A funny student story about glue

On Sat, 30 Apr 2005 12:31:07 -0400, "Lee Michaels"
<leemichaels*nadaspam*@comcast.net> wrote:


>Who was the comedian who said, "If God did not want us to eat animals, he
>wouldn't have made them out of meat".


I thought that was Ted Nugent.

Barry

On Sat, 30 Apr 2005 19:32:38 -0500, Patriarch
<[email protected]> wrote:

>Kiwanda <[email protected]> wrote in news:Xns9648618DDB20kiwandanospamne@
>64.85.239.19:
>
>> Must be a common thing in some families, but I do know others who've
>> had kids freak out about meat around age 7-10 when they first make
>> the connections between chickens and McNuggets.
>>
>
>Uhh, I'm not all that certain there IS a connection between chickens and
>McNuggets... ;-)

"Can you think of any part of a chicken that you could possibly call a
'nugget' that you would want to put in your mouth?" - Guy Kolling -
1979

--
"We need to make a sacrifice to the gods, find me a young virgin... oh, and bring something to kill"

Tim Douglass

http://www.DouglassClan.com

"Vic Baron" wrote in message

> Don't forget the Saw Stop - we haven't covered that yet either!

Probably because you couldn't use it to skin a squirrel ...

--
www.e-woodshop.net
Last update: 5/01/05

lgb wrote:
> In article <[email protected]>,
> [email protected] says...
> > Doesn't work though- she tried telling me
> > that I should never eat McDonald's because the hamburger is allowed
to
> > have a certain percentage of cow eyeballs in it. Well, that may or
> > may not be true- but just to show it doesn't work, I make a point
of
> > always saying "Mmmmm... eyeballs" right before biting into any
burger
> > these days. :)
> >
> It always grosses out my wife when I fry trout with the head attached
so
> I can eat the eyeballs - I think they're good :-).
>
> She's also not overly fond of my habit of eaing the marrow in those
> little rings of bone :-).
>
> --
> Homo sapiens is a goal, not a description

You eat the eyballs out of trout?! Now, that's just disgusting. The
purpose of frying/grilling the trout with the head on is to eat the
tiny cheeks where there's a pocket of meat....not the eyes. Signed,
raised on a trout farm where supper was so fresh it jumped out of the
skillet.

Edwin Pawlowski wrote:
> <[email protected]> wrote in message
> >
> > You eat the eyballs out of trout?! Now, that's just disgusting.
>
> S O P in some countries. We have some people at work from Pacific
rim
> countries. They tend to eat a lot of parts that we would dispose of.
Some
> of their food smells outstanding, others force me to fresh air.
> --
> Ed
> http://pages.cthome.net/edhome/

Hi Ed, I do know that and understand. I personally just can't imagine
it. To kind of twist what you're talking about...people here don't
always know what they're eating.... Factory farm raised meat, bologna,
pepperoni, chicken nuggets, etc....I'm very fortunate to have enough
connections to buy all farm raised meat that's organic and raised on
pasture. I get fish (since my parents sold out years ago) from my
brother that comes out of Northern MN, and vegetables from the Amish
since our pet pig gets our garden once it's ready every year.

Larry Jaques wrote:
> On Sun, 01 May 2005 09:40:09 -0400, the inscrutable WillR
> <[email protected]> spake:
>
> >Larry Jaques wrote:
> >>
> >>
> >> ----------------------------------------------------------------
> >> "Let's sing praise to Aphrodite || www.diversify.com
> >> She may seem a little flighty, || Full Service Websites
> >> but she wears a green gauze nighty, || PHP Applications
> >> And she's good enough for me." || SQL Database Development
> >
> >
> >Only for American viewers
> >
> >For the rest of the world she's nakkit...
>
> Yeah, it's OK here to show beheadings and disembowelment, but you'll
> go to jail and be heavily fined if you show a simple titty on TV or
> at the movies. Crikey, American logic evades me. War and blood are
> good but love and affection are bad?

On the other hand, violence in American cinema seldom reminds me of the
real thing. Maybe we're just more appreciative of camp. You have to get
the real beheadings off the internet. Or in a third world town square.

Love and affection? They're fine. But lust and sex? Hey, they lead to
war, right?

Tongue halfway in cheek,
H

A bumper sticker from a local archery store "Vegetarian is an old
Indian word for lousy hunter"
robo hippy

In article <[email protected]>,
Lee DeRaud <[email protected]> wrote:
>On Sat, 30 Apr 2005 07:32:46 -0400, "George" <george@least> wrote:
>
>>"Fly-by-Night CC" <[email protected]> wrote in message
>>news:[email protected]...
>>> In article <[email protected]>,
>>> "John Moorhead" <[email protected]> wrote:
>>>
>>> > She wanted to know why it was
>>> > called hide glue, and I told her... She wrinkled her nose and had a
>>small
>>> > hissy about "those poor rabbits"
>>>
>>> Is it rabbits? I've always thought it was of livestock origins - like
>>> cows and in the past, horses - as in sending the old gray mare to the
>>> glue factory...
>>
>>Collagen. Source variable. More cow parts available most places since the
>>advent of the horseless carriage.
>
>Yeah, all the people that used to ride cows are driving cars now.

And that's "no bull"!

In article <[email protected]>,
Dave in Fairfax <reply-to, is, disabled, to, stop, spam> wrote:
>Lawrence L'Hote wrote:
>> ...I thought you all used buck nekkid .....
>
>Sheeeeit! Y'all don't know the difference 'tween a buck and a doe?

*sigh* I mean, really.....the difference is OBVIOUS


It's either one thing or an udder.

In article <[email protected]>,
Glen <[email protected]> wrote:
>Robert Bonomi wrote:
>> In article <[email protected]>,
>> Lee DeRaud <[email protected]> wrote:
>>
>>>On Sat, 30 Apr 2005 07:32:46 -0400, "George" <george@least> wrote:
>>>
>>>
>>>>"Fly-by-Night CC" <[email protected]> wrote in message
>>>>news:[email protected]...
>>>>
>>>>>In article <[email protected]>,
>>>>> "John Moorhead" <[email protected]> wrote:
>>>>>
>>>>>
>>>>>>She wanted to know why it was
>>>>>>called hide glue, and I told her... She wrinkled her nose and had a
>>>>
>>>>small
>>>>
>>>>>>hissy about "those poor rabbits"
>>>>>
>>>>>Is it rabbits? I've always thought it was of livestock origins - like
>>>>>cows and in the past, horses - as in sending the old gray mare to the
>>>>>glue factory...
>>>>
>>>>Collagen. Source variable. More cow parts available most places since the
>>>>advent of the horseless carriage.
>>>
>>>Yeah, all the people that used to ride cows are driving cars now.
>>
>>
>> And that's "no bull"!
>>
>>
>I don't know, he may be giving us a bum steer.

If so, *that* is also no bull.

<[email protected]> wrote in message
>
> You eat the eyballs out of trout?! Now, that's just disgusting.

S O P in some countries. We have some people at work from Pacific rim
countries. They tend to eat a lot of parts that we would dispose of. Some
of their food smells outstanding, others force me to fresh air.
--
Ed
http://pages.cthome.net/edhome/

On Wed, 04 May 2005 14:58:05 -0500, Patriarch <[email protected]>
wrote:

I too had been a costal dweller most of my life. I eat only fresh saltwater
fish. We now live in the middle of the USA. You can almost be certain
to find many varieties of "fresh" (packed in ice) saltwater fish in any
reasonable size metropolitan "Chinatown." You can tell if a saltwater
fish was frozen, packing in ice or caught within the last 24 hrs. by looking
at the fish grills, eyes and slightly pressing the body.

>As a coastal dweller for most of my life, I have learned, through sad
>experience, that some foods don't travel all that well. I never order
>seafood more than an hour or so from the coast.

On Mon, 02 May 2005 20:20:03 GMT, Doug Miller <[email protected]> wrote:
> In article <[email protected]>, "Upscale" <[email protected]> wrote:
>>"Doug Miller" <[email protected]> wrote in message
>>>
>>> Thanks, Swingman, I'll try that next time and see how it goes. Previously,
>>> I've tried to skin them the same way I would a rabbit, and it just hasn't
>>> worked too well.
>>
>>Especially when the rabbit is squirming so much eh?
>
> No, I insist that the meat I eat must be good and dead first.

must...resist...making...obvious...reference...

in 1202267 20050501 113405 Prometheus <[email protected]> wrote:

>Good stuff, there. For my wife, the absolute horror when it comes to
>things I'd *kill* to eat is sushi- especially the raw flying fish roe,
>and spider rolls made with an entire crab. She just doesn't know good
>food when it's looking right at her... The look on her face when I
>take a bite of the end of a spider roll is just priceless (for those
>of you who don't get into sushi, the ends of that particular roll have
>the crab legs, complete with tiny pinchers, sticking out of them. Not
>the most appealing thing to stare at, but ohhhhhh are they good.)


Getting your own back for that eagle eating your liver every night ?

"Fly-by-Night CC" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>,
> "John Moorhead" <[email protected]> wrote:
>
> > She wanted to know why it was
> > called hide glue, and I told her... She wrinkled her nose and had a
small
> > hissy about "those poor rabbits"
>
> Is it rabbits? I've always thought it was of livestock origins - like
> cows and in the past, horses - as in sending the old gray mare to the
> glue factory...

Collagen. Source variable. More cow parts available most places since the
advent of the horseless carriage.

[email protected] wrote:
> You eat the eyballs out of trout?! Now, that's just disgusting. The
> purpose of frying/grilling the trout with the head on is to eat the
> tiny cheeks where there's a pocket of meat....not the eyes. Signed,
> raised on a trout farm where supper was so fresh it jumped out of the
> skillet.

Finally! Someone else who realizes that the fish cheeks are the
sweetest part. Small, but worth the effort. Nothing wrong with
eyes, they're good on rice. As for the rest, it sounds like what
we used to call 4-H fever. The kids would raise the animal, show
it at the fair, and be scarred for years when it showed up on a
plate.

