Text 8350, 74 rader
Skriven 2013-12-29 21:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cats yuck etc 671
=========================
 NB> Even the cats in the "wild" don't seem to be eating them bones, fur
 NB> and all... or feathers, for that matter

The predatees I've seen, most of the apparently inedible
parts seem to have been left inedded, but the scat of
bobcats and foxes have had feathers, fur, and small
bones in them, so I imagine a truly feral cat would eat
likewise.

 ML> I've heard something about that - neither dry nor wet pet food
 ML> can duplicate the normal diet of a cat, which is raw meat and
 ML> only raw meat. 
 NB> Odd that, as most of our cats, especially the current one, won't eat
 NB> raw meat... she just turns her nose up at it, and/or tries to bury
 NB> it... previous cats would eat certain portions of the mice they caught,
 NB> though...  ;)

Spoiled brat.

Yesterday Linda and JJ brought the new cat, 8 1/2 years
of dry food, and Annie immediately gave her two cans of
Fancy Feast extra fancy, which she immediately scarfed
up, and I guess immediate diarrhea ensued.

 NB> We've found that which cat food you are buying can make a major
 NB> difference... I suppose we are pretty much at the dry extreme...

Annie is at the extra-fancy wet extreme: the stuff costs
as much as people food. I disapprove. The cats however
side with her.

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

      Title: Tuna and Olive Crostini
 Categories: Emeril, Seafood, Breads
      Yield: 12 Servings

     12    (1-inch) slices of a French
           Baguette
           Drizzle of olive oil
      8 oz Tuna steak
           Salt and pepper
    1/2 c  Kalamata olives, about 20,
           Pitted
    1/2    Anchovy fillet
    1/2 ts Chopped garlic
      2 tb Extra virgin olive oil
    1/4 ts Freshly ground black pepper

  Preheat the oven to 350 degrees. In a mixing bowl, toss the bread
  slices with olive oil, coating each side completely. Season the bread
  with salt and pepper. Place the bread on a baking sheet and bake
  until crispy and slightly golden brown, about 6 to 8 min. Remove
  the croutons from the oven and place on a large plate. Season the
  tuna steak with olive oil, salt and pepper. Place the tuna on a hot
  grill and cook for about 2 to 3 min on each side for medium-rare.
  Combine all of the remaining ingredients in a food processor and
  puree for 15 seconds or until the mixture is smooth. Slice the tuna
  into 12 equal slices and place one slice on top of each crouton. Dab
  a spoonful of the Tapenade on top of each tuna slice. Garnish with
  chopped chives.

  Yield: 1 dozen crostinis

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA40

  MM Format by Dave Drum - 03 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM
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