• Rye sour

    From Graham@21:1/5 to All on Thu Feb 18 08:57:21 2021
    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an
    appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot
    any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon
    should be taken seriously.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to Graham on Thu Feb 18 14:33:22 2021
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote:

    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an >appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot
    any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon
    should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as
    so many recipes that wind up in book such as these get posted online
    at the author's promo pages and errors should show up there, too, be
    pointed out, and changed in editing.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Graham@21:1/5 to Boron Elgar on Thu Feb 18 12:37:45 2021
    On 2021-02-18 12:33 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote:

    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an
    appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot
    any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon
    should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as
    so many recipes that wind up in book such as these get posted online
    at the author's promo pages and errors should show up there, too, be
    pointed out, and changed in editing.

    It's a shame because it sets out to be authoritative and is spoiled by
    the sloppy editing.
    See if you can get it through your library. The long introductory pages
    are worth reading.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to Graham on Thu Feb 18 14:53:53 2021
    On Thu, 18 Feb 2021 12:37:45 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:33 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote:

    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an
    appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot
    any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon
    should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as
    so many recipes that wind up in book such as these get posted online
    at the author's promo pages and errors should show up there, too, be
    pointed out, and changed in editing.

    It's a shame because it sets out to be authoritative and is spoiled by
    the sloppy editing.
    See if you can get it through your library. The long introductory pages
    are worth reading.

    Last time I checked, the library in town was only functioning
    electronically. So many things are not as normal right now.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Graham@21:1/5 to Boron Elgar on Thu Feb 18 14:37:34 2021
    On 2021-02-18 12:53 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 12:37:45 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:33 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote:

    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an
    appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot >>>> any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon
    should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as
    so many recipes that wind up in book such as these get posted online
    at the author's promo pages and errors should show up there, too, be
    pointed out, and changed in editing.

    It's a shame because it sets out to be authoritative and is spoiled by
    the sloppy editing.
    See if you can get it through your library. The long introductory pages
    are worth reading.

    Last time I checked, the library in town was only functioning
    electronically. So many things are not as normal right now.

    Ours are closed to visitors/members. However, you can order books online
    and when they inform you that they are ready, you drive to the branch,
    phone the posted number and they put your book on a table outside the door. When a book is returned, it is quarantined for 3 days before the next loan.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to Graham on Thu Feb 18 17:54:06 2021
    On Thu, 18 Feb 2021 14:37:34 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:53 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 12:37:45 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:33 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote:

    I've just started a rye sour as I have borrowed "The Rye Baker" by
    Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an >>>>> appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot >>>>> any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon >>>>> should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as
    so many recipes that wind up in book such as these get posted online
    at the author's promo pages and errors should show up there, too, be
    pointed out, and changed in editing.

    It's a shame because it sets out to be authoritative and is spoiled by
    the sloppy editing.
    See if you can get it through your library. The long introductory pages
    are worth reading.

    Last time I checked, the library in town was only functioning
    electronically. So many things are not as normal right now.

    Ours are closed to visitors/members. However, you can order books online
    and when they inform you that they are ready, you drive to the branch,
    phone the posted number and they put your book on a table outside the door. >When a book is returned, it is quarantined for 3 days before the next loan.

    It is certainly more environmentally kind to do that, I suppose, but
    these days I mostly scour a few used book sites and buy a used copy if
    it is something I truly crave..

