Cabbage is king, say sauerkraut-loving French
Earl Evleth
Cabbage is king, say sauerkraut-loving French
December 18 2002 at 08:25AM
Strasbourg - French dieticians may long have turned up their noses at a meal
of sauerkraut and sausages, but lovers of the traditional - and filling -
eastern French dish have been fighting in its corner for 15 years in a bid
to rehabilitate fermented cabbage as a health food.
"Sauerkraut is good for you," argues Jean-Jacques Colin, who heads the
Confrerie de la Choucroute (Brotherhood of Sauerkraut) which was set up in
1987 to promote sauerkraut and now has 130 members, 38 of them restaurant
owners.
The flagship delicacy of this eastern French region of Alsace has long been
regarded as heavy, hard to digest and extremely fattening because it
generally comes with sausages, bacon and potatoes.
It is a favourite nonetheless, with two million visitors to the Strasbourg
Christmas market - the biggest in Europe - who gobble it up with white wine
or beer.
'Sauerkraut is good for you'"It's not the cabbage but what comes with it,
basically the charcuterie, which is fattening," said David Frank, president
of another pro-sauerkraut group, the Choucroutiers.
The choucroute dish, made of fine strips of salted cabbage fermented for
several weeks, is said by its backers to have countless virtues, among them
a low calorie count (20 calories for 100 grammes). It is also easy to digest
and rich in vitamins and minerals such as potassium, calcium, magnesium and
sodium.
The sauerkraut lobby also claims that it aids digestion and helps combat
rheumatism and arteriosclerosis. And for centuries the people of Alsace
applied raw choucroute to cuts and injuries to help healing.
But despite the lobbying, choucroute sales in France have remained steady or
dropped slightly in the past few years, with 55 000 tons sold annually, or
800g per person compared to a kilogram per person a decade ago.
The solution, said Frank, is to convince consumers that sauerkraut is not a
dish but simply a vegetable, as is the case in neighbouring Germany.
'I would suggest that people diet during the week and get down to a good
choucroute on a Sunday'So local chefs are gradually developing new ways to
serve sauerkraut, opting for light fish and shellfish along with the cabbage
rather than fattier pork products, or putting it in tarts, omelettes,
Vietnamese-style nems and even sorbets.
But there is some skepticism about ditching the traditional dish.
"I don't really believe in serving fish with sauerkraut because the cabbage
loses its taste," said Philippe Schadt, who has a restaurant in Blaesheim.
A firm believer in the time-honoured tradition of cooking sauerkraut with
sausages and charcuterie, Schadt suggested serving as an appetiser raw
sauerkraut with whole coriander grains, and as a starter ahead of the main
dish, a locally-made foie gras.
"I would suggest that people diet during the week and get down to a good
choucroute on a Sunday," he said. - Sapa-AFP
Cajun
paprika and sour cream and strips of bell pepper. I believe it comes from
Transylvania.
Cajun
"Earl Evleth" <evl...@wanadoo.fr> wrote in message
news:BA2D3B4B.3866%evl...@wanadoo.fr...
Rita
wrote:
>
>
>
>
>Cabbage is king, say sauerkraut-loving French
>
>December 18 2002 at 08:25AM
>
>
In addition to chopped liver, oysters, picked herring, I
also adore sauerkraut. We had it once a week with
spareribs when I was a kid.
Earl Evleth
spamc...@nyc.rr.com wrote on 24/12/02 1:50:
> In addition to chopped liver, oysters, picked herring, I
> also adore sauerkraut. We had it once a week with
> spareribs when I was a kid.
I assumed it was low calorie but this article confirmed it.
It can be fixed in a number of different ways.
Earl
Ward Stewart
wrote:
>in article hlbf0v0mu87e5dedm...@4ax.com, Rita at
Now that we are on the subject of France and cabbage I have just had a
nibble of the madeleine of temps perdu and come up with a forty year
old memory of several visits to France in which every hotel (of the
cheap kind we stayed in) and every apartment building had on the
ground floor an elderly and usually cranky concierge wearing very
dirty clothes and huge felt slippers, slippers I saw nowhere else,
Cabbage, long boiled cabbage, seemed to be an important part of her
life and she and the corridors of her building all reeked of it.
The world HAS improved!
ward
--------------------
Ward and George
47 years together
and yet,
strangers before the law.
---------------------------
Earl Evleth
wste...@hawaii.rr.com wrote on 24/12/02 10:20:
> Now that we are on the subject of France and cabbage I have just had a
> nibble of the madeleine of temps perdu and come up with a forty year
> old memory of several visits to France in which every hotel (of the
> cheap kind we stayed in) and every apartment building had on the
> ground floor an elderly and usually cranky concierge wearing very
> dirty clothes and huge felt slippers, slippers I saw nowhere else,
> Cabbage, long boiled cabbage, seemed to be an important part of her
> life and she and the corridors of her building all reeked of it.
Nearly all concierges now are of foreign origin. Our current is
Portuguese, prior to her, Spanish.
Earlier on, they were all French. When we came in `65-66 for a year
the concierge was French, older, her husband was a WWII vet on his last
legs, having been gassed during the war. Although he neither read nor
understood English he maintained letter contact with an American, also
gassed during the war whom he shared a hospital room with. He was an
amateur with water color and did a small one of our daughter and our dog
in the snow, Paris had the worst snow storm in years in January of '66.
