Isolation continues with the Peter Creasey Challenge

[Jonathan Loesberg]

originally posted by Peter Creasey:

Jonathan, thanks for setting that straight. However, memorizing that grammar rule will be a challenge for my senior memory capacity these days.

The context of my usage seemed to beg the use of the phrase as I applied it.

. . . . Pete

It's not a grammar rule, it's a matter of meaning, as if you used the word "tall" when you meant "red." Really, for someone who can get all worked up about some pettifoggery involving serial commas, one would think you could get excited about the grandfoggery of using a phrase correctly, even though everybody in the world, at this point, uses it incorrectly and can't even remember the real meaning.

To relieve the strain on your memory, just never use the phrase "begs to question." Replace it with "raises the question" or "forces one to ask," which is what you mean.

For our next lesson, we will learn why you should write under weigh rather than under way.

 

[Steve Guattery]

originally posted by Jonathan Loesberg:

...Begging the question does mean asking the question or begging for the question to be asked...

Jonathan,

Looks like you are missing a 'not' in that sentence.

 

[Florida Jim]

originally posted by Steve Guattery:

originally posted by Jonathan Loesberg:

...Begging the question does mean asking the question or begging for the question to be asked...

Jonathan,

Looks like you are missing a 'not' in that sentence.

If my daughter has another male child, I’m going to lobby that she name him Steve.
Best, Jim

 

[Jonathan Loesberg]

originally posted by Steve Guattery:

originally posted by Jonathan Loesberg:

...Begging the question does mean asking the question or begging for the question to be asked...

Jonathan,

Looks like you are missing a 'not' in that sentence.

Thank you. Fixed.

 

[Marty L.]

Someone once gave me a jar of truffle mustard - I could not find a single food this was good with.

Potato knishes. Seriously.

 

[Jeff Grossman]

originally posted by Marty L.:
Truffle mustard

Someone once gave me a jar of truffle mustard - I could not find a single food this was good with.

Potato knishes. Seriously.

GTK. KIM, if it ever happens again.

 

[Peter Creasey]

Can't comment on truffle mustard, but left-over truffle butter really went well on spaghetti squash this evening.

. . . . . . Pete

 

[Christian Miller (CMM)]

Wash, peel, and wash again 1-2 carrots and 1-2 Kohlrabi per person. Cut them into fine julienne, or use a grater to make ribbons. Dress them in a combination of good olive oil, fresh squeezed lemon juice, mustard and something salty (crushed anchovies, salted capers, soy sauce, flavored salt, fish sauce, whatever you feel like); in proportions to your taste. Done. Tickles your taste buds and soothes your paranoia at the same time.

 

[georg lauer]

originally posted by Christian Miller (CMM):
For those craving salads but fearful of contaminated greens...

Nice salad, but nobody should forego regular greens because of COVID-19. There is no reason to believe one could get infected from a home made salad, especially after washing.

 

[VLM]

originally posted by georg lauer:

originally posted by Christian Miller (CMM):
For those craving salads but fearful of contaminated greens...

Nice salad, but nobody should forego regular greens because of COVID-19. There is no reason to believe one could get infected from a home made salad, especially after washing.

That's my understanding. I regularly wash my greens with some vinegar in the water to kill bacteria. I haven't heard anything about vinegar and virus and have never really thought about it, do you know?

 

[georg lauer]

originally posted by VLM:

originally posted by georg lauer:

originally posted by Christian Miller (CMM):
For those craving salads but fearful of contaminated greens...

Nice salad, but nobody should forego regular greens because of COVID-19. There is no reason to believe one could get infected from a home made salad, especially after washing.

That's my understanding. I regularly wash my greens with some vinegar in the water to kill bacteria. I haven't heard anything about vinegar and virus and have never really thought about it, do you know?

I am reasonably confident that infectious contamination of greens is rather unlikely given the interval between the handling of it by somebody else and consumption. Thorough washing, vinegar or not, will take care of the rest.

 

[MarkS]

originally posted by Peter Creasey:

Texas olive oil??

 

[Peter Creasey]

Mark, as I said upthread, we substituted a high-end olive oil provided by a prominent Italian restaurateur friend.

The purveyor of the kit ran out of the planned olive oil and made a substitution instead. Needless to say, I was not pleased about the unexpected substitution.

. . . . . Pete

 

[Cole Kendall]

originally posted by MarkS:

originally posted by Peter Creasey:

Texas olive oil??

Alsatian pasta?

 

[MarkS]

originally posted by Peter Creasey:

Mark, as I said upthread, we substituted a high-end olive oil provided by a prominent Italian restaurateur friend.

The purveyor of the kit ran out of the planned olive oil and made a substitution instead. Needless to say, I was not pleased about the unexpected substitution.

. . . . . Pete

I saw that, but olive oil from Texas? I find it difficult they have a proper climate for growing olives.

 

[Pavel Tchichikov]

Any reason not to wash oranges, apples, peppers, carrots with soap if rinsed thoroughly afterwards? Obviously far more complicated with lettuce, endive, etc.

I guess you can also "quarantine" lettuce in the fridge, in a clean bag, for ... 24 hours??

 

[Jeff Grossman]

It is widely recommended not to use soap or a bleach solution to clean fruits and vegetables. These substances are profoundly not digestible. Lots of clean water is best.

Produce that you will peel should be cleaned before peeling; this protects your knives and cutting boards.

Produce that you will cook will become safe via the heat treatment, anyway.