It's a Fundamental Universe

[Genome]

Occupied by fundamental particles.

The most fundamental of which is the Quadrion.

The Quadrion comprises four particles. Two anti-matter fermions, one
being of spin +half and one being of spin -half, and two matter
fermions, one being of spin +half and the other being of spin -half.

The combined spin of the Quadrion is 0 or zero which makes it a boson
and, as a boson it obeys bose-einstien statistics which means it likes
to cuddle up with its pals and download the same ring tones.

So, in the beginning there was a bunch of bosons all doing the same
thing to the extent that they spread forever and occupied dulldom
forevermore and nothing happened and they were everywhere and everywhere
was infinite and time stood still forever.

DNA

 

[John Larkin]

On Thu, 25 Mar 2004 00:24:56 -0000, "Genome" <Genome@nothere.com>
wrote:

Occupied by fundamental particles.

The most fundamental of which is the Quadrion.

The Quadrion comprises four particles. Two anti-matter fermions, one
being of spin +half and one being of spin -half, and two matter
fermions, one being of spin +half and the other being of spin -half.

The combined spin of the Quadrion is 0 or zero which makes it a boson
and, as a boson it obeys bose-einstien statistics which means it likes
to cuddle up with its pals and download the same ring tones.

So, in the beginning there was a bunch of bosons all doing the same
thing to the extent that they spread forever and occupied dulldom
forevermore and nothing happened and they were everywhere and everywhere
was infinite and time stood still forever.

DNA

But none of that, absolutely none of that, matters if you can't make
decent garlic bread.

John

 

[CH]

In article <98f460hkhfasq997uim1lmp0mjacvv7ooi@4ax.com>,
jjlarkin@highlandSNIPtechTHISnologyPLEASE.com says...

On Thu, 25 Mar 2004 00:24:56 -0000, "Genome" <Genome@nothere.com
wrote:

Occupied by fundamental particles.

The most fundamental of which is the Quadrion.

The Quadrion comprises four particles. Two anti-matter fermions, one
being of spin +half and one being of spin -half, and two matter
fermions, one being of spin +half and the other being of spin -half.

The combined spin of the Quadrion is 0 or zero which makes it a boson
and, as a boson it obeys bose-einstien statistics which means it likes
to cuddle up with its pals and download the same ring tones.

So, in the beginning there was a bunch of bosons all doing the same
thing to the extent that they spread forever and occupied dulldom
forevermore and nothing happened and they were everywhere and everywhere
was infinite and time stood still forever.

DNA



But none of that, absolutely none of that, matters if you can't make
decent garlic bread.

John

*AND* he didn't finish with "...they all lived happily ever after"

Now I'll never get to sleep :-(

Chris.

 

[Genome]

"John Larkin" <jjlarkin@highlandSNIPtechTHISnologyPLEASE.com> wrote in
message news:98f460hkhfasq997uim1lmp0mjacvv7ooi@4ax.com...
| On Thu, 25 Mar 2004 00:24:56 -0000, "Genome" <Genome@nothere.com>
| wrote:
|
| >Occupied by fundamental particles.
| >
| >The most fundamental of which is the Quadrion.
| >
| >The Quadrion comprises four particles. Two anti-matter fermions, one
| >being of spin +half and one being of spin -half, and two matter
| >fermions, one being of spin +half and the other being of spin -half.
| >
| >The combined spin of the Quadrion is 0 or zero which makes it a boson
| >and, as a boson it obeys bose-einstien statistics which means it
likes
| >to cuddle up with its pals and download the same ring tones.
| >
| >So, in the beginning there was a bunch of bosons all doing the same
| >thing to the extent that they spread forever and occupied dulldom
| >forevermore and nothing happened and they were everywhere and
everywhere
| >was infinite and time stood still forever.
| >
| >DNA
| >
|
|
| But none of that, absolutely none of that, matters if you can't make
| decent garlic bread.
|
| John
|

And therein we harken to an echo of the fundamental lost Quadrion
seeking others like itself.

