On 16 Jan 2004 05:53:05 -0800, (Greg
Zywicki) wrote:

> sf > wrote in message >. ..
> > On 12 Jan 2004 15:22:14 GMT, (Nancree)
> > wrote:
> >
> > > try a sugar shaker.>
> > >
> > That's going in the right direction. Big openings for those
> > large flakes... but the overall area is too big (so you'd
> > get too much salt "in a shake"), IMO. Have you tried out
> > this theory?
> >
> >
> > Practice safe eating - always use condiments
>
> Well, then how about a sugar caster? The dealies with one hole,
> covered by a flip top. Doesn't keep out humidity, but would keep out
> other contaminants.

<snip>
Do you have a quick link to a picture of what you're talking
about? I found the antique type, but not that.
>
> http://groups.google.com/groups?hl=e...TF-8%26hl%3Den
>
> (Note - you may have to do some funky cutting and pasting to get the
> entire link into your browser's address line.)
>
It didn't line wrap, I just clicked and went...
You might want to try http://makeashorterlink.com/
next time.

<s>


Practice safe eating - always use condiments

On Sat, 17 Jan 2004 01:19:42 GMT, sf > wrote:

>On 16 Jan 2004 05:53:05 -0800, (Greg
>Zywicki) wrote:
>

>> Well, then how about a sugar caster? The dealies with one hole,
>> covered by a flip top. Doesn't keep out humidity, but would keep out
>> other contaminants.
>
><snip>
>Do you have a quick link to a picture of what you're talking
>about? I found the antique type, but not that.

Think of the sugar container at your local diner or drug store lunch
counter ... that is, if they don't all use packets now.

>You might want to try http://makeashorterlink.com/
>next time.

or <tinyurl.com>

David

On Sat, 17 Jan 2004 17:11:36 GMT, David Wright
> wrote:

> On Sat, 17 Jan 2004 01:19:42 GMT, sf > wrote:
>
> >On 16 Jan 2004 05:53:05 -0800, (Greg
> >Zywicki) wrote:
> >
>
> >> Well, then how about a sugar caster? The dealies with one hole,
> >> covered by a flip top. Doesn't keep out humidity, but would keep out
> >> other contaminants.
> >
> ><snip>
> >Do you have a quick link to a picture of what you're talking
> >about? I found the antique type, but not that.
>
> Think of the sugar container at your local diner or drug store lunch
> counter ... that is, if they don't all use packets now.

I thought that might be the direction you were headed in...
thanks for clarifying.


Practice safe eating - always use condiments

On Fri, 16 Jan 2004 06:15:21 GMT, Blair P. Houghton > wrote:

>I grilled a cheeseburger today. 80/20 g.b., a pinch of
>salt and a few grinds of pepper per side, 2 minutes on
>a covered 600F grill then flip and 2.5 minutes more,
>placed between two slices of american-swiss process
>cheese on a 1-minute grilled, sesame-seed potato bun,
>with finely chopped onion, thinly sliced double-garlic
>pickles*, French's yellow mustard and Heinz 57 ketchup,
>and Ruffles(R) on the side. Paired with a recent vintage
>Coors Original canned beer. Effing heaven.
>
> --Blair
> "Takes longer to write it than to cook
> and eat it."
>

sounds good except for the yellow mustard. use some coarse-grained
dijon or something that's a little more peppy.

your pal,
blake