what 'modern' convenience have you given up?, page-83

^ :-) I think you're talking about softening for eating, and she's talking about softening for planting.

My personal take for anyone contemplating getting a P Cooker: don't forget to brown (esp. your proteins) your food first in order to get the Maillard Reaction going, otherwise, you'll be doing your tastebuds a grave injustice.

http://culinaryarts.about.com/od/glossary/g/maillard.htm

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Not a big fan of Lady Gaga but I do thank her for bringing back highcut leotards -> made me feel all funny when I was a boy :-s. I'm sure you're va-va voom in your own way, michele ;-).

Dyes? Eeek! Reminding me of the stuff we eat: eg. red food dye <- crushed beetles. Beaver anal gland flavouring, anyone?

http://au.businessinsider.com/11-disgusting-ingredients-that-arent-advertised-in-food-2012-3?op=1

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Correction:
Gulp! I wish to amend

"I love (mild) Indian cuisine as well, full of carcinogenic spices, tasty, and healthy (OK, mebbe not Butter Chicken)."

to

" I love (mild) Indian cuisine as well, full of anti-carcinogenic spices, tasty, and healthy (OK, mebbe not Butter Chicken)."!!