>  JW> the hurdles a mine must jump through with several depts in
>  JW> three levels of government are awesome, or more realistically
>  JW> awful.
>  ML> How Communist - but your government must have learned
>  ML> something from bitter experience, and future generations
>  ML> may benefit.
> The arsenic contamination at the 80 year old shut down and bankrupt
> Giant Yellowknife gold mine is a $1B problem. That will never happen
> again. Licensing, security deposits and oversight is several orders
> of magnitude higher as a result.

Once burned. Bankruptcy is a terrible thing for those
other stakeholders - it hurts to see somebody shirk
their responsibilities so easily.

>      Title: "Veiled" Eggs
> To cook veiled eggs break them from a little distance into the
> boiling water, first adding to it vinegar and salt - 25-30 g of salt
> and 50-60 g of vinegar per litre of water. Fill the pot with water
> (half-full). Add salt and vinegar. Bring the water to a boil and
> then break the eggs one at a time. Boil for 4 minutes, long enough
> to let them solidify. Take them out with a spoon and immerse them
> straight away, only for a moment, in cold water in order to keep
> them soft and stop the process of solidification. The yolks of the
> cooked veiled eggs should be soft and wrapped (shrouded) by the
> whites. Add garnishing. As usual, two eggs are prepared for one
> serving.

That's kind of cool.

> recipe by Natzko Sotirov, chef de cuisine for Tsar Boris III
>  From: Www.Omda.Bg

That's very cool.

+

>  ML> What is the name of that prison homebrew again?
> It has many names. One of them is "Pruno".

Ah, that's the name I was looking for. 

>  JW> bottle of so-called Chablis. It was soft, fruity and sweet! It
>  JW> may have been Paul Masson; I don't remember anymore but it did
>  JW> come from California, not Burgundy.
>  ML> Paul Masson was certainly not the worst nor the sweetest.
> I did not dislike it as I am fond of off dry whites such as
> Riesling.  But it mislead me as to what Chablis really is for
> years. When I first tasted a bone dry, flinty, steely Burgundy
> Chablis I was shocked. And that experience lead me to do some
> reading on the subject!

Were you converted to that particular cause? It's a
good one.

>      Title: Blaue Zipfel (Frankonian Sour Bratwurst)

Our friend Fozzy took us to the Barfusser and ordered me
the famous blue sausages, and I was disappointed to find
that they were not at all blue and tasted pretty much
like brats in kraut.

MMMMM----- Recipe via Meal-Master (tm) v7.04

      Title: Baked Potato Spears
 Categories: Appetizers, I read bizarre, but actually possibly ok,
Vegetables
   Servings:  4

      3 lg Baking Potatoes                          ;Onion Salt
    1/4 c  Miracle Whip Salad Dressing              ;Pepper

  Scrub the potatoes and cut them lengthwise into thick slices, then cut
the
  slices into thick strips.  Brush the strips with the salad dressing.
Place
  on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with
  the onion salt and pepper.  Bake in a preheated 375 Degree F for 50
minutes
  or until tender and golden brown.

  NOTE: The recipe can be doubled for an entertaining snack or to serve
with
  hamburgers or bratwurst. Source unknown

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