Text 10933, 56 rader
Skriven 2007-01-25 18:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: nash 941
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 HN> For us sure...but carrion eaters might not benefit from having a
 HN> sophisticated  tasting system....Of course that might be why they die
 HN> after eating carrion  that has been poisoned.

I wouldn't want to swear one way or the other about
animal tasters but do recall a demo about how monarch
butterflies avoid predation (they eat milkweed, which
contains an extremely bitter substance): there was this
bird that was fooled into eating a monarch butterfly
body, and - this was before the days of movies on every
desktop - the sequence shows the bird obliviously
munching away and then suddenly getting this perturbed
look on its face, followed by its emphatically spitting
out the food with a look that can be likened to that
that Calvin would put on when faced with liver and
onions or something like that.

 HN> All we ever rode were the Cable cars. 

Tourists ride cable cars. Commuters ride streetcars.

 -> Mechanism is quite different. Sort of like using a rope tow
 -> vs. walking on level snow.
 HN> Oh Suuuuuure you tell me that NOW!! Where were you when I NEEDED that 
 HN> knowledge??(grin)

Same place I usually am, no doubt, inside an aluminum
tube with wings!

Now here's a luxury food that deserves its reputation -

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Foie Gras (Goose Liver) In Its Own Fat
 Categories: Starters, Poultry, Offal, Hungarian
      Yield: 6 servings

      1    Foie gras of goose
           Onions; sliced
           Goose fat

  Choose a nice, white, fat goose liver and stew it with sliced onions
  in goose fat. When it is done, put it either whole or slice (as
  preferred) on a glass or china dish. Strain the fat it was cooked in
  over it and let it cool. Before serving fry onions (cut lengthwise)
  to a golden-brown in plenty of goose fat and lay them on the liver.
  Scrub some nice-sized potatoes, and bake in their jackets. Serve with
  the liver.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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