Text 6038, 67 rader
Skriven 2006-09-30 13:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: shrimp etc. 331
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 BM> ISTR reading that poisoning the water supply of a large metropolis
 BM> would be difficult because of the sheer volume of water

That's truth, but there are other vulnerabilities:
physical ones such as pumping stations, dams, and
aqueducts, that are in relatively remote and (one
fears) unprotected areas, as well as psychological
ones - one could poison or infect a small water
supply and then just let the populace know that
al Qaeda or the KKK or someone is everywhere and
could strike at any time. 

 BM> A week ago Monday evening, the water pressure dropped in part of this
 BM> city because of the failure of an electronic distribution system for
 BM> part of a day.  Some residents and eight schools in the affected area
 BM> were told Tuesday morning to boil water.  The schools had to shut off
 BM> or cover their fountains and have water delivered.

Think of the dollar cost of this kind of problem and
then of the cost of a deliberate triggering of such
an event, or a worse one. There are problems here that
would cause troubles for the most vigilant of societies
and great headaches for civil libertarians (such as
myself), because the obvious solution is cutting down
on privacy and freedoms in every way.

 > What I wondered about most in that recipe was the
 > claim that the "cheese" would last for years.
 BM> Oh, I wouldn't question that.  It simply would be more revolting, or
 BM> be mistaken for Halloween ornaments.

Oh, yes, frighten the kids by smell instead of sight.
A good way to save on Hallowe'en candy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grapes and Raisins in Citrus Juice
 Categories: Live!, Fruit, Citrus
      Yield: 4 Servings

      2 tb Lemon juice
    1/3 c  Sugar
  2 1/2 c  White seedless grapes
      1 c  Dark raisins

  Recipe Courtesy of Jacques Pepin

  Mix the lemon juice and sugar in a bowl large enough to hold the
  fruit.

  Wash the grapes, and pat them dry with paper towels. Add the grapes
  and the raisins to the mixture in the bowl. Mix well, and serve
  immediately, or refrigerate for up to 4 hours.

  Serve cold in wine glasses.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9215

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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