BS: A short way with trolls

Subject: RE: BS: A short way with trolls
From: Emma B
Date: 01 Oct 06 - 12:41 PM

A recipe to use the left-over moose from the Jellied Nose Moose dish above

Feeds one (small) Troll

http://bertc.com/bbq_moose.htm

Subject: RE: BS: A short way with trolls
From: GUEST
Date: 01 Oct 06 - 11:48 AM

22,999,999 to go.

Subject: RE: BS: A short way with trolls
From: McGrath of Harlow
Date: 01 Oct 06 - 11:40 AM

Yogurt does taste good. That may not apply to the stuff sold under that name in certain parts of the world.

Subject: RE: BS: A short way with trolls
From: GUEST
Date: 01 Oct 06 - 11:31 AM

"Anyone who doubts the power of advertising should remember that 23 million Americans are convinced that yogurt tastes good."

Subject: RE: BS: A short way with trolls
From: McGrath of Harlow
Date: 01 Oct 06 - 11:21 AM

I think this recipe could readily be adjusted to make jellied troll nose.

Subject: RE: BS: A short way with trolls
From: McGrath of Harlow
Date: 01 Oct 06 - 09:40 AM

Jellied Moose Nose

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar

1. Cut the upper jaw bone of the moose just below the eyes.

2. Place in a large kettle of scalding water and boil for 45 minutes.
3. Remove and chill in cold water.

4. Pull out all the hairs - these will have been loosened by the boiling
and should come out easily ( like plucking a duck).

5. Wash thoroughly until no hairs remain.

6. Place the nose in a kettle and cover with fresh water.

7. Add onion, garlic, spices and vinegar

8. Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid.

9. When cool, take the meat out of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white meat
from the bulb of the nose, and thin strips of dark meat from along the
bones and jowls.

10. Slice the meat thinly and alternate layers of white and dark meat in a
loaf pan.

11. Reheat the broth to boiling, then pour the broth over the meat in the
loaf pan.

12. Let cool until jelly has set. Slice and serve cold.

(From the "Northern Cookbook" from the Ministry of Indian Affairs, and Northern Development,Ottawa, Canada, 1977)

Subject: RE: BS: A short way with trolls
From: Geoff the Duck
Date: 01 Oct 06 - 09:05 AM

If we post recipes, will we not just be FEEDING the trolls?
Quack!
GtD.

Having trouble getting this posting to stick (503 - error)

Subject: RE: BS: A short way with trolls
From: GUEST,.gargoyle
Date: 01 Oct 06 - 01:22 AM

McGrath of Harlow - excellent advice.

Considering that 98.l8 percent of your postings are an explosive discharge created by an elephant mouth that overloads your hummingbird asshole

APPETIZER
Let us start now:

A recipe esteamed by Nero:

500 hummingbirds

Pluck the tongue (if still living release to the wilde)they are ornaments for the garden and will linger several days.


Prepare multiple skillets and lightly roast an ounce of shaved almonds in each.


Saute 50 tongues per twelve inch skillet for 30 seconds in clarrified butter.


Place over a thin bed of balsamic rice over sliced kinchae


Serve immediately - feeds 40. Suggested wines cider, mead, ghwerztramunder.

Sincerely,

Gargoyle

Subject: RE: BS: A short way with trolls
From: GUEST,Billy Goat #3
Date: 01 Oct 06 - 12:29 AM

Trolls are mean and ugly.

Subject: RE: BS: A short way with trolls
From: ragdall
Date: 30 Sep 06 - 11:22 PM

If trolls are that cute, I think we should keep them. ;)

Subject: RE: BS: A short way with trolls
From: GUEST
Date: 30 Sep 06 - 09:37 PM

Sign of the times.

Subject: RE: BS: A short way with trolls
From: GUEST
Date: 30 Sep 06 - 09:10 PM

OH.

Subject: RE: BS: A short way with trolls
From: Emma B
Date: 30 Sep 06 - 08:58 PM

Guest - first catch your Troll!

Subject: RE: BS: A short way with trolls
From: GUEST
Date: 30 Sep 06 - 08:54 PM

Kill, pluck and gut a chicken. Stuff the body cavities with garlic. Pour a cup of stout over the bird which should then go into a pre-heated oven and roast for about 25 minutes a pound at about 350 degrees. Baste often. When the bird is cooked, remove it from the oven and let it 'set' for about a half hour. Then cut it and serve. Oh, yeah, make other stuff with it. Serve that, too.

Subject: RE: BS: A short way with trolls
From: Emma B
Date: 30 Sep 06 - 08:22 PM

as an enthusiastic cook I like the idea of posting recipes - so next time - Trolls stand by your ovens!

Subject: RE: BS: A short way with trolls
From: Little Hawk
Date: 30 Sep 06 - 08:11 PM

Or...one could post the lyrics to a Dylan song as a standard response.

Subject: BS: A short way with trolls
From: McGrath of Harlow
Date: 30 Sep 06 - 08:02 PM

I was looking at the FAQ page on the Daily Kos, which I sometimes visit, and warmly recommend, and came across this passage about how they deal with trolls:

Trolling is a sad reality of internet life. Most trolls tend to be blatant, posting comments or diaries that are clearly intended to provoke an angry response. ...

Instead of writing detailed rebuttals of whatever claims or argument the troll is making, the standard response to a troll diary is to post comments containing recipes for tasty dishes. Plenty of examples can be found in the Troll Diary tag. An entire cookbook of recipes has been collected and is being sold as a fundraiser.

I like that. Perhaps we could try something like that. It'd at least mean that trolls could serve a useful function gastronomically, and even financially.

(Rather disappointingly the link to the Kos cookbook included in that FAQ didn't work.)