DNA

 

[Max Hauser]

"John Larkin" in news:98f460hkhfasq997uim1lmp0mjacvv7ooi@4ax.com...

...
But none of that, absolutely none of that, matters if you can't make
decent garlic bread.

Therefore for humanitarian reasons (as someone seriously involved with both
electronics and food) I attach practical suggestions on the latter.

--------
From: Max W. Hauser
Subject: Notes on devastating garlic bread (Rev. 9/02)


Prepared at the request of M. Peyvan, who likes garlic bread. Revised
16-Sept-02


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Half an hour or more in advance of preparing the bread, crush some good
fresh garlic or chop it finely, and mash into butter. Amount of garlic to
use is maybe 3-6 cloves (kernels) per quarter pound (100+ g) butter,
depending on how big the cloves are and how much you like garlic. Add a
little salt, especially if the butter is unsalted (recommended of course:
unsalted butter is normally fresher because more revealing of flaws than
salted, that's why professionals use it all the time); or else sprinkle salt
on the bread later after spreading the garlic butter. I usually include
some finely chopped fresh parsley. Additional other herbs in moderation,
fresh or dried, such as chives or thyme or cilantro, push the flavor in
subtle directions; experiment. After butter has sat for a while to absorb
some of the oil-based garlic flavors (refrigerate it if there will be hours
or more of delay), mix it up a bit more to distribute the strong flavor and
then spread, not too thickly, on both faces of a good chewy French or
Italian loaf that has been sliced in half, lengthwise. (M. Theodoropoulos,
in correspondence, dissents, insisting on crosswise slices. That is how I
originally made it, both work.) You can further score or partially cut
through the bread into serving-size pieces. After spreading the garlic
butter, add a sprinkle of salt (the garlic does benefit from a little salt)
unless the butter is highly salted already or you are adding cheese as
follows. A good variation (reaffirmed last night when it went twice as fast
as a "control" loaf of the basic recipe) is to sprinkle in moderation some
freshly ground good Reggiano Parmesan (or other good melting cheese). (Last
night I used Reggiano and dried chives in addition to garlic-parsley butter;
an effective combination.) Close the split loaf, buttered face to buttered
face, and wrap it tightly in aluminum foil. The objective here is to enclose
moisture and garlic aromas during fast heating. A piece of foil longer than
the loaf can enrobe it and be folded tight at the ends; I usually use two
layers. Place in a "hot" oven (400 degrees F, 200 degrees C) 15-20 minutes.
This greatly heats up the bread, toasts the crust slightly, and cooks the
garlic into the interior of the bread. It is important to have the oven at
full temperature first, or the bread will tend to dry out.

You will inhale lusty, dangerous aromas. Things may get out of hand. Keep
the hot garlic bread wrapped in foil until just serving it, but serve it
soon. With a robust red wine such as a good Rhône or Sangiovese or
Zinfandel, you are off to the races. (US idiom.)

A quarter pound (100+ g) of butter is about enough for two average French
loaves. It will be enough if there is plenty of garlic. Too much butter
and the result is greasy. Experiment, of course. Extra garlic butter will
keep for a day or so in the refrigerator but loses flavor.

Key principles in review: Combine fresh garlic with butter in advance.
Wrap loaf tightly in foil. Have oven fully hot.

(Caution: I strongly recommend against serving extra-greasy garlic bread
with undercooked garlic, near dawn, to anyone who has spent all night
playing cards, smoking cigars, and/or listening to visceral readings from
Thomas Mann's _Felix Krull._ Under such conditions, stomach irritation has
been known to occur.)

Max Hauser 9/02

 

[Paul Burridge]

On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
<maxREMOVE@THIStdl.com> wrote:

Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Great recipe, but perhaps best left until 2013, whereupon there will
be no more deaths from coronary heart disease, apparantly. :-/
--

The BBC: Licensed at public expense to spread lies.