    My library might also have updated their access as the pandemic has
    waned and waxed. I suppose I should check again. Still, I, myself,
    quarantine anything that comes in the house by shipment or mail. This
    I bring in get Lysol sprayed or wiped down. I know the latest assumes
    minimal risk for fomite exposure, but I prefer a bit of virological
    theater at this point. Keeps me on my toes.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Graham@21:1/5 to Boron Elgar on Thu Feb 18 16:27:12 2021
    On 2021-02-18 3:54 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 14:37:34 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:53 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 12:37:45 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 12:33 p.m., Boron Elgar wrote:
    On Thu, 18 Feb 2021 08:57:21 -0700, Graham <g.stereo@shaw.ca> wrote: >>>>>
    I've just started a rye sour as I have borrowed "The Rye Baker" by >>>>>> Stanley Ginsberg fron the library. At first sight it seems to be
    excellent and worth acquiring but reading the first recipe reveals an >>>>>> appalling level of errors that careful proof editing would have
    corrected. I intend to bake some of the recipes hoping that I can spot >>>>>> any mistakes before getting a lousy result.
    This is the sort of book where the one and two star reviews on Amazon >>>>>> should be taken seriously.

    Depressing. There is no excuse for this sort of thing, especially, as >>>>> so many recipes that wind up in book such as these get posted online >>>>> at the author's promo pages and errors should show up there, too, be >>>>> pointed out, and changed in editing.

    It's a shame because it sets out to be authoritative and is spoiled by >>>> the sloppy editing.
    See if you can get it through your library. The long introductory pages >>>> are worth reading.

    Last time I checked, the library in town was only functioning
    electronically. So many things are not as normal right now.

    Ours are closed to visitors/members. However, you can order books online
    and when they inform you that they are ready, you drive to the branch,
    phone the posted number and they put your book on a table outside the door. >> When a book is returned, it is quarantined for 3 days before the next loan.

    It is certainly more environmentally kind to do that, I suppose, but
    these days I mostly scour a few used book sites and buy a used copy if
    it is something I truly crave..

    My library might also have updated their access as the pandemic has
    waned and waxed. I suppose I should check again. Still, I, myself,
    quarantine anything that comes in the house by shipment or mail. This
    I bring in get Lysol sprayed or wiped down. I know the latest assumes
    minimal risk for fomite exposure, but I prefer a bit of virological
    theater at this point. Keeps me on my toes.

    I use 75% isopropyl alcohol and I carry a small spritzer bottle of it
    when I go out.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to Graham on Thu Feb 18 20:20:54 2021
    On Thu, 18 Feb 2021 16:27:12 -0700, Graham <g.stereo@shaw.ca> wrote:

    On 2021-02-18 3:54 p.m., Boron Elgar wrote:


    My library might also have updated their access as the pandemic has
    waned and waxed. I suppose I should check again. Still, I, myself,
    quarantine anything that comes in the house by shipment or mail. This
    I bring in get Lysol sprayed or wiped down. I know the latest assumes
    minimal risk for fomite exposure, but I prefer a bit of virological
    theater at this point. Keeps me on my toes.

    I use 75% isopropyl alcohol and I carry a small spritzer bottle of it
    when I go out.

    It is truly better safe than sorry these days.

    I am among the more fortunate, too. I have had both doses of vaccine,
    can easily order products rather than chase them down, have a
    plentiful supply of disinfectant, various masks, and disposable
    gloves.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From JSAN62864@21:1/5 to Boron Elgar on Wed Nov 16 10:46:19 2022
    On Thursday, February 18, 2021 at 7:21:15 PM UTC-6, Boron Elgar wrote:
    On Thu, 18 Feb 2021 16:27:12 -0700, Graham <g.st...@shaw.ca> wrote:

    On 2021-02-18 3:54 p.m., Boron Elgar wrote:


    My library might also have updated their access as the pandemic has
    waned and waxed. I suppose I should check again. Still, I, myself,
    quarantine anything that comes in the house by shipment or mail. This
    I bring in get Lysol sprayed or wiped down. I know the latest assumes
    minimal risk for fomite exposure, but I prefer a bit of virological
    theater at this point. Keeps me on my toes.

    I use 75% isopropyl alcohol and I carry a small spritzer bottle of it
    when I go out.
    It is truly better safe than sorry these days.

    I am among the more fortunate, too. I have had both doses of vaccine,
    can easily order products rather than chase them down, have a
    plentiful supply of disinfectant, various masks, and disposable
    gloves.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)