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
American Association of Woodturners
http://www.woodturner.org
Capital Area Woodturners
http://www.capwoodturners.org/
PATINA
http://www.Patinatools.org/

Doug Miller wrote:
> Back in college, I used to work with another college kid, a girl who came from
> Vietnam with her parents in about '73. She would always bring her lunch from
> home instead of going out to Pizza Hut or whatever with the rest of us. One
> day...
> (me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
> (she) <something-or-other Vietnamese name>, want to try some?
> (me) Sure. <munch, munch> Hmm.. pretty good. What is that?
> (she) Oh, that is the stomach of the pig!

That's sort of the way I found out about Aso Adobo. Good, but
guilty feeling.

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
American Association of Woodturners
http://www.woodturner.org
Capital Area Woodturners
http://www.capwoodturners.org/
PATINA
http://www.Patinatools.org/

"Han" <[email protected]> wrote in message
news:[email protected]...
> Prometheus <[email protected]> wrote in
> news:[email protected]:
>
> > Nope. I've got a hard and fast rule. If it tastes good and hasn't
> > made me sick, I don't really care how it was made.
>
> I used to have the same opinion. However, the British experience with
big-
> business farming - the re-use of nervous tissue from diseased animals in
> the feed of healthy animals - has resulted in mad cow disease in people.
> The idea of some idiot contaminating feed similarly here is scary,
> especially since the incubation time of variant Jacob-Creutzfeld disease
is
> years, not hours as in "regular" food poisoning. Elk-wasting disease in
> more and more deer is equally scary.
>
> Nevertheless, Bambi tasted very well recently at Mohonk ...

BSE, CWD, Kuru, etc. , all seem to involve the same protein mis-fold noted
in Alzheimer's, according to one published piece of research.

Lawrence L'Hote wrote:
> ...I thought you all used buck nekkid .....

Sheeeeit! Y'all don't know the difference 'tween a buck and a doe?

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
American Association of Woodturners
http://www.woodturner.org
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http://www.capwoodturners.org/
PATINA
http://www.Patinatools.org/

Lee Gordon wrote:
> You sound like Dr. Yukio Hattori on Iron Chef. <g>
Sorry, I'm Gaijin and way bigger than he is.

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
American Association of Woodturners
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Doug Miller wrote:
> Had squirrel for the first time a coupla years ago. That's good eating! But
> they sure are a PITA to skin.

No way! Just peel them like a sock. A lot like catfish or
bullheads, if you're up north. Just don't nail their heads down.

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
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daveldr at att dot net
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"Australopithecus scobis" <[email protected]> wrote in message
news:[email protected]...
> On Mon, 02 May 2005 05:58:01 -0500, Prometheus wrote:
>
> > Yeah, that's what they call it in Wisconsin, too. But one of the
> > local Chinese joints got converted to a Sushi bar by one of the sons
> > who inherited the place, so now I get to have it again, despite the
> > seemingly universal loathing midwesterners have for the very idea of
> > it. I can't be the only one, the place takes reservations and is
> > always packed.
>
> I like sushi, but I don't like the idea of eating raw seafood in
> Wisconsin--It has to travel for too long. Whitefish sushi? A local market
> has cello-wrapped sushi to go. No way.
>

Fresh sucker sushi - mmmmmmm.....

Swingman wrote:
> I am about the same way with salmon. Keep trying to cook it myself and it
> comes out dry as a bone. Thought I was overcooking, try again various
> different ways, same story.
> Then had some "grilled salmon" at a gig the other night and damned it wasn't
> the best fish I've ever eaten, moist and tasty as hell.
> Just how did they do that?

If you want to discuss this off-line, give me a yell. Baking
salmon is dicey and frequently comes out dry, so you probably
aren't to blame for that. If you have a grill or are willing to
use the broiler, 10 min per inch is MORE than enough. I'd be
tempted to go way less than that, much like tuna. Foil wrapping
and butter inside with lemon also help.

Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
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http://www.capwoodturners.org/
PATINA
http://www.Patinatools.org/

On Tue, 03 May 2005 10:15:50 -0500, Australopithecus scobis
<[email protected]> wrote:

>On Mon, 02 May 2005 05:58:01 -0500, Prometheus wrote:
>I like sushi, but I don't like the idea of eating raw seafood in
>Wisconsin--It has to travel for too long. Whitefish sushi? A local market
>has cello-wrapped sushi to go. No way.
>

You're better off eating sushi that's been flash frozen and shipped
long distances. 'Fresh' sushi in Japan is often contaminated with
parasite eggs that will be destroyed if the fish is frozen for
shipping.

"Jason Quick" <[email protected]> wrote in message
news:v4bee.13630$yV4.1727@okepread03...
>
> My missus has always said she didn't like salmon. She'll eat virtually
any
> other kinda fish, but not the pink-fleshed beauty. I just figured it was
> because she was born & raised in Nebraska, and her fish-eating experience
> growing up was pretty limited.
>
> Well, a while back I bought some portioned frozen salmon steaks, and
finally
> needled her into trying one; I had had one myself beforehand and they were
> outstanding. She was equally impressed, both w/ the fish and how much
she
> liked it.
>

Was on a crew with five who loved to fish for a couple of years. We'd fly
the night, land at 0430, and be on the big lake by 0630. We were trolling
for salmon there, rather than walleye or pike in inland lakes. My wife
refused to prepare the fish, even when it was presented as clean fillets.

One afternoon we were at the gunner's house helping build a table when his
wife served salmon for dinner. SWMBO praised the food, and when the
gunner's wife asked if we didn't have salmon through the season, she was
astonished to learn that the fish I had been giving to my crew all season -
because she wouldn't prepare it - were salmon, just like the ones in the
can.

"Edwin Pawlowski" <[email protected]> wrote in message
news:Bzaee.14612$c86.10007@trndny09...
>
> "Patriarch" <[email protected]> wrote in message
> >
> > As a coastal dweller for most of my life, I have learned, through sad
> > experience, that some foods don't travel all that well. I never order
> > seafood more than an hour or so from the coast.
> >
>
> I'd agree with you years ago but things have changed. I've seen lobsters
in
> tanks in Maine being held for a couple of weeks before shipping them both
> down the street and across country. The big guy can store a million
pounds.
> I've also seen fish process right off the boat in New Bedford and in Las
> Vegas restaurants the next day.
>

After all, it takes three days for guests/fish to stink....

On Sun, 01 May 2005 00:41:53 GMT, Dave in Fairfax <[email protected]>
wrote:


>Finally! Someone else who realizes that the fish cheeks are the
>sweetest part. Small, but worth the effort.

I know guys who will ONLY eat the cheeks of Bluefish.

Barry

On Sun, 1 May 2005 14:41:56 -0400, "Norman D. Crow"
<[email protected]> wrote:

>
>"Fly-by-Night CC" <[email protected]> wrote in message
>news:[email protected]...
>
><snippage>
>
>> When I lived in central Pennsylvania decades ago my ex's farm family
>> would make "hogmaw" sort of a corned beef hash looking conglomeration
>> cooked in a pig stomach - always reminded me of a giant lima bean and
>> quite tasty. They also ate "souse," "scrapple," "head cheese," and
>> "blood sausage" - very little of the animal was discarded.
>>
>
>Yum, yum! Then there's the "cracklin's", the leftover fat tissue after it's
>been cooked and the lard pressed out. Grandma always keep a big dishpan of
>it right next to the back door for us to snack out of when she was making
>lard.
>
>Then of course there's "tripe", which is cow stomach, and can occasionally
>be found in the markets here. Not to mention beef heart & tongue. Let us not
>forget "Haggis", which I've never had, but I believe is stuff cooked in a
>sheep's stomach(UK brethren correct me here, please).

I've had Haggis, or at least an Americanized version of it. I can
only assume that it was prepared in an alternate way, since it was
catered by a local restarant for Robert Burn's night. Not bad, but
not very good, either- reminded me of that "Grape Nuts" breakfast
cereal. Could be I didn't drink enough Scotch before I had it,
though.


Aut inveniam viam aut faciam

"Patriarch" <[email protected]> wrote in message

>
> I agree the technology is there. I'm not so certain the food
> establishments are up to the 'translation'.

That can be a problem. A few stores will keep the good product in the back
walk-in until the half rotted stuff finally sells. At that point, the good
stuff no longer is.


>
> So Ed, is it time to fire up the grill at your place yet?
>
> Patriarch

I've been keeping some of the oak, maple, cherry scraps for just that
reason. I've been doing some grilling, but I've not done a long cooking
brisket or pork butt on the smoker yet. Very soon though.
--
Ed
http://pages.cthome.net/edhome/

"Doug Miller" wrote in message

> >> they sure are a PITA to skin.
> >
> >Not if you know "the trick" ...

> OK, give! What's "the trick"?

Country boy method: Hold squirrel up by skin of back with one hand; with
sharp knife, make one slice in skin down toward backbone; insert two fingers
of each hand into incision in back skin and pull hands quickly apart; use to
knife to cut off head and feet along with parted skin.

You can do it faster than it takes to read the above sentence.

.... skinning a squirrel this way is like taking off your girlfriends
pantyhose. Caveat: rabbits can also be skinned this way, but rabbit skin
will tear in patches instead of coming off in two pieces like it does with a
squirrel, which makes for a mess.

--
www.e-woodshop.net
Last update: 5/01/05

"Prometheus" <[email protected]> wrote in message
news:[email protected]...
> she tried telling me
> that I should never eat McDonald's because the hamburger is allowed to
> have a certain percentage of cow eyeballs in it.

Not eating McD's ... that's just good taste. :) Having my food stare back
at me ... not an issue.

"Patriarch" <[email protected]> wrote in message
>
> As a coastal dweller for most of my life, I have learned, through sad
> experience, that some foods don't travel all that well. I never order
> seafood more than an hour or so from the coast.
>

I'd agree with you years ago but things have changed. I've seen lobsters in
tanks in Maine being held for a couple of weeks before shipping them both
down the street and across country. The big guy can store a million pounds.
I've also seen fish process right off the boat in New Bedford and in Las
Vegas restaurants the next day.