 

[Aubrey McIntosh]

maxfoo <maxfooHeadFromButt@punkass.com> wrote in message news:<3eg4605aua0v10gaavufbj5l1dccjd9b35@4ax.com>...

Remove "HeadFromButt", before replying by email.

Apply to all messages.

 

[Ian Buckner]

"Paul Burridge" <pb@osiris1.notthisbit.co.uk> wrote in message
news:6ld560h01jjk5go907rv5s6c1a0mii9o95@4ax.com...

On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
maxREMOVE@THIStdl.com> wrote:


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Great recipe, but perhaps best left until 2013, whereupon there will
be no more deaths from coronary heart disease, apparantly. :-/

I agree about the recipe.

For non-Brits, last week news media here were carrying lots of hype
about obesity and soaring heart attack problems associated.

This week the media announced with great fanfare that deaths from
heart attacks were down 25% from x years ago, and this trend would,
if continued, result in no deaths from this cause by 2013.

Sigh.

Regards
Ian

 

[Active8]

On Thu, 25 Mar 2004 13:03:38 -0000, Ian Buckner wrote:

"Paul Burridge" <pb@osiris1.notthisbit.co.uk> wrote in message
news:6ld560h01jjk5go907rv5s6c1a0mii9o95@4ax.com...
On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
maxREMOVE@THIStdl.com> wrote:


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Great recipe, but perhaps best left until 2013, whereupon there will
be no more deaths from coronary heart disease, apparantly. :-/

I agree about the recipe.

For non-Brits, last week news media here were carrying lots of hype
about obesity and soaring heart attack problems associated.

This week the media announced with great fanfare that deaths from
heart attacks were down 25% from x years ago, and this trend would,
if continued, result in no deaths from this cause by 2013.

Sigh.

Regards
Ian

Perhaps it would be better to use olive oil, then. If you haven't
tried it, pour some olive oil on a small plate and sprinkle with
grated cheese. Sop up some on a piece of bread and shove that in yer
face. Pretty good. So maybe the oil, garlic and herbs could be
heated in a skillet and/or set aside to marry the flavors and
brushed on the bread.
--
Best Regards,
Mike

 

[John Larkin]

On Thu, 25 Mar 2004 10:41:08 +0000, Paul Burridge
<pb@osiris1.notthisbit.co.uk> wrote:

On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
maxREMOVE@THIStdl.com> wrote:


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Great recipe, but perhaps best left until 2013, whereupon there will
be no more deaths from coronary heart disease, apparantly. :-/

The garlic and the wine nicely neutralize any potential health hazards
of the butter.

John

 

[Jim Thompson]

On Thu, 25 Mar 2004 08:44:08 -0800, John Larkin
<jjlarkin@highlandSNIPtechTHISnologyPLEASE.com> wrote:

On Thu, 25 Mar 2004 10:41:08 +0000, Paul Burridge
pb@osiris1.notthisbit.co.uk> wrote:

On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
maxREMOVE@THIStdl.com> wrote:


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Great recipe, but perhaps best left until 2013, whereupon there will
be no more deaths from coronary heart disease, apparantly. :-/


The garlic and the wine nicely neutralize any potential health hazards
of the butter.

John

Careful! Careful! That butter will get you! Every one of my
ancestors died at about age 88, probably due to eating butter every
day of their lives ;-)

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice480)460-2350 | |
| E-mail Address at Website Fax480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

Throughout the history of this great country there have actually
been people of only two political persuasions: fighters and cowards.
WE MUST NOT LET THE LATTER PREVAIL IN THE NEXT ELECTION!

 

[Walter Harley]

"Active8" <reply2group@ndbbm.net> wrote in message
news:1bkwnjt69v5pg.dlg@news.individual.net...

Perhaps it would be better to use olive oil, then.

