Hi,

I'm looking for a duck tartare recipe. Any have one or like to
speculate?

Thanks,

Jeff

> I'm looking for a duck tartare recipe. Any have one or like to
>speculate?
>
>Thanks,
>
>Jeff
------------------------------
Ugh! The gorge rises. Well, "chacun a son gout". But I *hope* you're talking
about farm-raised duck and not wild duck. I have a friend who almost died on a
hunting-trip--got botulism from eating duck they had shot.
Nancree

> I'm looking for a duck tartare recipe. Any have one or like to
>speculate?
>
>Thanks,
>
>Jeff
------------------------------
Ugh! The gorge rises. Well, "chacun a son gout". But I *hope* you're talking
about farm-raised duck and not wild duck. I have a friend who almost died on a
hunting-trip--got botulism from eating duck they had shot.
Nancree

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff

Probably not a good idea.

http://www.fsis.usda.gov/OA/pubs/duckgoos.htm

Dimitri

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff

Probably not a good idea.

http://www.fsis.usda.gov/OA/pubs/duckgoos.htm

Dimitri

In article <HByOc.199121$JR4.74930@attbi_s54>,
"Jeff Russell" > wrote:

> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff
>
>

<sniff sniff>
I smell troll.... ;-)

In article <HByOc.199121$JR4.74930@attbi_s54>,
"Jeff Russell" > wrote:

> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff
>
>

<sniff sniff>
I smell troll.... ;-)

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,

Pluck feathers
Rinse
Serve

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,

Pluck feathers
Rinse
Serve

Many odd responses to a sincere question. Oh well, I'll look elsewhere.

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff
>
>

Many odd responses to a sincere question. Oh well, I'll look elsewhere.

"Jeff Russell" > wrote in message
news:HByOc.199121$JR4.74930@attbi_s54...
> Hi,
>
> I'm looking for a duck tartare recipe. Any have one or like to
> speculate?
>
> Thanks,
>
> Jeff
>
>

In article <IMQOc.187810$a24.119275@attbi_s03>,
"Jeff Russell" > wrote:

> Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>

Duck is not eaten raw.
It just is not done....

Try Google if you are that desparate for something so disgusting. :-P

Or just find a recipe for steak tartar and substitute fresh ground duck.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <IMQOc.187810$a24.119275@attbi_s03>,
"Jeff Russell" > wrote:

> Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>

Duck is not eaten raw.
It just is not done....

Try Google if you are that desparate for something so disgusting. :-P

Or just find a recipe for steak tartar and substitute fresh ground duck.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Edwin Pawlowski" > wrote in message
...
>
>
> "Jeff Russell" > wrote in message
> news:HByOc.199121$JR4.74930@attbi_s54...
> > Hi,
> >
> > I'm looking for a duck tartare recipe. Any have one or like to
> > speculate?
> >
> > Thanks,
>
> Pluck feathers
> Rinse
> Serve

You don't have to pluck the feathers if you simply cut the
dead duck in half, start from the center, remove the soft stuff
and some bones and eat the meat from the inside out.

pavane

"Edwin Pawlowski" > wrote in message
...
>
>
> "Jeff Russell" > wrote in message
> news:HByOc.199121$JR4.74930@attbi_s54...
> > Hi,
> >
> > I'm looking for a duck tartare recipe. Any have one or like to
> > speculate?
> >
> > Thanks,
>
> Pluck feathers
> Rinse
> Serve

You don't have to pluck the feathers if you simply cut the
dead duck in half, start from the center, remove the soft stuff
and some bones and eat the meat from the inside out.

pavane

I have tried google.
And as for it being disgusting,,, how can I say this?

**** YOU!

It is not desperation that prods me to ask the question but intellectual
curiosity.
Something I have found sorely lacking in all the responses I've received.
I suppose no one here has a duck breast seared rare?