(we make truckloads of insulating shipping containers for the seafood
industry every day)

In article <[email protected]>, "Swingman" <[email protected]> wrote:
>
>"Doug Miller" wrote in message
>
>> >> they sure are a PITA to skin.
>> >
>> >Not if you know "the trick" ...
>
>> OK, give! What's "the trick"?
>
>Country boy method: Hold squirrel up by skin of back with one hand; with
>sharp knife, make one slice in skin down toward backbone; insert two fingers
>of each hand into incision in back skin and pull hands quickly apart; use to
>knife to cut off head and feet along with parted skin.

Thanks, Swingman, I'll try that next time and see how it goes. Previously,
I've tried to skin them the same way I would a rabbit, and it just hasn't
worked too well.

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

"Tim Douglass" <[email protected]> wrote in message
news:[email protected]...
> On Sun, 01 May 2005 01:23:03 GMT, [email protected] (Doug Miller)
> wrote:

>>Back in college, I used to work with another college kid, a girl who
>>came from
>>Vietnam with her parents in about '73. She would always bring her
>>lunch from
>>home instead of going out to Pizza Hut or whatever with the rest of
>>us. One
>>day...
>>(me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
>>(she) <something-or-other Vietnamese name>, want to try some?
>>(me) Sure. <munch, munch> Hmm.. pretty good. What is that?
>>(she) Oh, that is the stomach of the pig!
>>
>>If she had told me what it was first - in English - I never would have
>>eaten
>>it. But it was good.

You guys are making me hungry:
http://www.funnypart.com/funny_flash/peking_moon.shtml
--
"New Wave" Dave In Houston

On Sun, 1 May 2005 14:41:56 -0400, Norman D. Crow <[email protected]>
wrote:
>
> "Fly-by-Night CC" <[email protected]> wrote in message
> news:[email protected]...
>
><snippage>
>
>> When I lived in central Pennsylvania decades ago my ex's farm family
>> would make "hogmaw" sort of a corned beef hash looking conglomeration
>> cooked in a pig stomach - always reminded me of a giant lima bean and
>> quite tasty. They also ate "souse," "scrapple," "head cheese," and
>> "blood sausage" - very little of the animal was discarded.
>>
>
>
> Then of course there's "tripe", which is cow stomach, and can occasionally
> be found in the markets here. Not to mention beef heart & tongue. Let us not
> forget "Haggis", which I've never had, but I believe is stuff cooked in a
> sheep's stomach(UK brethren correct me here, please).
>

The stomach is the cooking vessel. I don't think you actually eat the
stomach.

The actual "ingredients" are mutton trimmings, oats, and potatoes,
which, while not exactly haute cuisine, aren't terribly different from
sausage.

"Doc" <[email protected]> wrote in message
news:[email protected]...
> Fly-by-Night CC <[email protected]> wrote in news:onlnlowe-
> [email protected]:
>
>
> > On the flip side she still firmly
> > believes in Santa, the Easter Bunny and the Tooth Fairy...
>
> Um, what about Santa Claus? Are you trying to imply something here?

No Joke and I am not kidding about this, I have made and shipped toys to
"Santa's Workshop, at Northpole, AK, I even receive checks and cashed them
for the toys.

"Prometheus" <[email protected]> wrote in message
news:[email protected]...
>
>>We thought it might be a problem explaining where hamburgers, roasts and
>>other beefy goodness comes from... nope - she doesn't seem to care one
>>bit as she pours more ketchup on her burger. She's even gotten to asking
>>us what part of the animal we're eating at any given meal - like what
>>animal gives us bacon and what part of the pig is it? She didn't seem
>>fazed at all that some people of the world eat dogs and rabbits or that
>>some won't even consider eating cows. On the flip side she still firmly
>>believes in Santa, the Easter Bunny and the Tooth Fairy...
>
> Sounds like a well-adjusted young lady. My wife has become a
> vegetarian over the past couple of years, and now she tries grossing
> me out about eating meat. Doesn't work though- she tried telling me
> that I should never eat McDonald's because the hamburger is allowed to
> have a certain percentage of cow eyeballs in it. Well, that may or
> may not be true- but just to show it doesn't work, I make a point of
> always saying "Mmmmm... eyeballs" right before biting into any burger
> these days. :)
>

Who was the comedian who said, "If God did not want us to eat animals, he
wouldn't have made them out of meat".

In article <[email protected]>,
[email protected] says...
> Doesn't work though- she tried telling me
> that I should never eat McDonald's because the hamburger is allowed to
> have a certain percentage of cow eyeballs in it. Well, that may or
> may not be true- but just to show it doesn't work, I make a point of
> always saying "Mmmmm... eyeballs" right before biting into any burger
> these days. :)
>
It always grosses out my wife when I fry trout with the head attached so
I can eat the eyeballs - I think they're good :-).

She's also not overly fond of my habit of eaing the marrow in those
little rings of bone :-).

--
Homo sapiens is a goal, not a description

>
> > I realize this thread was about glue initially, but I just love the
> > way this newsgroup runs with any thread. Truly priceless.
> > Got to love this place.
> >
>
> Nobody brought up pvc dust collection piping explosions or wiring for
> 240v, until now. Or politics.
>
> The thread obviously has a way to run yet.
>
> Patriarch


Don't forget the Saw Stop - we haven't covered that yet either!

Vic

"Doug Miller" wrote in message

> Had squirrel for the first time a coupla years ago. That's good eating!
But
> they sure are a PITA to skin.

Not if you know "the trick" ... I bet I could still skin a squirrel in less
than ten seconds, even though I haven't had any practice in 30 years.
Starting at the age of nine, when I got my first .22, part of my job was to
supply the household with squirrel meat.

--
www.e-woodshop.net
Last update: 5/01/05

In article <[email protected]>, Prometheus <[email protected]> wrote:

>Good stuff, there. For my wife, the absolute horror when it comes to
>things I'd *kill* to eat is sushi- especially the raw flying fish roe,
>and spider rolls made with an entire crab. She just doesn't know good
>food when it's looking right at her... The look on her face when I
>take a bite of the end of a spider roll is just priceless (for those
>of you who don't get into sushi, the ends of that particular roll have
>the crab legs, complete with tiny pinchers, sticking out of them. Not
>the most appealing thing to stare at, but ohhhhhh are they good.)

I used to work for a software company that had its main office here in
Indianapolis, and a couple other offices in other parts of the US. A couple of
us from the Indy office were at a computer conference in California with a guy
from our Los Angeles office. He was telling us all about different kinds of
sushi, how good they taste, and so on. Told him "back in Indiana, we call that
stuff by a different name.... BAIT!"

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

"Prometheus" wrote in message

> >Then of course there's "tripe", which is cow stomach, and can
occasionally
> >be found in the markets here. Not to mention beef heart & tongue. Let us
not
> >forget "Haggis", which I've never had, but I believe is stuff cooked in a
> >sheep's stomach(UK brethren correct me here, please).
>
> I've had Haggis, or at least an Americanized version of it. I can
> only assume that it was prepared in an alternate way, since it was
> catered by a local restarant for Robert Burn's night. Not bad, but
> not very good, either- reminded me of that "Grape Nuts" breakfast
> cereal. Could be I didn't drink enough Scotch before I had it,
> though.

Haggis is not much different from Cajun boudin, which is made with rice
instead of oats. I had the real thing in a little village in Scotland
(Carluke) that I used to stay at when I lived in England ... the guy, father
of a friend of mine, was the local butcher and had all kinds of exotic
(except to a coonass) breakfast concoctions prepared with organ meats of
sheep and cows. But then, I grew up eating boudin, with a couple of fried
eggs on top, for breakfast almost every morning, so I was right at home.

Then there is "menudo", AKA Mexican roadkill, which it smells like ... but
damn it tastes good, providing you can get pass the smell. The country
Mexican's squeeze a whole lime in each bowl ... "piquant" comes to mind.

--
www.e-woodshop.net
Last update: 5/01/05

In article <[email protected]>, "Upscale" <[email protected]> wrote:
>"Doug Miller" <[email protected]> wrote in message
>>
>> Thanks, Swingman, I'll try that next time and see how it goes. Previously,
>> I've tried to skin them the same way I would a rabbit, and it just hasn't
>> worked too well.
>
>Especially when the rabbit is squirming so much eh?

No, I insist that the meat I eat must be good and dead first.

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

Larry Jaques wrote:
>
>
> ----------------------------------------------------------------
> "Let's sing praise to Aphrodite || www.diversify.com
> She may seem a little flighty, || Full Service Websites
> but she wears a green gauze nighty, || PHP Applications
> And she's good enough for me." || SQL Database Development


Only for American viewers

For the rest of the world she's nakkit...


--
Will
Occasional Techno-geek

"D. J. MCBRIDE" <[email protected]> wrote in message
news:[email protected]...
>
> "WillR" <[email protected]> wrote in message
> news:[email protected]...
>> Larry Jaques wrote:
>> Only for American viewers
>>
>> For the rest of the world she's nakkit...
>
>
> Here in Texas it's "nekkid."
>

...I thought you all used buck nekkid .....

So...Does Crazy Glue come from Mad Cows :O)

Keith P

"WillR" <[email protected]> wrote in message
news:[email protected]...
> Larry Jaques wrote:
> Only for American viewers
>
> For the rest of the world she's nakkit...


Here in Texas it's "nekkid."

--
"New Wave" Dave In Houston

In article <[email protected]>, "Edwin Pawlowski" <[email protected]> wrote:
>
><[email protected]> wrote in message
>>
>> You eat the eyballs out of trout?! Now, that's just disgusting.
>
>S O P in some countries. We have some people at work from Pacific rim
>countries. They tend to eat a lot of parts that we would dispose of. Some
>of their food smells outstanding, others force me to fresh air.