The water color is on the wall of the room I am writing from, I see
it when I glance up. In the early `70s we rented on the rue de Rennes
and there too was an authentic old French concierge, a real dragon although
we got along well with her.
We never ran into a dirty one, however, they all had a passion for keeping
their halls and stairwells clean. Our own vacuums the stair rug weekly,
goes over the wood work with wax, takes the garbage out daily and washes
the front entry hall daily. She distributes the mail too, it comes sliding
under our door daily around 9AM, noon on Saturdays. She has a yearly one
month vacation but there is a replacement, normally her mother.
Our concierge is "half time", since she works during part of the day. She
gets around $300 a month, has health insurance and a retirement plan, and
free lodgings. Our former Spanish concierge returned to Spain after
retirement. Her daughter was thoroughly Frenchified in France, born here,
grew up, went to school, got married and started here own family. There is
no particular problem of adaptation of people from other European cultures,
the French culture and, in particular, languages, manufactures French
citizens from children of almost any national group.
Generally we found that care of the communal spaces in French apartments
was better than in New York. However, if one goes into the poorer
areas things become bad in the public housing tracts. There there is a
general lack of upkeep, the French tend not to do maintenance upkeep
but periodic repairs. The housing tracts would be better managed with
concierges. In some places, in order to save money, cleaning services come
in, the mail is in mail boxes which are accessible to vandals etc. A human
presence must be maintained for avoid a sterile environment.
Earl
Charles Galbach
news:BA2DCD5C.38E9%evl...@wanadoo.fr...
No one has mentioned an item in recent (week ago) news about sauerkraut. I
don't recall all details but sauerkraut has been "implicated" in a reduced
incidence of cancer. I didn't read the entire article (I did, but only
skimming it) and presumed it meant colon cancer, but I've the distinct
impression that I recall breast cancer was one of the types mentioned. Some
substance, which escapes me at the moment, develops in the cabbage during
the fermentation process which reduces cancer - I didn't pay enough
attention to learn if it prevented or killed the cancers.
Well, as I wrote this, I decided to look it up in google using "sauerkraut
and cancer news" and got many hits on news items from October to now. One
article contained the following:
BEGIN QUOTE
"We are finding that fermented cabbage could be healthier than raw or cooked
cabbage, especially for fighting cancer," says Eeva-Liisa Ryhanen, one of
the paper's authors at MTT Agrifood Research Finland in Jokioinen, Finland.
The researchers analyzed cabbage before and after fermentation to see how
the elements had changed. They found the glucosinolates in cabbage dissolved
into a class of enzymes that have been shown in prior studies to prevent
cancer, Ryhanen says.
The family of vegetables cabbage belongs to helps prevent cancers of the
breast, lung and colon, says Leonard Bjeldanes, a professor of food
toxicology with the University of California at Berkeley.
"The cancer rates come down as much as 40 percent when you go from low
consumption of these vegetables to high consumption," he says.
END QUOTE
As a kid, I ate a moderate amount of sauerkraut. Looks like I'll have to go
back to consuming it. I definitely will not do so with "hot dogs", which I
do not consider food. I'll have to find some edible form of sausage with
which to have some. Spareribs is too messy and fatty for me. I'm familiar
with but a few recipes/foods requiring sauerkraut. The old stuffed cabbage
dish stewed up with sauerkraut is too labor intensive. Any suggestions?
Chuck
Lotte Aron
Donna Evleth
Dans l'article <v0gni3h...@corp.supernews.com>, "Charles Galbach"
<galbaccr@XYZpghdotnet> a écrit :
> END QUOTE
>
> As a kid, I ate a moderate amount of sauerkraut. Looks like I'll have to go
> back to consuming it. I definitely will not do so with "hot dogs", which I
> do not consider food. I'll have to find some edible form of sausage with
> which to have some. Spareribs is too messy and fatty for me. I'm familiar
> with but a few recipes/foods requiring sauerkraut. The old stuffed cabbage
> dish stewed up with sauerkraut is too labor intensive. Any suggestions?
>
> Chuck
Here in France we have a fowl called guinea hen. It is a lean fowl, and I
cook it on the top of the stove, at a simmer, with sauerkraut, white wine, a
little chicken bouillon and caraway seeds. This is not labor intensive,
either. You just put the bird in the pot, place the sauerkraut around it,
pour in the white wine and bouillon, and sprinkle on the caraway seeds.
Then you just wait until it's done. Other fowl - like chicken - could
doubtless be substituted for guinea hen.
Donna Evleth
>
>
rumpelstiltskin
I dislike most vegetables, definitely including cabbage, but
sauerkraut is an exception - I rarely have it but like it when I do.
Charles Galbach
news:g21i0v8erco8c39be...@4ax.com...
> On Tue, 24 Dec 2002 08:15:56 -0500, "Charles Galbach"
> <galbaccr@XYZpghdotnet> wrote:
>
>
> I dislike most vegetables, definitely including cabbage, but
> sauerkraut is an exception - I rarely have it but like it when I do.
>
Now that I think about it, I do very much like ruebens, which use
sauerkraut. However, I find that not many places have the slightest idea how
to make them. While traveling out west and down south recently, I learned
once more to not order a rueben from any place where any employee sounds
western or southern. There's no telling what you might get. I like pork with
sauerkraut, though spareribs is not one of my favorite items - too fatty &
messy. Chunks of ham or pork loin are okay with sauerkraut. I've never
experienced any fowl with sauerkraut, as Donna recommended. I won't eat
hotdogs. I don't eat much beef and don't know offhand of a dish containing
beef and sauerkraut in combination, other than the rueben. So most of my
experience has been with some sort of pork (sausage, ham, loin, etc.) with
sauerkraut.
