From: owner-alloy-digest@smoe.org (alloy-digest) To: alloy-digest@smoe.org Subject: alloy-digest V3 #87 Reply-To: alloy@smoe.org Sender: owner-alloy-digest@smoe.org Errors-To: owner-alloy-digest@smoe.org Precedence: bulk X-To-Unsubscribe: Send mail to "alloy-digest-request@smoe.org" X-To-Unsubscribe: with "unsubscribe" as the body. alloy-digest Wednesday, April 1 1998 Volume 03 : Number 087 Today's Subjects: ----------------- Alloy: blue paper bags of salt [John Schofield ] Re: Alloy: blue paper bags of salt ["Charles E. Kemp" ] Alloy: Charlie K's ["Stephen M. Tilson" ] Re: Alloy: Charlie K's [RThurF ] Alloy: RPG 400 ILE (Integrated Lard Environment) [John_Hanson_at_FRMA01@] Re: Alloy: RPG 400 ILE (Integrated Lard Environment) [Beth Meyer ] Re: Alloy: More musings on music, Thomas, and making ditties. [DAbbitt32 ] Re: Alloy: AS/400 RPG ILE program crash msg MCH2502 [DAbbitt32 ] Alloy: Any news from TMDR [DAbbitt32 ] Re: Alloy: blue paper bags of salt [IT Admin - Govt Office North West ] ---------------------------------------------------------------------- Date: Tue, 31 Mar 1998 17:16:44 +-1000 From: John Schofield Subject: Alloy: blue paper bags of salt Oh I remember those blue bags of salt in crisps (showing my age now I think). I don't know if they made it to Australia as I spent my childhood in England. Weren't they great though !!. I bet they don't make them anymore - if they did they would probably have to put a government health warning on the packet "Too Much Salt Can Be Hazardous To Your Health". Memories... John (john@police.tas.gov.au) ------------------------------ Date: Mon, 30 Mar 1998 23:59:22 -0800 (PST) From: "Charles E. Kemp" Subject: Re: Alloy: blue paper bags of salt John The Poleeseman wrote... > in England. Weren't they great though !!. I bet they don't make them > anymore - if they did they would probably have to put a government health > warning on the packet "Too Much Salt Can Be Hazardous To Your Health". > Which reminds me of my current get-rich-slowly scheme...my restaurant! Yep, that's right, maybe you too can someday have lunch at Charlie K's Cardiac Cafe! The whole idea behind the place is to create as unhealthy of an environment as possible. I'm banking on a backlash against years of fashionably eating healthily. No "Lite" items on the menu, no salads served, and no "non-smoking" section. Of course local laws in some areas prevent the last part in some areas, but comprimise can sometimes be a good thing. Charlie K's will be THE place to go for a good greaseburger, salt-mine fries, and non-light beer. Country fried steak so fried you'll think you ordered country fried grease. But since such faire is not always appropriate, I'm gonna start a more upscale dinner oriented restaurant named "Decadence", for the finer of sinful culinary delights. So, if you have some menu ideas please let me know. It'd be great to use the ideas of those of you not from North America for an "Around the world in 80 meals" type of thing. Of course I have to dig myself out of debt before I could ever open the place. :) ****** Charles E. Kemp ****** cekemp@netcom.com ****** (812) 597-5950 ****** Just for the sake of it make sure you're always frowning, it shows the world that you've got substance and depth. - Neil Tennant ------------------------------ Date: Tue, 31 Mar 1998 06:35:30 -0500 From: "Stephen M. Tilson" Subject: Alloy: Charlie K's Charles cheerfully indicated: > Charlie K's will be THE place to go for a good greaseburger, > salt-mine fries, and non-light beer. Country fried steak so > fried you'll think you ordered country fried grease. > > No "Lite" items on the menu, no salads served, and no > "non-smoking" section. Living in California's stiflingly "healthy" atmosphere (smoking has been banned in all bars and restaurants recently) I find your concept most appealing. It would be my suggestion that you offer your customers some sort of choice though . . . "Party of two? Very good. Will that be smoking, or chain?" Cheers, Sappy ********************************************************************* Some big hard-boiled egg gets a look at a pretty face, and Bang! He cracks up and goes sappy. ---Carl Denham ********************************************************************* ------------------------------ Date: Tue, 31 Mar 1998 07:30:14 EST From: RThurF Subject: Re: Alloy: Charlie K's In a message dated 98-03-31 06:42:51 EST, Charles wrote: << > Charlie K's will be THE place to go for a good greaseburger, > salt-mine fries, and non-light beer. Country fried steak so > fried you'll think you ordered country fried grease. > >> Wasn't