nolesrule

You'll learn a lot, but REMEMBER TO HAVE FUN (caps for emphasis). I'm currently in between my first and second weekends. I can tell you that I am having a blast. We had a patrol meeting last night to prepare for the second weekend, and even that was fun.

I'm correct because I have a Uniform Police brain. I just know how to keep it to myself when I see improper uniform wear. :-P I'm sure there are a bunch of us here that fit that description.

On formal scouting occasions, it is permissible to wear both the knot and the medal, as it is not expected that anyone should have to remove the knot just to wear the medal on what is probably in the range of 3-5 times a year. I wear an Eagle knot, and I don't take it off when I wear my Eagle medal to a Court of Honor. As a Scout, I didn't take off the religious knot on the occasions I wore those medals (though I did remove the devices). Edit: The closest we get to addressing the subject is this line from the Insignia Guide is "Embroidered knots are representative of pin-on medals or

Seems to me that a cobbler is an upside-down fruit pie.

If it's a problem of the web server hanging, then the server owner should write a monitoring script that'll force a restart of whatever is needed when it happens. That way it can be fixed unattended.

As others pointed out, it's not necessarily the youth that get burned out. It's usually the parents, and you need their buy-in for Webelos overnights.

It seemed appropriate to introduce the math, considering the calculations required for volume of a cylinder and length of circumference require the use of Pi. And since we're on the subject of Pi and pie, don't forget to celebrate tomorrow.

Yeah, I prefer a local joint myself. Joto's Pizza. I quit eating at megachains, except when absolutely necessary, when I got out of college.

"Thin crust is, well, thinner...and does not intrude on the primary reasons for enjoying pizza: melted cheeses, tasty/greasy meats, and spicy tomato sauce." Ah, but the problem with thin crust is that you don't get enough of what you call "the primary reasons for enjoying pizza". Thin crust just can't handle it in any real quantity... a real culinary engineering dilemma. "Thin crust does not make itself the primary focus of a pizza fest...thick crust? Good grief, gnawing on pound of dough per slice is tiring and on occassion, unseemly. The diner is exhausted two slices in! " Wel

I use a fork with all my pizza, regardless of style...at least for the first piece. Something about actually dining in at a quality pizza establishment (rather than 30 minute old delivery pizza) leaves it mouth burning hot when it hits the table. It's a lot harder to pull out a handheld bite with scalding cheese clinging to the roof of your mouth. Or it could be the German ancestry in me that requires the use of utensils with almost any food (wings and ribs excluded). My great grandfather was a stickler for that sort of thing.

"Thin "New York" style or the vastly superior "Chicago Style" deep dish " OGE, I vote for 'vastly superior "Chicago Style" deep dish' I know it's not the best of Chicago, but Giordano's opened up a location about 20 miles from here. It's not convenient, but when I'm driving home from an out of town trip, it's on the way home. I've called ahead driving home for a carryout order from time to time. I did go to Gino's East for a wedding rehearsal dinner a few years ago. Good stuff.

"As for the whole cheesecake is a pie theory, I personally disagree. I have made both cheesecake and pie many times, but while cheesecake has a crust, the preparation of said crust is very different. The ingredients are very different too. That is enough proof for me that a cheesecake is not a pie. " Too many preconcieved notions about what a pie is. Culinarily speaking, pie is nothing more than a filling baked in a crust. How the crust is made, how the filling is made, what the ingredients are, none of that matters. Pizza is a pie. Quiche is a pie, cheesecake is a pie.

I like that comment on cookies, Scoutfish, but baking is one of the methods of cooking. The methods on Wikipedia are: baking, roasting, sauteing stewing, frying, grilling, barbecuing, smoking, boiling, steaming, braising. In my experience and reading on the subject, some in that list are sub-methods of a single method. I love pizza pie too. Maybe enough that I should have listed it. :-)

No, that's not what I'm saying. I guess my point was that the English language stands alone in the culinary misnomer regarding this particular type of pie. Food should be categorized by the way it's prepared, not the way it's (mis)named. Although they do make some good food in Europe. A salad in Greece is way better than any Greek Salad I've had in the USA. And I'm pretty sure it wasn't because of the view overlooking the caldera on Santorini. (This message has been edited by nolesrule)

Thanks for backing me up Stosh. Cheesecake is indeed a pie from the custard pie family. As an aside, in most European languages, the phrase used for cheesecake translates to "cheese pie".

1. Key Lime Pie, unofficial pie of Florida (the best Key Lime pie in the country is actually from Tampa, not the Keys) 2. Grandma's Lemon Meringue Pie 3. Cherry Pie 4. Pecan Pie, thank you folks to the north of us 5. Grandma's Plum Tart (not really a pie, but close) 6. Cheesecake (misc.), because it's really a pie, not a cake, and in case you don't count my #5. If you don't believe that cheesecake is really a pie, you need to look at how pies and cakes are defined, and then look at how cheesecake is made.

As others have said, it's hard to make a call without even knowing what he did, if he shows true remorse and rehabilitation. Sadly, we live in a lock-them-up society these days, which in some cases can do more harm than good. I'm not looking forward to the day when sneezing in the wrong direction will result in a 6-month sentence. (Last 2 sentences are general comment/hyperbole and not necessarily relevant to the topic at hand.)

It's no different from an elementary school move-up assembly on the last day of the school year.

What about various revisions. For example, there have been 9 different Eagle Scout badge versions, consisting of 28 subversions, consisting of 52 total variations (numbers are approximate based on the list on sageventure's site). I only have 4. oaimagaes.com, which tracks only OA items, has over 51,000 images in their database, and that's at one image per item. Not all items have images. For the person who takes the time to add up even one version of every patch (and I'd exclude temporary insiginia because those are effectively infinite), good luck.

The pack I serve as UC built a Cub machine, which they use at the last pack meeting of the school year, which is the last Thursday of May. It's basically a large wall with lights to indicate which Cub group is going in and coming out (T to W, W to B, B to Web). They also have a series of sound effects looped on a boom box. Behind the wall, the neckerchief and hat get replaced. I'm not sure if they give them the new books, as I never paid that close attention. They use a small bridge as an entry way. The large bridge is saved for the Webelos to Boy Scouts crossover, which is done as a sepa

It's served on top of rice. I also serve my chili on rice, but I wouldn't consider it an ingredient there either. More of a side dish that's on the bottom of the bowl. :-)

Any cooking expert who says that the alcohol dissipates quickly hasn't read the scientific studies and has their facts wrong. I'm not debating whether its appropriate use on a scouting event, just making general comments about cooking.

Two thumbs up for Bruce the Troop Guide. And he's been staying in contact with all of us SR-1022 Bobwhites through the time in between. Now if only we can find some time for our patrol to meet once or twice for the project. We have ridiculously divergent schedules. We've been working via email so far, but there's lag time in doing that.

There's cooking wine and there's cooking with wine. Cooking wine should be banned. As my favorite TV cooking show host would say (Alton Brown, "Good Eats"), never cook with any alcohol that you wouldn't drink. Not just steak tartare. We could harvest wild caviar. IM_Kathy said "ok, while yes almost all alcohol is cooked out when cooking" As I pointed out on the first page, it takes a lot longer than one thinks to cook out "almost all" of the alcohol.

"If you feel you must cook with wine, I suppose you'll also use white table cloths, fine crystal and china and sterling silver. " I understand saying it's wrong, but seriously? Not really any different conceptually than cooking with beer. Would you recommend the same place settings with that? I had a fabulous dinner that used beer tonight. In fact, only 3 ingredients...beer, ketchup, ground beef. And it was served over rice.