Text 5625, 103 rader
Skriven 2011-01-08 21:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Bridges
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 -> So although it may not be the biggest river, I still maintain that
 -> it is the longest.

 HN> I don't think your claim will get much
 HN> attention or support....from other than those
 HN> of you who live up there.

And I am unanimous in this! [g]

 HN> But YOU can believe whatever you want (grin)

Oh, I will. [g]

And I have a cite to back me up: Mississippi means "big river" in
Ojibway while Deh Cho (the Mackenzie's true name) means "HUGE river"
in Slavey. I rest my case. [g]

On another note: Congress says they are looking into this Bernard
Madoff scandal. Oh Great! The guy who made $50 Billion disappear is
being investigated by the people who made $1.5 Trillion disappear!

And a very weird recipe, to cap this off:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Some Locust Recipes
Categories: Misc, Insects, Info
  Servings: 1

           locusts and grasshoppers

Tinjiya (Tswana recipe): remove the wings and hindlegs of the
locusts, and boil in a little water until soft. Add salt, if
desired, and a little fat and fry until brown. Serve with cooked,
dried mealies (corn).

Sikonyane (Swazi recipe): prepare embers and roast the whole locust
on the embers. Remove head, wings, and legs, in other words, only
the breast part is eaten. The South Sotho people use locusts
especially as food for travellers. The heads and last joint of the
hindlegs are broken off and the rest laid on the coals to roast. The
roasted locusts are ground on a grinding stone to a fine powder.
This powder can be kept for long periods of time and is taken along
on a journey. Dried locusts are also prepared for the winter months.
The legs, when dried, are especially relished for their pleasant
taste.

Cambodia: take several dozen locust adults, preferably females, slit
the abdomen lengthwise and stuff a peanut inside. Then lightly grill
the locusts in a wok or hot frying pan, adding a little oil and salt
to taste. Be careful not to overcook or burn them.

Barbecue (grilled): prepare the embers or charcoal. Place about one
dozen locusts on a skewer, stabbing each through the centre of the
abdomen. If you only want to eat the abdomen, then you may want to
take off the legs or wings either before or after cooking. Several
skewers of locusts may be required for each person. Place the
skewers above the hot embers and grill while turning continuously to
avoid burning the locusts until they become golden brown.

Philippines: Locusts have been accepted in San Fernando, Pampanga as
a palatable special dish, cooked "adobo" style. Adobo is a popularly
common dish found in the Philippines, thus a national dish among the
Filipinos. Typically made from pork or chicken or a combination of
both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay
leaf, and black peppercorns, and often browned in the oven or
pan-fried afterwards to get the desirable crisped edges. This dish
originates from the northern region of the Philippines. Commonly
packed for Filipino mountaineers and travelers, the relatively long
shelf-life of this food is well known due to one of its primary
ingredient's, particularly vinegar, that inhibits the growth of
bacteria. Tip: substitute locusts for the chicken or pork

Uganda: Clean the locusts by removing the legs and wings, then fry
them with some chopped onion and season with curry powder.

Mexico: (1) Roast 40 locusts for 10 minutes at 180 then remove
the wings, legs and heads and toss with the  juice of 1 lemon, 2
cloves of garlic and salt to taste.

(2) Mash 2 avocados and spread on 6 tortillas.

(3) Sprinkle with locust torsos and enjoy. Serves six. (adapted from
a Mexican grasshopper dish from the pages of the excellent Man
Eating Bugs: The Art and Science of Eating Insects, by Peter Menzel
and Faith D'Aluisio)

  From: Tina L. Vierra To: Foodwine     
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... It is a grotesque concoction.

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