Text 11129, 122 rader
Skriven 2011-05-22 08:44:20 av Dave Drum (1:18/200.0)
  Kommentar till text 11086 av MICHAEL LOO (1:123/140)
Ärende: VAriOUs
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> You're on Virgin Mobile, not so? Dickie Branson will take your $$$
 DD> however he can get it.

 ML> I'm not committed to Mr. Virgin by any means.

 DD> That works out to U$5/mo. Le$$ than you pay.

 ML> Actually, I think the rate isn't $8 any more, and the
 ML> credits pile up anyhow.

So now you have a lot of credits built up. As do a number of folks. I was going
to suggest that you might look into Go-Phone (Cingular/AT&T's) prepaid service.
There is *more* coverage than on the Sprint network and overseas service is
available. But, like most people with substantial minutes banked you would
likely be reluctant to switch.
 
 DD> Since Virgin Mobile piggy-backs on the Sprint network ... Sprint has
 DD> quite a lot of coverage in urban areas and along the interstate
 DD> highways system.

 ML> What I need.

Even in the wilds of Arkansas where the nearest Interstate is a long chalk from
anywhere?
 
 DD> Barely edible - if I am hungry enough. But only then.
 DD> Title: Possum Cream *

 ML> Troublesome in its own way!

Well, yeah. But, don't you own stock in Lactaid by now?
 
 DD> Skunks are carnivores - and used to be considered related to weasels,
 DD> etc. being classified as a subfamily within the family Mustelidae,
 DD> which includes ferrets, weasels, otters and badgers. However, recent
 DD> genetic evidence suggests that skunks are not as closely related to the
 DD> mustelids as previously thought; they are now classified in their own
 DD> family.

 ML> I thought that skunks ate pretty much what chickens eat.
 ML> From what I read, carnivory is kind of irrelevant.

 DD> Skunks belong to the family Mephitidae and to the order Carnivora.

 ML> We knew they were Carnivora, but when I was growing up
 ML> weren't they Mustelidae?

In the second like of the quote above. They used to be a sub-family within
Mustelidae. I don't know when they pulled up stakes and moved to Mephitidae -
but, I think it was over 40 years ago.
 
 ML> An amusing though dubiously accurate site on similar subjects:
 ML> http://www.meat-taste.com

I don't think dubious is the word you were looking for there. Cat most
certainly does not taste like lamb. More like rabbit - which is odd on the face
of it since cats are carnivorous given the chance and rabbits are pretty much
vegans. 

The entry for dog does not agree in any part with my memory of eating dog -
"Dog tastes like ostrich or beef.
The texture of dog meat is very greasy and it melts in your mouth." Dog
certainly does not taste like beef, nor is it greasy, nor does it melt in your
mouth, being somewhat stringy.

Alligator (whoops - their entry is for crocodile and NO listing for 'gator)
doesn't taste like chicken, either. Fishy or otherwise. If you don't eat the
fat you don't get a fishy component. I only had crocodile once - it tastes like
alligator ... and nothing like chicken in either flavour (not a lot) nor
texture (muscular and can be chewy).

Etc., etc., etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crocodile Filets
 Categories: Game, Citrus, Vegetables, Herbs, Wine
      Yield: 4 servings

      4    200 g (7 oz) Crocodile filets
      2 tb Lime juice
      2    Spring onions; chopped
     25 g  (1 oz) Butter
      1 ts Olive oil
     12 g  (1/2 oz) Fresh rosemary
           - needles
     60 ml (2 fl oz) dry vermouth
    120 ml (4 fl oz) fish stock
     60 ml (2 fl oz) single cream
           Salt & Black Pepper 

  Season the crocodile filets with salt & pepper.

  Heat a large non-stick frying pan until very hot, add the
  filets and dry fry for 2 minutes on each side.

  Sprinkle with the lime juice, set aside and keep warm.

  Heat butter in another frying pan, add the spring onions
  and sauti for 1-2 minutes.

  Add the rosemary and vermouth and boil rapidly until
  reduced by 2/3rds.

  Add the cream and reheat until hot but not boiling.

  Season with salt and pepper then strain into a sauce boat.

  To serve - transfer the meat to a warmed platter and pour
  the sauce over the top. Serve immediately. 
 
  From: http://www.justaustralia.org

  Uncle Dirty Dave's Archives

MMMMM

... In wine there is wisdom, in beer is strength, in water there is bacteria.
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