I do like many vegetables, including any cruciform I've so far tried
(broccoli, cabbage, brussel sprouts, etc.) I tend to like them stir fried,
raw (in salads) or stewed, so I'm flexible on preparation. But sauerkraut
seems to demand a narrower spectrum of options for preparation. I'll have to
see what I can do to increase my sauerkraut options. Is there such a thing
as "futures" in sauerkraut, since there may possibly be options. ;-)
Chuck
rumpelstiltskin
<galbaccr@XYZpghdotnet> wrote:
That usage of "cruciform" is new to me. I checked google and
found it refers to the cabbage family, which certainly isn't very
cruciform in shape!
Charles Galbach
Everyone's experience is a bit different. I've mostly used it to generalize
the cabbage family, though aware of its use in math, chemistry, etc. That's
the trouble with us humans - for a species that speaks with each other so
much, we so infrequently communicate. Without context, words are useless -
and apparently with context, barely convey meaning as indicated by the
sometime circular posts here. ;-)
Chuck
Ward Stewart
wrote:
>In article <g21i0v8erco8c39be...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>: I dislike most vegetables, definitely including cabbage, but
>:sauerkraut is an exception - I rarely have it but like it when I do.
>:
>
>but what is sauerkraut?
>
>that is a legitimate question. if you go to the supermarket and look
>for sauerkraut, you will find canned s., bagged s. in the cooler
>section, and jarred s. in some cooler sections. most of these are of a
>product with no real texture but a sour flavor of some wilted
>cellulose.
>
>my father would describe the perparation of s. in minsk, now belarus,
>in his childhood (born 1897). in the fall barrels were filled with raw
>cabbage and salt brine, covered and put away for the winter. as they
>ripened they woudl eb open and eaten. i was last able to eat such
>fresh, uncooked, unwilted s. in the late '40s when we lived in
>baltimore (i was a grad student at hopkins then), there were still a
>few jewish delis which would open up barrels of 'new sauerkraut',
>which is off-white, crunchy and tasty. a few delis in the greater new
>york area still serve that dish, and for passover, some jars of it are
>distributed as far west as colorado! there is no comparison between
>the two dishes. new sauerkraut can be eaten alone for the pleasures of
>texture alone.
It is the difference between dill pickles in a jar and dill pickles in
a barrel. "gimme a half-sour" said he, brushing away a tear, 'Ou
sont les neige d'antin."
ward
--------------------------------------------------------------------------------------------------------------------------
I am continually amused by the notion that one percent of the
population should be somehow able to subvert, to suborn, the
Supreme Court of the United States --- and then to go on and
bully the American Medical Association into publishing
scientific conclusions that they know are wrong.
It would be funny were the implications of such
irrational hatred not so destructive to the very
fabric of our republic.
ward
-------------------------------------------------------------
Ward Stewart
<galbaccr@XYZpghdotnet> wrote:
To stop the circularity of this particular thread -- the CRUCIFERAE
are plants with FOUR PETALED flowers.
rumpelstiltskin
<galbaccr@XYZpghdotnet> wrote:
I was reading something similar to that in Wittgenstein lately,
that the meaning of a sentence is far more complex than the
actual words, because what is not said is part of the sense,
and also the sentence takes place in a cultural context.
I'm going to give up the Wittgenstein even though it's a
short book. It's really boring to me because it makes such
fine distinctions which, though they may be crucial to a
mathematical mind like Wittgenstein's, don't for me alter the
conclusions he comes to, which I find I have always already
come to myself without all the detail, though probably only
because I've absorbed the Wittgenstein floating around in
the contemporary cultural milieu. I'll try Derrida next whom
Rita likes, and who seems a bit more lively.
rumpelstiltskin
wrote:
>In article <g21i0v8erco8c39be...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>: I dislike most vegetables, definitely including cabbage, but
>:sauerkraut is an exception - I rarely have it but like it when I do.
>:
>
>but what is sauerkraut?
>
>that is a legitimate question. if you go to the supermarket and look
>for sauerkraut, you will find canned s., bagged s. in the cooler
>section, and jarred s. in some cooler sections. most of these are of a
>product with no real texture but a sour flavor of some wilted
>cellulose.
>
>my father would describe the perparation of s. in minsk, now belarus,
>in his childhood (born 1897). in the fall barrels were filled with raw
>cabbage and salt brine, covered and put away for the winter. as they
>ripened they woudl eb open and eaten. i was last able to eat such
>fresh, uncooked, unwilted s. in the late '40s when we lived in
>baltimore (i was a grad student at hopkins then), there were still a
>few jewish delis which would open up barrels of 'new sauerkraut',
>which is off-white, crunchy and tasty. a few delis in the greater new
>york area still serve that dish, and for passover, some jars of it are
>distributed as far west as colorado! there is no comparison between
>the two dishes. new sauerkraut can be eaten alone for the pleasures of
>texture alone.
