MSGID: 1:18/200.0 68cfceda   
   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Mush, like grits, gets filed under the drywall spackle/filler heading   
    DD> Chez Dirty. Why anyone would do that to otherwise tasty maize ...   
      
    BC> Well, i've got a bag of masa harina and i had never made fried mush   
    BC> before yesterday.  I figure i will keep going until i get the hang of   
    BC> it and then try something else.  I soaked the butterbeans last night to   
    BC> get ready for making that crockpot quiche.  Speaking of underwhelming   
    BC> grits recipes...   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Savory Grits Avocado Smoothie   
    BC>  Categories: Beverages   
    BC>       Yield: 1 Drink   
      
    BC>            Cooked grits   
    BC>            Avocado   
    BC>            Lime juice   
    BC>            Spinach   
    BC>            Coconut water   
      
    BC>   Blend until creamy for a nutrient-packed savory treat.   
      
   Demonstrating, once again, the eficacy of the 1st Amendment. I'd almost   
   raxxxther travel to one of the 'Stans over in commie land for ...   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Karta   
    Categories: Five, Exotic   
         Yield: 2 Servings   
       
       100 g  Karta (horse rectum)   
              Salt   
              Green pepper   
              +=OR=+   
              Dill   
       
     Not for the faint-hearted. The thick part of the rectum   
     is washed, without removing the fat, and then carefully   
     turned inside out so that the fat is inside. It's washed   
     once more and then tied up at both ends. Karta can be   
     dried or smoked.   
        
     To dry karta it is covered with fine salt and kept in a   
     cool place for 1-2 days, then dried out.   
        
     Karta needs to be smoked for 24 hours and then dried for   
     2-3 days. After washing it well karta is boiled for 2   
     hours on a slow fire.   
        
     It is served cut into rings and decorated with green   
     pepper or dill.   
        
     Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com   
        
     From: http://www.members.iinet.net.au   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Them ain't oil leaks, son! That Harley is just marking its territory!!   
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   --- Maximus/2 3.01   
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