Steven wrote:
Concerning the attitude problem of Your Quality Director, well, the
fact that You KNOW that will help You enough, I think. Be cautious,
and show how positive and helpful the auditing activity might be; put
it all down as "improvement", rather than "constatation" that the
Quality System is not set up properly.
> I would greatly appreciate input from my fellow auditors on the best
> approach for completing the audit in this short period of time, and
> how I might avoid internal conflict with neighboring company
> functions. Thanks.
> Steven
> Q.E./CQA
> mqa...@inland.net
------------------------------------
Stefano Gelati
Via Varesina 39, 20156 Milano, Italy
Ph. +39 2 39263328
mailto:belm...@tin.it
http://www.geocities.com/Colosseum/2123
http://space.tin.it/internet/sgelati/
Stefano Gelati wrote:
> I would like to know what is TOC/TP, which has been recently
> mentioned by Mr. Dean Ledbetter in his post "Is TQM Dead or Just
> Misunderstood?"
> Many thanks in advance.
> Best Regards
> Stefano Gelati
> Stefano Gelati & Maria Belen Garcia
> Via Varesina 39, 20156 Milano, Italy
> Ph. +39 2 39263328
> mailto:s...@mv.itline.com
> mailto:ircman...@geocities.com
> http://www.geocities.com/Colosseum/2123
Please review the original post from Mr. Ledbetter. It contained the URL
for Mr. Ledbetter's website which contained an excellent description of
TOC/TP as well as information regarding ISO and QS9000 among others. I
believe the URL is:
Regards,
Milt Benn--========================================================
Milt & Donna Benn --- e-mail us at mdb...@2-cool.com
Cornwall, Ontario, Canada
New Home Page updated on April 19, 1997
http://www.glen-net.ca/benns========================================================
-- Joe Briganti -- ( j.briga...@trl.oz.au ) --
In article <3jkelg$...@news.alaska.edu>, "Dr. Manda Lynch"<m...@corcaigh.gi.alaska.edu> wrote:
> > In Melbourne, Austrailia, for most of the year, whenever you hear a
> > cheezy electronic Fur Elise or Greensleeves coming from the street most
> > people I know grab their wallets, rush out and buy a gelati or soft serve.
> This makes me soooo homesick! When we heard that music we'd rush to mum and
> hassle her to let us dash out and buy a gelati. I'm stuck here in the wilds > of Alaska where they call gelati "spumoni"!!! I think that is the standard
> term in the rest of the US but maybe I'm wrong. If you're an Australian you
> know how disgusting "spumoni" ("spew-moni") sounds! I do miss the Mr Whippy
> vans....I miss Melbourne...
I've found that different parts of the country (the U.S., that is) are
better for different frozen delights. Boston is famous for its fantastic
ice cream, but they don't have much in the way of gelato. Los Angeles has
truly great gelati places, but none of the ice cream places really measure
up.
Actually, I don't know if Gelati Par Tutti still exists in L.A. But Al
Gelato is thriving, and it's WONDERFUL. Southern Californians take note.
--
Andy Perry "This life has been a test.
Brown University Had this been an actual life,
Dept of English you would have received instructions
Andrew_Pe...@Brown.edu OR on where to go and what to do."
st001...@Brownvm.bitnet -- Angela Chase
> A cursory search of the Web turns up decidedly mixed reviews, with a number
> of commentators suggesting that Vivoli's once-impeccable standards have
> indeed slipped in recent years. Others insist that it's as good as ever.
> So, fellow gelato lovers (no others need respond): I'm collecting opinions
> on this importaint matter. What's the word on Vivoli? Is it still the best,
> in your opinion, or has it been supplanted? Please don't deluge me with
> alternative reccomendations, altho I'd love to hear what people think is the
> very best (doesn't have to be in Firenze, necessarily-- they'll also be in
> Milan, Rome, Venice & Naples). Help me out-- I've got a small but viable rep
> as a travel pundit among my circle of friends and acquaintances and I'd hate
> to see it endangered. Whddya hear, whaddya say, gelati-wise? If no longer
> Vivoli, then who? Thanks.
> GMW
Hi all ...
I'm looking for a gelati recipe ..in my (2) Italian cookbooks, I
can find only recipes for sorbet and spumoni. Are either of these
the same as gelati? I don't think so ..Does anyone happen to have
a gelati recipe?
Thanx,
Lisa
High dei Lighthouse Family, mi pare...
Manu
Vincenzo Del Vino wrote:
> Chi sa qual'è quella splendida canzone?????
> Help!
> Ciriciao
> Vincenzo Del Vino
> VDV
> vdelv...@geocities.com
> vdelv...@netlab.it
> Visitate la mia Home Page!
