What type of car do you drive, a white one?

greek_philosophizer wrote:

> Dori A Schmetterling wrote:
>> I did consider white paint for the cabrio I was planning to buy 5 years ago
>> but I was advised by various people not do do it as it would affect
>> residuals. Funny thing, as in Europe up to the eighties white was very
>> popular and was promoted by Merc on safety grounds. Plus Merc's very bright
>> Arctic White was not available for this car.
>>
>> So I chose black instead. Almost as 'generic' as silver... :-)
>
> I wonder if changes in color preferences reflect a change in social
> psychology.
>
> A happy, confident, exuberant group might pick loud colours.
>
> A more cautious group may choose less attention getting colors.
>
> My impression is than in the last couple of decades people have moved
> to
> more muted colours, but I have no data to support that.

And the lease company may prescribe muted colours for resale reasons.
Then there's the observation that loud colors (bright red or yellow)
tend to be the ones that fade long before the car is mechanically ready
for the scrap heap. Faded paint coats look awful and repaint jobs are
very expensive.

Ximinez
--
Our three weapons are fear, surprise, and ruthless efficiency...
and an almost fanatical devotion to the Pope....
http://www.ai.mit.edu/people/paulfitz/spanish/t1.html
http://www.youtube.com/watch?v=gldlyTjXk9A

Guenter Scholz wrote:

> I beg to differ! Delicious, especially when prepare sweet and sour style

De gustibus non est disputandum.

Peter Wieck
Wyncote, PA

Mercedes bright red or yellow, both of which I have seen (well, bright paint
on Mercs, maybe aftermarket), won't fade prematurely... ;-)

DAS
--
For direct contact replace nospam with schmetterling
---

"The Spanish Inquisition" > wrote in message
news:456c7b1c$0$10291$847b8a76@dreader15...
> greek_philosophizer wrote:
>
>> Dori A Schmetterling wrote:
>>> I did consider white paint for the cabrio I was planning to buy 5 years
>>> ago
>>> but I was advised by various people not do do it as it would affect
>>> residuals. Funny thing, as in Europe up to the eighties white was very
>>> popular and was promoted by Merc on safety grounds. Plus Merc's very
>>> bright
>>> Arctic White was not available for this car.
>>>
>>> So I chose black instead. Almost as 'generic' as silver... :-)
>>
>> I wonder if changes in color preferences reflect a change in social
>> psychology.
>>
>> A happy, confident, exuberant group might pick loud colours.
>>
>> A more cautious group may choose less attention getting colors.
>>
>> My impression is than in the last couple of decades people have moved
>> to
>> more muted colours, but I have no data to support that.
>
> And the lease company may prescribe muted colours for resale reasons. Then
> there's the observation that loud colors (bright red or yellow) tend to be
> the ones that fade long before the car is mechanically ready for the scrap
> heap. Faded paint coats look awful and repaint jobs are very expensive.
>
> Ximinez
> --
> Our three weapons are fear, surprise, and ruthless efficiency...
> and an almost fanatical devotion to the Pope....
> http://www.ai.mit.edu/people/paulfitz/spanish/t1.html
> http://www.youtube.com/watch?v=gldlyTjXk9A

In article . com>,
> wrote:
>
>Guenter Scholz wrote:
>
>> I beg to differ! Delicious, especially when prepare sweet and sour style
>
>De gustibus non est disputandum.
>
...... could it be malformed tastebuds? :-)

cheers, guenter

Guenter Scholz wrote:

> ...... could it be malformed tastebuds? :-)

Oh, I dunno. I have survived (and enjoyed) an actual "Goat Grab" in a
genuine Bedouin tent with a genuine Bedouin family in the Empty Quarter
of Saudi Arabia. But to this day, I still will not eat sweet potatoes
(or yams) in any form, pudding in any form, or offal. It can wiggle, it
can be strange, peculiar or mysterious, no problem. But those three
things I can detect in any quantity from about any distance, and I
cannot (not a matter of 'will not') eat them. Just won't get past the
plate or onto the fork (or into the right hand as it happens).

Peter Wieck
Wyncote, PA

wrote:
> Tripe.
>
> For those not acquainted with the term, the stomachs of a cow.....
> Worse than Spam, which is at least fit for human consumption.
>
> Peter Wieck
> Wyncote, PA

Hmmm....

Pho is another tripe based soup which is delicious and of course the
Scots have their haggis and the southerners love those chitlins and
fried pork rinds. Sausage, liver, kidney, brain, sweetbreads, blood
pudding, scrapple, blutwurst, duck tongues, pickled pigs feet, beef
tongue, etc., etc are but a few delicacies enjoyed by a lot of people.
Expand your horizons beyond that overly salted and chemically preserved
Spam and you might find some real dining pleasure.

Roadie wrote:

> Expand your horizons beyond that overly salted and chemically preserved
> Spam and you might find some real dining pleasure.

See yesterday's reply... I have "been around" somewhat.

Peter Wieck
Wyncote, PA

> wrote:
> Roadie wrote:
>
> > Expand your horizons beyond that overly salted and chemically preserved
> > Spam and you might find some real dining pleasure.
>
> See yesterday's reply... I have "been around" somewhat.
>
> Peter Wieck
> Wyncote, PA

Well, I can't even begin to comprehend why yams or sweet potatoes are
so awful they would rank with offal. And I'm not even sure just
exactly what offal really is, since many cultures use most every part
of the pig or cow but their respective oink or moo.

Most meat products are really nothing more than tasty protein if fixed
properly. Sweetbreads sauteed in a wine sauce are delicious for
dinner, as is a chopped chicken liver sandwich for lunch. And who
could pass up that Pennsylvania delicacy fried scrapple with scrambled
eggs for breakfast.

I would venture to say that some people would lose their appetite for a
lot of common meat products if they saw a feeding operation or visited
an abattoir.

uhmmmm, pho


Roadie wrote:
> wrote:
> > Tripe.
> >
> > For those not acquainted with the term, the stomachs of a cow.....
> > Worse than Spam, which is at least fit for human consumption.
> >
> > Peter Wieck
> > Wyncote, PA
>
> Hmmm....
>
> Pho is another tripe based soup which is delicious and of course the
> Scots have their haggis and the southerners love those chitlins and
> fried pork rinds. Sausage, liver, kidney, brain, sweetbreads, blood
> pudding, scrapple, blutwurst, duck tongues, pickled pigs feet, beef
> tongue, etc., etc are but a few delicacies enjoyed by a lot of people.
> Expand your horizons beyond that overly salted and chemically preserved
> Spam and you might find some real dining pleasure.

Me, for example.

Yuuuukkkhhhh....bleahhh........

DAS
--
For direct contact replace nospam with schmetterling
---

"Roadie" > wrote in message
oups.com...
[...]
And who
> could pass up that Pennsylvania delicacy fried scrapple
[...]