Re: [CHAT gulf stream

Linda that is a direct result of the gulf stream winging it's way by.  I've
heard it said that without that current the United Kingdom would be a ice
field.  One of the predicted results of the greenhouse effect is a melting of
the polar ice cap deluting the gulf stream and cooling the temps are that quaint
island.

Did you get any of this fierce weather Linda?

DF

Linda wrote:

> Janet, I've seen several TV garden tours in Scotland, and they can grow
> things that are not hardy here.  So I went to Wunderground to check some
> statistics.  For a few of the major cities, the average winter lows are not
> even below freezing.  The days are pretty short this time of year, but that
> means the days are extra long in summer, and with all the rain they get,
> they can grow a huge variety of plants.  High humidity can be unpleasant in
> cold weather, but at least in populated areas, the weather doesn't sound
> very daunting.
>
> Linda in Wyoming
> >
> > About this haggis:  Scotland must have an extremely short growing season.
> > Plus, it appears to be 90% rock and the timber line is so low.  I think
> it's
> > interesting that people actually live there in the winter.  Even more
> > curious is that people fought over it.
> > Stunning in the summer, but.....
> > Janet
> >
> > on 12/15/2002 2:41 PM, David Franzman at dfranzma@pacbell.net wrote:
> >
> > > Lye is a preservative if used in small doses and a horribly painful
> death
> > > in used in large quantities.
> > >
> > > Pam's other question comes mainly from history of what was available for
> > > folks in certain regions.  Now of course we go to grocery stores and
> > > purchase foods from around the world.  In times before refrigeration and
> > > and modern transportation you ate what you had.  If you're starving
> that's
> > > sheeps stomach looks pretty good.  It's also a handy bladder for
> stuffing
> > > other goodies into it and you have a large sausage.  When depending on
> the
> > > local environment for substanence you don't waste anything.  Food around
> > > the world is an interesting topic.  Grubs, baby birds, monkey brains,
> > > blood sausage all of these delicacies are based on what was available at
> > > the local level and now since we are mixed all around the world they are
> > > brought to us through cultural exchange.  The same folks who bring us
> dim
> > > sum also bring us monkey brain.  We get snitzel and potato pancakes from
> > > the same folks who give us blood sausage.  My love for goose liver pate
> is
> > > in complete knowledge that the best pate comes when the goose is forced
> > > fed corn until their stomachs explode.
> > >
> > > Margaret, I worked for a Danish chef who hailed from the old country and
> > > while perusing his old cookbooks noticed a picture of just born baby
> birds
> > > with their eyes still closed arrayed neatly on a plate and garnished
> very
> > > tastefully.
> > >
> > > We all know of course that the best sausage is stuffed into pigs
> > > intestines.
> > >
> > > It's what you're used to.  Believe me Pam, Hindu's think Texans are real
> > > weird for eating steak.  By the way, ever try rattlesnake?  Understand
> it
> > > tastes like chicken!
> > >
> > > DF
> > >
> > > "Pamela J. Evans" wrote:
> > >
> > >> Excuse a silly question, but isn't lye poisonous??
> > >> Who dreams up these culinary nightmares??
> > >>
> > >> ---------- Original Message ----------------------------------
> > >> From: Evelyn Ford <eafrn1@yahoo.com>
> > >> Reply-To: gardenchat@hort.net
> > >> Date:  Sun, 15 Dec 2002 04:58:41 -0800 (PST)
> > >>
> > >>> About 35 years ago I lived in Minneapolis and had many
> > >>> friends of Norwegian descent. If you think Haggis
> > >>> sounds bad, try Lutefisk...which literally means lye
> > >>> fish. It's Cod fish soaked in a lye solution before
> > >>> cooking. This is a popular treat (?) for many
> > >>> Scandinavians. Personally, it stinks, and if not
> > >>> cooked right can turn into a slimy mess... Phew!! The
> > >>> only good thing about the Lutefish I've tried was the
> > >>> creamy, rich sauce used to pour over it!. Guess it all
> > >>> depends on what you're used to ;-)
> > >>>
> > >>> Evelyn
> > >>> zone 6 Southern MO
> > >>>
> > >>> --- Kitty Morrissy <kmrsy@earthlink.net> wrote:
> > >>>> Sounds similar to something I had once in Toronto.
> > >>>> Went to an authentic
> > >>>> Greek restaurant.  Asked the waiter to suggest
> > >>>> something, because the menu
> > >>>> was written in Greek.  He suggested his favorite.  I
> > >>>> said, "What is it?"
> > >>>> He said, "Is meat".  "What kind of meat?", I asked.
> > >>>> "Is lamb, how you say?
> > >>>> Delicacy.  Very Good.", he says.  He'd just gotten
> > >>>> off the boat and didn't
> > >>>> have much of a grasp of the language yet.  So I
> > >>>> ended up with tripe,
> > >>>> entrails, brains, what-have-you, stuffed into a
> > >>>> casing wrapped in cabbage
> > >>>> leaves or something.  Still not knowing, though, I
> > >>>> tried it and just about
> > >>>> upchucked right there.  I made my brother-in-law
> > >>>> trade plates with me
> > >>>> because the b...d knew what I was getting (he speaks
> > >>>> Greek) and just sat
> > >>>> there being of no help at all.
> > >>>>
> > >>>> Kitty
> > >>>
> > >>>
> > >>>
> > >>> __________________________________________________
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> > >>>
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> > >>>
> > >>
> > >> --
> > >> Pam Evans
> > >> Kemp TX/zone 8A
> > >> --
> >
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