You can find me here:* <cho...@galactica.it> or <sluni...@geocities.com>
* http://www.geocities.com/SouthBeach/Cove/8146/mypage.htm
*******************************************************************Che cosa succede se io#%(!%#%#@@%$#*^@(@#$!#*$NO CARRIER
*******************************************************************
You'd get better search results using the word "gelato". I think
gelati is plural. Basically, you want icecream. Anyway, here is
one result from a simple search using http://homearts.com by way of
http://www.eat.com
In Sicily, persimmons are most commonly eaten split in half, out of
the skin. Sometimes they are sprinkled with grappa or brown rum just
before eating. Since heat has an ill effect on the delicate flavor of
the persimmon, they are not baked into pastries nor made into
preserves.
This recipe comes from the Journal of Italian Food & Wine (c) Autumn
1994.
Persimmon Gelato
Serves: 6
Total Time: 12 hours 10 minutes
6 Perfectly ripe Fuyu type Japanese persimmons
2 1/4 cups Milk
1/4 inch Vanilla bean
5 Eggs
1/2 cup + 1 heaped tbs Sugar
1 tbs Brown Barbados rum
Separate the eggs. Place milk, cream and vanilla bean in a pot. Scald,
but do not boil. Remove from heat, cover, and let rest 10 minutes.
Place egg yolks in a bowl, copper if possible. Add a little water, and
beat slowly, adding the sugar until the mixture is pale yellow and
forms ribbons. Discard vanilla bean, then add scaled mixture slowly,
beating into the sugar and eggs. In a double boiler placed over but
not touching the water, place the mixture. Cook over medium heat, then
pour into another bowl to cool, stirring from time to time to prevent
a skin from forming.
When it has cooled to room temperature, refrigerate, uncovered for at
least 3 hours. (This is called la crema di gelato.) When it is cooled,
prepare persimmons by cutting them in half. Remove seeds with the
point of a knife, and scoop out the fruit with a spoon. Place it in a
food mill fitted with the screen with the largest holes. Mill the
fruit over a bowl. Scrape any pulp on the bottom side of the mill
into bowl. Continue milling with the smaller holed discs until the
pulp is smooth and creamy.
Add approximately 1/2 cup of the crema and the rum to the pulp. Whisk
together very well. Now add this back to the crema, and whisk it in,
so that the entire mixture is well blended. Return the mixture to
refrigerator uncovered. Chill according to ice cream machine
instructions, then process as instructed.
Copyright © 1996 Arome Interactive
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On Sat, 17 May 1997 22:01:36 -0600, vaugh...@Bigpond.com wrote:
>-------------------==== Posted via Deja News ====-----------------------
> http://www.dejanews.com/ Search, Read, Post to Usenet
I am so sorry to disturb your train of thought, it must be very easy to do
with all those monkeys running around the room. I would never say that
Checkers is easier than Chess. I only said that it was underrated. You don't
have a complete quote there and I'm not interested in digging it up for you.
My whole reply to a post promoting a new NG lasted only 2 sentences. I like
the Troll reference, but you'll find that it's wasted on me because I actually
have no sense of humor but I'm sure it'll give others a good laugh. I do like
the way you break your persona into 3 distinct Cybil like personalities. And
you'll have to fill us in sometime about how you get the two dots over the ü
in your name. Is that a French thing maybe? I don't have that on my keyboard.
Pete
Prof. W.B.Graüe wrote:
> On 27 May, 1999 17:14:46 -0500, PMT (Post-Menstrual Tension?)> <a...@Chicagonet.net> make most stupid assertiment in
> <374DC3D5.3BA30...@Chicagonet.net>:
> >Checkers is a very underated game, harder than us Chess
> I There is no game like "us Chess". Game is "Chess". He thinking the
> special Chess is play in the US, because he read my post about US Chess
> Federation! You are biggest ignoramouse PMT Gelati - that mean Chess
> Federation for US, not Federation for special type of chess call "US
> Chess". ROTFL!
> II He above say the child game of checkers, play with stones, is harder> than the Chess!! TOTFL!
> But if looking you see this "PMT" is the apparent replace to the "Todd
> Durham" anonym persona aka "Gator" aka "Spong" aka "Bandersnatchi slave
> breeder caitlang brone". For both only presence in the schachgruppes is
> for the making of noisances and disturbancies, and to do the troll against
> the important poster like me. Of the chessing it has no any clueing! See
> the above paragraphe - Checkers more difficult than Chess. Of course I can
> to misunderstand, always possible in the foreign language. But it is not
> the possible for busy expert myself to reply to the every idiotic of the
> "PMT" patzer-troll. The new reader is warn to best dismiss all of the
> scribble of the "PMT" as kinder-babble. I hereby to officiale warn
> suchlike troll to make no further replying to the posting of myselphe, or
> to face the juridical consequence. I make serious post about Ethic of US
> Ethic committee, and the "PMT" make disruptment (when adult is talking) by
> make reply topic involve "monkey" (see the> <374DC974.C9EF6...@Chicagonet.net>).
> ACHTUNG (not AUCHTUNG)
> The "Molson" anonym, "Todd Durham" persona, PMT condition, other troll
> charactares and makers of disturbancies, only to reply this _without_
> insult. I never insult no one. Observe the net-etiquette. FAQ easy
> obtain-able from the Pribut and the rgcm.
> Prof. W.B.Graüe
> [where both side mix]
> --------------------------