Text 9363, 62 rader
Skriven 2011-04-08 14:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: COLD 181
================
 ML> To Weller: I'd go to Iqaluit, I think. But it's not really
 ML> on my list; Pangnirtung is (the pictures look pretty).
 JW> Pang is on my list too.

Let's go!

 -=> Jim Weller said to Glen Jamieson <=-

 JW> I shudder whenever I hear young parents say they are going to put
 JW> their children down (for a nap).

Maybe there's some hidden or sublimated resentment there ...
given what I've seen of some of these kids, I wouldn't be
surprise if there is. Did you see the news article about
a 10-year-old boy who was tasered by the police, and all
the news articles are focusing on how awful that is? But
from the descriptions of his behavior I gather that he
richly deserved whatever was coming to him.

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> Forgive my ignorance, but if the body is kept warm enough by using a
 GJ> sufficient quantity of insulating wolverine skins, is it still
 GJ> possible to suffer fatal hypothermia just from heat lost from nose,
 GJ> face and ears?  Or could the booze help prevent the loss of those
 GJ> extremities from frostbite?
 JW> I suppose booze wouldn't harm you IF you dressed warmly enough to
 JW> protect your body. But drunks have been known to feel so warm that
 JW> they take their coats off. Hypothermia isn't always noticeable; it
 JW> sneaks up on you.
 
There are at least two effects of booze - first, it lowers
your core and makes you more susceptible to hypothermia,
whereupon you're likely to die, no matter what your nose,
face, and ears feel. Peripheral vasodilation means more
heat loss. Then at some point the ethanol starts getting
burned as a fuel, assuming you're all right from the
previous phase, which you probably are not.

Stovies
cat: Scots, parsimonious, main
servings: 6 to 8

5 lb potatoes
2 lb sliced onions
white stock
s&p
4 oz butter or dripping (75 - 100 g)

Melt the fat in a pan and sweat the onion. Slice potatoes thinly and
add to the pan with seasoning and stock. Brush the top of the potatoes
with butter or cover with a buttered paper to prevent drying. Bring to
the boil and simmer gently for about 1 hour. May be browned by
increasing the heat for a few min before serving.

Any kind of cooked meat may be sliced and added towards the end of the
cooking time. It may also be cooked in a casserole in a slow oven.

Taste of Scotland
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