So RunRev wants more of my money- what has been fixed?

[Richmond Mathewson]

On 10/14/2011 08:37 PM, Pete wrote:
> Having stirred up more controversy than I intended, I will now drop out of
> this discussion and leave you all to g-rind your teeth at any remaining
> puns.
> Pete
> Molly's Revenge<http://www.mollysrevenge.com>
>
>

Pretty well "au point" . . .  :)

>
> On Fri, Oct 14, 2011 at 10:21 AM, Keith Clarke<
> keith.clarke at clarkeandclarke.co.uk>  wrote:
>
>> So we need clarification on whether the ban is on the class of coagulant
>> dairy products, the sub-class of curd-based products or specific object
>> instances, such as a nice Stilton! ;-)
>>
>> On 14 October 2011 17:24, Richmond Mathewson<richmondmathewson at gmail.com
>>> wrote:
>>> On 10/14/2011 07:01 PM, Bob Sneidar wrote:
>>>
>>>> Ricotta Ricotta Ricotta!! HAH HAH! I said it and you can't make me
>> stop!!
>>>> ;-)
>>>>
>>> Whey to Go!
>>>
>>>
>>>> On Oct 14, 2011, at 8:57 AM, Pete wrote:
>>>>
>>>>   *
>>>>> *
>>>>> *
>>>>>
>>>>>   From Wikipedia:*
>>>>> *
>>>>> *
>>>>> *Ricotta* (Italian pronunciation:
>>>>> [riˈkɔtta]<http://en.**wikipedia.org/wiki/Wikipedia:**IPA_for_Italian<
>> http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Italian>
>>>>>> )
>>>>> is an Italian dairy product<http://en.wikipedia.
>> **org/wiki/Dairy_product<http://en.wikipedia.org/wiki/Dairy_product>>
>>>>>   made
>>>>> from sheep (or cow, goat, buffalo) milk whey left over from the
>>>>> production
>>>>> of cheese. Although typically referred to as ricotta cheese, ricotta is
>>>>> not
>>>>> properly a cheese because it is not produced by coagulation of
>>>>> casein<http://en.wikipedia.**org/wiki/Casein<
>> http://en.wikipedia.org/wiki/Casein>
>>>>>> .
>>>>> Rather it is made by coagulating other milk proteins, notably
>>>>> albumin<http://en.wikipedia.**org/wiki/Albumin<
>> http://en.wikipedia.org/wiki/Albumin>
>>>>> and globulin<http://en.wikipedia.**org/wiki/Globulin<
>> http://en.wikipedia.org/wiki/Globulin>>,
>>>>> left over in the whey
>>>>> that separates from the milk during the production of cheese. In fact,
>>>>> ricotta is safely eaten by individuals with casein intolerance.
>>>>>
>>>>> Pete
>>>>> Molly's Revenge<http://www.**mollysrevenge.com<
>> http://www.mollysrevenge.com>
>>>>>
>>>>>
>>>>>
>>>>> On Fri, Oct 14, 2011 at 1:52 AM, Richmond Mathewson<
>>>>> richmondmathewson at gmail.com>   wrote:
>>>>>
>>>>>   On 10/14/2011 09:02 AM, Pete wrote:
>>>>>>   OK, OK.  How about Ricotta?  It's not ch***e.
>>>>>>>   Really? What is it then?
>>>>>> This seems similar to the claim that RunRev/Livecode is NOT a
>>>>>> programming
>>>>>> language.
>>>>>>
>>>>>>
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