Text 23949, 107 rader
Skriven 2012-04-22 15:02:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: KOSHER? HALAL?  20422
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> reason. My friend's daughter takes spells where she *cannot* eat meat
 DD> as it sickens her. She likes meat and she enjoys it. But, not if it
 DD> makes her ill. They are currently running batteries of tests (her
 DD> husband has *very* good health insurance which covers her) and the
 DD> doctors are leaning toward the problem being caused by or linked to
 DD> epilepsy ... which, I think, is just their way of saying "I dunno.
 DD> Let's do some more tests."
 
 GJ> Interesting.  Do all kinds of meat affect her that way, including
 GJ> chicken and fish?  Perhaps she is sensitive to the hormones and/or
 GJ> antibiotics used in raising many kinds of food animals.  (Another
 GJ> reason I like eating kangaroo meat.)

 DD> Elizabeth used to work in and proselytise for a health food/organics
 DD> place called Food Fantasies (where I buy my glucosamine and dietary
 DD> supplements) and has tried organic meats, etc. As well as just plain
 DD> ol' (true) free range chicken, etc. When her body is acting up, none of
 DD> it works. Cheese and eggs seem not to affect or aggravate the problem.
 DD> It certainly has the croakers scratching their heads.

Hmmmm.  So much for my theory!  What about fish?
 
 GJ> I knew a vegetarian couple who tried to convert their pet dog, but it
 GJ> got sick on a pure vegetarian diet, so they had to give it protein in
 GJ> the form of canned fish.

 DD> Dogs (like the wolves from which they are descended) are natural
 DD> carnivores. Whilst they can live as omnivores - being carnivorous is
 DD> their natural state. Man is a natural omnivore. Were he designed as a
 DD> herbivore the enamel on the teeth would be much thicker and there would
 DD> be more molars/fewer incisors in the jaw. AFAICS vegetarian people are
 DD> as much an aberration as vegetarian canines. 

I have seen the theory that modern man developed molars that homo
erectus didn't have, as result of inventing cooking, a million or so
years ago.  Then, by cooking grains and roots, they could be made more
nourishing.

Recent floods near the centre of Australia have cut sections of the
5,600 km "Dog fence" running from the west coast of South Australia to
the east coast of Queensland, and as result, packs of dingoes and wild
dogs have been moving south into sheep country, killing lambs as they
go.  Some graziers have been considering changing over to cattle.
 
 GJ> When Melbourne hosted the Olympic Games in 1952 or thereabouts, one
 GJ> race of the F1 series was held on the Albert Park circuit, so I

 DD> Heck, they used to hold the Australian round of the F1 circus right in
 DD> your back yard - until Melbourne made Bernie an offer his cupidity
 DD> would not allow him to turn down. I, and my fellow members of the F1
 DD> mailing list much prefer the Adelaide Parklands Circuit to Melbourne's
 DD> Albert Park course. 

From what I was told, the drivers also preferred the Adelaide circuit.
Patrons of the old Stag Hotel could sit in the balcony, enjoying the
hotel fare while looking down on the cars going along East Terrace,
then turning into the parklands.  Now the only cars that race there
are the Holden and Ford V-8 "stock" cars.

I heard that the Qantas A 380 that spectacularly blew an engine over
Indonesia, and has been parked in Singapore ever since, has finally
been repaired to "better than new" condition, and has returned to
Australia.  The cost of $139 million is a lot less than a new one.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Martini Formula #1 (Turf Club)
 Categories: Alcohol, Beverages, Historical
      Yield: 1 servings
 
  1 1/2 oz Old Tom Gin
  1 1/2 oz Sweet Vermouth
      2 ds Angostura bitters
 
  The Turf Club is an ancestor of sorts to the Martini, created in the
  late 19th century. Like a Martini it's a combination of vermouth and
  gin, which is stirred over ice and then strained into a cocktail
  glass. But it's just different enough to have a life of its own. It's
  less shockingly dry, and a little more vivacious. Instead of dry
  French vermouth, it uses sweet Italian vermouth. But that's not the
  only difference.
  
  Instead of crystal clear London dry gin, it uses Old Tom Gin, which is
  darker and slightly sweet. It looks more like light whiskey than a
  gin. It's mentioned often in very old cocktail books, and was once
  far more popular than London Dry Gin but fell out of favour. Old Tom
  has been unavailable for over 50 years but Ransom Old Tom Gin has
  just entered the market.
  
  When mixed with sweet vermouth, this precursor to the Martini looks
  like a Manhattan. It tastes like something in the middle of the two.
  Pour all the ingredients into a large glass filled 3/4 with ice. Stir
  for 30 seconds. Strain into a cocktail glass. Serve with a lemon peel
  if you'd like.
  
  posted by Nick Kindelsperger
  From: The Paupered Chef
 
MMMMM
 

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