Back in college, I used to work with another college kid, a girl who came from
Vietnam with her parents in about '73. She would always bring her lunch from
home instead of going out to Pizza Hut or whatever with the rest of us. One
day...
(me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
(she) <something-or-other Vietnamese name>, want to try some?
(me) Sure. <munch, munch> Hmm.. pretty good. What is that?
(she) Oh, that is the stomach of the pig!

If she had told me what it was first - in English - I never would have eaten
it. But it was good.

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

Fly-by-Night CC <[email protected]> wrote in news:onlnlowe-
[email protected]:


> On the flip side she still firmly
> believes in Santa, the Easter Bunny and the Tooth Fairy...

Um, what about Santa Claus? Are you trying to imply something here?

Fly-by-Night CC <[email protected]> wrote in news:onlnlowe-
[email protected]:

> In article <[email protected]>,
> "John Moorhead" <[email protected]> wrote:
>
>> She wrinkled her nose and had a small
>> hissy about "those poor rabbits
>
> Sorry for the second reply but thought of something else...
>
> In the last year or two my wife and I have been trying to gently
ease
> our now 6 year old into knowing the true origins of the animal
products
> we eat and wear.

We're in a similar position with our 4 yr old, but since we eat a lot
of wild game/fish the connections are even more fun. In recent weeks
we've had salmon, deer, elk, bison, duck, walleye, caribou and
probably a few others on the table, along with a bit of pork and
chicken. She knows where eat one comes from, and desite the zoo full
of stuffed animals upstairs she seems OK about eating meat. She's
also pretty interested in knowing which animals eat one another, i.e.
who are the carnivores in her menagarie.

Must be a common thing in some families, but I do know others who've
had kids freak out about meat around age 7-10 when they first make
the connections between chickens and McNuggets.

-Kiwanda

Kiwanda <[email protected]> wrote in news:Xns9648618DDB20kiwandanospamne@
64.85.239.19:

> Must be a common thing in some families, but I do know others who've
> had kids freak out about meat around age 7-10 when they first make
> the connections between chickens and McNuggets.
>

Uhh, I'm not all that certain there IS a connection between chickens and
McNuggets... ;-)

Patriarch

Kiwanda <[email protected]> wrote in news:Xns9648618DDB20kiwandanospamne@
64.85.239.19:

> We're in a similar position with our 4 yr old, but since we eat a lot
> of wild game/fish the connections are even more fun. In recent weeks
> we've had salmon, deer, elk, bison, duck, walleye, caribou and
> probably a few others on the table, along with a bit of pork and
> chicken. She knows where eat one comes from, and desite the zoo full
> of stuffed animals upstairs she seems OK about eating meat. She's
> also pretty interested in knowing which animals eat one another, i.e.
> who are the carnivores in her menagarie.
>

Our 9 year-old granddaughter jokes with all of us, and the 5 year-old
doesn't blink an eye, whentalk about the yummy Bambi she just had, and the
great Wilbur last night, and the Thumper with lunch. Of course, the food
at Mohonk (www.mohonk.com) *is* great, especially when eaten in that great
diningroom (sorry no picture of the wood, but pictures of the outside are
about to be posted in abpw under Mohonk.)

--
Best regards
Han
email address is invalid

Prometheus <[email protected]> wrote in
news:[email protected]:

> Nope. I've got a hard and fast rule. If it tastes good and hasn't
> made me sick, I don't really care how it was made.

I used to have the same opinion. However, the British experience with big-
business farming - the re-use of nervous tissue from diseased animals in
the feed of healthy animals - has resulted in mad cow disease in people.
The idea of some idiot contaminating feed similarly here is scary,
especially since the incubation time of variant Jacob-Creutzfeld disease is
years, not hours as in "regular" food poisoning. Elk-wasting disease in
more and more deer is equally scary.

Nevertheless, Bambi tasted very well recently at Mohonk ...

--
Best regards
Han
email address is invalid

John T <[email protected]> wrote in news:eq5de.30729$QR1.7738
@fe04.lga:

> What you call "elk wasting disease" is called CWD, or chronic wasting
> disease. Colorado deer have had this disease for years (over 2 decades I
> believe), but not a single case of CWD has been found in humans, even
> those who eat CWD positive deer.
> The Wisconsin DNR is still making a big fuss over CWD in deer here,
> especially in the SW area of the state where there have been a large
> number of CWD cases, but its all to naught, IMHO
>
> John
>
The cows in Britain got MCD from eating ground up sheep that had died from
scrapie, the sheep form of the disease. Man can't get the disease directly
from sheep, but passing it through cows was effective, if that's what you
want to call it. Therefore, I would still caution against eating *any*
animal that died from CWD, or whatever you want to call it. The scary
thing about the British CWD was that the incubation time, especially for
younger people, was in the order of months to a few years, rather than the
10 plus of "regular" variant CJD.
--
Best regards
Han
email address is invalid

Robatoy <[email protected]> wrote in
news:[email protected]:

> In article <[email protected]>,
> "John Moorhead" <[email protected]> wrote:
>
>> Folks -
>>
>> Okay, a short one.... Got a gal in one of the Friday classes, has
>> had WS before and has the basics... Anyway, she is building a
>> segmented round mirror frame. I told her we would assemble it with
>> hide glue.... She wanted to know what THAT was, and I told her that
>> it was the only glue available for WW until modern adheisives came
>> along.... She wanted to know why it was called hide glue, and I told
>> her... She wrinkled her nose and had a small hissy about "those poor
>> rabbits" and that it was WRONG to do that. I countered, by asking
>> her if she had ever eaten a burger.... she said that "that didn't
>> count" and that hide glue was "mean".... So, I back-tracked and told
>> her, half in jest, that we were actually using the "vegitarian"
>> formula, and that the original ingredients included lettuce and
>> carrots. She took it hook, line and sinker.... So now it's "carrot
>> glue"
>>
>> Sheesh....
>>
>> John
>
> I realize this thread was about glue initially, but I just love the
> way this newsgroup runs with any thread. Truly priceless.
> Got to love this place.
>

Nobody brought up pvc dust collection piping explosions or wiring for
240v, until now. Or politics.

The thread obviously has a way to run yet.

Patriarch

Prometheus <[email protected]> wrote in
news:[email protected]:

<snip>
> I don't know what the shipping arrangements are, but they have most of
> the shellfish in live tanks right at the bar. Most of the other stuff
> is cooked. There are only a couple of raw things as far as I can
> tell, mainly roe and tuna.
<snip>

As a coastal dweller for most of my life, I have learned, through sad
experience, that some foods don't travel all that well. I never order
seafood more than an hour or so from the coast.

On the other hand, ordering the local specialties has usually been pretty
satisfactory. Most cultures adapt pretty well to their surroundings. I
will admit that I have never traveled to Asia. However, we have a large
and diverse Asian community here in the Bay Area, and their restaraunts are
generally pretty saavy about what they serve to a large man of Scandinavian
origins. (Usually, the squid is cooked.)

Patriarch

"Edwin Pawlowski" <[email protected]> wrote in
news:Bzaee.14612$c86.10007@trndny09:

>
> "Patriarch" <[email protected]> wrote in message
>>
>> As a coastal dweller for most of my life, I have learned, through sad
>> experience, that some foods don't travel all that well. I never
>> order seafood more than an hour or so from the coast.
>>
>
> I'd agree with you years ago but things have changed. I've seen
> lobsters in tanks in Maine being held for a couple of weeks before
> shipping them both down the street and across country. The big guy
> can store a million pounds. I've also seen fish process right off the
> boat in New Bedford and in Las Vegas restaurants the next day.
>
> (we make truckloads of insulating shipping containers for the seafood
> industry every day)
>
>

I agree the technology is there. I'm not so certain the food
establishments are up to the 'translation'. There are few technical
barriers to good Carolina-style barbeque, and yet, unless you bring the
country boy as cook, what you get is something 'different'.

Las Vegas doesn't count. It sits inside a serious reality distortion
field. ;-)

And yes, any generalization is just that. The Chinatown neighborhood
often has the freshest and most diverse selection of fresh items.

So Ed, is it time to fire up the grill at your place yet?

Patriarch

"Swingman" <[email protected]> wrote in news:u42dnWZKedU81-TfRVn-
[email protected]:

> I am about the same way with salmon. Keep trying to cook it myself and it
> comes out dry as a bone. Thought I was overcooking, try again various
> different ways, same story.
>

SWMBO's recipe amounts to rubbing some mesquite spice on a couple of salmon
steaks, searing them in a hot pan (couple of minutes or so on each side),
then adding a bit of water, cooking sherry, and covering -- to sort of
steam and poach at the same time. Falls off the bone flaky, and doesn't
turn out dry.

Regards,
JT (salmon lover ...)

<<Finally! Someone else who realizes that the fish cheeks are the
sweetest part. Small, but worth the effort. Nothing wrong with
eyes, they're good on rice. >>

You sound like Dr. Yukio Hattori on Iron Chef. <g>

Lee

--
To e-mail, replace "bucketofspam" with "dleegordon"

"Swingman" <[email protected]> wrote in message
news:[email protected]...

> only to find out that the pelt buyers wouldn't buy "summer" hides
> that year ...

Or any other summer; winter is the time of year to collect fur.
--
"New Wave" Dave In Houston

On Sun, 01 May 2005 14:35:19 GMT, "D. J. MCBRIDE" <[email protected]>
wrote:

>
>"Tim Douglass" <[email protected]> wrote in message
>news:[email protected]...
>> On Sun, 01 May 2005 01:23:03 GMT, [email protected] (Doug Miller)
>> wrote:
>
>>>Back in college, I used to work with another college kid, a girl who
>>>came from
>>>Vietnam with her parents in about '73. She would always bring her
>>>lunch from
>>>home instead of going out to Pizza Hut or whatever with the rest of
>>>us. One
>>>day...
>>>(me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
>>>(she) <something-or-other Vietnamese name>, want to try some?
>>>(me) Sure. <munch, munch> Hmm.. pretty good. What is that?
>>>(she) Oh, that is the stomach of the pig!
>>>
>>>If she had told me what it was first - in English - I never would have
>>>eaten
>>>it. But it was good.
>
> You guys are making me hungry:
>http://www.funnypart.com/funny_flash/peking_moon.shtml

Wierd Al; I love that one. Actually, I like most of his parodies better
than the original artist's songs.




