-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> in Canada, the CRTC has the power to regulate monopolies fairly
 JW> effectively, especially when it comes to rates.

 DD> operating rules and regs are, as you note, under Uncle Charlie (the
 DD> FCC)

 DD> he refuses to pay $cumca$t U$500 to bring a "drop" to his
 DD> house from across the street.

 JW> Comcast has an absolutely horrible reputation. It appears that your
 JW> FCC does not have as much clout as the CRTC or they would have
 JW> either fined them heavily enough to make them smarten up or even
 JW> shut them down years ago.

The Funny Candy Company could have as much clout if they'd exercise it.
But, they're also political at the top with appointed executives/policy
makers whose response to requests from companies like Comcast typically
is "Sure, which cheek?"

It's too much to hope that $cumca$t will be broken up by the current
gummint or be forced to (gasp) put customers before bottom line.

I have Comcast internet because it's what's available. Satellite internet
gets "rained out" too much and DSL is not currently available to me. But,
there is hope .... AT&T crews were pulling fibre next to my property. As
soon as DSL becomes available Comcast can kiss the brown spot.

I have everything for this except the 'coon. If I can nail that rascal
that's trying to ravage my refuse bin I'll convert the recipe tag from
"Archives" to "Kitchen".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Raccoon & Yams
 Categories: Game, Chilies, Vegetables, Citrus, Herbs
      Yield: 4 Servings
 
      1    Fat raccoon; dressed, scent
           - glands and fat removed
      2    Red chile pods; whole
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Ground sage
      2 tb Lemon juice
      4 lg Yams; peeled, quartered
    1/4 c  Brown sugar
    1/2 ts Cinnamon
    1/8 ts Ground ginger
 
  Place the raccoon in a large pot with the peppers. Cover
  with water, bring to a boil. Reduce heat and simmer for 1
  hour.
  
  Remove raccoon from the pot and place on a rack in a
  roasting pan.
  
  Pour the lemon juice on the raccoon. Sprinkle on the salt,
  pepper and sage.
  
  Place the yams in the pan around the raccoon. Add 1 cup
  of water.
  
  Mix together the brown sugar, cinnamon and ginger. Sprinkle
  on the yams.
  
  Cover and bake at 325┬░F/163┬░C for 2 hours or until the
  meat is crisp and brown.
  
  Transfer to a serving platter.
  
  Serve and Enjoy!
  
  Recipe from: http://www.backwoodsbound.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Never kick a fresh turd on a hot day." -- Harry S Truman

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