SC - Yolks and Copyright

[Uduido at aol.com]

In a message dated 97-05-01 00:14:24 EDT, you write:

<< what does an egg 
 yolk do (other than fat and taste) that egg white doesn't?  >>

Egg yolks tend to thicken the recipes they are used in while egg whites (e.g.
cakes, souffles ) add a "lightening" effect. Recipes which specifically call
for the use of yolks (e.g. sauces, soups) cannot (and , indeed, should not)
be substituted. 

ANOTHER TOPIC: Copyright
There has been a lot of comment on the various lists about "copyrights".
Unfortunately, a good portion of it has contained misinformation and
conjecture. The following www site is a real eye opener. Definitely worth a
visit if you are interested in finding out what the "myths" of the copyright
thread were. You'll be surprised and somewhat shocked, I think.

http://www.clari.net/brad/copymyths.html (Copyright Myths by Brad Templeton)

Lord Ras (Uduido at aol.com)