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Re: A. sp. Tiger-stripe - CROW recipe



hey Mike!
speaking of French, we do have also a crow recipe like the ones that was
described where the crow finally stays on the cover of the cooking
container!
c ya
                        FLI USA

Yvan Alleau
712 Kings boulevard
97330 Corvallis, Oregon
home # 738-0606
College of Oceanic and Atmospheric Sciences
Oregon State University
office (Burt 222) # 737-3649, to be used wisely !
yalleau@oce.orst.edu

"When you're far from everything, you're getting closer to the essential"


----- Original Message -----
From: "Mike & Diane Wise" <apistowise@bewellnet.com>
To: <apisto@listbox.com>
Sent: Wednesday, May 09, 2001 6:56 AM
Subject: Re: A. sp. Tiger-stripe - CROW recipe


> Dave,
>
> If you look in Big John's cookbook by Imma Idiot you'll see that you use a
> wood board, not stones with carp. Stone soup is an old French recipe. I
read
> it to my kids when they were little.
>
> Mike Wise
>
> "David A. Youngker" wrote:
>
> > From: Lisa Brinkman
> > Sent: Tuesday, May 08, 2001 5:24 PM
> >
> > > *grin* I can't resist!!
> > >
> > > In a large stock pot, place two plucked and gutted crows.
> > >  Cover with water and add diced carrots, celery, onion,
> > > potatoes and split peas.  Bring to a boil.  Place three
> > > large rocks in the pot, and reduce heat.  Simmer.  The
> > > stew is done when the rocks are soft enough to eat.
> > >  Remove the crows, and eat the rocks!
> >
> > Hey - no fair!...
> >
> > ...that _use_ to be my *Carp* recipe...   ;-)
> >
> > -Y-
> >
> > ...welcome to the Human Race, Mike...
> >
>
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