-=> Quoting Michael Loo to Jim Weller <=-

 ML> sucking out the head fat and the liver.

 JW> Too late! I did. But I didn't die.

 ML> But how about the taste? In my experience, Chinese crawfish
 ML> innards are fishy and less good than good native Louisiana
 ML> bugs, which grew up on alligator and other corpses

I couldn't say as I've only had them once and they were Chinese and
they tasted pretty good. They were obviously related to both shrimp
and lobster but had their own flavour.

 ML> The 4500- is a made-up number, just meant to sink the boat of
 ML> the uninsured or more likely as a starting figure for
 ML> bargaining for the lawyers.

 ML> 66.5% of bankruptcies in the U.S. were due to medical issues

The rest of the first world is collectively shaking its head.

 ML> Title: Hearty Mongol Soup
 ML> 1 c  Split Peas Dry
 ML> 2 cn Tomato Soup(10 oz each)

There's a Campbell's version using two kinds of soup. I have no
idea what the connection to Mongolia might be either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream Mongole
 Categories: Soups
      Yield: 6 Servings
 
 10 1/2 oz Condensed Tomato Soup
 10 1/2 oz Condensed Green Pea Soup
    3/4 c  Water
      1 ts Sugar
      1 c  Half And Half
      2 ts Worcestershire Sauce
 
  Combine soups and water; heat over very low heat, stirring until
  smooth. Slowly stir in sugar, cream and Worcestershire.  Remove
  from heat and serve.

MMMMM
 

Cheers

Jim


... I knew I'd hate the Campbell's soup version.

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