+--------------------------------------------------------------------------------+

If you're gonna be dumb, you better be tough

+--------------------------------------------------------------------------------+

On Mon, 02 May 2005 01:45:20 GMT, [email protected] (Doug Miller)
wrote:

>In article <[email protected]>, Prometheus <[email protected]> wrote:
>
>>Good stuff, there. For my wife, the absolute horror when it comes to
>>things I'd *kill* to eat is sushi- especially the raw flying fish roe,
>>and spider rolls made with an entire crab. She just doesn't know good
>>food when it's looking right at her... The look on her face when I
>>take a bite of the end of a spider roll is just priceless (for those
>>of you who don't get into sushi, the ends of that particular roll have
>>the crab legs, complete with tiny pinchers, sticking out of them. Not
>>the most appealing thing to stare at, but ohhhhhh are they good.)
>
>I used to work for a software company that had its main office here in
>Indianapolis, and a couple other offices in other parts of the US. A couple of
>us from the Indy office were at a computer conference in California with a guy
>from our Los Angeles office. He was telling us all about different kinds of
>sushi, how good they taste, and so on. Told him "back in Indiana, we call that
>stuff by a different name.... BAIT!"

Yeah, that's what they call it in Wisconsin, too. But one of the
local Chinese joints got converted to a Sushi bar by one of the sons
who inherited the place, so now I get to have it again, despite the
seemingly universal loathing midwesterners have for the very idea of
it. I can't be the only one, the place takes reservations and is
always packed.


Aut inveniam viam aut faciam

Edwin Pawlowski wrote:

>
> <[email protected]> wrote in message
>>
>> You eat the eyballs out of trout?! Now, that's just disgusting.
>
> S O P in some countries. We have some people at work from Pacific rim
> countries. They tend to eat a lot of parts that we would dispose of.
> Some of their food smells outstanding, others force me to fresh air.

It's my understanding that sheep's eyes are a delicacy in the Middle East.
I'm sure that there is a lesson there somewhere, but dang if I know what.

--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)

Lawrence L'Hote wrote:

>
> "D. J. MCBRIDE" <[email protected]> wrote in message
> news:[email protected]...
>>
>> "WillR" <[email protected]> wrote in message
>> news:[email protected]...
>>> Larry Jaques wrote:
>>> Only for American viewers
>>>
>>> For the rest of the world she's nakkit...
>>
>>
>> Here in Texas it's "nekkid."
>>
>
> ...I thought you all used buck nekkid .....

Only if they's up to somethin'. "Naked" means you don't have any clothes
on, "nekkid" means you didn't have any clothes on and you were up to
something, "buck nekkid" means that you didn't have any clothes on, you
were up to something, and her daddy and his huntin' buddies walked in on
you.

--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)

"Fly-by-Night CC" <[email protected]> wrote in message
news:[email protected]...

<snippage>

> When I lived in central Pennsylvania decades ago my ex's farm family
> would make "hogmaw" sort of a corned beef hash looking conglomeration
> cooked in a pig stomach - always reminded me of a giant lima bean and
> quite tasty. They also ate "souse," "scrapple," "head cheese," and
> "blood sausage" - very little of the animal was discarded.
>

Yum, yum! Then there's the "cracklin's", the leftover fat tissue after it's
been cooked and the lard pressed out. Grandma always keep a big dishpan of
it right next to the back door for us to snack out of when she was making
lard.

Then of course there's "tripe", which is cow stomach, and can occasionally
be found in the markets here. Not to mention beef heart & tongue. Let us not
forget "Haggis", which I've never had, but I believe is stuff cooked in a
sheep's stomach(UK brethren correct me here, please).

--
Name
The greatest headaches are those we cause ourselves.

Charles Krug <[email protected]> wrote:

: The stomach is the cooking vessel. I don't think you actually eat the
: stomach.

: The actual "ingredients" are mutton trimmings, oats, and potatoes,
: which, while not exactly haute cuisine, aren't terribly different from
: sausage.

Real haggis includes ground sheep heart, lungs, and liver.

Bleeeachhh!

-- Andy Barss

"Andrew Barss" <[email protected]> wrote in message
news:[email protected]...
> Charles Krug <[email protected]> wrote:
>
> : The stomach is the cooking vessel. I don't think you actually eat the
> : stomach.
>
> : The actual "ingredients" are mutton trimmings, oats, and potatoes,
> : which, while not exactly haute cuisine, aren't terribly different from
> : sausage.
>
> Real haggis includes ground sheep heart, lungs, and liver.
>
> Bleeeachhh!
>

C'mon now Andy, you never tried some of the more "imaginative" Indian or
Tex/Mex cuisine? Someone mentioned earlier about very little going to waste
. . most farmers who raise their own pork use "everything but the squeal".
On the farm, after trimming everything off for "head cheese" Uncle would
hang the skull from wire in the henhouse and let the chickens clean off what
they wanted of it. Don't knock head cheese until you've tried it. Good
home-made stuff is tasty. Not a thing in the world wrong with heart or liver
either. Fresh pork liver was always on the menu for supper on hog-butchering
day.

On butchering day, Granddad would bring a couple big washtubs, collect the
entrails for some Italiano friends in town. They cleaned them out to use for
natural sausage casing. Not my idea of *fun*, but the sausage was good.

Difficult to find it these days, but a nice beef heart and/or tongue is
right up there on my list of tasty stuff. SWMBO hasn't done it for a long
time, but makes a great dish of pickled heart and tongue. Usually hard to
keep the lid on long enough for it to get pickled.

Doug Miller, you live in hog country, didja ever try scrambled eggs 'n' pork
brains? MMMmmmmmmm!

Ah, the memories! People talk about eating venison, etc. Nothing wrong with
woodchuck, young raccoon or squirrel, either.

--
Nahmie
The greatest headaches are those we cause ourselves.

"Jason Quick" <[email protected]> wrote in message
news:v4bee.13630$yV4.1727@okepread03...
> "Edwin Pawlowski" <[email protected]> wrote in message
> news:Bzaee.14612$c86.10007@trndny09...

<snip>

> Aye. Recent object lesson:
>
> My missus has always said she didn't like salmon. She'll eat virtually
> any other kinda fish, but not the pink-fleshed beauty. I just figured it
> was because she was born & raised in Nebraska, and her fish-eating
> experience growing up was pretty limited.
>
> Well, a while back I bought some portioned frozen salmon steaks, and
> finally needled her into trying one; I had had one myself beforehand and
> they were outstanding. She was equally impressed, both w/ the fish and
> how much she liked it.
>
> Come to find out that her aversion was due to salmon loaf she was fed as a
> kid - canned salmon. Bleah. I won't touch the stuff unless it's fried up
> as salmon cakes, or put in chowder or something. I said, "It never
> occurred to you that fresh-frozen salmon steak might taste just a *wee*
> bit different than canned? Sheesh."
>

Well, since we're already seriously OT, I'll go another step. SWMBO was the
same way about corned beef until I cooked one @ home and got her to try it.
She had never had any *real* corned beef, just the canned institutional
variety. We have it fairly frequently now.

--
Nahmie
The greatest headaches are those we cause ourselves.

"Dave in Fairfax" <[email protected]> wrote in message
news:[email protected]...
> Swingman wrote:
>> I am about the same way with salmon. Keep trying to cook it myself and it
>> comes out dry as a bone. Thought I was overcooking, try again various
>> different ways, same story.
>> Then had some "grilled salmon" at a gig the other night and damned it
>> wasn't
>> the best fish I've ever eaten, moist and tasty as hell.
>> Just how did they do that?
>
> If you want to discuss this off-line, give me a yell. Baking
> salmon is dicey and frequently comes out dry, so you probably
> aren't to blame for that. If you have a grill or are willing to
> use the broiler, 10 min per inch is MORE than enough. I'd be
> tempted to go way less than that, much like tuna. Foil wrapping
> and butter inside with lemon also help.

white wine, lemon or lime juice, dill, and tarragon wrapped in alumium foil
on the grill.

> Dave in Fairfax
> --
> Dave Leader
> reply-to doesn't work
> use:
> daveldr at att dot net
> American Association of Woodturners
> http://www.woodturner.org
> Capital Area Woodturners
> http://www.capwoodturners.org/
> PATINA
> http://www.Patinatools.org/

On Sun, 01 May 2005 09:40:09 -0400, the inscrutable WillR
<[email protected]> spake:

>Larry Jaques wrote:
>>
>>
>> ----------------------------------------------------------------
>> "Let's sing praise to Aphrodite || www.diversify.com
>> She may seem a little flighty, || Full Service Websites
>> but she wears a green gauze nighty, || PHP Applications
>> And she's good enough for me." || SQL Database Development
>
>
>Only for American viewers
>
>For the rest of the world she's nakkit...

Yeah, it's OK here to show beheadings and disembowelment, but you'll
go to jail and be heavily fined if you show a simple titty on TV or
at the movies. Crikey, American logic evades me. War and blood are
good but love and affection are bad?


--
STOP THE SLAUGHTER! || http://diversify.com
Boycott Baby Oil! || Programmed Websites

In article <[email protected]>,
"John Moorhead" <[email protected]> wrote:

> Folks -
>
> Okay, a short one.... Got a gal in one of the Friday classes, has had WS
> before and has the basics... Anyway, she is building a segmented round
> mirror frame. I told her we would assemble it with hide glue.... She wanted
> to know what THAT was, and I told her that it was the only glue available
> for WW until modern adheisives came along.... She wanted to know why it was
> called hide glue, and I told her... She wrinkled her nose and had a small
> hissy about "those poor rabbits" and that it was WRONG to do that. I
> countered, by asking her if she had ever eaten a burger.... she said that
> "that didn't count" and that hide glue was "mean".... So, I back-tracked
> and told her, half in jest, that we were actually using the "vegitarian"
> formula, and that the original ingredients included lettuce and carrots.
> She took it hook, line and sinker.... So now it's "carrot glue"
>
> Sheesh....
>
> John

I realize this thread was about glue initially, but I just love the way
this newsgroup runs with any thread. Truly priceless.
Got to love this place.

