Text 23885, 104 rader
Skriven 2009-05-08 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: That flu thing
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I just heard that a pig herd in Alberta has picked up the swine flu.

Taken from spoof.com:

It's Armageddon people!

Scared yet? No? Brace yourselves for the unavoidable onslaught
caused by ovine flu. The World Heath Organization (WHO) are advising
people to burn their houses and eat their pets as Armageddon
approaches. A spokesman for the WHO said: "Yes this is definitely
the most deadly of the scares we've had in recent years. Of all the
diseases that didn't really do any damage this is definitely one of
them. I mean, it's not as deadly as like malaria, AIDS, normal human
flu, cancer or a proper disease or anything, but, you should
definitely be terrified."

In fact there's a third world country where 7 out of 100,000,000 of
the country's population have already died of swine flu.

Meanwhile pharmacists were rubbing their hands together with glee
with the news they could sell Tamiflu to anyone with a sniffle
without having to consult a real doctor. Head pharmacist at Regal
Chemists said: "Well we've had Tamiflu sitting here on shelves for 3
years so to be able to sell it at $75 a pop to any muppet who walks
in is fantastic. And for those who can't afford Tamiflu we have
sugar pills for half the price and they do basically the same
thing." Meanwhile Roche the creators of Tamiflu where unable to
comment as their stock went through the roof and they were to busy
swimming in piles of gold coins, much akin to Scrooge McDuck. 


Getting back to hearts of palm....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Calypso Style
 Categories: Caribbean, Pork, Salads, Beans, Corn
      Yield: 4 Servings

           ROAST PORK:
      3    Shallots; chopped
      2    Bay leaves; crumbled
  1 1/2 ts Salt
    3/4 ts Ground allspice
    3/4 ts Ground ginger
      2    Pork tenderloins
           SAUCE:
  1 1/2 c  Fresh orange juice
    1/4 c  Minced shallots
      3 tb Brown sugar
      2 tb Minced peeled fresh ginger
      2    Bay leaves
    3/8 ts Ground allspice
           Fresh spinach leaves
      2    Avocados; peeled, pitted,
           -sliced crosswise
           Minced fresh parsley
           SALAD:
     16 oz canned Black beans; rinsed,
           -drained
     10 oz Frozen corn; thawed, drained
      8 oz cn Hearts of palm; drained,
           -cut into 1/4-inch rounds
      2 lg Tomatoes; seeded, diced
    1/2    Red onion; minced
    1/2 c  Chopped fresh cilantro
    1/4 c  Olive oil
      3 tb Fresh lime juice
      1 ts Ground coriander
 
  For Roast Pork: Preheat oven to 450F. Combine shallots, bay
  leaves, salt, allspice and ginger in small bowl. Add generous
  amount of pepper. Rub mixture into pork. Set on rack in roasting
  pan, Roast pork until thermometer inserted into centers registers
  150F., about 25 minutes. Cool slightly. (Can be prepared 1 day
  ahead. Bring pork to room temperature before serving.)
  
  For Sauce: Combine first 6 ingredients in heavy small saucepan.
  Season with pepper. Simmer until slightly syrupy, about 10
  minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  
  For Salad: Mix all ingredients in medium bowl. Season salad to
  taste with salt and pepper. (Salad can be prepared 1 day ahead.
  Cover and refrigerate.)
  
  Line platter with spinach. Mound black bean salad in center. Slice
  pork. Alternate pork and avocado slices around salad. Discard bay
  leaves from sauce and drizzle sauce over pork and avocado.
  Sprinkle with parsley.
  
  Bon Appetit August 1992
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)