http://www.backyardchickens.com/foru....php?id=418653

If you have a bread machine these would be fun to make for football
season or Super Bowl.

this is the forum where I discovered the Gump Bread recipe.

There's a lot of down home back to the land fun stuff on here.

On 11/10/2010 04:50 PM, ImStillMags wrote:
> http://www.backyardchickens.com/foru....php?id=418653
>
> If you have a bread machine these would be fun to make for football
> season or Super Bowl.
>
> this is the forum where I discovered the Gump Bread recipe.
>
> There's a lot of down home back to the land fun stuff on here.

Looks like a fun site. I couldn't get past the
2.5-hours-at-room-temperature thing for the hot dogs, though. :-)

Serene, food-safety freak
--
http://www.momfoodproject.com

On Wed, 10 Nov 2010 16:50:37 -0800 (PST), ImStillMags
> wrote:

>http://www.backyardchickens.com/foru....php?id=418653
>
>If you have a bread machine these would be fun to make for football
>season or Super Bowl.
>
>this is the forum where I discovered the Gump Bread recipe.
>
>There's a lot of down home back to the land fun stuff on here.

Well, if you want to make the more traditional ones, look at these:

http://www.flickr.com/photos/2564880...7622389701353/

Boron

On Nov 10, 6:55*pm, Serene Vannoy > wrote:
> On 11/10/2010 04:50 PM, ImStillMags wrote:
>
> >http://www.backyardchickens.com/foru....php?id=418653
>
> > If you have a bread machine these would be fun to make for football
> > season or Super Bowl.
>
> > this is the forum where I discovered the Gump Bread recipe.
>
> > There's a lot of down home back to the land fun stuff on here.
>
> Looks like a fun site. *I couldn't get past the
> 2.5-hours-at-room-temperature thing for the hot dogs, though. :-)

She could go all the way and boil the hot dogs so she could make
weenie water gravy.
>
> Serene, food-safety freak

--Bryan

On Nov 10, 6:23*pm, Bryan > wrote:

>
> She could go all the way and boil the hot dogs so she could make
> weenie water gravy.

>
> --Bryan

OK.....my dirty little mind went way off the rails..................
weenie water gravy........omg.

On Nov 10, 9:13*pm, ImStillMags > wrote:
> On Nov 10, 6:23*pm, Bryan > wrote:
>
>
>
> > She could go all the way and boil the hot dogs so she could make
> > weenie water gravy.
>
> > --Bryan
>
> OK.....my dirty little mind went way off the rails..................
> weenie water gravy........omg.

A South St. Louis thing. Hot dogs are boiled in water, which becomes
red (pink?), salty and flavored of hot dog. That's used to make a
sauce with flour and I think some milk. It's used as a condiment on
the hot dogs on Wonder type bread. It looks pink, and I've never
actually tasted it. Nor have I had the other South Side atrocity,
brain sandwiches. The thread, "Passover Pizza," reminded me of ST.
Louis Style Pizza, the crust of which has been compared to matzoh, and
which is topped with process cheese: http://en.wikipedia.org/wiki/Provel_cheese

Another St. Louis specialty served on white bread is the St. Paul
Sandwich, described thusly: "The St. Paul sandwich is a type of
sandwich found in Chinese American restaurants in St. Louis, Missouri.
The sandwich consists of an egg foo young patty (made with bean
sprouts and minced white onions) served with dill pickle slices, white
onion, mayonnaise, lettuce, and tomato between two slices of white
bread."
source-- http://en.wikipedia.org/wiki/St._Paul_sandwich
I have never taken a bite of a St. Paul either. I think that the BSE
scare was the death knell to the St. Louis Style Brain Sandwich. OMG,
Wikipedia has an article on those too: http://en.wikipedia.org/wiki/Brain_sandwich
No article on hot dog gravy though. I don't think that ever made it
into restaurants. This post is approved for use as an appetite
suppressant.

--Bryan

On 11/10/2010 7:50 PM, ImStillMags wrote:
> http://www.backyardchickens.com/foru....php?id=418653
>
> If you have a bread machine these would be fun to make for football
> season or Super Bowl.
>
> this is the forum where I discovered the Gump Bread recipe.
>
> There's a lot of down home back to the land fun stuff on here.