there a place similar to that in the 80's, called Fuddruckers, here in the states? I only remember that they had entire sides of beef hanging beside the entryway in a big walk-in fridge, to demonstrate that you could have any cut of beef you wanted personally butchered for you when ordering - not too dissimilar to the aquariums at the seafood place, where you can choose your own lobster. Robin ------------------------------ Date: Tue, 31 Mar 1998 14:18:36 -0600 From: John_Hanson_at_FRMA01@ccmailgw.mcgawpark.baxter.com Subject: Alloy: RPG 400 ILE (Integrated Lard Environment) - --IMA.Boundary.739643198 Content-Type: text/plain; charset=US-ASCII Content-Transfer-Encoding: 7bit Content-Description: cc:Mail note part Charles cheerfully indicated: > Charlie K's will be THE place to go for a good greaseburger, > salt-mine fries, and non-light beer. Country fried steak so > fried you'll think you ordered country fried grease. > > No "Lite" items on the menu, no salads served, and no > "non-smoking" section. Despite being a vegetarian myself, I can see the marketability of such a project. Might I suggest the following... Lard sandwiches Lard & chips Lard curry Lard fried rice Lard with spaghetti Lard Lard Lard even more lard. MTCBWY and your Lard butties John - --IMA.Boundary.739643198 Content-Type: text/plain; charset=US-ASCII; name="RFC822 message headers" Content-Transfer-Encoding: 7bit Content-Description: cc:Mail note part Content-Disposition: inline; filename="RFC822 message headers" Received: from ns1.baxter.com (159.198.180.56) by ccmailgw.mcgawpark.baxter.com with SMTP (IMA Internet Exchange 2.1 Enterprise) id 0038F0E4; Tue, 31 Mar 98 05:27:26 - -0600 Received: from mermaid.shore.net (mermaid.shore.net [207.244.124.6]) by ns1.baxter.com (8.8.0/8.8.0) with SMTP id FAA21426 for ; Tue, 31 Mar 1998 05:41:27 - -0600 (CST) Received: from smoe.org [204.167.97.154] (root) by mermaid.shore.net with esmtp (Exim) id 0yJzQF-0001xJ-00; Tue, 31 Mar 1998 06:41:43 -0500 Received: from localhost (daemon@localhost) by smoe.org (8.8.7/8.8.7/listq-jane) with SMTP id GAA04034; Tue, 31 Mar 1998 06:43:01 -0500 (EST) Received: by smoe.org (bulk_mailer v1.5); Tue, 31 Mar 1998 06:43:01 -0500 Received: (from majordom@localhost) by smoe.org (8.8.7/8.8.7/listq-jane) id GAA04004 for alloy-outgoing; Tue, 31 Mar 1998 06:39:27 -0500 (EST) Received: from arl-img-1.compuserve.com (arl-img-1.compuserve.com [149.174.217.131]) by smoe.org (8.8.7/8.8.7/daemon-mode-relay2) with ESMTP id GAA04000 for ; Tue, 31 Mar 1998 06:39:18 -0500 (EST) Received: (from mailgate@localhost) by arl-img-1.compuserve.com (8.8.6/8.8.6/2.10) id GAA18219 for alloy@smoe.org; Tue, 31 Mar 1998 06:36:13 -0500 (EST) Date: Tue, 31 Mar 1998 06:35:30 -0500 From: "Stephen M. Tilson" Subject: Alloy: Charlie K's To: alloy@smoe.org Message-ID: <199803310636_MC2-3873-CD91@compuserve.com> MIME-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-1 Content-Disposition: inline Content-Transfer-Encoding: 8bit X-MIME-Autoconverted: from quoted-printable to 8bit by smoe.org id GAA04001 Sender: owner-alloy@smoe.org Reply-To: alloy@smoe.org X-To-Unsubscribe: Send mail to "alloy-request@smoe.org" X-To-Unsubscribe: with "unsubscribe" as the body. Precedence: bulk - --IMA.Boundary.739643198-- ------------------------------ Date: Tue, 31 Mar 1998 08:31:44 -0500 From: Beth Meyer Subject: Re: Alloy: RPG 400 ILE (Integrated Lard Environment) Hi, folks; > > Charlie K's will be THE place to go for a good greaseburger, > > salt-mine fries, and non-light beer. Country fried steak so > > fried you'll think you ordered country fried grease. >Despite being a vegetarian myself, I can see the marketability of such a >project. Might I suggest the following... > >Lard sandwiches (List of lard comestibles snipped) Hey, now -- you may laugh, but I have actually been served straight lard on bread. And I ate some. It turns out that minced lard on bread is a very common traditional dish in Slovenia. If you go to a farmhouse to have their local wine and a snack, they will serve you a plate of homemade smoked sausages, sliced onions, and lard with big thick slices of dark bread. Plus, some restaurants serve bread with lard instead of bread with butter before your food arrives. So Mark and I ate it to be respectful, though it's not the sort of thing that appeals to the current American palate. And I have actually uttered the statement, "Yes, Matjaz," , "this fat is much better than the fat we had earlier." So maybe Charles should devote part of his menu to Slovenian cuisine. I can also attest that the desserts there are amazing; we always gain weight