"Katra" > wrote in message
...
> In article <IMQOc.187810$a24.119275@attbi_s03>,
> "Jeff Russell" > wrote:
>
> > Many odd responses to a sincere question. Oh well, I'll look elsewhere.
> >
>
> Duck is not eaten raw.
> It just is not done....
>
> Try Google if you are that desparate for something so disgusting. :-P
>
> Or just find a recipe for steak tartar and substitute fresh ground duck.
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

I have tried google.
And as for it being disgusting,,, how can I say this?

**** YOU!

It is not desperation that prods me to ask the question but intellectual
curiosity.
Something I have found sorely lacking in all the responses I've received.
I suppose no one here has a duck breast seared rare?


"Katra" > wrote in message
...
> In article <IMQOc.187810$a24.119275@attbi_s03>,
> "Jeff Russell" > wrote:
>
> > Many odd responses to a sincere question. Oh well, I'll look elsewhere.
> >
>
> Duck is not eaten raw.
> It just is not done....
>
> Try Google if you are that desparate for something so disgusting. :-P
>
> Or just find a recipe for steak tartar and substitute fresh ground duck.
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>
>"Jeff Russell"
------------------------------------
We assumed you were joking about eating raw duck, either wild OR domestic. It
could make you VERY ill. Read this:
---
What Foodborne Organisms Are Associated With Duck & Goose?
As on any perishable meat, fish or poultry, bacteria can be found on raw or
undercooked duck or goose. Bacteria multiply rapidly at temperatures between
40° and 140° F (out of refrigeration and before thorough cooking occurs).
Freezing doesn't kill bacteria but they are destroyed by thorough cooking of
any food to 160° F.

Salmonella is often associated with shell eggs and poultry. It may be found in
the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded
animals. This strain is only one of about 2,000 Salmonella bacteria. Freezing
doesn't kill this microorganism but it is destroyed with thorough cooking of
any food to 160° F.

Salmonella must be eaten to cause illness. Raw poultry must be handled
carefully to prevent cross contamination. This can occur if raw duck, goose or
their juices contact cooked food or foods that will be eaten raw such as salad.
Salmonellosis is a foodborne illness characterized by stomach pain, diarrhea
and nausea

http://www.fsis.usda.gov/OA/pubs/duckgoos.htm
--------------
Nancree

>Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>
>"Jeff Russell"
------------------------------------
We assumed you were joking about eating raw duck, either wild OR domestic. It
could make you VERY ill. Read this:
---
What Foodborne Organisms Are Associated With Duck & Goose?
As on any perishable meat, fish or poultry, bacteria can be found on raw or
undercooked duck or goose. Bacteria multiply rapidly at temperatures between
40° and 140° F (out of refrigeration and before thorough cooking occurs).
Freezing doesn't kill bacteria but they are destroyed by thorough cooking of
any food to 160° F.

Salmonella is often associated with shell eggs and poultry. It may be found in
the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded
animals. This strain is only one of about 2,000 Salmonella bacteria. Freezing
doesn't kill this microorganism but it is destroyed with thorough cooking of
any food to 160° F.

Salmonella must be eaten to cause illness. Raw poultry must be handled
carefully to prevent cross contamination. This can occur if raw duck, goose or
their juices contact cooked food or foods that will be eaten raw such as salad.
Salmonellosis is a foodborne illness characterized by stomach pain, diarrhea
and nausea

http://www.fsis.usda.gov/OA/pubs/duckgoos.htm
--------------
Nancree

Jeff Russell wrote:

> I have tried google.
> And as for it being disgusting,,, how can I say this?
>
> **** YOU!
>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?

Sometimes when you ask an odd question it can help to elaborate
a bit with background information. You can't blame people
for expressing disgust about something most people find
disgusting, now can you?

I'm curious... what makes you think ground, raw poultry meat
would be a good food choice? Have you had it in some form before?
Is it something you've read about?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Jeff Russell wrote:
> I have tried google.

Why weren't there any recipes there? Ya wonder?

