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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Paul Hinrichs:
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Friday, June 27, 2003 |
The Right Stuff
Wow! Check this out at the BBC…
Barely a year ago, Mars Odyssey found signs that the planet has reservoirs of underground ice near the south pole.
Scientists at the US space agency (Nasa) estimated there was enough ice to fill Lake Michigan twice.
Once there was a time of leisurely pursuit of inspiration, when one’s might mind drift to cosmic implications while listening to the Doobie Brothers, before they became a backup group for Michael McDonald’s disco-inspired falsetto, and the nature of the universe was foremost on the minds of everyone in attendance.
Some would hold that it is a toroid, like a Krispy Kreme doughnut, while others maintained it was merely an element in something greater, a simple circle in a complex 4-dimensional field of interlocking Venn diagrams. About that time, some rusty-throated philosopher would throw in his two cents…”Hey, man – what if our whole universe is just a pimple on God’s ass?” And then the conversation would shift to more practical topics, such as the location of the nearest store that sold Mystic Mint cookies at 3am.
If only Mars Odyssey had existed then, maybe the conversation could have continued. Filling Lake Michigan with ice, not once, but twice! What if Mars is just a used-up ice cube in some foo-foo drink at an Olympian Tiki bar? One left sitting there when God called a cab? Where in the world would we be without NASA? Now the EU is competing with them – what if they find a gigantic bottle of Angostura Bitters there before we do?
On a more serious note, what if there are Weapons Of Mass Destruction there? Will we have to blow up Mars? What would Jesus do?
2:49:13 AM 
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Danger! Men Cooking!
Wow, did I ever get some good news this week! Mark Preston, a serious food historian with a playful wit, has decided to start a blog. He is a charter member of rec.food.preserving, a place very dear to my heart. It was there that I learned the arts of food preservation from helpful mentors such as Mark, Barb Schaller, and George Shirley. I have nothing but good memories of r.f.p (as we called it), but the wide open nature of usenet left it vulnerable to those who would exploit that for personal goals unrelated to the group’s purpose and the signal:noise ratio went decimal. My ears are maybe a bit more sensitive than Mark’s, but now he too has decided to discard the earplugs and take control. It is with great anticipation that I await a note from him that gives me a URL to link to but, for the meantime, let me tease you with a sample of what to expect from an email Mark has sent me…
PREAMBLE AND DECLARATION OF PRINCIPLES:
First, this weblog is not for the food timid. I (or perhaps WE), will be discussing the making of certain foods that nutritionists, dieticians and the anomalous-minded won't like. YES, that means that there are risks adherent with this. Yet, the primary purpose of this log is to gather recipes for making foods that are about to become extinct, due to either bad government regulation (of which more later), economic problems (loss of grazing lands for cattle: instead condos for your grandmother) or even changing tastes ("oooohhhh!!!!! that has FAT in it".)
Now, I won't pretend to be much of an expert on all the foregoing. But I became a published cookbook author before the Internet came of age, so I actually am not a "self-styled" expert. Which brings me to explain that I could no longer abide the Usenet and the shameful lack of colloquy caused by a number of folks rendering what amounted to scientific or medical advice at what should seem like "hobbyist" user groups there. They took all the fun out of being a "member" of those groups. You know who you are if you are reading this.
The only words of advice I have for Mark about blogging is that your blog will become an entity unto itself and might become something totally different than what you planned, but let it become what it wants to be. For any other foodies reading this, you are in for a real treat – I’ll keep you posted.
1:48:02 AM
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