Text 6788, 55 rader
Skriven 2006-10-20 17:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: incmprhnsbl 454
=======================
 M> Remember that reagent grade chemicals have to be of a very high
 M> level of purity, lest the impurities have an effect on the
 M> procedures being done.
 ML> ahhh... that's something i didn't know...

Yeah - industrial is pretty pure, but if you're supposedly
contributing to the knowledge base of the human race, you
want real purity, or else embarrassing things may happen.
They have happened before: viz. the whole flap about
aluminum in Alzheimer patient brains.
 
 M> There are different philosophies/methods regarding this. I tend to
 M> trim my quotation lines pretty much to the point that they are
 M> compact but still recognizable. I recommend this, as just a little
 M> inconvenience to the writer makes it lots easier for the reader. 
 ML> i do try most of the time but there are times that i just don't for
 ML> one reason or another...

Well, me too. Funny, we have the same initials.

 ML> right... ok... wonder if there's something like haggis made with pork
 ML> stomach? 

What an offal idea. But, seriously, the answer is yes.

Anyone remember Bert? He was on FIDO, RIME, and ILink in
the mid '90s - posted here on occasion -

Stuffed Pig's Stomach 
cat: offal, main
yield: 1 text only

Töltött malac gyomor / Hungary

In a large kettle containing salted water boil for at least 2 hours 
a pig's head, some pork skin, several pounds of fat pig's cheek or 
other fat pork, an extra pig's tongue or two, and a couple of pig's
knuckles. Remove the meat from the bones and cut into 1-in. cubes. 
Put the skin through a food chopper and mix it with meat. Add about 
a pint of pig's blood and enough fat from the surface of the cooking 
stock to make a moist and soft mixture. Season with salt, pepper, 
paprika, and a generous amount of crushed garlic. Stuff this mixture
into one or more cleaned pigs' stomachs, sew up the openings, then 
simmer the stomach just below the boiling point for about 2-1/2 hr. 
Drain the stomach, prick it in several places, place a lightly 
weighted board on top of it, and allow it to cool. Instead of 
simmering, the stuffed stomach may also be smoked.

From Unmentionable Cuisine by Calvin W. Schwabe, University of 
Virginia Press, 4th printing, 1996.. ISBN 0-8139-1162-1 
Collected by Bert Christensen
 
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)