-=> Quoting Mike Powell to Jim Weller <=-

 MP> I met a Canadian who was a member of the US armed forces.
 MP> he was on his way across the border into the
 MP> US.  He wanted to take advantage of our veteran's health benefits.

I am surprised he would think that. I dug up some stats on our two
countries ...

You have 8.7 times as many people as us but 108 times as many vets
(23.8M vs 220K).  Mind you have been in far more wars, police
actions, skirmishes and invasions than us. We have had just
two engagements of any significance since WWII: Korea and
Afghanistan.

Our Dept. of Veterans Affairs has a budget of $15,154 per veteran and
a client to staff ratio of 60 to 1, not including any medical
coverage as that is automatically universal and free for all residents.
Yours has a budget of $4207 per vet and a client to staff ratio
of 85 to 1 including medical people.

And proportionately your homeless veteran situation is 8 times worse
than ours. Virtually none of ours are due to economic challenges but
individuals not taking advantage of the programs available to them.

Reverting back onto topic, another way to cook with dark beer:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecue Buffalo Steaks with Kickin' Onions
 Categories: Bison, Steak, Beer, Chilies, Grill
      Yield: 3 Servings
 
     12 oz Dark beer, preferably
           Mexican
    1/4 c  Firmly packed dark brown
           Sugar
      2 tb Cider vinegar
      1    Clove garlic, split
      1    Bay leaf
  1 1/2 lb Boneless buffalo loin, about
  3 1/2    Inches thick
      2 tb Canola oil
      6 c  Thinly sliced onions,
           Separated into rings
      1    Ancho chili pepper, seeds
           And stem removed
           Salt and freshly ground
           Black pepper to taste
 
  Combine beer, sugar, vinegar, garlic, and bay leaf with buffalo in a
  large resealable plastic bag or non-reactive bowl. Seal or cover,
  and marinate for at least 30 minutes, or refrigerate overnight.
  
  Meanwhile, heat oil in a large skillet over medium-high heat. Stir
  in onions and, after 2 or 3 minutes when onions begin to wilt,
  adjust heat down to medium or medium-low. Saute onions until tender
  and pale golden color, 12 to 15 minutes, stirring frequently. While
  onions are cooking, cover chili with boiling water and let it stand
  until softened, 4 to 5 minutes. Drain and finely chop, then stir
  into onions. Onions may be done ahead to this point.
  
  Light a gas or charcoal grill and heat until medium. Remove buffalo
  from marinade and blot dry. Reserve marinade. Cook 8 to 9 minutes on
  first side, then turn and cook second side for another 8 minutes.
  Move meat to indirect heat if it becomes very crusty before cooking
  time is elapsed.
  
  While buffalo cooks, pour about 1 cup of the marinade over the
  onions and reduce over high heat until marinade evaporates and
  glazes onions. Season to taste with salt and pepper.
  
  When steak is done, transfer to a wooden slicing board and let rest
  for about 5 minutes. Cut across the grain into 1-inch thick slices.
  Top with a large spoonful of kickin' onions.
  
  Recipe courtesy of D'Artagnan
  
  From: Www.Behindtheburner.Com
 
MMMMM

 
Cheers

Jim


... There is no true synonym for the word "synonym".
... Yet there is an antonym for "antonym."

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