> And as for it being disgusting,,, how can I say this?
>
> **** YOU!

OH! Now everybody is going to just jump up and help your sorry ass, dontcha
think?
>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?

Did you EVER wonder why there are no recipes? Why everyone thought that you
were a TROLL?

Maybe it's because it's a bad idea to eat raw duck (or rare, too?)?

Try it, and if you live, report back and tell everybody "Nya, Nya, Nya! Raw
duck is good!"

Donald
OH, and stop your illiterate top-posting, dip-shit!

>
>
> "Katra" > wrote in message
> ...
>> In article <IMQOc.187810$a24.119275@attbi_s03>,
>> "Jeff Russell" > wrote:
>>
>>> Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>>>
>>
>> Duck is not eaten raw.
>> It just is not done....
>>
>> Try Google if you are that desparate for something so disgusting. :-P
>>
>> Or just find a recipe for steak tartar and substitute fresh ground duck.
>>
>> K.
>>
>> --
>> Sprout the Mung Bean to reply...
>>
>>> ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>>
>>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Jeff Russell wrote:
> I have tried google.

Why weren't there any recipes there? Ya wonder?

> And as for it being disgusting,,, how can I say this?
>
> **** YOU!

OH! Now everybody is going to just jump up and help your sorry ass, dontcha
think?
>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?

Did you EVER wonder why there are no recipes? Why everyone thought that you
were a TROLL?

Maybe it's because it's a bad idea to eat raw duck (or rare, too?)?

Try it, and if you live, report back and tell everybody "Nya, Nya, Nya! Raw
duck is good!"

Donald
OH, and stop your illiterate top-posting, dip-shit!

>
>
> "Katra" > wrote in message
> ...
>> In article <IMQOc.187810$a24.119275@attbi_s03>,
>> "Jeff Russell" > wrote:
>>
>>> Many odd responses to a sincere question. Oh well, I'll look elsewhere.
>>>
>>
>> Duck is not eaten raw.
>> It just is not done....
>>
>> Try Google if you are that desparate for something so disgusting. :-P
>>
>> Or just find a recipe for steak tartar and substitute fresh ground duck.
>>
>> K.
>>
>> --
>> Sprout the Mung Bean to reply...
>>
>>> ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>>
>>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <DdUOc.203535$JR4.146039@attbi_s54>,
"Jeff Russell" > wrote:

> I have tried google.
> And as for it being disgusting,,, how can I say this?
>
> **** YOU!

In your dreams darling. ;-)

>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?

Seared rare is NOT tartar!
Tartar is rare meat doofus!

If you want the proper answers, ask the proper question.

Seared rare duck (which is delicious and I have done)
is NOT TARTAR!

K.

>
>

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <DdUOc.203535$JR4.146039@attbi_s54>,
"Jeff Russell" > wrote:

> I have tried google.
> And as for it being disgusting,,, how can I say this?
>
> **** YOU!

In your dreams darling. ;-)

>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?

Seared rare is NOT tartar!
Tartar is rare meat doofus!

If you want the proper answers, ask the proper question.

Seared rare duck (which is delicious and I have done)
is NOT TARTAR!

K.

>
>

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <DdUOc.203535$JR4.146039@attbi_s54>,
"Jeff Russell" > wrote:

> I have tried google.
> And as for it being disgusting,,, how can I say this?
>
> **** YOU!
>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?
>
>

Duck Tartar recipe:

1 lb. deboned whole duck (or skinless duck breast), freshly ground, med.
grind
2 tbsp. yellow ballpark mustard
1 tbsp. Dijon mustard
3 to 4 egg yolks
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)

Discard the duck skin.

