Text 15252, 76 rader
Skriven 2011-09-03 15:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PETA  10902
===================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> (PETA) They are not established in Canada; apparently they
 JW> hate us and want to kill us. Something about seals.

 GJ> Do you really club PETA people to death when they cross the border,
 GJ> and use their skins for lampshades?

Naw. We just club them lightly to get their attention, harass them
and tell them to leave. They generally do.

Remote Baker Lake in Nunavut briefly had a pair of lesbian vegans
for social workers. The people had no problem with them being
lesbians, they were totally cool with that. But folks refused to
take their advice because, being vegans, they were clearly insane.

 GJ> Keving... is using goanna oil for his arthritis, but he doesn't
 GJ> know where it comes from. Perhaps from the same place that
 GJ> produces the proverbial snake oil.

No doubt.

"I'm goanna make a fortune with this."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Butterflied Leg of Lamb
 Categories: Bbq, Lamb, Marinades, Herb
      Yield: 6 Servings
 
      1 c  Dry Red Wine
    3/4 c  Balsamic Vinegar
      1    Clove Garlic; Chopped
      1 tb Fresh Mint; Chopped
      3 tb Fresh Thyme; Chopped
      2 tb Flat Leafed Parsley;
           Chopped
      1 ts Salt; To Taste
      5 lb Leg Of Lamb; butterflied
           Freshly Ground Black Pepper
 
  In a glass bowl, combine wine, vinegar, garlic, mint, thyme,
  parsley, and salt. Mix well to combine.
  
  Season both sides of the lamb with salt and pepper. Place lamb in
  a shallow glass or ceramic dish. Pour marinade over meat, turning
  to coat. Cover, and refrigerate 4 to 6 hours.
  
  Prepare a charcoal or gas grill, arranging coals for indirect
  cooking. Lightly coat rack with cooking spray; coals should be
  hot.
  
  Remove lamb from marinade; pat dry. Place lamb on hottest part of
  grill; sear 5 minutes per side. Move lamb to the cooler part of
  the grill, and cook 10 minutes. Turn over; cover grill. For medium
  rare, cook until an instant- read thermometer registers 140
  degrees, 10 to 15 minutes more. Remove from grill, and let lamb
  rest for 10 minutes before slicing. Serve.
  
  Recipe by: Lobels Butcher Shop, NY
  
  From: Bbq@listserv.Azstarnet.Com
 
MMMMM



Cheers

YK Jim

... A unique miracle ingredient as potent as any 3 patent medicines.

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