Text 15739, 106 rader
Skriven 2007-05-20 12:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 534
===========
 GJ> That is one aspect of the US military which I have always admired.
 GJ> They certainly officially accepted the idea of racial equality long
 GJ> before the Civil Rights movement gained strength.  There was a

Although not without some bumps in the road. There was the
issue of mixing of blood: the American Red Cross insisted on
keeping separate stocks of white folks' and black folks' blood
for transfusion, with the latter of course in relatively short
supply. One Colonel Morrison was in charge of a military
hospital in Italy in WWII, and he raised holy heck trying to
get that idiotic policy overturned. He failed but I believe
ordered the blood to be used as needed anyway. I don't know
whether this is documented anyplace, but I used to date his
daughter and heard much more about the corruption of the Red
Cross from him.

 GJ> documentary on TV recently featuring a WW2 bomber squadron manned by
 GJ> black airmen.

It started earlier than that. I saw part of a based-on-fact
movie about a brigade (I think) of blacks who fought in the
Civil War.

 ML> I went to a segregated high school ("for the use and benefit of the
 ML> White race only"), and we didn't read that book there. On the other
 ML> hand, I'd already read it.
 GJ> Could I assume that your lot there was not a happy one?

Correct. First, the headmaster had to issue an ukase that
the yellow race was a "subspecies of the white race," the
levels of wrongness of which I cannot begin to describe.
Then, as I and my sister were quite the curiosity, we
received substantial scrutiny from all and sundry.

 -=> Glen Jamieson said to Dave Drum <=-

 MR>-> Although it is much more difficult to hide the origins of escargot
 MR>-> than écureuil.  Of course French snails are different from
 MR>-> American ones, and so French squirrels would be quite superior!
 MR>Really. Thats news to me. I thought that French snails were
 MR>introduced to California in the 1800s as a food source by a
 MR>Frenchman. You may be happy to know that they have thrived and are
 MR>considered pests throughout the state. I guess that in addition to
 MR>nutria, another thing that Americans wont eat are snails. Even when
 MR>they are free for the taking.
 GJ> I'm surprised that America didn't have any native snails before then.
 GJ> Certainly the snails I have eaten in Europe look identical to the
 GJ> Australian ones.  Although some ethnic restaurants here serve snails,
 GJ> they are normally imported, as far as I know.

The native snails are quite different from the Burgundy snails,
which are what either Manny or Dave was referring to. The fact
is that European snails (considered edible) were introduced
into the U.S.; they compete with the native species (not
considered edible but probably edible anyway).

 GJ> I have read that you shouldn't eat slugs, as they are often poisonous.

Probably not very poisonous, although their slime is said to
be very peppery to taste (not a problem for some) - in any
case, a careful preparation of purging, parboiling, and
cleaning should render them just another peculiar source
of protein.

 GJ> During WW2 the Japanese introduced giant snails to many Pacific
 GJ> islands, as a food source, and they have thrived.  I have found them
 GJ> in many parts of PNG, up to 12 cm long, but not eaten them.  Their
 GJ> eggs are the size of small peas, and laid in clusters; and no, I
 GJ> haven't tried them either.   My mother told me that when I was very
 GJ> young she found me eating garden snails, raw.  I was given away by the
 GJ> green slime around my mouth.

And you hav been drinking rough red ever since to get the taste
out of your mouth?

Savory Ricotta Pudding
cat: side
servings: 8

Soft butter, for greasing baking dish
2 extra-large eggs
1 extra-large egg yolk
2 c whole-milk ricotta, drained
1 c heavy cream
1 c whole milk
1 1/2 ts thyme leaves
2 ts kosher salt
1/4 ts freshly ground black pepper
1 dried chile de arbol, thinly sliced on the diagonal.

Preheat the oven to 350F and butter a 9" baking dish. Whisk
the eggs, egg yolk, and ricotta in a mixing bowl. Whisk in
the cream, milk, 1 ts thyme, salt, and pepper. The mixture
will be a little lumpy.

Pour into the baking dish. Sprinkle the top with the chile
and remaining thyme. Cover the dish with foil and place it
in a roasting pan. Add enough tepid water to come halfway
up the sides of the baking dish. Bake until the custard is
just set, about 90 min.

Adapted from Suzanne Goin, Sunday Suppers at Lucques 

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)