when we go to visit. Charles could also serve green vegetables in keeping with his theme -- just cook them Southern style. Namely, in the pressure cooker for at least a couple of hours, with a dollop of bacon grease and/or big lumps of pork fat. And lots of salt. And don't forget the country ham and biscuits with red-eye gravy. Ah, country ham -- between the huge amount of salt, the nitrites, the fat and the cholesterol, it's practically a coronary on a plate. Maybe throw in a side of pork rinds. On a side note, Fuddruckers are still around -- there's a fairly new one near my husband's office. Maybe they've been more successful here in Atlanta than in other areas, since we Southerners may have a fairly high tolerance for unhealthy food. (See above.) Bon appetit, Beth - ------------------------------------------------------------------------ Beth Meyer School of Psychology Pager: +1-404-866-1362 Georgia Institute of Technology FAX: +1-404-894-8905 274 5th St. gt9020a@prism.gatech.edu -or- Atlanta, GA 30332-0170 bmeyer@psy.psych.gatech.edu http://www.prism.gatech.edu/~gt9020a/ ------------------------------ Date: Tue, 31 Mar 1998 08:21:58 -0800 (PST) From: Elaine Linstruth Subject: Alloy: Charlie K's Hey, I have a suggestion for you. Have a low-carbohydrate section of the menu. Since most foods low in carbs are alternately high in protein (and sometimes fat), it should fit in nicely with your program. But, all kidding aside, I've done about as much research as I could on the subject.. and I've decided that low-fat eating doesn't work for me. At the peak of despair, almost a year after having a baby (and unable to lose the extra pounds), frustrated from exercising my brains out and never eating anything with any OOmph, (and being hungry all the time), (this went on for months), I tried cutting out carbs instead. I've lost 30 pounds since new year's. And I'm seeing more and more doctors and chefs and nutritionists talking about it on talk shows, and cheezy infomercials on the subject. It's the wave of the future! Figure out how to make your money now! (All I know is I'd be buying "diet" products if they consistently meant low-carb or sugar-free, instead of fat-free.) - -- Elaine Linstruth Palmdale, CA (USA) ------------------------------ Date: Tue, 31 Mar 1998 14:25:54 EST From: DAbbitt32 Subject: Re: Alloy: More musings on music, Thomas, and making ditties. Wow, I don't check my email for a few days and I'm totally SWAMPED with Alloy stuff. Anyways... In a message dated 98-03-26 02:59:52 EST, Lissu so eloquently wrote: << Making some kind of a living from music would be nice if it gave me a chance to,...do more music! I'm certainly not dissatisfied about the prospects of fame or monetary gain,...I don't think I want either. I think the nicest things to happen are playing live and getting audience feedback. Perhaps even gaining some respect as a musician. What I was getting at was the fact that it's difficult to distribute music unless it's "commercially viable",..you can argue that we make music only for ourselves, but I feel personally, that anyone who says that is in denial,...it's sometimes the rapport you feel with an audience, whether live, or through a recording, that makes you feel like it's worthwhile. It's not just a cliche to say that, it someone likes your music, you feel a connection to that person, which transcends any differences you might have with them. It's a great feeling, and doesn't apply just to music, but to any artform. And feedback is what helps us to improve too. >> Wonderfully said, Lissu. I don't disagree at all, in that feedback can be important to helping the growth and transformation of the artist. It's wonderful that you find such a connection by performing before an audience and experiencing how it (they) receives your work. As for those artists who are happy making music/art for their own edification - - I think that's perfectly acceptable as well, and it's actually the opposite of living in denail. I like to think that they are so secure in what they're doing, so self-assured in the purity and honesty of their work (to themselves), that they simply don't need that connection with an audience. Please understand, the pleasure of having someone else connect with you on an artistic level is by no means an emotional crutch unless it becomes something necessary to your continuing survival as an artist. Best and thanks for the welcome back... - -Dabb ------------------------------ Date: Tue, 31 Mar 1998 14:33:28 EST From: DAbbitt32 Subject: Re: Alloy: AS/400 RPG ILE program crash msg MCH2502 In a message dated 98-03-26 