SC - Acorns

[david friedman]

> Seriously, all this talk about "toxic algae", heavy metals, etc... Doesn't
> is seem a bit over the top?  How many of these acorns are you going to eat
> in a year?  Tons?  You can poison yourself on almonds or peach pits for that
> matter, if you eat enough.

At the Slavic Interest Group meeting, someone was trying to explain
marizipan to someone else, and mentioned egg white. "But how do you cook
it?" asked the lady. "You don't, it just dries...". To which she responded
"UGH! That's _dangerous_!" 

*sigh* (I grew up drinking raw-egg-and-orange-juice shakes for breakfast.
I've never had food poisoning. While I respect the fears of those who
worry about it -- and so am really careful about preparing eggs and
chicken for others-- I tend to worry about their health. The less exposure
you have to Salmonella, the more likely you are to die from it when/if you
are exposed.)

Anyway, everyone has their own level of food paranoia. It's just easier to
respect other people's-- because, as in the case of Salmonella, what is
safe for you may well not be safe for them.

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.

" Oh, Adam was a gardener, and God who made him sees 
That half a proper gardener's work is done upon his knees, 
So when your work is finished, you can wash your hands and pray
For the Glory of the Garden, that it may not pass away!" -- Kipling