In article <[email protected]>,
Kiwanda <[email protected]> wrote:

> when they first make
> the connections between chickens and McNuggets.

There IS a connection?

In article <[email protected]>,
Patriarch <[email protected]> wrote:

> Kiwanda <[email protected]> wrote in news:Xns9648618DDB20kiwandanospamne@
> 64.85.239.19:
>
> > Must be a common thing in some families, but I do know others who've
> > had kids freak out about meat around age 7-10 when they first make
> > the connections between chickens and McNuggets.
> >
>
> Uhh, I'm not all that certain there IS a connection between chickens and
> McNuggets... ;-)
>
> Patriarch

I just posted that as well...next time I will read all the replies
first..LOL

In article <[email protected]>,
"Norman D. Crow" <[email protected]> wrote:

> Let us not
> forget "Haggis"

No..let's.

I was told it was made from the Haggis bird. A small bird, incapable of
flight, looks somewhat like a penguin..lives on the side of hills.
That's why one leg is shorter than the other.

In article <[email protected]>,
Patriarch <[email protected]> wrote:

> Nobody brought up pvc dust collection piping explosions or wiring for
> 240v, until now. Or politics.
>
> The thread obviously has a way to run yet.
>
I overlooked that..I wash my hands off it...in acetone.

In article <[email protected]>,
Dave in Fairfax <[email protected]> wrote:

> Sheeeeit! Y'all don't know the difference 'tween a buck and a doe?

Doe nekkid??

On Sat, 30 Apr 2005 19:32:38 -0500, the inscrutable Patriarch
<[email protected]> spake:

>Kiwanda <[email protected]> wrote in news:Xns9648618DDB20kiwandanospamne@
>64.85.239.19:
>
>> Must be a common thing in some families, but I do know others who've
>> had kids freak out about meat around age 7-10 when they first make
>> the connections between chickens and McNuggets.
>
>Uhh, I'm not all that certain there IS a connection between chickens and
>McNuggets... ;-)

I've always referred to them as Chicken McDogNuts.
YMMV


----------------------------------------------------------------
"Let's sing praise to Aphrodite || www.diversify.com
She may seem a little flighty, || Full Service Websites
but she wears a green gauze nighty, || PHP Applications
And she's good enough for me." || SQL Database Development

On Sun, 01 May 2005 06:08:50 -0700, Larry Jaques
<novalidaddress@di\/ersify.com> wrote:

>The only fast-food restaurant I occasionally partake of is Carl's Jr.,
>and then it's only their fried zucchini, _made_fresh_while_I_wait_!

Yup. MacD's are hard to find here, but there seems to be a Carl's on
every corner.

Don't know how widespread the chain is, but Farmer Boy's is pretty
good too.

Lee

What you call "elk wasting disease" is called CWD, or chronic wasting
disease. Colorado deer have had this disease for years (over 2 decades I
believe), but not a single case of CWD has been found in humans, even
those who eat CWD positive deer.
The Wisconsin DNR is still making a big fuss over CWD in deer here,
especially in the SW area of the state where there have been a large
number of CWD cases, but its all to naught, IMHO

John

On Fri, 29 Apr 2005 22:41:59 -0700, Fly-by-Night CC
<[email protected]> wrote:

>Is it rabbits?

It may be, but not usually for woodworking.

Woodworking hide glue is hides from cows, maybe horses. Hooves and bone
take too much cooking, so they go for fertiliser instead.

Rabbit skin glue is more flexible than other hide glues. It's mainly
used for bookbinding, and similar trades.

--
Cats have nine lives, which is why they rarely post to Usenet.

>>
>> Come to find out that her aversion was due to salmon loaf she was fed as
>> a kid - canned salmon. Bleah. I won't touch the stuff unless it's fried
>> up as salmon cakes, or put in chowder or something. I said, "It never
>> occurred to you that fresh-frozen salmon steak might taste just a *wee*
>> bit different than canned? Sheesh."

Go here for a good salmon recipe
http://pages.cthome.net/edhome/recipe.htm

"D. J. MCBRIDE" wrote in message
>
> "Swingman" wrote in message
>
> > only to find out that the pelt buyers wouldn't buy "summer" hides
> > that year ...
>
> Or any other summer; winter is the time of year to collect fur.

Not always true. Local hide dealers had previously been buying year around
to feed the 'coat collar' market/fashion craze after WWII ... in particular
anything, like a squirrel hide, that could be doctored to resemble fox.

My nine year old aspirations caught the tail end of the fashion and, not for
the first time, were dashed by market place reality.

--
www.e-woodshop.net
Last update: 5/01/05

>We thought it might be a problem explaining where hamburgers, roasts and
>other beefy goodness comes from... nope - she doesn't seem to care one
>bit as she pours more ketchup on her burger. She's even gotten to asking
>us what part of the animal we're eating at any given meal - like what
>animal gives us bacon and what part of the pig is it? She didn't seem
>fazed at all that some people of the world eat dogs and rabbits or that
>some won't even consider eating cows. On the flip side she still firmly
>believes in Santa, the Easter Bunny and the Tooth Fairy...

Sounds like a well-adjusted young lady. My wife has become a
vegetarian over the past couple of years, and now she tries grossing
me out about eating meat. Doesn't work though- she tried telling me
that I should never eat McDonald's because the hamburger is allowed to
have a certain percentage of cow eyeballs in it. Well, that may or
may not be true- but just to show it doesn't work, I make a point of
always saying "Mmmmm... eyeballs" right before biting into any burger
these days. :)

Nothing wrong with being kind to animals, and using them when their
time is up. That's what we raise them for.
Aut inveniam viam aut faciam

Hey John - with kids nowadays, it's nice to see that she cares about
'something'.

Vic


"John Moorhead" <[email protected]> wrote in message
news:[email protected]...
> Folks -
>
> Okay, a short one.... Got a gal in one of the Friday classes, has had WS
> before and has the basics... Anyway, she is building a segmented round
> mirror frame. I told her we would assemble it with hide glue.... She
wanted
> to know what THAT was, and I told her that it was the only glue available
> for WW until modern adheisives came along.... She wanted to know why it
was
> called hide glue, and I told her... She wrinkled her nose and had a small
> hissy about "those poor rabbits" and that it was WRONG to do that. I
> countered, by asking her if she had ever eaten a burger.... she said that
> "that didn't count" and that hide glue was "mean".... So, I back-tracked
> and told her, half in jest, that we were actually using the "vegitarian"
> formula, and that the original ingredients included lettuce and carrots.
> She took it hook, line and sinker.... So now it's "carrot glue"
>
> Sheesh....
>
> John
>
>
>

In article <[email protected]>, "Swingman" <[email protected]> wrote:
>"Doug Miller" wrote in message
>
>> Had squirrel for the first time a coupla years ago. That's good eating!
>But
>> they sure are a PITA to skin.
>
>Not if you know "the trick" ... I bet I could still skin a squirrel in less
>than ten seconds, even though I haven't had any practice in 30 years.
>Starting at the age of nine, when I got my first .22, part of my job was to
>supply the household with squirrel meat.
>
OK, give! What's "the trick"?

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

On Sat, 30 Apr 2005 12:31:07 -0400, the inscrutable "Lee Michaels"
<leemichaels*nadaspam*@comcast.net> spake:

>"Prometheus" <[email protected]> wrote in message
>news:[email protected]...

>> Sounds like a well-adjusted young lady. My wife has become a
>> vegetarian over the past couple of years, and now she tries grossing
>> me out about eating meat. Doesn't work though- she tried telling me
>> that I should never eat McDonald's because the hamburger is allowed to
>> have a certain percentage of cow eyeballs in it. Well, that may or
>> may not be true- but just to show it doesn't work, I make a point of
>> always saying "Mmmmm... eyeballs" right before biting into any burger
>> these days. :)
>>
>
>Who was the comedian who said, "If God did not want us to eat animals, he
>wouldn't have made them out of meat".

One of the funniest skits I've seen and heard was George Wallace
(Yeah, the black comedian, not the Georgia racict.) on feeding the
homeless. He wanted to give out loaves of bread to the homeless in
the parks and have them catch pigeons and make sandwiches, killing
two birds (so to speak) with one stone. I couldn't Google a link for
it or I would have posted it. His version was a LOT funnier.


--== May The Angst Be With You! ==--
-Yoda, on a bad day
--
http://diversify.com Ending Your Web Page Angst.

On Tue, 03 May 2005 10:15:50 -0500, Australopithecus scobis
<[email protected]> wrote:

>On Mon, 02 May 2005 05:58:01 -0500, Prometheus wrote:
>
>> Yeah, that's what they call it in Wisconsin, too. But one of the
>> local Chinese joints got converted to a Sushi bar by one of the sons
>> who inherited the place, so now I get to have it again, despite the
>> seemingly universal loathing midwesterners have for the very idea of
>> it. I can't be the only one, the place takes reservations and is
>> always packed.
>
>I like sushi, but I don't like the idea of eating raw seafood in
>Wisconsin--It has to travel for too long. Whitefish sushi? A local market
>has cello-wrapped sushi to go. No way.

I don't know what the shipping arrangements are, but they have most of
the shellfish in live tanks right at the bar. Most of the other stuff
is cooked. There are only a couple of raw things as far as I can
tell, mainly roe and tuna.

