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

 JW> Styrofoam? Why are they not using waxed paperboard containers?

 DD> Co$t. Pure and simple. Styrofaom is cheaper - and so are they. There
 DD> is only one restaurant I've been to that I know uses non-styrofoam take
 DD> away cotainers

 JW> They may be cheaper but more and more Canadian restaurants have
 JW> stopped using them along with styro coffee cups, clamshells for
 JW> burgers and plastic straws. And of course bragging about it.

McDonald's, Hardee's, et al. Are using pasteboard boxes for take-away
large sandwiches. Drinks are in plastic or waxed cardboard containers.
Coffee - generally still in styrofoam.

Restaurants (local to me) are pretty much still on styrofoam - other
than Brunchfield Cafe - who I mentioned previously.

 DD> It's legit / ICS: "any kind of meat or combination of meats"

 JW> Usually red meat for the red style. In the far north Muskox is
 JW> commonly used. They are a barren land animal, not found as far south
 JW> as where I live but I am sometimes able to purchase or barter for
 JW> some. It's a Bovid so related to bison and cattle and not
 JW> surprisingly tastes a lot like them too.

They're also raised domestically on farms for their wool. And Texas 
thinks it's the home of the longhorns.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Muskox Tourtiere
 Categories: Game, Pork, Herbs, Vegetables, Pastry
      Yield: 7 servings

MMMMM-------------------------FILLING--------------------------------
      1 kg Ground muskox
      1 kg Ground pork
      1 md Onion; diced
      2 cl Garlic; minced
      1 tb Chopped fresh rosemary
      1 tb Fresh thyme
      1 tb Chopped fresh sage
      1 ts Ground cloves
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts (Ea) salt & pepper

MMMMM-------------------------PASTRY---------------------------------
    1/2 c Butter
    1/4 c Lard
      2 c A-P flour
    1/4 c Cold water

MMMMM-------------------------EGGWASH--------------------------------
      1 lg Egg

  MAKE THE FILLING: Chop garlic and mince onion. Saute in
  olive oil. Add ground muskox, pork, spices and salt and
  pepper. Cook until done. Remove from heat, add fresh
  herbs and stir. Set aside.

  MAKE THE PASTRY: combine butter, lard and flour with a
  pastry knife until mixture resembles small peas. Slowly
  add cold water and combine until a ball forms. Gently
  work the dough until the ball is smooth.

  ASSEMBLY: Divide dough in half. Roll out one half on a
  floured surface. Place in deep dish pie plate.

  Spoon cooled filling into pie plate.

  Roll out second half of pie dough. Place on top of the
  filling mixture.

  Pinch crust together and press edges with a fork.

  Carve your initial into the top crust as a vent.

  Beat one egg well and brush entire top crust with raw
  egg. Bake @ 350ºF/175ºC for 45 minutes until pastry is
  golden brown.

  If you plan to deliver these pies to your neighbours
  and loved ones, multiply ingredients 20 times.

  Makes 1 pie (6 to 8 slices)

  RECIPE FROM: https://kidfoodnation.ytv.com

  Uncle Dirty Dave's Archives

MMMMM

... Power does not corrupt. Fear corrupts, perhaps the fear of a loss of 
power.
--- MultiMail/Win