07:14:48 EST, Charles Kemp wrote: << I've always been under the impression that it was "for a Slurpee and a TOY FOR HER DOG" >> I'm sure I'm late replying on this one, but, I always thought the Slurpee and Tofu Dog lyric was quite clever being it was a direct reference to the silliness of my Southern California lifestyle. "...And she wandered off into the smog For a slurpee and a tofu dog." By the way, we only had one (count 'em - 1) smog alert in Los Angeles during 1997, thereby killing one of TMDR's seemingly favorite urban lyrical musings as the air quality has improved so drastically. - -Dabb ------------------------------ Date: Tue, 31 Mar 1998 14:40:42 EST From: DAbbitt32 Subject: Re: Alloy: For our PhD to be, Beth! Beth - Wow, what an accomplishment! Big time congratulations and very warm thoughts to follow you on the fantastic voyage that awaits. - -Dabb ------------------------------ Date: Tue, 31 Mar 1998 14:44:30 EST From: DAbbitt32 Subject: Alloy: Any news from TMDR All - About a year ago I remember the trappings about TMDR possibly releasing an album of rarities and B-sides. Anyone know what became of that project, or (more pertinently) if we might expect a disc of NEW MUSIC from our main man in the near future? - -Dabb ------------------------------ Date: Tue, 31 Mar 1998 23:25:12 +0100 (BST) From: IT Admin - Govt Office North West Subject: Re: Alloy: blue paper bags of salt At 17:16 31/03/98 +-1000, Mr Plod wrote: > think). I don't know if they made it to Australia as I spent my childhood >in England. Did we know this? In which part of the Sceptered Isle was this, and how did you end up in Oz? Slarv Message two powered by Eric Clapton 'My Father's Eyes.' ------------------------------ Date: Tue, 31 Mar 1998 23:25:14 +0100 (BST) From: IT Admin - Govt Office North West Subject: Re: Alloy: RPG 400 ILE (Integrated Lard Environment) At 14:18 31/03/98 -0600, The Red Shadow wrote: > >Despite being a vegetarian myself, I can see the marketability of such a >project. Might I suggest the following... > >Lard sandwiches >Lard & chips >Lard curry >Lard fried rice >Lard with spaghetti >Lard >Lard >Lard >even more lard. > Wot, no beans? Yaaaaah, you cheapskate. But remember, if you have any left over, it's great for putting on the cat's boil. Slarv No3 powered by Pat Metheny 'Roots of Coincidence.' ------------------------------ Date: Tue, 31 Mar 1998 23:25:16 +0100 (BST) From: IT Admin - Govt Office North West Subject: Re: Alloy: Any news from TMDR At 14:44 31/03/98 EST, Dabb wrote: > >All - > >About a year ago I remember the trappings about TMDR possibly releasing an >album of rarities and B-sides. Anyone know what became of that project, or >(more pertinently) if we might expect a disc of NEW MUSIC from our main man in >the near future? > >-Dabb I think the rareities thing was always a wind up, made up by some joker in the Tap Room. As far as new music is concerned, I think Thomas mentioned in one of his rare postings that he was unlikely to make any new albums as he's moved on from that phase of his life and is now concentrating on his Headspace projects. Slarv No 3 powered by Pulp 'This is Hardcore.' ------------------------------ Date: Tue, 31 Mar 1998 23:25:09 +0100 (BST) From: IT Admin - Govt Office North West Subject: RE: Alloy: Strange snack foods At 08:11 31/03/98 +0300, Lissu wrote: > >Slarv, do Smiths still make those plain crisps over there that used to >come with a little blue bag of salt in the bag so you could add only as >much salt as you wanted? I Used to love those, though I once got a bag >that had NINE bags of salt in it, of which I was, of course, >inordinately proud of at school,... :-) > >Lissu xxxx They made a comeback a few years under the title of Salt 'n' Shake but I'm not sure if they're still available. Now then, I'm going to show my age yet again, because I can remember (just) when Smiths crisps came in loose in a TIN with a glass top, and the shopkeeper would measure them out for you, but I can't remember whether they gave you the salt in a little blue twist of paper at that time, or whether that was when they began selling them in bags. Slarv Tonight's first message powered by Page & Plant's 'Most High' ------------------------------ Date: Wed, 1 Apr 1998 10:14:43 +-1000 From: John Schofield Subject: Alloy: blue paper bags of salt & the origin of the species Slarv sayeth: >Did we know this? In which part of the Sceptered Isle was this, and how did >you end up in Oz? Well actually I did mention it in my bio last year. Brief recap: Born in Burnley, Lancashire (my parents owned a fish&chip shop) - moved to Dawlish, Devon