A restaurateur friend of mine hedges his bets: he makes his garlic bread
using olive oil *and* butter *and* a dusting of parmesan. It's literally
sopping in fat, which should make one nervous, except that it's impossible
to be nervous while eating scads of garlic and fat.

 

[John Larkin]

On Wed, 24 Mar 2004 23:02:43 -0800, "Max Hauser"
<maxREMOVE@THIStdl.com> wrote:

"John Larkin" in news:98f460hkhfasq997uim1lmp0mjacvv7ooi@4ax.com...
...
But none of that, absolutely none of that, matters if you can't make
decent garlic bread.


Therefore for humanitarian reasons (as someone seriously involved with both
electronics and food) I attach practical suggestions on the latter.

--------
From: Max W. Hauser
Subject: Notes on devastating garlic bread (Rev. 9/02)


Prepared at the request of M. Peyvan, who likes garlic bread. Revised
16-Sept-02


Excellent garlic bread is easy to make and doesn't even need many
ingredients. Here is my technique for the past 25+ years.

Half an hour or more in advance of preparing the bread, crush some good
fresh garlic or chop it finely, and mash into butter. Amount of garlic to
use is maybe 3-6 cloves (kernels) per quarter pound (100+ g) butter,
depending on how big the cloves are and how much you like garlic. Add a
little salt, especially if the butter is unsalted (recommended of course:
unsalted butter is normally fresher because more revealing of flaws than
salted, that's why professionals use it all the time); or else sprinkle salt
on the bread later after spreading the garlic butter. I usually include
some finely chopped fresh parsley. Additional other herbs in moderation,
fresh or dried, such as chives or thyme or cilantro, push the flavor in
subtle directions; experiment. After butter has sat for a while to absorb
some of the oil-based garlic flavors (refrigerate it if there will be hours
or more of delay), mix it up a bit more to distribute the strong flavor and
then spread, not too thickly, on both faces of a good chewy French or
Italian loaf that has been sliced in half, lengthwise. (M. Theodoropoulos,
in correspondence, dissents, insisting on crosswise slices. That is how I
originally made it, both work.) You can further score or partially cut
through the bread into serving-size pieces. After spreading the garlic
butter, add a sprinkle of salt (the garlic does benefit from a little salt)
unless the butter is highly salted already or you are adding cheese as
follows. A good variation (reaffirmed last night when it went twice as fast
as a "control" loaf of the basic recipe) is to sprinkle in moderation some
freshly ground good Reggiano Parmesan (or other good melting cheese). (Last
night I used Reggiano and dried chives in addition to garlic-parsley butter;
an effective combination.) Close the split loaf, buttered face to buttered
face, and wrap it tightly in aluminum foil. The objective here is to enclose
moisture and garlic aromas during fast heating. A piece of foil longer than
the loaf can enrobe it and be folded tight at the ends; I usually use two
layers. Place in a "hot" oven (400 degrees F, 200 degrees C) 15-20 minutes.
This greatly heats up the bread, toasts the crust slightly, and cooks the
garlic into the interior of the bread. It is important to have the oven at
full temperature first, or the bread will tend to dry out.

You will inhale lusty, dangerous aromas. Things may get out of hand. Keep
the hot garlic bread wrapped in foil until just serving it, but serve it
soon. With a robust red wine such as a good Rhône or Sangiovese or
Zinfandel, you are off to the races. (US idiom.)

A quarter pound (100+ g) of butter is about enough for two average French
loaves. It will be enough if there is plenty of garlic. Too much butter
and the result is greasy. Experiment, of course. Extra garlic butter will
keep for a day or so in the refrigerator but loses flavor.

Key principles in review: Combine fresh garlic with butter in advance.
Wrap loaf tightly in foil. Have oven fully hot.