>
>the germans even serve their sauerkraut cooked and warm, along with
>smoked meats and similar dishes. that is why i prefer the red cabbage
>side dish - it has better texture and flavor, though it is not true
>sauerkraut. the french, alsatians really, also destory their
>sauerkraut.
I've never bought sauerkraut. I've only had it on Reuben
sandwiches (which I love) and as an occasional side dish.
Since it's always been excellent, I assume it's been of the
better quality. I can well appreciate the supermarket
packages might be inferior. On the other hand, maybe I've
never had really good sauerkraut at all so don't know how
good it can be.
rumpelstiltskin
That makes a sensible connection with the four-pointed crucifix.
Charles Galbach
I don't know what they put in cans labeled sauerkraut, but it does not seem
to be sauerkraut. My wife will not buy it at all. She will buy the stuff
from the coolers, either bagged or jarred. I've often had real sauerkraut
(new, in Art's experience I guess) - though it was fermented in brine in a
large crock rather than a barrel. It was "home made" by relatives. It was
much better than what I've had from a "store". But most of what I've had
(that was edible) came from the cooler section in bags or jars.
There is, by the way, a similar difference in cucumber pickles depending on
how they are prepared. The best one's I've tasted were also pickled in a
large crock in a fashion somewhat similar to sauerkraut, though the brine
solution included vinegar and some other items apparently added for flavor.
Chuck
Ward Stewart
wrote:
>In article <g21i0v8erco8c39be...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>: I dislike most vegetables, definitely including cabbage, but
>:sauerkraut is an exception - I rarely have it but like it when I do.
>:
>
>but what is sauerkraut?
>
>that is a legitimate question. if you go to the supermarket and look
>for sauerkraut, you will find canned s., bagged s. in the cooler
>section, and jarred s. in some cooler sections. most of these are of a
>product with no real texture but a sour flavor of some wilted
>cellulose.
>
>my father would describe the perparation of s. in minsk, now belarus,
>in his childhood (born 1897). in the fall barrels were filled with raw
>cabbage and salt brine, covered and put away for the winter. as they
>ripened they woudl eb open and eaten. i was last able to eat such
>fresh, uncooked, unwilted s. in the late '40s when we lived in
>baltimore (i was a grad student at hopkins then), there were still a
>few jewish delis which would open up barrels of 'new sauerkraut',
>which is off-white, crunchy and tasty. a few delis in the greater new
>york area still serve that dish, and for passover, some jars of it are
>distributed as far west as colorado! there is no comparison between
>the two dishes. new sauerkraut can be eaten alone for the pleasures of
>texture alone.
It is the difference between dill pickles in a jar and dill pickles in
a barrel. "gimme a half-sour" said he, brushing away a tear, 'Ou
sont les neige d'antin."
ward
Rita
<PleaseDoNot...@nowhere.net> wrote:
> I'm going to give up the Wittgenstein even though it's a
>short book. It's really boring to me because it makes such
>fine distinctions which, though they may be crucial to a
>mathematical mind like Wittgenstein's, don't for me alter the
>conclusions he comes to, which I find I have always already
>come to myself without all the detail, though probably only
>because I've absorbed the Wittgenstein floating around in
>the contemporary cultural milieu. I'll try Derrida next whom
>Rita likes, and who seems a bit more lively.
I'd read someone writing about what Derrida has to say,
which is much easier than reading Derrida:) There is a fair
amount of stuff on the web on post-structuralism, and segments
of Derrida as well. I can only take it in with baby steps.
Have you ever read Michel Foucault? He is an original and
I like him immensely. Discipline and Punish is his take on the
history of punishment by the state. Foucault's overall theme is
power/knowledge. Even people who like him are not totally
sure what he means at times, as he is elusive, but what he does
have to say about power and knowledge is well worth thinking
about. I know when I first read him I had a lot of "ahas!".
rumpelstiltskin
I just picked up "Of Spirit" from the library. It's a commentary
in Heidegger, which may be a problem since I've read hardly
any Heidegger. The only other thing interesting I saw on the
widely-separated Dewey Decimal System for Derriga was on
death, which I'm not really in the mood for reading about. I saw
a bunch of physicists on Wattenburg's TV show lately. When
death came up, they all felt the same way I did about it. One
even answered the question "What do you think it will be like
to be dead?" the same way I do, "Exactly the way it was
before I was born." I compensate for Jaysus not taking me
up to eternal bliss by my view of time, that its apparent
progress is not fundamental, and "Whatever was, is."
No, I haven't read Foucault. I am familiar with the name, but
I associated it with mathematics. I googled, and apparently
it is the same person, Michel Foucault. Elusive is pretty good,
since hard logic doesn't fit the chaotic and capricious world as
well as the tidier philosophers think it does, but it does make
for hard reading.
rumpelstiltskin
wrote:
>In article <qo1k0vcqqeb9uqc32...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>:On 25 Dec 2002 10:40:31 -0700, aw...@blackhole.nyx.com (arthur wouk)
>:wrote:
>:
>...
>:
>:
>:
>: I've never bought sauerkraut. I've only had it on Reuben
>:sandwiches (which I love) and as an occasional side dish.
>:Since it's always been excellent, I assume it's been of the
>:better quality. I can well appreciate the supermarket
>:packages might be inferior. On the other hand, maybe I've
>:never had really good sauerkraut at all so don't know how
>:good it can be.
>:
>:
>i'm afraid you never have had new sauerkraut.
I expect not.
