~~~ On 2008/04/05 12:04, Jon Glass at jonglass@usa.net wrote ~~~
> Oh no! Polenta, the new "poutine"!!!
No please! I still haven't been able to taste the old poutine!
I looked polenta up in Wikipedia (NEVER thought I ever would say or type
that!), not knowing much about it and being away from my usual sources. I
found this: " In northern Italy there are many different ways to cook
polenta. The most famous Lombard polenta dishes are polenta uncia, polenta
concia, polenta e gorgonzola, and missultin e polenta; all are cooked with
various cheeses and butter, except the last one, which is cooked with fish
from Lake Como."
Anyone for odd coincidences? We're OT-posting in the NewtonTalk group about
a way of preparing grits that is similar to "Lombard polenta dishes". And
"Lombard" is a model of Mac PowerBook that can be connected to a Newton.
Now that I've read that article, I'll say this in defence of grits: polenta
sounds smoother than grits. Grits as I learned to appreciate them are that
bit coarser and cook up to be a little less like baby food and a bit more
like they have some fight in them. Give me grits any day.
Shalom.
Christian
~~~ ~~~ ~~~
łAny sufficiently advanced magic is indistinguishable from a Newton.˛
-- what Arthur C. Clarke meant
http://youtube.com/watch?v=1ZzpdPJ7Zr4
(With thanks to Chod Lang)
http://tinyurl.com/29y2dl
~~~ ~~~ ~~~
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Received on Sat Apr 5 11:38:07 2008
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