Way OT: Just say no to squirrels & Pascal question

From: Russ Blakeman <rhblakeman_at_kih.net>
Date: Fri Dec 14 11:34:54 2001

Nogales is about the same, they must really eliminate the slow doggies. I've
had stew in Korea made with pooch, no difference. In Montreal I've been at a
little hole in the wall neighborhood restaurant that has hamburgers made of
ground horse, probably a carry-over from their French relatives. What's the
difference really unless the animal carries diseases that would kill you,
like rats and mice. Hell a rattlesnake would kill you to protect itself from
harm and I'd just as soon kill it and eat it to protect myself!

I've seen things in people's refrigerators that are grosser than many living
creatures but they eat the refrigerator "left-overs" (yeah war surplus from
'Nam maybe)

-> -----Original Message-----
-> From: owner-classiccmp_at_classiccmp.org
-> [mailto:owner-classiccmp_at_classiccmp.org]On Behalf Of Doc
-> Sent: Friday, December 14, 2001 10:35 AM
-> To: classiccmp_at_classiccmp.org
-> Subject: RE: Way OT: Just say no to squirrels & Pascal question
->
->
-> On Fri, 14 Dec 2001, Carlos Murillo wrote:
->
-> > At 10:50 PM 12/13/01 -0800, you wrote:
-> > >Where on your scale do you put horse meat? The French love it.
-> > >
-> > > - don
-> >
-> > I've seen plenty of horsey bbq in Texas.
->
-> I resemble that remark!
-> Actually, I was living in Seattle, Wa. in the late '70s, and pretty
-> much lived on horse. There was a butcher shop right by Pike Street
-> Market that only sold horsemeat. About a third the price of beef, and no
-> tougher than, say, chuck steak. Tasted pretty much the same.
-> And yes, I know that "chuck steak" isn't.
->
-> While we're on the subject, the best tacos I ever had were at the dog
-> track in Juarez, Mexico. Ya gotta wonder....
->
->
-> Doc
->
->
Received on Fri Dec 14 2001 - 11:34:54 GMT