Glenn Pooler
<gnja...@REMOVEyahoo.com> wrote:
>On Mon, 23 Dec 2002 22:14:35 +0100, Earl Evleth <evl...@wanadoo.fr>
>wrote:
>
>>
>>
>>
>>
>>Cabbage is king, say sauerkraut-loving French
>>
>>December 18 2002 at 08:25AM
>>
>>
>>Strasbourg - French dieticians may long have turned up their noses at a meal
>>of sauerkraut and sausages, but lovers of the traditional - and filling -
>>eastern French dish have been fighting in its corner for 15 years in a bid
>>to rehabilitate fermented cabbage as a health food.
>>
>>"Sauerkraut is good for you," argues Jean-Jacques Colin, who heads the
>>Confrerie de la Choucroute (Brotherhood of Sauerkraut) which was set up in
>>1987 to promote sauerkraut and now has 130 members, 38 of them restaurant
>>owners.
>>
>>The flagship delicacy of this eastern French region of Alsace has long been
>>regarded as heavy, hard to digest and extremely fattening because it
>>generally comes with sausages, bacon and potatoes.
>>
>>It is a favourite nonetheless, with two million visitors to the Strasbourg
>>Christmas market - the biggest in Europe - who gobble it up with white wine
>>or beer.
>
>A doctor once told me that people who have an desire for very sour
>food tended to have lung problems. A few years later I knew a man
>who was very fond of pickles and sauerkraut. He died later of lung
>cancer.
While I'm sure the results are as you say, I don't think it's a
direct connection. People that like sauerkraut are masochistic
and therefore punish themselves in many other ways; the lungs are
just more susceptible to abuse from this wide range of attack.
Glenn....@att.net
Rochester Minnesota USA
Charles Galbach
news:56ir0v8l4kurj26cs...@4ax.com...
> On Fri, 27 Dec 2002 23:24:55 GMT, Glenn Pooler <glenn....@att.net>
> wrote:
>
> >On Fri, 27 Dec 2002 18:17:44 -0500, Gary James
> ><gnja...@REMOVEyahoo.com> wrote:
>
> >>>It is a favourite nonetheless, with two million visitors to the
Strasbourg
> >>>Christmas market - the biggest in Europe - who gobble it up with white
wine
> >>>or beer.
> >>
> >>A doctor once told me that people who have an desire for very sour
> >>food tended to have lung problems. A few years later I knew a man
> >>who was very fond of pickles and sauerkraut. He died later of lung
> >>cancer.
> >
> >While I'm sure the results are as you say, I don't think it's a
> >direct connection.
>
> or salt etc, was a symptom of an underlying problem. Somewhat like
> a woman in pregnancy when her chemistry is messed up. But in a man
> it would not be temporary.
>
> >People that like sauerkraut are masochistic
> >and therefore punish themselves in many other ways; the lungs are
> >just more susceptible to abuse from this wide range of attack.
>
>
Do you think Glenn believes people smoke sauerkraut (or pickles)? Glenn is
typical of "country folk" in the north and northeast. Once I took my wife to
a female specialist who had an office in a small town. I didn't want to hang
around the doctor's office, so I wandered down the street to a little
"cafe". I wasn't real hungry, so I ordered a cup of their "homemade" chili.
Later, the waitress came by and asked how my chili was. I said it was pretty
bland, as if it didn't have any chili pepper in it. She said "it doesn't
have any". I asked why not? She said "nobody would eat it". That's the type
attitude one gets in the northern wilderness areas.
Chuck
Ward Stewart
YEAH!! those wicked yankees, in their diner, compound their chili to
suit the tastes of their customers. One might have supposed that this
was what such public cooking was all about.
I. for one, am happiest with such dishes when the era-wax is melting
out of my head -- I have no intention of requiring the local diner to
destroy their trade by meeting my requirements.
ward
----------------------------------------------------
"Your magazine also helps set the record straight.
You've got a heritage of doing that, of defending
Southern patriots like [Gen.] Robert E. Lee, [Gen.]
Stonewall Jackson and [Confederate President]
Jefferson Davis.
Traditionalists must do more. I've got to do more.
We've all got to stand up and speak in this respect,
or else we'll be taught that these people were
giving their lives, subscribing their sacred
fortunes and their honor to some perverted agenda."
--John Ashcroft, Southern Partisan magazine interview (Second Quarter/1998)
----------------------------------------------------
rumpelstiltskin
<wste...@hawaii.rr.com> wrote:
>YEAH!! those wicked yankees, in their diner, compound their chili to
>suit the tastes of their customers. One might have supposed that this
>was what such public cooking was all about.
>
>I. for one, am happiest with such dishes when the era-wax is melting
>out of my head -- I have no intention of requiring the local diner to
>destroy their trade by meeting my requirements.
Join the club. My standard meat these days is hot-links.
I usually put hot sauce in scrambled eggs. I guess a taste
for spicy food must be a dietary sign of homosexuality.
rumpelstiltskin
wrote:
>Nope, not so. Try the Mexican made Cholula brand.
>http://www.cholula.com/ , Es Muy Bueno !
I'll look for it next time I need hot sauce, which won't be
long now. Right now I have Valentia, made in Guadalajara.
It's really annoying that I can find mild and medium hot sauce
in huge containers, but it seems the super-hot sauce only
comes in pint bottles, since the huge containers are almost
the same price as the smaller ones. It's a source of great
speculation about humanity to me why mild and medium hot
sauce would be more popular than hot hot sauce. Some
fairly big stores only carry mild and medium around here.