Mix together all ingredients lightly (except for the egg yolks) to avoid
packing the meat too much. Mound raw ground duck tartare on chilled
plates and serve immediately with thinly sliced pumpernickel or toasted
French bread and a raw egg yolk nested in the center. Serves 3 to 4.
Total prep time: 10 minutes.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <DdUOc.203535$JR4.146039@attbi_s54>,
"Jeff Russell" > wrote:

> I have tried google.
> And as for it being disgusting,,, how can I say this?
>
> **** YOU!
>
> It is not desperation that prods me to ask the question but intellectual
> curiosity.
> Something I have found sorely lacking in all the responses I've received.
> I suppose no one here has a duck breast seared rare?
>
>

Duck Tartar recipe:

1 lb. deboned whole duck (or skinless duck breast), freshly ground, med.
grind
2 tbsp. yellow ballpark mustard
1 tbsp. Dijon mustard
3 to 4 egg yolks
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)

Discard the duck skin.

Mix together all ingredients lightly (except for the egg yolks) to avoid
packing the meat too much. Mound raw ground duck tartare on chilled
plates and serve immediately with thinly sliced pumpernickel or toasted
French bread and a raw egg yolk nested in the center. Serves 3 to 4.
Total prep time: 10 minutes.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Reg wrote:
> Jeff Russell wrote:
>
>> I have tried google.
>> And as for it being disgusting,,, how can I say this?
>>
>> **** YOU!
>>
>> It is not desperation that prods me to ask the question but intellectual
>> curiosity.
>> Something I have found sorely lacking in all the responses I've received.
>> I suppose no one here has a duck breast seared rare?
>
>
> Sometimes when you ask an odd question it can help to elaborate
> a bit with background information. You can't blame people
> for expressing disgust about something most people find
> disgusting, now can you?
>
> I'm curious... what makes you think ground, raw poultry meat
> would be a good food choice? Have you had it in some form before?
> Is it something you've read about?
>


Time for Mark to repost his article about The Chicken Whip™.

Bob

Reg wrote:
> Jeff Russell wrote:
>
>> I have tried google.
>> And as for it being disgusting,,, how can I say this?
>>
>> **** YOU!
>>
>> It is not desperation that prods me to ask the question but intellectual
>> curiosity.
>> Something I have found sorely lacking in all the responses I've received.
>> I suppose no one here has a duck breast seared rare?
>
>
> Sometimes when you ask an odd question it can help to elaborate
> a bit with background information. You can't blame people
> for expressing disgust about something most people find
> disgusting, now can you?
>
> I'm curious... what makes you think ground, raw poultry meat
> would be a good food choice? Have you had it in some form before?
> Is it something you've read about?
>


Time for Mark to repost his article about The Chicken Whip™.

Bob

On Sat, 31 Jul 2004 18:26:47 -0500, zxcvbob >
wrote:

>Reg wrote:
>> Jeff Russell wrote:
>>
>>> I have tried google.
>>> And as for it being disgusting,,, how can I say this?
>>>
>>> **** YOU!
>>>
>>> It is not desperation that prods me to ask the question but intellectual
>>> curiosity.
>>> Something I have found sorely lacking in all the responses I've received.
>>> I suppose no one here has a duck breast seared rare?
>>
>>
>> Sometimes when you ask an odd question it can help to elaborate
>> a bit with background information. You can't blame people
>> for expressing disgust about something most people find
>> disgusting, now can you?
>>
>> I'm curious... what makes you think ground, raw poultry meat
>> would be a good food choice? Have you had it in some form before?
>> Is it something you've read about?
>>
>
>
>Time for Mark to repost his article about The Chicken Whip™.
>
Excellent idea, and the one about chicken sushi, too.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

You found it, so you get the gold star!



