The pagans had been celebrating Saturnalia, and some believe, that the
Christian's chose this date, so the two would coincide.

Becca

"Janet Baraclough" > wrote in message
...
> The message >
> from blake murphy > contains these words:
>
>> are you kidding? sheldon is a butcher, a baker and a candlestick
>> maker, as well as three men in a tub.
>
> You forgot liontamer.
>
> Janet.

Not to mention World's Foremost Authority.

Felice

blake murphy wrote:
>
> On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
> > wrote:
>
> >Sheldon wrote:
> >
> >
> >> > Given that I currently live in a very dry climate (often need more
> >> > liquid than stated) at high altitude (may need to adjust oven temp,
> >> > cooking time and occasionally add a bit more flour), following most
> >> > baked goods recipes in a 'relatively precise' manner is guaranteed to
> >> > fail often. It's easy enough to learn what textures a baking mix should
> >> > have and get there without measuring anything precisely.
> >>
> >> Precisely. Of all cookery baking requires the *least* precision.
> >> People like to think precise measuing is important for baking because
> >> those are the people who don't understand the concepts involved, and
> >> therefore are frightened, really *ascared*.
> >
> >
> >Spoken like someone who is not a baker.
>
> are you kidding? sheldon is a butcher, a baker and a candlestick
> maker, as well as three men in a tub.
>
> your pal,
> blake

Sheldon may or may not be a baker, but *I* certainly am!

A commercial bakery or catering/restaurant outfit certainly does need
some precision in baking but that is to ensure the consistency of
product consumers expect, as well as cost (and therefore profit)
control. I do the same when I cater. However it isn't all that necessary
for a home cook. A change of supplier, humidity etc might require a
change in the amount of one ingredient or another. The recipes given to
me by people who live in damper climates and lower altitudes *cannot* be
followed with 'precision' if I want them to work for me here.

"Arri London" > wrote in message
...
>
>
> blake murphy wrote:
>>
>> On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
>> > wrote:
>>
>> >Sheldon wrote:
>> >
>> >
>> >> > Given that I currently live in a very dry climate (often need more
>> >> > liquid than stated) at high altitude (may need to adjust oven temp,
>> >> > cooking time and occasionally add a bit more flour), following most
>> >> > baked goods recipes in a 'relatively precise' manner is guaranteed
>> >> > to
>> >> > fail often. It's easy enough to learn what textures a baking mix
>> >> > should
>> >> > have and get there without measuring anything precisely.
>> >>
>> >> Precisely. Of all cookery baking requires the *least* precision.
>> >> People like to think precise measuing is important for baking because
>> >> those are the people who don't understand the concepts involved, and
>> >> therefore are frightened, really *ascared*.
>> >
>> >
>> >Spoken like someone who is not a baker.
>>
>> are you kidding? sheldon is a butcher, a baker and a candlestick
>> maker, as well as three men in a tub.
>>
>> your pal,
>> blake
>
> Sheldon may or may not be a baker, but *I* certainly am!
>
> A commercial bakery or catering/restaurant outfit certainly does need
> some precision in baking but that is to ensure the consistency of
> product consumers expect, as well as cost (and therefore profit)
> control. I do the same when I cater. However it isn't all that necessary
> for a home cook. A change of supplier, humidity etc might require a
> change in the amount of one ingredient or another. The recipes given to
> me by people who live in damper climates and lower altitudes *cannot* be
> followed with 'precision' if I want them to work for me here.


Excellent! Next time I bake a cake, I'm going to cut the flour in half to
save money.

On Wed, 5 Dec 2007 17:45:29 -0500, "Felice" >
wrote:

>
>"Janet Baraclough" > wrote in message
...
>> The message >
>> from blake murphy > contains these words:
>>
>>> are you kidding? sheldon is a butcher, a baker and a candlestick
>>> maker, as well as three men in a tub.
>>
>> You forgot liontamer.
>>
>> Janet.
>
>Not to mention World's Foremost Authority.
>
>Felice
>

he stole professor irwin corey's gig?

your pal,
blake

"blake murphy" > wrote in message
...
> On Wed, 5 Dec 2007 17:45:29 -0500, "Felice" >
> wrote:
>
>>
>>"Janet Baraclough" > wrote in message
.. .
>>> The message >
>>> from blake murphy > contains these words:
>>>
>>>> are you kidding? sheldon is a butcher, a baker and a candlestick
>>>> maker, as well as three men in a tub.
>>>
>>> You forgot liontamer.
>>>
>>> Janet.
>>
>>Not to mention World's Foremost Authority.
>>
>>Felice
>>
>
> he stole professor irwin corey's gig?
>
> your pal,
> blake

Ah! He's <not> forgotten!