The wrapped sushi is always imitation crabmeat around here. It'll do
in a pinch, but it's not very good ice-cold and they don't make the
rice correctly (I suspect they're using minute rice or something
equally unsuitable.) At any rate, I give them points for trying- and
it's a fine way to introduce it to an area where some people consider
ketchup to be "too spicy" :)



Aut inveniam viam aut faciam

On Sat, 30 Apr 2005 22:35:56 GMT, Ba r r y
<[email protected]> wrote:

>On Sat, 30 Apr 2005 07:51:47 -0500, Prometheus
><[email protected]> wrote:
>
>
>>Sounds like a well-adjusted young lady. My wife has become a
>>vegetarian over the past couple of years, and now she tries grossing
>>me out about eating meat.
>
>All you'd have to do is read "Fast Food Nation", and she'd win. <G>

Nope. I've got a hard and fast rule. If it tastes good and hasn't
made me sick, I don't really care how it was made. I'm sure some
worthless punk has spit in one dish or another I've eaten at some
time, but since I can't tell, I'm not going to worry about it much.

FWIW, I haven't read "Fast Food Nation", but I have read "The Jungle",
and if anything could put a guy off his feed- that'd be it.

>I still eat plenty of meat, but only where I know the source. Fast
>food scares me for all kinds of reasons, one of which is the local
>handling of the food. I worked in those places in high school, and
>Horatio Sans in "Road Trip" had nothing on some of my coworkers!

There are only two fast food places that I'll eat. One is the
McDonald's I worked at for a short time in high school, where the
manager (who is still there) ran the cleanest restaurant I ever saw,
and ruled the kids with an iron grip- and the other is the local
Hardee's, which is staffed entirely by cute young girls. Nothing
quite like having a pretty little thing hand you a 3/4lb burger...
makes up for any uncertainty about the cleanliness of the preparation.

>The French toast scene in "Road Trip" is worth enduring the movie.
>
>Barry

Aut inveniam viam aut faciam

"Doug Miller" <[email protected]> wrote in message
>
> Thanks, Swingman, I'll try that next time and see how it goes. Previously,
> I've tried to skin them the same way I would a rabbit, and it just hasn't
> worked too well.

Especially when the rabbit is squirming so much eh?

Robert Bonomi wrote:
> In article <[email protected]>,
> Lee DeRaud <[email protected]> wrote:
>
>>On Sat, 30 Apr 2005 07:32:46 -0400, "George" <george@least> wrote:
>>
>>
>>>"Fly-by-Night CC" <[email protected]> wrote in message
>>>news:[email protected]...
>>>
>>>>In article <[email protected]>,
>>>> "John Moorhead" <[email protected]> wrote:
>>>>
>>>>
>>>>>She wanted to know why it was
>>>>>called hide glue, and I told her... She wrinkled her nose and had a
>>>
>>>small
>>>
>>>>>hissy about "those poor rabbits"
>>>>
>>>>Is it rabbits? I've always thought it was of livestock origins - like
>>>>cows and in the past, horses - as in sending the old gray mare to the
>>>>glue factory...
>>>
>>>Collagen. Source variable. More cow parts available most places since the
>>>advent of the horseless carriage.
>>
>>Yeah, all the people that used to ride cows are driving cars now.
>
>
> And that's "no bull"!
>
>
I don't know, he may be giving us a bum steer.

Glen

In article <[email protected]>,
"John Moorhead" <[email protected]> wrote:

> She wanted to know why it was
> called hide glue, and I told her... She wrinkled her nose and had a small
> hissy about "those poor rabbits"

Is it rabbits? I've always thought it was of livestock origins - like
cows and in the past, horses - as in sending the old gray mare to the
glue factory...
--
Owen Lowe
The Fly-by-Night Copper Company
__________

"I pledge allegiance to the flag of the
Corporate States of America and to the
Republicans for which it stands, one nation,
under debt, easily divisible, with liberty
and justice for oil."
- Wiley Miller, Non Sequitur, 1/24/05

In article <[email protected]>,
Dave in Fairfax <[email protected]> wrote:

> Finally! Someone else who realizes that the fish cheeks are the
> sweetest part. Small, but worth the effort.

Up an'out here, Pacific NW, we have Salmon cheeks that are quite tasty -
especially smoked. I'd think trout cheeks would be pretty damn small.
--
Owen Lowe
The Fly-by-Night Copper Company
__________

"I pledge allegiance to the flag of the
Corporate States of America and to the
Republicans for which it stands, one nation,
under debt, easily divisible, with liberty
and justice for oil."
- Wiley Miller, Non Sequitur, 1/24/05

In article <[email protected]>,
[email protected] (Doug Miller) wrote:

> Back in college, I used to work with another college kid, a girl who came
> from
> Vietnam with her parents in about '73. She would always bring her lunch from
> home instead of going out to Pizza Hut or whatever with the rest of us. One
> day...
> (me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
> (she) <something-or-other Vietnamese name>, want to try some?
> (me) Sure. <munch, munch> Hmm.. pretty good. What is that?
> (she) Oh, that is the stomach of the pig!
>
> If she had told me what it was first - in English - I never would have eaten
> it. But it was good.

When I lived in central Pennsylvania decades ago my ex's farm family
would make "hogmaw" sort of a corned beef hash looking conglomeration
cooked in a pig stomach - always reminded me of a giant lima bean and
quite tasty. They also ate "souse," "scrapple," "head cheese," and
"blood sausage" - very little of the animal was discarded.

Check out the background pic:
<http://www.trygve.com/headcheese.html>
--
Owen Lowe
The Fly-by-Night Copper Company
__________

"I pledge allegiance to the flag of the
Corporate States of America and to the
Republicans for which it stands, one nation,
under debt, easily divisible, with liberty
and justice for oil."
- Wiley Miller, Non Sequitur, 1/24/05

In article <[email protected]>,
"John Moorhead" <[email protected]> wrote:

> She wrinkled her nose and had a small
> hissy about "those poor rabbits

Sorry for the second reply but thought of something else...

In the last year or two my wife and I have been trying to gently ease
our now 6 year old into knowing the true origins of the animal products
we eat and wear. Her favorite stuffed animal is a cow. This cow has been
with us since the day she was born and to this day is much loved and
protected by all in the family - but especially our daughter. We love
animals and stop along the roadside to pet horses and talk to the cows,
we frequent petting zoos, have a couple dogs, read about animals, wake
her up to hear the owl in the summer and generally instill in her how
important it is to be respectful, kind and not harm animals, etc.

We thought it might be a problem explaining where hamburgers, roasts and
other beefy goodness comes from... nope - she doesn't seem to care one
bit as she pours more ketchup on her burger. She's even gotten to asking
us what part of the animal we're eating at any given meal - like what
animal gives us bacon and what part of the pig is it? She didn't seem
fazed at all that some people of the world eat dogs and rabbits or that
some won't even consider eating cows. On the flip side she still firmly
believes in Santa, the Easter Bunny and the Tooth Fairy...
--
Owen Lowe
The Fly-by-Night Copper Company
__________

"I pledge allegiance to the flag of the
Corporate States of America and to the
Republicans for which it stands, one nation,
under debt, easily divisible, with liberty
and justice for oil."
- Wiley Miller, Non Sequitur, 1/24/05

<< > the connections between chickens and McNuggets.

There IS a connection?>>

Sure. Why do you think they call it "connective tissue?"

Lee

--
To e-mail, replace "bucketofspam" with "dleegordon"

On Mon, 02 May 2005 05:58:01 -0500, Prometheus wrote:

> Yeah, that's what they call it in Wisconsin, too. But one of the
> local Chinese joints got converted to a Sushi bar by one of the sons
> who inherited the place, so now I get to have it again, despite the
> seemingly universal loathing midwesterners have for the very idea of
> it. I can't be the only one, the place takes reservations and is
> always packed.

I like sushi, but I don't like the idea of eating raw seafood in
Wisconsin--It has to travel for too long. Whitefish sushi? A local market
has cello-wrapped sushi to go. No way.

--
"Keep your ass behind you"
vladimir a t mad {dot} scientist {dot} com

On Mon, 02 May 2005 05:54:16 -0500, Prometheus <[email protected]>
wrote:

>On Sun, 1 May 2005 14:41:56 -0400, "Norman D. Crow"
><[email protected]> wrote:
>
>>
>>"Fly-by-Night CC" <[email protected]> wrote in message
>>news:[email protected]...
>>
>><snippage>
... snip
>
>I've had Haggis, or at least an Americanized version of it. I can
>only assume that it was prepared in an alternate way, since it was
>catered by a local restarant for Robert Burn's night. Not bad, but
>not very good, either- reminded me of that "Grape Nuts" breakfast
>cereal. Could be I didn't drink enough Scotch before I had it,
>though.
>

There's not enough Scotch in this world to make that even sound good, let
alone taste good.


>
>Aut inveniam viam aut faciam



+--------------------------------------------------------------------------------+

If you're gonna be dumb, you better be tough

+--------------------------------------------------------------------------------+

On Sat, 30 Apr 2005 10:54:34 -0400, "David D" <crumbl @ gmail.com>
wrote:

>"Prometheus" <[email protected]> wrote in message
>news:[email protected]...
>> she tried telling me
>> that I should never eat McDonald's because the hamburger is allowed to
>> have a certain percentage of cow eyeballs in it.
>
>Not eating McD's ... that's just good taste. :) Having my food stare back
>at me ... not an issue.


Well, I keep it to a minimum, but when you're running late and they've
got a 60-second drive-through guarantee, it's sometimes hard to pass
up. :)



Aut inveniam viam aut faciam

On Sat, 30 Apr 2005 09:32:24 -0700, lgb <[email protected]> wrote:

>In article <[email protected]>,
>[email protected] says...
>> Doesn't work though- she tried telling me
>> that I should never eat McDonald's because the hamburger is allowed to
>> have a certain percentage of cow eyeballs in it. Well, that may or
>> may not be true- but just to show it doesn't work, I make a point of
>> always saying "Mmmmm... eyeballs" right before biting into any burger
>> these days. :)
>>
>It always grosses out my wife when I fry trout with the head attached so
>I can eat the eyeballs - I think they're good :-).
>
>She's also not overly fond of my habit of eaing the marrow in those
>little rings of bone :-).

