Text 13192, 90 rader
Skriven 2007-03-18 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: A NEW PET  70317
========================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> cricket fighting
 
 JW> I already have a contender. He is fast becoming the biggest cricket
 JW> I have ever seen. The gecko is afraid of him. He is a sumo wrestler
 JW> among crickets.

 GJ> If the gecko is afraid of that cricket, and it is too big to be
 GJ> swallowed by the gecko, I recommend that you remove it, lest you find
 GJ> you have provided an $80 meal to your crickets.

The girls are nervous about that too.

 GJ> the final metamorhosis becoming winged

Some of them now have wings and they are all chirping away madly. I was
telling the girls what the chirping means. They are looking forward to
the babies.

 GJ> That, and the "Hamburger helper", I have only known through mention in
 GJ> this Echo.  As far as I know, it has not appeared yet in Australia.

You are not missing anything.

One more barbecue recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Bbq) Pork Butt: Breaking the Rules
 Categories: Bbq, Pork
      Yield: 18 Servings
 
           Pork butt
 
  I did me up a pork butt this weekend - 9 pounder - nice and marbled.
  It was my contribution to a potluck kind of get together. The friends
  involved have previously complained about the Eastern NC style pulled
  pork they'd had - "not smoky"- "sauce is yucky too hot too
  sour"-"tastes like roast pork from the oven" etc etc... I got to
  thinking - why not do it all 'wrong' - as contrary to the traditional
  pig pickin style as I could get - and see how it turned out.
  
  Wrong step #1 was to concoct a rub of 2 parts brown sugar one part
  salt and about 1 tsp each of onion powder and hot paprika.
  
  Wrong step #2 was putting it in the K fat side down.
  
  Wrong step #3  - no deflector no drip pan. Direct.
  
  Wrong step #4 - mesquite chunks. held her at 225-250F all night until
  the magic 200F internal. While it rested I whipped up
  
  Wrong step #5  - a recipe I'd found for "Basic Western North Carolina
  Barbecue Sauce" consisting of: 1 stick butter,1 large onion-chopped, 6
  cloves garlic-minced, 1 cup white wine vinegar, 1 teaspoon cinnamon, 2
  whole cloves, 1 tablespoon dry mustard, 1 teaspoon chili powder, 1/2
  cup brown sugar, 2/3 cup ketchup, 1 cup water, salt and pepper all
  simmered together. I doused the forked butt with a dab of the sauce
  and just to be as far from the bemoaned and denigrated Eastern NC
  Barbecue pack it into
  
  Wrong step #6 - Whole Wheat Buns!
  
  Results? The mesquite's natural bitterness mixed with the carmelized
  sugar in the rub to create a nice thick crunchy bark with lotsa smoke
  flavor which permeated the meat wonderfully-and the spices in the
  sauce played off of the sweetness. The stuff went down pieholes at
  supersonic speeds-seconds-thirds-empty bowl. "You will be making this
  again, right?" The guinea pigs had spoken and pronounced it good. One
  friend (not long from living in Murphy, NC) said "it's better than
  any barbecue [he'd] ever had from back home."
  
  monroe(6 wrongs made it right)
  
  alt.food.barbecue
 
MMMMM

Cheers

Jim, in Yellowknife




... I'm not sure I'd want to meet the insect that eats Habaneros!
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