Text 4664, 81 rader
Skriven 2006-08-21 14:01:27 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CANNIBALISM 101 60821
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> unless desperately hungry, I doubt if dogs voluntarily eat dead pack
 GJ> members.

 ML> I'm sure I've seen photos of dogs eating other dogs - maybe in
 ML> Life magazine or something -, but perhaps that was illustrative
 ML> of a substantially more dire than normal condition, or maybe
 ML> the epicurean dog didn't know the family of the epicuree.

My reasoning as to why dogs don't normally eat other dogs from the
same pack or family is that their main method of identification of
each other is by smell, and even after death this smell would linger,
thus identifying and protecting the corpse.
 
 ML> Title: The Most Humane Way to Kill a Lobster
 GJ> Very interesting.  Do you use this recommended method?

 ML> Always have except during one short period after I'd read
 ML> that a knife through the head was the best way, as it
 ML> destroyed the CNS. Unfortunately, that method had drawbacks,
 ML> as in causing the bug to thrash about as though it were in
 ML> considerable distress, plus, more importantly, there was a
 ML> lot of loss of juice.

Somewhere I seem to remember reading about using a sharp spike or
needle into the CNS to cause rapid death.  This would be less likely
to result in loss of juice.  I haven't done that, so I don't know
about the effect on lobster movements.

Yesterday I lunched at Osterio Sanso, a delightful Italian restaurant
located in the village of Kanmantoo, in the Adelaide Hills, 50 km from
Adelaide. This town is so small that it is almost unique in Australia
in that it doesn't even have a pub; only a general store/post office,
the restaurant and a 1864 town hall, and a few houses.  It is on the
main road to Melbourne, and although I have been through it many times
I had never stopped there.  The occasion this time was for friend
Nancy's "significant birthday".

After coming to Australia in 1964 from Florence, where he had worked
in restaurants serving the rich and famous, the owner/chef, Signore
Eugenio Sanso ("Tony") owned a series of restaurants in and around
Adelaide before retiring to Kanmantoo to concentrate on Tuscan
cuisine.  His organic garden at the back provides most of his herbs
and vegetables.  The place is usually only open for lunches, but does
dinners 2 or 3 evenings a week, and it closes down every year for the
whole of September while Tony goes on holiday - probably back to
Italy.  He never advertises, but the place is always booked out days
ahead.  Our meal was booked by daughter, Liz for 1 pm, and we left at
3.30; definitely a "slow food" place.

I opted to open with a bruschetta of 3 pates, on lightly toasted
French bread, served on a bed of chervil leaves.  Liver, salmon and (I
think) pork, all perfect and flavoursome, particularly the liver and
mushroom one.  Others had a Tuscan vegetable soup, which looked OK.
For main course I had an exquisite scalloppine, thin, perfectly cooked
with a rich, creamy, herbed sauce with slices of tomato included.  The
potato accompaniment was cut into 2 cm cubes, herbed and baked, and
the obligatory sprig of parsley.  Liz opted for the grilled whole
quail, perfectly cooked, moist and flavoursome, with more of the baked
potatoes and on a salad of lettuce, a few rings of red onion, black
olives and tomato slices.   Nancy was very satisfied with her
fettuccine which I tried, but didn't get details of.  Dessert was
tiramisu of excellent quality.

The place has a cellar, to which patrons are invited to visit, to
select their wines.  As well as the more common Australian wines,
there were a few local Adelaide Hills ones, and a selection of mainly
Tuscan Italian wines.   I chose a Sangiovese di Toscana, 2001, which
stood up well to the full-flavoured food.

After the meal, Tony did the rounds of the restaurant, chatting to
customers and discussing the food.  He even wished Nancy a happy
birthday.  He came across as a man who had achieved his idea of
perfection in his life style, growing, cooking and serving good food
to properly appreciative diners, while living in a rural environment.

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)