Azthor

“Mathematics, rightly viewed, possesses not only truth, but supreme beauty - a beauty cold and austere, like that of sculpture, without appeal to any part of our weaker nature, without the gorgeous trappings of painting or music, yet sublimely pure, and capable of a stern perfection such as only the greatest art can show.” - Russell, Bertrand. A History of Western Philosophy, 1945.

Our wordiness is being oppressed!

If the extension is commercially available separately from the primary product, then it only strikes me as a perfectly commonplace market strategy.

Otherwise, I am puzzled as to why one might do so, and would rather believe there is some technical constraint in play.

I am disappointed that no one capitalized on the pun.

I must have deleted my own post while helplessly flailing about the touchscreen. :(

Did I accidentally delete that previous message of mine, or did you? (...) On the topic of walking around with a large volume of books, I have a friend that would walk around with a literal suitcase full of books whenever we met up. Ever amusing. :P

On a side note, there is still much you cannot get on e-readers, specially in the way of uncommon translations and integral texts. And with each of the earlier well above average market price, and the preference for partial adaptations in the case of the later, that isn't about to change either. E-books are a facilitator, as a private library of equivalent size would cost nearly hundredfold, but not quite a replacement.

Then again, I may have missed the point in my wariness of making a blanket statement; what it comes down to is that the quality of the ingredients and the manner of preparation often play a greater part in the outcome than the recipe itself.

Alternatively, depending on who prepared it, they may have added flour or some kind of thickener to reduce expenses, adversely affecting both the flavor and the texture.

For a pie, you might want to roast it, then cook it in broth further, adding spice and other garnishments directly to the broth, but you run the risk of serving with too much broth and wetting the pie crust.

The primary mistakes that come to mind that might compromise the flavor are: failing to remove the lamb's concentrated fat, or removing too much of it, roasting for too long and drying the meat, roasting for too little and not melting the fat, nor caramelizing the sugars, as well as the usual mistakes that are possible with seasoning.

While mutton hasa very peculiar taste, strangely similar to goat cheese's finishing note, it is a flavor somewhat less evident in lamb. The texture can be difficult to get right, in that you must either roast it or cook it in broth extensively, being a remarkably time consuming meat to prepare.

British haute cuisine tends to focus on meat cuts; it suffers outside that department not due to a lack of diversity, but rather, because those elements imported from british protectorates, the vast array from India, for one, are rarely recognized as properly british.

You have me curious; could you develop on that?

Admittedly, it originated in the context of education reforms in 19th century U.S. Refer to: Palmer, THOMAS H. The teacher's manual: being an exposition of an efficient and economical system of education suited to the wants of a free people. Boston: Marsh, Capen, Lyon, and Webb, 1840, pg. 223.