Text 31250, 80 rader
Skriven 2012-11-26 12:12:47 av Glen Jamieson (2574.cooking)
     Kommentar till en text av Jim Weller
Ärende: PETA  10905
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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?

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

You could set the dogs on them, or just leave signs by the border,
saying, "Beware of the rabid, starving, savage wolves".

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

The poor ladies would be in danger of starving to death in a place
like that.
 
 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.

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

After that, I suggest you use your club on yourself!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jockey Club Wild Boar
 Categories: Game, Pork
      Yield: 10 Servings
 
      1 cn Condensed consomme'
      2 c  Cider vinegar
      8 c  Red wine
  1 1/2 ts Ground black pepper
      2 tb Salt
      2    Bay leaves
      1 ts Crumbled thyme
      2    Garlic cloves; chopped
      8    Juniper berries
      1    Piece wild boar meat
           (about 5 pounds)
      6    Carrots
           -scraped and quartered
      2 lg Onions; quartered
      4    Celery stalks
           -cut into 2-inch lengths
      1 cn Condensed beef broth
    1/3 c  Currant jelly
    1/2 c  Flour; mixed with
    3/4 c  Water
 
  Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme,
  garlic, and juniper berries in a glass or enamel bowl. Place boar
  meat into marinade.  Let marinate for 2 days at room temperature.
  Place meat and marinade in a large kettle.  Cover and simmer for 2 to
  2-1/2 hours or until meat is almost tender.  Add carrots, onions,
  celery. Cover and simmer until vegetables are tender, about 20
  minutes. Remove meat and vegetables and keep warm.  Add beef broth,
  currant jelly, and flour mixture to pan liquid. Stir until sauce
  bubbles and thickens slightly. Let sauce cook at a boil until it
  becomes the thickness of a good brown gravy. Pour hot gravy over
  portions of sliced boar and vegetables. Serve with Chestnut Puree.
  
  Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
  Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
  courtesy of Karen Mintzias 23 NOV 95
 
MMMMM
 
On this day in 1698 Peter the Great imposed the infamous beard tax.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 # Origin: Braintap BBS Adelaide Australia (3:800/449)
 * Origin: Eye Of the Hurricane BBS (eoth.dyndns.org) (1:123/57)