To: Nancy Backus
Re: geese

There is such a thing as overharvesting as well.
quotas which can change from time to time

They do. And quotas can vary from region to region, even county to
county. In recent decades my annual caribou limits have gone from 4
to 1 to 1 buck to none at all while my bison limit went from 0 to 1
and my goose limit increased from 3 to 5 to 15 per day.

Dynamic management seems a good idea, though even it
may be based on incomplete and transitory knowledge.

To: Jim Weller

Title: Canadian Punch

What kind of rum would one use, and why?

We deny all reasonability for that.

As do the Hawaiians no doubt for theirs.

From: A Taste of Louisiana

Oh ... .

To: Jim Weller

A true story from my friend Simon Bao years ago

It sort of contradicts the attitude expressed by Snopes

I'm quite sure the African baby food story is a myth and pretty
racist to boot but I can imagine the occasional brand new, young and
naive immigrant from certain countries getting fooled by dog food
can labels.

The African story would be ever so much more racist
if it had ended up with the natives rushing to the
store to buy up every available jar.

To: All

Takdaneh pomegranate juice, product of Iran / It tastes more
like real pomegranates / Highly recommended
akdaneh tomato paste as good a product as I've ever had
Jahan brand spaghetti / a nicely toothy, slightly sweet pasta
that held sauce pretty well. Another product of Iran.

But you have another import ban going on right now... too bad
because Iran has the best extra long grain Basmati rice in the
world.

We're (as a nation) absolutists except where it suits
us not to be.

ML> Schweppes lemon lime with bitters
I'd like that!

I'm sure you could find a use for it. Schweppes
mixers seemed nicer than other brands until it got
Americanized; it's still relatively not bad here and
abroad is still as oomphy as the old stuff used to be.

To: Jim Weller

Kokanee / was gobbled up by Labatt (we noted the identicality
of the ML two offerings)

All the Canadian pale lagers taste pretty much the same.

Most US ones do as well - you tell them apart by
their defects, mostly.

To: Jim Weller

Bull's Blood was a Hungarian hearty, rough red

it was a step up from Premiat (Romanian) [and] Avia

I never encountered those two; perhaps they never made it to
Ontario.

Since they were in the $1.99 to 2.49 range,
retail, probably it didn't make financial sense
to truck them up farther than the northern US.

Some of the Aussie wines, including ones Kevin favors, were
incredibly acidic, and I could imagine using them for such
household tasks as as bathroom disinfection and rust removal.

That's all about Kevin's budget and his propensity for quantity over
quality. There are some damned fine one from there as well.

Oh, yeah, the Ray Ward in its prime was a good
gutsy wine but with a finesse that made it, as Ray
boasted, the equal of any $50 wine (he had in mind
Grange, I believe, which sold locally for around that
back in those days).

US trade policies have never been wholly consistent
Cuba was a special case

Because this is history as opposed to politics I suppose we can talk
about it, at least peripherally.

If Kennedy's had been the only government to enforce
ban, it wouldn't have been fodder for talking about
here, and if the discussion degenerates to "you
Americans always do [blah]" then it'll have to be
cut off as well.

Title: Cuban Fried Chicken
1/2 c Sour orange juice or
50 % sweet orange juice and
50 % lime juice

Not a real substitute, but I will admit that I don't
enjoy the real bigarade unless it's balanced by something
such as lots of onion (or, as in marmalade, sugar).

... Super Food: potatoes give us chips, fries and vodka.
... The others aren't even trying.

Taro chips are very good, better than potato, by the
taste buds of me and Nancy. Eggplant fries beat French
any day. I'm not super partial to potato vodka, either.
But, yes, spuds are versatile.

Carrot-Ginger dressing
categories: salad, alternative
yield: 1 batch

1 carrot, chopped
1/2 c cooking water from carrot
2 Tb rice vinegar
2 Tb peeled ginger, chopped
1 ts sugar
1 ts soy sauce
1 ts hemp seed oil
salt tt

Cook carrot in boiling water until soft;
reserve 1/2 c cooking water, then drain.

Puree the carrot, reserved water, and
remaining ingredients in a blender.
Season with salt.

hempfarm.co.nz - inspired by The Food Network
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