It's a fancy, from scratch pig-in-a-blanket...lol

--
Currently reading: the thirteenth tale by Diane Setterfield

On Nov 11, 6:34*am, ravenlynne > wrote:
> On 11/10/2010 7:50 PM, ImStillMags wrote:
>
> >http://www.backyardchickens.com/foru....php?id=418653
>
> > If you have a bread machine these would be fun to make for football
> > season or Super Bowl.
>
> > this is the forum where I discovered the Gump Bread recipe.
>
> > There's a lot of down home back to the land fun stuff on here.

What's "back to the land" about a factory made hot dog?
>
> It's a fancy, from scratch pig-in-a-blanket...lol
>
I'll grant that it's less bad than the Pillsbury version.

--Bryan

On Nov 10, 7:13*pm, ImStillMags > wrote:
> On Nov 10, 6:23*pm, Bryan > wrote:
>
>
>
> > She could go all the way and boil the hot dogs so she could make
> > weenie water gravy.
>
> > --Bryan
>
> OK.....my dirty little mind went way off the rails..................
> weenie water gravy........omg.

That's sooo ***!

On Nov 11, 4:11*am, Bryan > wrote:
> On Nov 10, 9:13*pm, ImStillMags > wrote:
>
> > On Nov 10, 6:23*pm, Bryan > wrote:
>
> > > She could go all the way and boil the hot dogs so she could make
> > > weenie water gravy.
>
> > > --Bryan
>
> > OK.....my dirty little mind went way off the rails..................
> > weenie water gravy........omg.
>
> A South St. Louis thing. *Hot dogs are boiled in water, which becomes
> red (pink?), salty and flavored of hot dog. *That's used to make a
> sauce with flour and I think some milk. *It's used as a condiment on
> the hot dogs on Wonder type bread. *It looks pink, and I've never
> actually tasted it. *Nor have I had the other South Side atrocity,
> brain sandwiches. *The thread, "Passover Pizza," reminded me of ST.
> Louis Style Pizza, the crust of which has been compared to matzoh, and
> which is topped with process cheese:http://en.wikipedia.org/wiki/Provel_cheese
>
> Another St. Louis specialty served on white bread is the St. Paul
> Sandwich, described thusly: *"The St. Paul sandwich is a type of
> sandwich found in Chinese American restaurants in St. Louis, Missouri.
> The sandwich consists of an egg foo young patty (made with bean
> sprouts and minced white onions) served with dill pickle slices, white
> onion, mayonnaise, lettuce, and tomato between two slices of white
> bread."
> * * *source-- *http://en.wikipedia.org/wiki/St._Paul_sandwich
> I have never taken a bite of a St. Paul either. *I think that the BSE
> scare was the death knell to the St. Louis Style Brain Sandwich. *OMG,
> Wikipedia has an article on those too:http://en.wikipedia.org/wiki/Brain_sandwich
> No article on hot dog gravy though. *I don't think that ever made it
> into restaurants. *This post is approved for use as an appetite
> suppressant.
>
> --Bryan

When Alton Brown did his motorcycle trip down/up the Mississippi, he
and his crew had brain sandwiches somewhere - and that was after the
BSE scare.

N.

Nancy2 wrote:
>
> When Alton Brown did his motorcycle trip down/up the Mississippi, he
> and his crew had brain sandwiches somewhere - and that was after the
> BSE scare.

Feasting on Asphalt. After he broke his leg in the second season they
switched to Feasting on Waves. The type of pavement under a boat is a
lot softer if you fall off the boat.

The sandwiches used pig brains not beef brains because it was post-BSE.

"Nancy2" > wrote in message
...

> When Alton Brown did his motorcycle trip down/up the Mississippi, he
> and his crew had brain sandwiches somewhere - and that was after the
> BSE scare.

Southern Indiana. As I recall, the restaurant had switched to pig brains as
a result of BSE.



Brian
--
Day 645 of the "no grouchy usenet posts" project.
Current music playing:

Nancy wrote:

> When Alton Brown did his motorcycle trip down/up the Mississippi, he and
> his crew had brain sandwiches somewhere - and that was after the BSE
> scare.

