Just another voice chiming in to agree that there's not one right
answer about sizing, just as there's not one right answer about many
things in gum. I like the Chinese restaurant analogy, Marek.
Katharine
On Apr 28, 2006, at 12:26 PM, Sam Wang wrote:
> Marek,
>
> Obviously the Chinese restaurants you frequent are very much like
> the ones here in America. But in China, there really are 1500
> dishes, probably many times more, worth eating. The art is to know
> which 12 dishes go well together for a meal.
>
> How's that related to gum? Well, your ingredients may be just a
> little different from mine, so instead of looking for the bullet-
> proof formula, one might try to fine-tune his/her techniques with
> "elbow grease".
>
> We are saying the same thing, but I want to emphasize that there
> are likely more than one "right" answer.
>
> Sam Wang
>
> On Apr 28, 2006, at 1:25 PM, Marek Matusz wrote:
>
>
>> Yves,
>> Picking up a good siezing method is like going to a chineese
>> restaurant. Thera are 1500 things on the menu, but only one will
>> do. You need to try one of the methods, if you like it stick to it.
>> Marek
>>
>
>
Received on Fri Apr 28 16:19:54 2006
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