RE: Value Add

["McLauchlan, Kevin" <Kevin -dot- McLauchlan -at- safenet-inc -dot- com>]

> -----Original Message-----
> From: Dan Goldstein

> > From: Steve Schwarzman
> 
> > "*Modernist Cuisine* is a six-volume, 2,438-page set that is desÂtined
> > to reinÂvent cookÂing."
> 
> > Hmm...I think they may have succeeded!

> 
> Especially the part where they wrote â192.2 ÂCâ instead of â192.2 ÂF.â
> In the course of reinventing cooking, they probably re-vented their
> kitchen.
> 

Maybe the audience is very-rich-modernists. 
The only appliances that I'm aware of, that can hold temps 
to a fraction of a degree, are rather high-priced, 
and are used in high-end restaurants to keep the 
prime-rib at the perfect temperature and deliciously 
juicy, without overcooking it, all day long. 

I lusted after one, but my brother got out of the 
restaurant-supply biz before I could save enough 
pennies to buy even the heavily discounted unit 
that he could have supplied.  Drat. 

But even 192.2 (obviously a conversion used without 
any thought at all) Fahrenheit would be too high for 
the kind of cooking I'm talking about. 

Editors. The world needs more editors. 

The people (and businesses) who need them most are 
the least likely to realize it. 

("If you look around the poker table and can't tell 
who the mark is - it's you.")

 - kevin

 <bumpf-start> 

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