Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Jacques Chitte who wrote (55524)	9/5/2000 10:42:58 PM
From: Ilaine	Respond to of 71178

Doubleplus cool. I have printed out your suggestions. I guess it makes sense to get a cheaper gun, and then if I do like it, go for a better one. I am not the world's wizard at hand-eye coordination, my best event seems to be highway driving, but I excel at that. Your descriptions of shooting with your Casull make me feel very envious.

To: Jacques Chitte who wrote (55524)	9/5/2000 10:47:55 PM
From: Jacques Chitte	Read Replies (2) \| Respond to of 71178

Gaug, I tried three times to Respond to your chef d'hooevre but Silivestor won't let me, or something. So this is for you - a Latherian explication of why cooks wear funny hats. Every word is the truth, and I defy our threadmates to disprove it. It's a historical thing, dating from the French Revolution and the decades of unrest immediately following it. Chefs, as members of the social élite, were in great danger of becoming truncated by populists with guillotines. Now the guillotine, as your basic lowest-bid Gov't procurement item, had rails separated by a rather small distance. But enough, we would have it from ancient parchments recently brought to light from the granite bureaux of Coupcorp Inc., to accommodate even the most bloated aristocratic cranium. Chefs had these hats ranging in dimension from demure Shriner fezzes to the dazzling Baroque mushrooms that are such a professional identifier today. A sort of natural selection, dictated by the point-six-cubit diameter limit of the guillotine, cost the smaller and/or skinnier-hatted gastronomers dearly, but left their fat-crowned cousins intact. These then radiated into the evolutionary quiches - achoo! niches left vacant by their suddenly supernumerary competitors. Interestingly the showy crest that saved them, now no longer an adaptive trait, has been highly conserved. Nobody is sure why, but the occasional loud thuds that echo from the world's great kitchens when a young, bold cook faces down the chef de cuisine might have something to do with it. I think they learned a thing or two from bighorn rams, and the biggest hat usually wins. So long as the contender's neck muscles are up to the challenge. Some of the more combative champions of nouvelle have been rumored to discreetly sew a few pounds of lead shot into the flamboyant coronae of their Competition Graphite toques. But l'Institut Gastronomique has been unable to confirm these potentially scandalous whisperings. In any case l'Instutut has vowed to permanently disentoque anyone caught cheating like this.