-=> Dave Drum wrote to Mike Powell <=-

 DD> The Red Green shows are also available on Yoo Toob. Also on Amazon's
 DD> Free Vee streaming service. I'm currently watching the longest running
 DD> BritCom (and possibly longest running on all TV) Last of The Summer
 DD> Wine.

I like that show, "Are You Being Served?", and "Faulty Towers" (aka "Farty
Towels").

Another Canadian recipe...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jellied Moose Nose
 Categories: Meats, Canadian
      Yield: 1 Servings
 
      1    Upper jawbone of a moose
      1    Onion; sliced
      1    Garlic clove
      1 tb Mixed pickling spice
      1 ts Salt
    1/2 ts Pepper
    1/4 c  Vinegar
 
  1.  Cut the upper jaw bone of the moose just below the eyes. 2. Place
  in a large kettle of scalding water and boil for 45 minutes. 3.
  Remove and chill in cold water. 4. Pull out all the hairs - these
  will have been loosened by the boiling
      and should come out easily ( like plucking a duck). 5. Wash
  thoroughly until no hairs remain. 6. Place the nose in a kettle and
  cover with fresh water. 7.  Add onion, garlic, spices and vinegar 8.
  Bring to a boil, then reduce heat and simmer until the meat is tender.
      Let cool overnight in the liquid. 9. When cool, take the meat out
  of the broth, and remove and discard the
      bones and the cartilage.  You will have two kinds of meat, white
  meat
      from the bulb of the nose, and thin strips of dark meat from
  along the
      bones and jowls. 10. Slice the meat thinly and alternate layers of
  white and dark meat in a
      loaf pan. 11. Reheat the broth to boiling, then pour the broth
  over the meat in the
      loaf pan. 12. Let cool until jelly has set. Slice and serve cold.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... Simon's Law: everything put together falls apart sooner or later.
--- MultiMail/Linux