Good stuff, there. For my wife, the absolute horror when it comes to
things I'd *kill* to eat is sushi- especially the raw flying fish roe,
and spider rolls made with an entire crab. She just doesn't know good
food when it's looking right at her... The look on her face when I
take a bite of the end of a spider roll is just priceless (for those
of you who don't get into sushi, the ends of that particular roll have
the crab legs, complete with tiny pinchers, sticking out of them. Not
the most appealing thing to stare at, but ohhhhhh are they good.)


Aut inveniam viam aut faciam

On 1 May 2005 23:22:30 -0700, [email protected] wrote:

>A bumper sticker from a local archery store "Vegetarian is an old
>Indian word for lousy hunter"

"I'm not a vegetarian because I love animals,
I'm a vegetarian because I really really really hate plants."

Lee

In article <[email protected]>, "Norman D. Crow" <[email protected]> wrote:
>
>Doug Miller, you live in hog country, didja ever try scrambled eggs 'n' pork
>brains? MMMmmmmmmm!

Nope, and have no intention of doing so, either.
>
>Ah, the memories! People talk about eating venison, etc. Nothing wrong with
>woodchuck, young raccoon or squirrel, either.

Had squirrel for the first time a coupla years ago. That's good eating! But
they sure are a PITA to skin.

--
Regards,
Doug Miller (alphageek at milmac dot com)

Nobody ever left footprints in the sands of time by sitting on his butt.
And who wants to leave buttprints in the sands of time?

On 2005-04-30, Prometheus <[email protected]> wrote:

> Sounds like a well-adjusted young lady. My wife has become a
> vegetarian over the past couple of years, and now she tries grossing
> me out about eating meat. Doesn't work though- she tried telling me
> that I should never eat McDonald's because the hamburger is allowed to
> have a certain percentage of cow eyeballs in it. Well, that may or
> may not be true- but just to show it doesn't work, I make a point of
> always saying "Mmmmm... eyeballs" right before biting into any burger
> these days. :)
>
> Nothing wrong with being kind to animals, and using them when their
> time is up. That's what we raise them for.
> Aut inveniam viam aut faciam

Seen on bash.org...

<green> We vegetarians love the environment. carnivores are sick freaks.
<Frank> How can vegetarians possibly love the environment.. you keep
eating all the f*cking plants

:-)

On Sat, 30 Apr 2005 07:32:46 -0400, "George" <george@least> wrote:

>"Fly-by-Night CC" <[email protected]> wrote in message
>news:[email protected]...
>> In article <[email protected]>,
>> "John Moorhead" <[email protected]> wrote:
>>
>> > She wanted to know why it was
>> > called hide glue, and I told her... She wrinkled her nose and had a
>small
>> > hissy about "those poor rabbits"
>>
>> Is it rabbits? I've always thought it was of livestock origins - like
>> cows and in the past, horses - as in sending the old gray mare to the
>> glue factory...
>
>Collagen. Source variable. More cow parts available most places since the
>advent of the horseless carriage.

Yeah, all the people that used to ride cows are driving cars now.

Lee

"Tim Douglass" <[email protected]> wrote in message
> "Can you think of any part of a chicken that you could possibly call a
> 'nugget' that you would want to put in your mouth?" - Guy Kolling -
> 1979
>

Guess you've never had turkey fries then.

On Sat, 30 Apr 2005 07:55:40 -0500, Doc <[email protected]> wrote:

>Fly-by-Night CC <[email protected]> wrote in news:onlnlowe-
>[email protected]:
>
>
>> On the flip side she still firmly
>> believes in Santa, the Easter Bunny and the Tooth Fairy...
>
>Um, what about Santa Claus? Are you trying to imply something here?

Isn't Santa Claus the guy who delivers my power tools? Isn't the Easter Bunny
the guy who delivers my hand tools? And, I do have to speak to that Tooth Fairy
fella about some saw blades that need to be sharpened.

____________________
Bill Waller
New Eagle, PA

[email protected]

"Jason Quick" wrote in message

> Well, a while back I bought some portioned frozen salmon steaks, and
finally
> needled her into trying one; I had had one myself beforehand and they were
> outstanding. She was equally impressed, both w/ the fish and how much
she
> liked it.

I am about the same way with salmon. Keep trying to cook it myself and it
comes out dry as a bone. Thought I was overcooking, try again various
different ways, same story.

Then had some "grilled salmon" at a gig the other night and damned it wasn't
the best fish I've ever eaten, moist and tasty as hell.

Just how did they do that?

--
www.e-woodshop.net
Last update: 5/01/05

On Sun, 01 May 2005 01:23:03 GMT, [email protected] (Doug Miller)
wrote:

>In article <[email protected]>, "Edwin Pawlowski" <[email protected]> wrote:
>>
>><[email protected]> wrote in message
>>>
>>> You eat the eyballs out of trout?! Now, that's just disgusting.
>>
>>S O P in some countries. We have some people at work from Pacific rim
>>countries. They tend to eat a lot of parts that we would dispose of. Some
>>of their food smells outstanding, others force me to fresh air.
>
>Back in college, I used to work with another college kid, a girl who came from
>Vietnam with her parents in about '73. She would always bring her lunch from
>home instead of going out to Pizza Hut or whatever with the rest of us. One
>day...
>(me) <sniff, sniff> Hey, Tran, that smells pretty good, what is it?
>(she) <something-or-other Vietnamese name>, want to try some?
>(me) Sure. <munch, munch> Hmm.. pretty good. What is that?
>(she) Oh, that is the stomach of the pig!
>
>If she had told me what it was first - in English - I never would have eaten
>it. But it was good.

I know what you mean. I used to frequent a little Vietnamese
restaurant in Seattle many years back. I have no idea what I ate
there, but it was cheap and good, which was all I cared about.

--
"We need to make a sacrifice to the gods, find me a young virgin... oh, and bring something to kill"

Tim Douglass

http://www.DouglassClan.com

On Sun, 01 May 2005 05:27:39 -0500, the inscrutable Prometheus
<[email protected]> spake:

>On Sat, 30 Apr 2005 10:54:34 -0400, "David D" <crumbl @ gmail.com>
>wrote:
>
>>"Prometheus" <[email protected]> wrote in message
>>news:[email protected]...
>>> she tried telling me
>>> that I should never eat McDonald's because the hamburger is allowed to
>>> have a certain percentage of cow eyeballs in it.
>>
>>Not eating McD's ... that's just good taste. :) Having my food stare back
>>at me ... not an issue.
>
>
>Well, I keep it to a minimum, but when you're running late and they've
>got a 60-second drive-through guarantee, it's sometimes hard to pass
>up. :)

Whoa, doubletake there. I could have sworn I read "60-second
drive-through quarantine" on the first read-through and was
impressed that they went that far. I should have known.

The only fast-food restaurant I occasionally partake of is Carl's Jr.,
and then it's only their fried zucchini, _made_fresh_while_I_wait_!


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"Edwin Pawlowski" <[email protected]> wrote in message
news:Bzaee.14612$c86.10007@trndny09...
>
> "Patriarch" <[email protected]> wrote in message
>>
>> As a coastal dweller for most of my life, I have learned, through sad
>> experience, that some foods don't travel all that well. I never order
>> seafood more than an hour or so from the coast.
>>
>
> I'd agree with you years ago but things have changed.

Aye. Recent object lesson:

My missus has always said she didn't like salmon. She'll eat virtually any
other kinda fish, but not the pink-fleshed beauty. I just figured it was
because she was born & raised in Nebraska, and her fish-eating experience
growing up was pretty limited.

Well, a while back I bought some portioned frozen salmon steaks, and finally
needled her into trying one; I had had one myself beforehand and they were
outstanding. She was equally impressed, both w/ the fish and how much she
liked it.

Come to find out that her aversion was due to salmon loaf she was fed as a
kid - canned salmon. Bleah. I won't touch the stuff unless it's fried up
as salmon cakes, or put in chowder or something. I said, "It never occurred
to you that fresh-frozen salmon steak might taste just a *wee* bit different
than canned? Sheesh."

Jason

On Sat, 30 Apr 2005 07:51:47 -0500, Prometheus
<[email protected]> wrote:


>Sounds like a well-adjusted young lady. My wife has become a
>vegetarian over the past couple of years, and now she tries grossing
>me out about eating meat.

All you'd have to do is read "Fast Food Nation", and she'd win. <G>

I still eat plenty of meat, but only where I know the source. Fast
food scares me for all kinds of reasons, one of which is the local
handling of the food. I worked in those places in high school, and
Horatio Sans in "Road Trip" had nothing on some of my coworkers!

The French toast scene in "Road Trip" is worth enduring the movie.

Barry

Can I use my pointy stick to glue a skinned rabbit to my saw stop?

Vic Baron wrote:
>>>I realize this thread was about glue initially, but I just love the
>>>way this newsgroup runs with any thread. Truly priceless.
>>>Got to love this place.
>>>
>>
>>Nobody brought up pvc dust collection piping explosions or wiring for
>>240v, until now. Or politics.
>>
>>The thread obviously has a way to run yet.
>>
>>Patriarch
>
>
>
> Don't forget the Saw Stop - we haven't covered that yet either!
>
> Vic
>
>

"Doug Miller" wrote in message

> Thanks, Swingman, I'll try that next time and see how it goes. Previously,
> I've tried to skin them the same way I would a rabbit, and it just hasn't
> worked too well.

Be sure to pull with both hands at the same time, one toward the head, the
other toward the tail.

One summer, as a youngster of 9 or 10, I imagined I was going to make enough
money off of skins (coons, rabbits and squirrels) to buy myself a good
shotgun. I spent the summer at my grandparents heavily wooded farm skinning
the squirrels like you would a rabbit in an attempt to save the hides in one
piece, only to find out that the pelt buyers wouldn't buy "summer" hides
that year ... you're right, it is a PITA.

Gave that up and forever went back to the country boy, "meat" hunters
squirrel skinning method mentioned.

--
www.e-woodshop.net
Last update: 5/01/05