I hope Jeff Russell actually makes it now that you went to
the trouble of producing a recipe for him. His intellectual
curiosity will be satisfied and he can report back to the
group later to tell us if it's yucky or yummy.

```````````````

On Sat, 31 Jul 2004 17:50:45 -0500, Katra
> wrote:
>
> Duck Tartar recipe:
>
> 1 lb. deboned whole duck (or skinless duck breast), freshly ground, med.
> grind
> 2 tbsp. yellow ballpark mustard
> 1 tbsp. Dijon mustard
> 3 to 4 egg yolks
> 2 tbsp. Worcestershire sauce
> 1/4 c. finely chopped onion
> 3 tbsp. capers, drained
> 4-5 dashes hot pepper sauce, or to taste
> Seasoned salt to taste
> Freshly ground black pepper to taste
> 1 tbsp. cognac (opt.)
>
> Discard the duck skin.
>
> Mix together all ingredients lightly (except for the egg yolks) to avoid
> packing the meat too much. Mound raw ground duck tartare on chilled
> plates and serve immediately with thinly sliced pumpernickel or toasted
> French bread and a raw egg yolk nested in the center. Serves 3 to 4.
> Total prep time: 10 minutes.



Practice safe eating - always use condiments

You just have to know what to ask google... <winks>
Think he'll apologize for swearing at me? ;-D

K.


In article >,
sf > wrote:

> You found it, so you get the gold star!
>
>
>
> I hope Jeff Russell actually makes it now that you went to
> the trouble of producing a recipe for him. His intellectual
> curiosity will be satisfied and he can report back to the
> group later to tell us if it's yucky or yummy.
>
> ```````````````
>
> On Sat, 31 Jul 2004 17:50:45 -0500, Katra
> > wrote:
> >
> > Duck Tartar recipe:
> >
> > 1 lb. deboned whole duck (or skinless duck breast), freshly ground, med.
> > grind
> > 2 tbsp. yellow ballpark mustard
> > 1 tbsp. Dijon mustard
> > 3 to 4 egg yolks
> > 2 tbsp. Worcestershire sauce
> > 1/4 c. finely chopped onion
> > 3 tbsp. capers, drained
> > 4-5 dashes hot pepper sauce, or to taste
> > Seasoned salt to taste
> > Freshly ground black pepper to taste
> > 1 tbsp. cognac (opt.)
> >
> > Discard the duck skin.
> >
> > Mix together all ingredients lightly (except for the egg yolks) to avoid
> > packing the meat too much. Mound raw ground duck tartare on chilled
> > plates and serve immediately with thinly sliced pumpernickel or toasted
> > French bread and a raw egg yolk nested in the center. Serves 3 to 4.
> > Total prep time: 10 minutes.
>
>
>
> Practice safe eating - always use condiments

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

You just have to know what to ask google... <winks>
Think he'll apologize for swearing at me? ;-D

K.


In article >,
sf > wrote:

> You found it, so you get the gold star!
>
>
>
> I hope Jeff Russell actually makes it now that you went to
> the trouble of producing a recipe for him. His intellectual
> curiosity will be satisfied and he can report back to the
> group later to tell us if it's yucky or yummy.
>
> ```````````````
>
> On Sat, 31 Jul 2004 17:50:45 -0500, Katra
> > wrote:
> >
> > Duck Tartar recipe:
> >
> > 1 lb. deboned whole duck (or skinless duck breast), freshly ground, med.
> > grind
> > 2 tbsp. yellow ballpark mustard
> > 1 tbsp. Dijon mustard
> > 3 to 4 egg yolks
> > 2 tbsp. Worcestershire sauce
> > 1/4 c. finely chopped onion
> > 3 tbsp. capers, drained
> > 4-5 dashes hot pepper sauce, or to taste
> > Seasoned salt to taste
> > Freshly ground black pepper to taste
> > 1 tbsp. cognac (opt.)
> >
> > Discard the duck skin.
> >
> > Mix together all ingredients lightly (except for the egg yolks) to avoid
> > packing the meat too much. Mound raw ground duck tartare on chilled
> > plates and serve immediately with thinly sliced pumpernickel or toasted
> > French bread and a raw egg yolk nested in the center. Serves 3 to 4.
> > Total prep time: 10 minutes.
>
>
>
> Practice safe eating - always use condiments

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra