Text 15226, 111 rader
Skriven 2007-05-10 13:20:25 av mark lewis (1:3634/12.0)
  Kommentar till text 15197 av MICHAEL LOO (1:123/140)
Ärende: what th'? 485
=====================
 MLoo> That's all well and good, but what got me was the
 MLoo> "large medium" part, not the number.

 ML> hehe, i didn't even catch that... but it does actually make sense 
 ML> when one realizes that they have two sizes of them with several 
 ML> grades within each size... 

 MLoo> Who in his right mind is going to sort onions by size in
 MLoo> gradations more exact than small, medium, large?

i dunno and i can't lay my hands on the info but i distinctly remember reading
about certain items being separated by "size" and that there were numerous
dimensional qualities given... circumference and height being two main ones...
weight was also used in some cases... anything over "88" and under "100" was
called medium... anything under "88" was small and over "100" was large...
what, exactly, those sample numbers indicated was something that i didn't
really catch... one part of the problem is that we use one measurement in the
US and Imperial is used everywhere else...

it may also simply have been a goof on a vendor or retailer created and printed
PLUC sticker...

 ML> agreed that they should just barcode it rather than having to use the
 ML> PLU (Price LookUp) code... however, you'll also note that not all have
 ML> a PLUC on them... bagged do not, for instance ;)

 MLoo> Ah, yes, but the bagged do tend to have UPCs, no?

yup!

 ML> hey, remember way way back when i asked you about if recipes you
 ML> posted in this two column format went left-to-right and then down or if
 ML> they went down the first column and then down the second??

 MLoo> Yeah, and I said, well, it's not MY MM.

yeah... pretty much... that was when you related to me that you didn't use
MM...

 MLoo> I always thought the 2-column format stupid, and Scott Welliver
 MLoo> should never, ever have even considered it. 

i think the pressure came from users posting messages... some readers have a
line limit which is even more stupid... by allowing for two columns, additional
lines were gained for the message text...

 MLoo> But a bunch of these recipes, some of them even tolerable, 
 MLoo> appear in this format, and I am just too lazy to fix them. 
 MLoo> Thanks for doing them.

not a problem... i'll grab them when i see them and toss'em back at ya for
replacement in your archive ;)

 ML> lemon juice entry is going to cause a wordwrap problem

 MLoo> Just put in "lemon juice." I always thought, speaking of always
 MLoo> thought, that it was presumptuous of a recipe writer to require
 MLoo> "fresh squeezed" this or "fresh ground" that or "homemade
 MLoo> mayonnaise." If the maker of the food doesn't have the good
 MLoo> sense to use fresh ingredients, that's not my or the recipe
 MLoo> writer's problem.

exactly! in fact, these additional adjectives and adverbs can cause quite a
problem in other recipe situations... to whit, i've played with a html
interfaced recipe program that stores all the ingredients in a database... it
has the ability to import MM recipes which is a "GoodThing<tm>" on the one hand
if you have several thousand recipes... however, the freehand freestyle methods
allowed of spcifiying ingredients can lead to a monstrous table of
ingredients... consider the following ingredients...

  1 ts pepper
  1 ts black pepper
  1 ts ground pepper
  1 ts ground black pepper
  1 ts black pepper; ground
  1 ts pepper; black; ground
  1 ts ground pepper; black

every one of those would end up as a seperate item in the table... take that a
multiply it by the hundreds of other ingredients that have multiple ways of
being described like this and things get really hairy in an extremely short
time...

the only real solution i can see is to have a base ingredient name, pepper, and
then have a related table indicating types, white, black, and then another
related table indicating texture or some such, ground, course, fine... and of
course we can't forget about modifiers also pertaining to the texture...

  ground
  course ground
  coursely ground
  fine ground
  finely ground
  ground; course
  ground; coursely
  ground; fine
  ground; finely

arrrrrrrhhhhhhhhgggggggg!!!!!! the devil really is in the details!   

 MLoo> The only issue arises when freezing or canning or drying makes a 
 MLoo> substantive difference, as with frozen quinces or medlars (much 
 MLoo> better when frost-touched), canned tomato or pineapple (each has 
 MLoo> its uses), or dried mushrooms (much more intense in flavor, 
 MLoo> especially Agarics). 

there is that, too... some stuff just isn't made to be frozen...

)\/(ark

 * Origin:  (1:3634/12)