Text 15217, 64 rader
Skriven 2011-09-03 16:30:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GAME HARVESTING 10903
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Apart from rope-making, what was hemp used for traditionally?

 JW> Paper, cloth, straw for animal bedding, bird and animal feed, paint
 JW> bases, moisturizing skin cream, food (gruel and flour from seeds,
 JW> "milk" (and therefore a tofu like curd) and oil from seeds, young
 JW> leaves are edible and can be used in tisanes as well) as well as
 JW> recreational and medicinal drug use. It's been cultivated since
 JW> about 10,000 B.C., about as long as wheat and rice.

So is it a major crop in your country, or does it need warmer climes?

 JW> Schrodinger's Cat was a thought-experiment postulating a
 JW> simultaneous state of existence or non-existence. For some reason,
 JW> this led me to pair Mezcal and Bourbon. You see, a cocktail is both
 JW> perfect and undrinkable, until you actually taste it.

Are you sure that the hemp you are ingesting is the legal variety?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stern's Hoppel Poppel
 Categories: Penn dutch, Traditional, Fancied up, Main, Breakfast
      Yield: 4 servings
 
      8 sm Thin-skinned potatoes
    1/4 c  Corn oil
      6 tb Butter
      1 c  Diced onion (optional)
    2/3 c  Sliced mushrooms
      1 c  Diced green bell pepper
      1 c  Diced all-beef salami
     10 lg Eggs
      2 tb Milk
      2 tb Chopped fresh parsley
      1 c  Grated cheddar cheese
           Salt and pepper to taste
 
  Boil the potatoes until barely tender, about 15 min. Drain and slice
  1/4" thick. In a large skillet over medium heat, fry the potatoes in
  the oil, tossing and stirring until they begin to brown. Add the
  butter to the skillet, then the onion (if using), mushrooms, pepper,
  and salami. Continue cooking and stirring until the potatoes begin to
  get crisp, the salami is crusty, and the vegetables are limp.
  
  Lightly beat the eggs with the milk and parsley in a medium bowl.
  Pour them into the skillet over all the other ingredients. Stir
  occasionally. As the eggs begin to set, sprinkle on the cheese. Cover
  and cook, without stirring, about 6 min, until the eggs are fully set
  but still moist. Add salt and pepper to taste.
  
  Accompany hoppel poppel with toast or toasted bagels.
  
  Source: Jane & Michael Stern
  From: Michael Loo                     Date: 10-21-07
 
MMMMM
 

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