(Caution: I strongly recommend against serving extra-greasy garlic bread
with undercooked garlic, near dawn, to anyone who has spent all night
playing cards, smoking cigars, and/or listening to visceral readings from
Thomas Mann's _Felix Krull._ Under such conditions, stomach irritation has
been known to occur.)

Max Hauser 9/02

Sound advice.

I also like to lightly saute chopped garlic in butter and a bit of
olive oil, add a little Hungarian paprica for color, and spread
lightly on sourdough slices. Top with chopped parsley and a light
grating of Regiano, or (for the kid! honestly!) squares of cheddar. As
you note, don't overdo the grease. Broil in toaster oven until the
edges start to blacken.

My Irish-Italian wife taught me that the rule "never scorch garlic" is
misleading.

John

 

[Jim Thompson]

On Thu, 25 Mar 2004 10:28:20 -0800, John Larkin
<jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

[snip]

I also like to lightly saute chopped garlic in butter and a bit of
olive oil, add a little Hungarian paprica for color, and spread
lightly on sourdough slices. Top with chopped parsley and a light
grating of Regiano, or (for the kid! honestly!) squares of cheddar. As
you note, don't overdo the grease. Broil in toaster oven until the
edges start to blacken.

My Irish-Italian wife taught me that the rule "never scorch garlic" is
misleading.

John

I like to stuff a chicken's cavity full with cloves of garlic. Bake.
Take garlic "stuffing" and mash and spread on bread ;-)

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice480)460-2350 | |
| E-mail Address at Website Fax480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

Throughout the history of this great country there have actually
been people of only two political persuasions: fighters and cowards.
WE MUST NOT LET THE LATTER PREVAIL IN THE NEXT ELECTION!

 

[John Larkin]

On Thu, 25 Mar 2004 11:36:18 -0700, Jim Thompson
<thegreatone@example.com> wrote:

I like to stuff a chicken's cavity full with cloves of garlic. Bake.
Take garlic "stuffing" and mash and spread on bread ;-)

...Jim Thompson

Some restaurants around here serve a whole roasted thingie of garlic
for the table; you dig out a clove and spread it on your bread. Yum.

John

 

[Jim Thompson]

On Thu, 25 Mar 2004 11:56:08 -0800, John Larkin
<jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

On Thu, 25 Mar 2004 11:36:18 -0700, Jim Thompson
thegreatone@example.com> wrote:


I like to stuff a chicken's cavity full with cloves of garlic. Bake.
Take garlic "stuffing" and mash and spread on bread ;-)

...Jim Thompson

Some restaurants around here serve a whole roasted thingie of garlic
for the table; you dig out a clove and spread it on your bread. Yum.

John

Yum!! I love it. Even my grandkids love it.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice480)460-2350 | |
| E-mail Address at Website Fax480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

Throughout the history of this great country there have actually
been people of only two political persuasions: fighters and cowards.
WE MUST NOT LET THE LATTER PREVAIL IN THE NEXT ELECTION!

 

[Max Hauser]

"John Larkin" in news:gfa760hnt4bibo09lgisubqr2kml5ul8og@4ax.com...

We just had pasta Alfredo and salad and garlic bread Max. Everybody
loved it. I'm now having Joseph Schmitt Chocolate Garlic burps.

I made some too and was reminded that those notes may understate baking
time. (Should have said 20+ minutes, depending, of course, on the oven.)
The perfect garlic bread in my experience is just starting to toast on the
crust (within its protective foil) and the garlic in it is cooked, but the
bread is not at all burnt or dried out.


"Walter Harley" in news:c3v2vr$kut$0@216.39.172.65...

A restaurateur friend of mine hedges his bets: he makes his garlic bread
using olive oil *and* butter *and* a dusting of parmesan.

Good natural combinations!

