Text 35841, 70 rader
Skriven 2010-03-15 15:18:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BURSTING BUBBLES 00315
==============================
 -=> Quoting Jim Weller to Dave Drum <=-

 DD> in our just run primary election there were no less than 9
 DD> candidates in the county just south of me for the Democrat nomination
 DD> for sheriff

 JW> I just can't wrap my head around the concept of electing sheriffs
 JW> and judges!

It sounds quite weird to me to elect such people based on their
political views .  I much prefer such people are appointed by their
peers, on the basis of proven competence, achieved by appropriate
tertiary training and relevant experience.  The judges and magistrates
coming from the ranks of qualified lawyers, and the sheriffs being
fairly minor court officials.

 JW> ... Get all the fools on side & you can be elected to anything - Bush

True.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Legal's Barracuda
 Categories: Fish
      Yield: 4 Servings
 
      3 kg Barracuda, head and tail
           Removed
           Salt to taste
     10 ml Fish spice
      6    Cloves garlic, crushed
    200 g  Butter
      7 ml Dried origanum
      1 lg Lemon, juice
      2    Lemons, sliced into wedges
           MARINADE
    250 ml Sunflower oil
    125 ml Olive oil
     15 ml Peri-peri oil
    375 ml Dry white wine
      1 lg Lemon, juice
      3    Sprigs fresh rosemary
      1 bn Chives, chopped
           Freshly ground black pepper
 
  Wash the fish well and pat dry. Place it in an oven dish and make deep
  slashes in the flesh, about 5 cm apart. Rub in the salt and fish
  spice. Mix the garlic, butter and origanum, and rub into the slashes.
  Spread the remaining butter mixture on top and along the sides of the
  fish. Sprinkle the lemon juice over the fish. To make the marinade
  blend the oil, olive oil, peri-peri oil, white wine and lemon juice,
  and pour over the fish. Place the rosemary sprigs and chives
  alongside the fish. Season the fish with a little freshly ground
  black pepper and leave to marinate in the refrigerator for about 24
  hours. Cook the fish in a covered gas or Weber grill or in the oven
  at 150 ºC for about 1 1/2-2 hours. (The secret is to allow the fish
  to cook slowly as it's fairly thick. Reduce the cooking time for a
  thinner fish.) The fish is cooked when the flesh flakes easily with a
  fork. Place the cooked fish on a serving platter, pour over the
  remaining marinade and serve with plenty of lemon wedges and savoury
  rice, Italian bread and mango salad. From: Dave Sacerdote Date:
  01-29-03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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