Text 36853, 80 rader
Skriven 2013-05-11 06:35:35 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis (1:3634/12.42)
Ärende: Glen Jamieson??
=======================
-=> mark lewis wrote to Dave Drum <=-

 ml> has anyone heard anything from or about Glen Jamieson? i see only
 ml> one post to him out of 30000+ on my main machine... that was from
 ml> dave drum back on 15 Jan 2012 but there's no response that i've
 ml> found...

 DD> I heard from him on a mailing list I own - a couple weeks ago. So,
 DD> he hasn't fallen off his perch .. yet.

 ml> i guess he must have lost his feed to this echo... i thought about him
 ml> when i was looking over my gallery and saw his pics of the octopi
 ml> hanging on the line in greece...

Don't know - I know that one of his old confusers went tits up. But, heck,
Kevin has a junk pile of old pieces/parts and could (probably has) knit him a
newish, somewhat workable example. I think he has other interests or something.
He certainly is aware of Doc's and TelNet access to other BBSes than the one he
was using in Adelaide. If you need to contact him send me an e-mail off-list
and I will return to you his e-mail address.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rousette Vigneronne (Flying Fox)
 Categories: Pacific, Tropical, Meat
      Yield: 4 Servings
 
      4    Flying foxes (fruit bats)
    280 g  Sliced carrots
    400 g  Sliced onions

MMMMM-----------------------AROMATIC BASE----------------------------
      3 cl Garlic
           Black pepper
           Parsley
    200 g  Smoked bacon strips
     30 ml Brandy
    750 ml Bottle red Bordeaux
     15 ml White vinegar
     15 ml Olive oil
 
  Serve with yams, boiled, or Manioc crepe
  
  Remove skin from the flying fox, cut open, remove entrails
  and discard. Cut into 2 pieces, lengthways.
  
  In a deep dish, put the flying fox, the aromatic base,
  brandy, carrots, oil, vinegar, vegetables, then cover with
  wine. Cover and place in the refrigerator overnight.
  
  Strain marinade from meat and vegetables. Store marinade.
  In a deep saucepan, cook the bacon with vinegar and oil.
  Remove bacon. In the same saucepan, brown flying fox meat,
  then vegetables - one at a time - then remove. Cook onions
  last, then add 3 spoons flour, mix until slightly brown.
  Pour in marinade, stirring continuously to prevent lumps
  forming. Put in flying fox, vegetables, bacon, cover and
  simmer on low heat for 2 hours, or until the meat is
  cooked. (Don't forget to stir a few times to prevent
  mixture from sticking to the bottom of the saucepan.)
  
  This recipe is prepared at Gino's Restaurant by Chef
  Philippe Bideau, a ni Vanuatu living in Port Vila.
  
  Glen's comments: An alternative is stuffed with herbs and
  the animal's liver, chopped, also in the red wine sauce,
  as served at L'Houstanet, also in Pt Vila, Vanuatu.
  
  Origin:- Air Vanuatu "Island Spirit" flight magazine,
  Issue 8, September 1999.
  
  Typed by Glen Jamieson
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Dignity and love do not blend well, nor do they continue long together-Ovid
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)