Waverly Root, expat US writer in Europe whose popular books on European food
helped familiarize US public with French and Italian cooking in the 1950s --
they're still abundant, used (Root however lacked a TV show, and therefore
opportunity to be mistaken by a younger TV-educated generation, on the basis
of them having heard of him, for the main US interpreter of French cooking)
geographically divided France in particular into The Domain of Butter, The
Domain of Olive Oil, and The Domain of Lard. (Kind of like Baum's
_Wonderful World of Oz_ ...) Lard has been out of fashion for a while in
the US but is coming back into the mainstream gradually via the specialty
Italian products, I think.

(Root told many engaging stories including of the long-suffering Court
steward Vatel, whose many troubles included a sudden request to feed, in
style, an entourage of 5000; up night and day getting supplies, crisis over
running out of roasts before the last two of sixty tables were served. When
next morning the fresh fish failed to appear on time, Vatel fell upon his
sword. Fifteen minutes later the fish arrived. Life lesson in that.
Somebody finally even made a recent movie about it, starring, almost
inevitably, Depardieu.)

 

[John Larkin]

On Fri, 26 Mar 2004 20:14:29 -0800, "Max Hauser"
<maxREMOVE@THIStdl.com> wrote:

"John Larkin" in news:gfa760hnt4bibo09lgisubqr2kml5ul8og@4ax.com...

We just had pasta Alfredo and salad and garlic bread Max. Everybody
loved it. I'm now having Joseph Schmitt Chocolate Garlic burps.


I made some too and was reminded that those notes may understate baking
time. (Should have said 20+ minutes, depending, of course, on the oven.)
The perfect garlic bread in my experience is just starting to toast on the
crust (within its protective foil) and the garlic in it is cooked, but the
bread is not at all burnt or dried out.

I had a hunk of really fat bread, so it seems the heat didn't fully
penetrate to cook the garlic. Fortunately, nobody ever died from
eating under-cooked garlic. Must iterate!

Speaking of garlic:

Shell a pound of small (30-40) room-temp shrimp. In a 10x12 pyrex
baking dish, put 1/2 stick butter and 3-4 fine-chopped garlic cloves,
microwave to melt butter. Add shrimp to pan, plus *lots* of black
pepper, a dash of cayenne, some salt, a bit of tarragon, a goodly
splash of chardonnay, and a tablespoon or two of Kraft barbeque sauce.
Stir this mess then spread the shrimp out. Broil under a very hot
burner until shrimp are scorched and just cooked through (I do this by
sampling... they shouldn't shrink much or they will be tough.) Serve
shrimp and sauce over corkscrew pasta with bread, salad, and the rest
of the wine.

We just finished same. Tummies are happy.

John

 

[Walter Harley]

"John Larkin" <jjlarkin@highlandSNIPtechTHISnologyPLEASE.com> wrote in
message news:cb0a60ld2kusckr3avujmq4ri3jc5ti6pd@4ax.com...

Fortunately, nobody ever died from
eating under-cooked garlic.

I had a doctor who once told me to take raw cloves of garlic, just like big
vitamin pills, daily. Don't remember what it was for. Good thing my
friends like garlic too.

The Frugal Gourmet, in a recipe for bagna cauda (garlic-intensive), said
something like "if your friends don't like garlic, they won't like this.
But if your friends don't like garlic, you probably need new friends."

 

[Bughuggger]

Occupied by fundamental particles.

The most fundamental of which is the Quadrion.

The Quadrion comprises four particles. Two anti-matter fermions, one
being of spin +half and one being of spin -half, and two matter
fermions, one being of spin +half and the other being of spin -half.

The combined spin of the Quadrion is 0 or zero which makes it a boson
and, as a boson it obeys bose-einstien statistics which means it likes
to cuddle up with its pals and download the same ring tones.

So, in the beginning there was a bunch of bosons all doing the same
thing to the extent that they spread forever and occupied dulldom
forevermore and nothing happened and they were everywhere and everywhere
was infinite and time stood still forever.

DNA

This sounds to me like the clinging, or the fire.

Bughuggger@aol.com