Felice

JoeSpareBedroom wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > blake murphy wrote:
> >>
> >> On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
> >> > wrote:
> >>
> >> >Sheldon wrote:
> >> >
> >> >
> >> >> > Given that I currently live in a very dry climate (often need more
> >> >> > liquid than stated) at high altitude (may need to adjust oven temp,
> >> >> > cooking time and occasionally add a bit more flour), following most
> >> >> > baked goods recipes in a 'relatively precise' manner is guaranteed
> >> >> > to
> >> >> > fail often. It's easy enough to learn what textures a baking mix
> >> >> > should
> >> >> > have and get there without measuring anything precisely.
> >> >>
> >> >> Precisely. Of all cookery baking requires the *least* precision.
> >> >> People like to think precise measuing is important for baking because
> >> >> those are the people who don't understand the concepts involved, and
> >> >> therefore are frightened, really *ascared*.
> >> >
> >> >
> >> >Spoken like someone who is not a baker.
> >>
> >> are you kidding? sheldon is a butcher, a baker and a candlestick
> >> maker, as well as three men in a tub.
> >>
> >> your pal,
> >> blake
> >
> > Sheldon may or may not be a baker, but *I* certainly am!
> >
> > A commercial bakery or catering/restaurant outfit certainly does need
> > some precision in baking but that is to ensure the consistency of
> > product consumers expect, as well as cost (and therefore profit)
> > control. I do the same when I cater. However it isn't all that necessary
> > for a home cook. A change of supplier, humidity etc might require a
> > change in the amount of one ingredient or another. The recipes given to
> > me by people who live in damper climates and lower altitudes *cannot* be
> > followed with 'precision' if I want them to work for me here.
>
> Excellent! Next time I bake a cake, I'm going to cut the flour in half to
> save money.

Might just work for some recipes you know There is a difference
between precision and idiocy in any case...

On Thu, 6 Dec 2007 13:11:48 -0500, "Felice" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Wed, 5 Dec 2007 17:45:29 -0500, "Felice" >
>> wrote:
>>
>>>
>>>"Janet Baraclough" > wrote in message
. ..
>>>> The message >
>>>> from blake murphy > contains these words:
>>>>
>>>>> are you kidding? sheldon is a butcher, a baker and a candlestick
>>>>> maker, as well as three men in a tub.
>>>>
>>>> You forgot liontamer.
>>>>
>>>> Janet.
>>>
>>>Not to mention World's Foremost Authority.
>>>
>>>Felice
>>>
>>
>> he stole professor irwin corey's gig?
>>
>> your pal,
>> blake
>
>Ah! He's <not> forgotten!
>
>Felice
>

hell, i still think bob and ray are the bee's knees.

'the...slow...talkers...of...america.'

your pal,
-ly ballou

"blake murphy" > wrote in message
...

> hell, i still think bob and ray are the bee's knees.
>
> 'the...slow...talkers...of...america.'
>
> your pal,
> -ly ballou

Never was, never will be, anyone quite like them

Mary Backstayge

On Fri, 07 Dec 2007 18:54:48 GMT, blake murphy >
wrote:

>hell, i still think bob and ray are the bee's knees.
>
>'the...slow...talkers...of...america.'
>
>your pal,
>-ly ballou

Who are the car guys? They are duo I thought of first when I saw the
names Bob and Ray.

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...
> On Fri, 07 Dec 2007 18:54:48 GMT, blake murphy >
> wrote:
>
>>hell, i still think bob and ray are the bee's knees.
>>
>>'the...slow...talkers...of...america.'
>>
>>your pal,
>>-ly ballou
>
> Who are the car guys? They are duo I thought of first when I saw the
> names Bob and Ray.

Close. Tom and Ray Magliozzi, AKA Click and Clack, on NPR. Funny show.

Felice

On Fri, 7 Dec 2007 14:05:29 -0500, "Felice" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>
>> hell, i still think bob and ray are the bee's knees.
>>
>> 'the...slow...talkers...of...america.'
>>
>> your pal,
>> -ly ballou
>
>Never was, never will be, anyone quite like them
>
>Mary Backstayge
>

chris elliott, bob's son, has his moments.

when ray died, i cut out the picture that ran with his obituary and
had it on my refrigerator for many years.

your pal,
blake

blake murphy wrote:
> what with the discussion of the butter bells or balls or bongos or
> whatever they are, i thought this product from kitchenart might be of
> some interest:
>
> <http://www.amazon.com/KitchenArt-Buttermate-Measure-Dispense/dp/B00020O3YC/ref=cm_cr-mr-title>
>
> your precise pal,
> blake

Absurd. One more thing to store, clean, waste money on and prob.
forget you
even own it. When going at a high lope, I haven't the
time to be using such a thing - a knife thru the marked paper
suffices.