I'm out of fake eggs and real cheese, which is a nuisance
since it's the weekend. Costco is too much of a zoo to
visit on weekends, but those things are half the price there
as elsewhere.
Robert Thomas
> >
> Join the club. My standard meat these days is hot-links.
> I usually put hot sauce in scrambled eggs. I guess a taste
> for spicy food must be a dietary sign of homosexuality.
>
sweat by the second spoonful, I find your remark disqieting. grin
cheers
bob
Charles Galbach
news:10411900...@irys.nyx.net...
> In article <jr0s0v05n78ooico6...@4ax.com>,
> rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
> :On Sat, 28 Dec 2002 19:51:56 GMT, Ward Stewart
> :
>
> more likely an effect of aging. taste buds lose their sensativity,
> and we crank up the input to match. it is much like the problem of
> hearing loss.
> --
Huh?
Chuck
Charles Galbach
> In article <v0v0i71...@corp.supernews.com>,
> Charles Galbach <galbaccr@XYZpghdotnet> wrote:
> :"arthur wouk" <aw...@blackhole.nyx.com> wrote in message
> :
>
> those who start losing their hearing raise the volume of radio and tv
> to a shout. those who start losing their taste buds, increase thier
> spices.
> --
Sorry Art - I was "pretending" to be hard of hearing and it didn't come
across very well in the posting. I knew what you meant. I have found that I
use more spices now than in the past such as more pepper and more extra hot
salsa. I make cheese omelets for breakfast at times with eggbeaters and then
cover them with extra hot salsa. They are delicious, but I suspect 20 years
ago I would not have used as much or as hot salsa. At the same time, those
around me have started to pick on me about my hearing. Actually, I can hear
but have some trouble distinguishing certain words.
My high frequency hearing is declining and I'm losing the sizzle sound of
s's and c's, etc. This makes it difficult to make out certain words. I
picked up one of those small amplifier gadgets to use with the tv so I don't
drive my wife crazy turning the volume up. I've noticed that just as hearing
aid users complain about background noise, I can't use that gadget if my
wife is in the kitchen rattling pots or dishes. All I hear is the kitchen
sounds rather than the tv. If I turn the gadget off, I can hear the tv
louder than the kitchen sounds, but then have some trouble making out
certain words. Oh well - it's tough getting old. My hearing difficulties are
probably occurring earlier than most since I spent too many years around jet
engines.
Chuck
rumpelstiltskin
Ah! another potential recruit! There's a T-shirt around here that
says "I'm a Lesbian, and I recruit." A little black humour.
rumpelstiltskin
wrote:
>In article <v0v0i71...@corp.supernews.com>,
>Charles Galbach <galbaccr@XYZpghdotnet> wrote:
>:"arthur wouk" <aw...@blackhole.nyx.com> wrote in message
>:
>:
>
>those who start losing their hearing raise the volume of radio and tv
>to a shout. those who start losing their taste buds, increase thier
>spices.
The last couple of years of my mother's life, you could hear her
television half a block away.
rumpelstiltskin
wrote:
>In article <ruev0v0utfupsb6l1...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>:>:
>:>:
>:>
>:>those who start losing their hearing raise the volume of radio and tv
>:>to a shout. those who start losing their taste buds, increase thier
>:>spices.
>:
>:
>: The last couple of years of my mother's life, you could hear her
>:television half a block away.
>
>maybe i have always been deaf - anyway i have always played music
>nmuch louder than the women in my wife's family (including my
>daughters) have approved. not that the hearing tests have ever
>discovered any such problem. i still play music loud, and am
>retaining much of the auditory spectrum, well above 8,000 hz.
>and i can hear whispers.o
>
>i always could eat jalapenos, although i have stopped eating the red
>peppers in some sechuan and hunan and thai dishes in recent years. but
>i attribute this to an irregular variaiton in taste, and expect that
>ability to come back. and at indian restaurants for real indians, i
>avoid the topmost heat level. same in the few mexican restaurants
>which serve real levels of mexican heat. (we have one on the front
>range right now - great).
>
>unfortunately, you don't win them all - my eyes are deteriorating, and
>in many ways encroaching deafness is easier to deal with.
So far so good with my hearing, I think. I haven't had it tested,
but I haven't noticed any difference. I can't read anything but
large print without glasses, but my long distance vision is pretty
good, though I can't read signs from as far away as I used to
be able to. I bought several pairs of folding glasses, which fit
easily in a pants pocket, so I don't have to bother with having
to carry around bulky regular glasses. I use them mostly when
shopping. The folding glasses are good since I wear them low
so I can look over them when I'm just seeing and not reading.
Beethoven said he wished he had lost his sight rather than
his hearing, but of course, he was Beethoven.
Rita
wrote:
>In article <53b11vcj3n141tlvt...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>:
>:
>:
>: So far so good with my hearing, I think. I haven't had it tested,
>:but I haven't noticed any difference. I can't read anything but
>:large print without glasses, but my long distance vision is pretty
>:good, though I can't read signs from as far away as I used to
>:be able to. I bought several pairs of folding glasses, which fit
>:easily in a pants pocket, so I don't have to bother with having
>:to carry around bulky regular glasses. I use them mostly when
>:shopping. The folding glasses are good since I wear them low
>:so I can look over them when I'm just seeing and not reading.