at age 5 - moved to New Norfolk, Tasmania (Oz) at age 10. It was quite a culture shock coming from an environment where both my mum & dad had to work long hours just to be able to provide food for my three brothers & I in a tiny rented house and no car - to a place where we could afford a car, our own house and only my dad having to work. By the way - I seem to remeber a mobile fish&chip van driving around our neighbourhood in Dawlish selling something like a meat pattie - and I think it was called a 'fagot'. Does this sound right? I can't imagine they would still call them that given the words other meaning. TTFN John (john@police.tas.gov.au) This message powered by 'Fieldwork' - TMDR/Sakomoto. ------------------------------ Date: Tue, 31 Mar 1998 17:13:29 -0800 From: Robyn Moore Subject: Re: Alloy: RPG 400 ILE (Integrated Lard Environment) At 02:18 PM 3/31/98 -0600, you wrote: > >Despite being a vegetarian myself, I can see the marketability of such a >project. Might I suggest the following... > >Lard sandwiches >Lard & chips >Lard curry >Lard fried rice >Lard with spaghetti >Lard >Lard >Lard >even more lard. > >MTCBWY and your Lard butties And couldn't these all be offered in versions made with Crisco or some other all-vegetable fat substitute for the vegetarians among us who want to share in the fun? ;) Robyn @ Robyn Moore @ http://www.alveus.com/kbrm/robyn.html @ You knew the job was dangerous when you took it. - S.C. ------------------------------ Date: Tue, 31 Mar 1998 19:28:06 +6400 (PST) From: "Charles E. Kemp" Subject: Re: Alloy: RPG 400 ILE (Integrated Lard Environment) > >even more lard. > > And couldn't these all be offered in versions made with Crisco or some > other all-vegetable fat substitute for the vegetarians among us who want to > share in the fun? ;) > > Robyn > Um, Robin, that's the point of the whole restaurant. If it can't kill you, then don't eat it. :) ****** Charles E. Kemp ****** cekemp@netcom.com ****** (812) 597-5950 ****** Just for the sake of it make sure you're always frowning, it shows the world that you've got substance and depth. - Neil Tennant ------------------------------ Date: Wed, 1 Apr 1998 00:25:34 -0500 From: "Stephen M. Tilson" Subject: Alloy: Death by Crisco Chas. spoke: > Um, Robin [he meant Robyn - ed.], that's the point of the whole > restaurant. If it can't kill you, then don't eat it. :) Anything in sufficient quantity will bring El Muerte knocking. Take, for example, salt: Europa tells me that containers of lab grade sodium chloride have a warning label that indicates `fatal if ingested in large quantities' or some such. Not that this is surprising to us, but it serves to make my point that there certainly might be Death by Crisco! I've heard Bongo Bongo is bad for you too. Silly Sappy /\/\iles ********************************************************************* Some big hard-boiled egg gets a look at a pretty face, and Bang! He cracks up and goes sappy. ---Carl Denham ********************************************************************* ------------------------------ Date: Tue, 31 Mar 1998 22:27:42 -0700 From: Keith Stansell Subject: Re: Alloy: Any news from TMDR Slarv wrote: > As far as new music is concerned, I think Thomas mentioned in one of his rare postings that he was unlikely to make any new albums as he's moved on from that phase of his life and is now concentrating on his Headspace projects. Here's an excerpt from the TMDR interview in Newmedia news concerning the subject: NMN: "Which is more stressful: recording an album or being the CEO of a start-up?" TMDR: "Without any question, being a CEO. Making an album would be like a birthday present at this point -- a packet of aspirin. But there is a lot of gratification in what I'm doing at Headspace. It wasn't easy making pop records with a handful of machines in 1979 either. Or making videos in 1982 before anyone really knew what videos were. But that was what attracted me to them. There were no rules yet. I like the Silicon Valley culture because it's okay to be a bit of a weirdo, and it's okay to be heading up a start-up company without an MBA from Harvard. " The complete interview can be found at: http://newmedia.com/newmedia/98/01/brainstorm/Free_Lunch_Thomas_Dolby.html Unrelated note to whoever lives in Oregon : Tom's Cascade Style (http://www.tomscascade.com) Chips taste exactly like Zapps (bags even look similar). - -Keith Stansell This message powered by Harry Shearer's Le Show http://www.timecast.com/channels/comedy/shearer/leshow.html ------------------------------ End of alloy-digest V3 #87 **************************