Text 23601, 125 rader
Skriven 2009-04-24 23:52:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: TROLLS  90424
=====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> In cultures where the priests are celibate, how come they have so many
 GJ> descendants?
 DD> Try that troll elsewhere ...
 GJ> I don't troll.
 DD> Sure you do. Everyone does from time to time. And you don't like
 DD> getting called on it anymore than any of the rest of us.

Being just an ignorant colonial boy, I have to admit that I frequently
have problems interpreting the language and terms used by the
sophistocated, suave gentry in America.  The noun, "troll", in my
dictionaries refers to a Scandinavian giant bogieman who lived under
bridges, while the verb deals with towing a baited hook behind a boat.
I had not heard of that term used on the I'net until you gentlefolk
introduced it to me.  Correct me if I am wrong, but I think that for
you the term means something related to the fishing analogy.
 
 DD> Just FYI - Priestly celibacy (in the Roman church anyway) was not all
 DD> that common until after the 15th century. Pope Felix V (pope from 1439
 DD> - 1449) was married and had a son. Gregory XIII (1572-1585) had a son -
 DD> but no marriage. This was before 1869 and the 1st Vatican Council which
 DD> decreed the infallibility of the pope.
 
 GJ> That is the sort of thing I was wondering - when the idea of priestly
 GJ> celibacy was introduced.  The Borgias certainly weren't.  It is all an
 GJ> interesting study, but perhaps not for this Echo.

 DD> Even to this day the R.C. church allows married priests. The celibacy
 DD> thing is not really a vow ... it is a promise made to the bishop at
 DD> time of ordination. 

I wonder who introduced that concept into the priesthood, and why?
(Whoops! I have an idea that we shouldn't be discussing such things
here.  Better not, as I would hate to upset Dale, who is a devil when
aroused!)

 GJ> I don't know anyone named Wheelwright, but I have seen a man in the
 GJ> Filipino back-blocks making wooden wheels for ice-cream push-carts.  I
 GJ> didn't ask him his name, though.

 DD> When I wrote that my local NPR was in beg-week (raising $$$) and the
 DD> station manager, Bill Wheelwright, was one of those making the pitch to
 DD> send the dosh to WUIS 91.9.   Bv)=
 DD> many people named Smith (in any of its many variations) earn their $$$
 DD> my beating on iron? Or how many Lithuanians named Smetana are actually
 DD> dairy farmers?
 
 GJ> I don't know any Sacerdotes named Priest, either.  And I would never
 GJ> think of beating any Drums or of using a Loo for an unseemly purpose.
 GJ> :)  I did have a grandfather named James, though.  And I was related
 GJ> by marriage into a family of Letchers.

 DD> Was the grandfather's surname James? Or was it his front name?

His name was James Jamieson.  He kept chooks and my mother disapproved
of him because he drank a lot of beer, and a bottle of it fell into
the trough where he was washing his cardigan, permanently staining it,
but he kept wearing it, to my mother's horror.  He smelled of his old
pipe, and booze, and he bought me my first bicycle and took no notice
of my mother's disapproval, and I loved him!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandma's Kitchen Tips - Fats
 Categories: Info
      Yield: 1 Info file
 
           Information only
 
  Render meat trimmings for the fat.  Chop in small pieces, put in a
  frying pan with a few tablespoons of water, and let it cook slowly.
  The water will evaporate, and when the fat stops sizzling, it is
  melted. To save on cooking fuel, do your rendering in the oven while
  baking something else.
  
  One pound of bacon will yield anywhere from 1 to 1« cups of
  deliciously flavored fat for use in seasoning and cooking.  To keep
  drippings in best condition for use, follow these precautions:  Pour
  into small jars so the bottom layers won't go rancid.  Date or number
  each jar. Store in the refrigerator.  Use the oldest ones first.
  
  To bake with bacon drippings, use 1/4 less than for other specified
  shortenings, because bacon fat's shortening power is greater than
  that of most other fats.
  
  Don't throw bacon rind away.  Clean and then save for flavoring soups
  and vegetables.
  
  To clear fat of sediment, unwanted flavors and foreign matter, add
  potato slices to melted fat and fry until slices are brown.  The
  potato will sponge up any extraneous flavors and much of the sediment.
  
  You can use fat over and over by straining them after each use.  As
  already suggested, fry slices of potato in fat to remove the odors of
  fish, onion, or other hightly-flavored foods.
  
  Use rendered chicken fat for making biscuits to serve with chicken
  dishes or on chicken pie.  It saves "bought" shortenings and adds
  delicious flavor.  Use it also in cream sauces to serve with
  vegetables or meats where chicken flavor will count.
  
  Save meat drippings.  Strain, clarify, and store in the
  refrifgerator. Use for frying and sauteeing and for making gravy.
  
  One way to conserve butter is to use bacon drippings on top of
  casseroles, instead of butter.  Same goes for frying potatoes.
  
  Get your shortening money's worth by using every bit in the
  container. When you've come to the hard-to-get-at last of it, pour
  boiling water into the can and the shortening will rise to the top.
  When chilled you can skim off the solidified fat, wrap in waxed paper
  and keep until needed.
  
   MM by Dave Sacerdote.  Date unknown.  U/L to NCE by Burt Ford 12/07
 
MMMMM
 


... Grandparents and grandchildren get on, as they have a common enemy.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)