>:
>
>i hope you have your eyes checked regularly by an opthalmologist.
>not an optometrist. macular degenration (which i have) is beginning
>to be treatable in one of its forms. mine has been pretty much stable
>over the past decade, but if progressive, it will blinf you.
>
Better pick a board certified opthalmologist. I went to one who
was not just to get a prescription for new glasses and she told me
I had macular degeneration. Since I was just a month or so short of
qualifying for Medicare, I waited and worried and then saw a good
doctor who did the tests and said what I had was a tiny cataract,
which has given no trouble in seven years.
I have learned to live with my hearing loss -- no sweat. There is a
lot I don't want to hear, and when I do wish to hear I wear my aids.
But never at home. I have a headset for music and an infrared
transmitter on my TV with a headset. Without that, the volume of
the TV would make the neighbors crazy and I would miss a good
deal of dialogue. I can use the phone OK without aids or
amplification.
Ward Stewart
\
Aloha Rita --
An "infra-red transmitter on the TV ??" That sounds just the thing!
Does it have a name so I can look it up?
ward
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"The most sublime poetry is that which teaches us how to love."
Rodolpho - La Boheme, act two
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Charles Galbach
> In article <53b11vcj3n141tlvt...@4ax.com>,
> rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
> ...
> :
> :
> :
> : So far so good with my hearing, I think. I haven't had it tested,
> :but I haven't noticed any difference. I can't read anything but
> :large print without glasses, but my long distance vision is pretty
> :good, though I can't read signs from as far away as I used to
> :be able to. I bought several pairs of folding glasses, which fit
> :easily in a pants pocket, so I don't have to bother with having
> :to carry around bulky regular glasses. I use them mostly when
> :shopping. The folding glasses are good since I wear them low
> :so I can look over them when I'm just seeing and not reading.
>
> i hope you have your eyes checked regularly by an opthalmologist.
> not an optometrist. macular degenration (which i have) is beginning
> to be treatable in one of its forms. mine has been pretty much stable
> over the past decade, but if progressive, it will blinf you.
>
>
> :his hearing, but of course, he was Beethoven.
>
> however, i believe his deafness was a result of syphilis which i do not
> think causes loss of sight. an i wrong?
> --
I sort of doubt that in his day, blindness would have made the act of
composing music easier than deafness. Since he did have his hearing for many
years, his brain had time to absorb the orchestral sounds with which he did
much of his work. I think he "heard" in his head what he put to paper.
Blindness might have actually slowed him down since he would probably have
had to dictate the music and would not have been able to "proof" it as well
before hearing it. With the computerized tools and audio synthesis we have
today, composition might well be easier for the blind than the deaf -
instant feedback, for example.
Chuck
rumpelstiltskin
wrote:
>In article <53b11vcj3n141tlvt...@4ax.com>,
>rumpelstiltskin <PleaseDoNot...@nowhere.net> wrote:
>...
>:
>:
>:
>: So far so good with my hearing, I think. I haven't had it tested,
>:but I haven't noticed any difference. I can't read anything but
>:large print without glasses, but my long distance vision is pretty
>:good, though I can't read signs from as far away as I used to
>:be able to. I bought several pairs of folding glasses, which fit
>:easily in a pants pocket, so I don't have to bother with having
>:to carry around bulky regular glasses. I use them mostly when
>:shopping. The folding glasses are good since I wear them low
>:so I can look over them when I'm just seeing and not reading.
>:
>
>i hope you have your eyes checked regularly by an opthalmologist.
>not an optometrist. macular degenration (which i have) is beginning
>to be treatable in one of its forms. mine has been pretty much stable
>over the past decade, but if progressive, it will blinf you.
I get new glasses about every two years, though I think it's been
three years now since my last set. I just did the finger test,
though (put your fingers behind your head and move them forward
while looking straight ahead until the fingers pop into view) and it
seems my peripheral vision is still about 180-degrees. I don't know
what my eye guy is (I go to Kaiser), but he points something at my
eyes that makes a slight popping noise, and if I recall aright that's
supposed to be a check for macular degeneration.
>: Beethoven said he wished he had lost his sight rather than
>:his hearing, but of course, he was Beethoven.
>
>blind he would still have had an easier time composing than deaf.
>however, i believe his deafness was a result of syphilis which i do not
>think causes loss of sight. an i wrong?
Music used to be easier to compose from theory alone. Bach
was contemptuous of "finger plunkers" who had to have a keyboard
to write music. Haydn wrote a symphony once on a long
stagecoach ride, so even the added distraction of being constantly
bounced about apparently wasn't enough to distract him
sufficiently. Beethoven was surely the same, though his late piano
sonatas where the bass is going rumbledy-rumbledy-rum while the
treble is going plinkety-plinkety-plink do sometimes give one the
impression that maybe what things actually sound like was receding
into the distance for him. I entered an old fugue into "Noteworthy
Composer" lately, which can play a midi-sound version of it back
at me, and revised it as I went along, very much improving it I think.
It's much easier on the computer when one can try out changes
without making the score illegible with chicken-scratches. I'm
still revising the damned thing. I seem to have come to what I
want, but who knows how I'll feel in a couple of days. Too bad
I can't enter the newer stuff into Noteworthy, but it really can't
handle it. It's ideal for fugues though, where the lines are neatly
laid out.
I just now replayed the fugue and there are still a couple of
measures I want to change. No doubt I'll be wasting time fiddling
around with it after I post this batch of messages.
As to Beethoven's syphilis, I'm not sure if that's known for sure.
Schubert did die of syphilis, of course. I read lately that someone
had analyzed a strand of Beethoven's hair and found a very high
level of arsenic in it, but the counterargument was made that might
have been a by-product of whatever embalming was used.
Gordon
<PleaseDoNot...@nowhere.net> writes
>
> I get new glasses about every two years, though I think it's been
>three years now since my last set. I just did the finger test,
>though (put your fingers behind your head and move them forward
>while looking straight ahead until the fingers pop into view) and it
>seems my peripheral vision is still about 180-degrees. I don't know
>what my eye guy is (I go to Kaiser), but he points something at my
>eyes that makes a slight popping noise, and if I recall aright that's
>supposed to be a check for macular degeneration.
>
Optician does that, because my mother had Glaucoma, which entitled me to
free eye tests before they were introduced for seniors anyway.
It fires a puff of air at the eyeball, and measures the reaction, I
think.
Very important to choose a fully qualified optometrist - mine noted an
abrupt change in my prescription, and whizzed me upstairs to his high-
powered microscope, and spotted slight haemorrhaging inside the eyeball.
This was the first sign of my blood pressure getting out of control, and
he referred me to a Specialist via my GP.
--
Gordon
Rita
<wste...@hawaii.rr.com> wrote:
>An "infra-red transmitter on the TV ??" That sounds just the thing!
>Does it have a name so I can look it up?
>
It is Sennheiser's Direct Ear. I ordered mine through my
audiologist and it cost around $200. But the batteries for
the receiver recharge automatically. There are other
infrared outfits where you have to use 9 volt battery and
that gets expensive.
I am sure if you called around you would find audiologists
who sell them. Also it is offered at:
http://www.seniorshops.com/directear810.html
I was given a try out period by the audiologist to see if I liked
it. That might be a factor on deciding where to purchase.
Ward Stewart
wrote:
>In article <fa821vc68rfcj2si2...@4ax.com>, rumpelstiltskin
><PleaseDoNot...@nowhere.net> writes
>>
>> I get new glasses about every two years, though I think it's been
>>three years now since my last set. I just did the finger test,
>>though (put your fingers behind your head and move them forward
>>while looking straight ahead until the fingers pop into view) and it
>>seems my peripheral vision is still about 180-degrees. I don't know
>>what my eye guy is (I go to Kaiser), but he points something at my
>>eyes that makes a slight popping noise, and if I recall aright that's
>>supposed to be a check for macular degeneration.
>>
>Would it be a pressure test for pressure within the eyeball? My
>Optician does that, because my mother had Glaucoma, which entitled me to
>free eye tests before they were introduced for seniors anyway.
>
>It fires a puff of air at the eyeball, and measures the reaction, I
>think.
You got it right -- that is the measurement for intra-ocular pressure.
Macular degeneration can only be assessed by an actual scrutiny of the
inside of the eye. Theme and variation on "ophthalmoscope."
Ward Stewart
Thank you Rita -- looks interesting. I'll check it out
rumpelstiltskin
wrote:
>In article <fa821vc68rfcj2si2...@4ax.com>, rumpelstiltskin
><PleaseDoNot...@nowhere.net> writes
>>
>> I get new glasses about every two years, though I think it's been
>>three years now since my last set. I just did the finger test,
>>though (put your fingers behind your head and move them forward
>>while looking straight ahead until the fingers pop into view) and it
>>seems my peripheral vision is still about 180-degrees. I don't know
>>what my eye guy is (I go to Kaiser), but he points something at my
>>eyes that makes a slight popping noise, and if I recall aright that's
>>supposed to be a check for macular degeneration.
>>
>Would it be a pressure test for pressure within the eyeball? My
>Optician does that, because my mother had Glaucoma, which entitled me to
>free eye tests before they were introduced for seniors anyway.
>
>It fires a puff of air at the eyeball, and measures the reaction, I
>think.
I think that's what it was, the phrase "puff of air" sounds
familiar.
>Very important to choose a fully qualified optometrist - mine noted an
>abrupt change in my prescription, and whizzed me upstairs to his high-
>powered microscope, and spotted slight haemorrhaging inside the eyeball.
>
>This was the first sign of my blood pressure getting out of control, and
>he referred me to a Specialist via my GP.
Blood pressure is not a problem I have, luckily. Or at least it
wasn't seven years ago last I had it checked. I had high blood
pressure as a little kid, I guess, since I had spontaneous
nosebleeds, where I'd suddenly spurt huge quantities of blood
out my nose. Scared the Dickens out of me.
Gordon
<wste...@hawaii.rr.com> writes
>>Optician does that, because my mother had Glaucoma, which entitled me to
>>free eye tests before they were introduced for seniors anyway.
>>
>>It fires a puff of air at the eyeball, and measures the reaction, I
>>think.
>
>You got it right -- that is the measurement for intra-ocular pressure.
>
>Macular degeneration can only be assessed by an actual scrutiny of the
>inside of the eye. Theme and variation on "ophthalmoscope."
>
>ward
>
there is the beginning of a non correctable deterioration in my right
eye after the usual scrutiny, which takes up most of the eye test.
--
Gordon