Different road trip: It was on his Atlantic-to-Pacific trip. (Specifically,
it was in the Hilltop Inn on the Evansville-New Harmony Road in Indiana.)
The sandwich he ate was made from a pig's brain, so BSE wasn't a big
consideration.

http://www.youtube.com/watch?v=YYnL_nN7-tc

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> Nancy wrote:
>
>> When Alton Brown did his motorcycle trip down/up the Mississippi, he and
>> his crew had brain sandwiches somewhere - and that was after the BSE
>> scare.
>
> Different road trip: It was on his Atlantic-to-Pacific trip.

Yeah, that's right. St. Louis was the only city featured in both. Yay STL.



Brian
--
Day 645 of the "no grouchy usenet posts" project.
Current music playing: None.

On Nov 11, 4:09*pm, Doug Freyburger > wrote:
> Nancy2 wrote:
>
> > When Alton Brown did his motorcycle trip down/up the Mississippi, he
> > and his crew had brain sandwiches somewhere - and that was after the
> > BSE scare.
>
> Feasting on Asphalt. *After he broke his leg in the second season they
> switched to Feasting on Waves. *The type of pavement under a boat is a
> lot softer if you fall off the boat.
>
> The sandwiches used pig brains not beef brains because it was post-BSE.

Thanks for clearing that up - I really didn't pay attention as to
which species of brain, since the very idea disgusts me. ;-)

N.

On Fri, 12 Nov 2010 07:47:02 -0800 (PST), Nancy2
> wrote:

>
>It doesn't. Still, I was commenting on calling that triangle "cootie-
>catcher" foldover shape "traditional." Traditional to whom?
>
>N.

Traditional to the Czech family whose member taught it to me and
pointed me to a web site that detailed it all similarly

I can quickly find 4 different shapes for kolaches online. Does
someone's family get disenfranchised for using one over the other?

Do you think calling mine a "cootie-catcher" is a traditional reaction
to seeing variations in recipes or were you just being cute, rather
than crass?

Three weeks ago I made sauerbraten for the first time. I pored over
old and new cookbooks, went online to English and German web sites,
talked to a German woman with whom I work, and guess what? Every
recipe contained meat. That was the only common denominator. Which one
would get the prize for traditional? The one with or without raisins?
The one that pickles for 3 days or 10 days (and don't get me started
on what ingredients go into the marinade.) The one that uses lebkuchen
or ginger snaps or flour or nothing as a thickener? The one that uses
top round or bottom round or eye round or shoulder roast? The one that
gets cooked on top of the stove or the one that gets cooked it in the
oven?

Do you want my mom's blintze recipe or the one from my father's side
of the family? Yeah, they are shaped differently, too, but that is
after the leaves are made differently and stuffed with different
cheese or fruit fillings.

I have four family challah recipes, at least as many potato latke
recipes. And the differences in Asheknazi and Sephardic Jewish cooking
are legend. There are dozens of "traditional" holiday and specialty
foods within my relatively small family. Pardon me if I borrow one
from a near-by Eastern European family. Perhaps I needed to get
approval from Ancestry.com before baking.

Tevya can sing all he wants.

Boron

On Nov 12, 9:45*am, Nancy2 > wrote:
> On Nov 11, 4:09*pm, Doug Freyburger > wrote:
>
> > Nancy2 wrote:
>
> > > When Alton Brown did his motorcycle trip down/up the Mississippi, he
> > > and his crew had brain sandwiches somewhere - and that was after the
> > > BSE scare.
>
> > Feasting on Asphalt. *After he broke his leg in the second season they
> > switched to Feasting on Waves. *The type of pavement under a boat is a
> > lot softer if you fall off the boat.
>
> > The sandwiches used pig brains not beef brains because it was post-BSE.
>
> Thanks for clearing that up - I really didn't pay attention as to
> which species of brain, since the very idea disgusts me. *;-)

How about those hot dogs with weenie water gravy?
>
> N.

--Bryan

Nancy2 wrote:
> On Nov 11, 4:59 pm, "gloria.p" > wrote:

>> That sounds like the argument between Barb and Victor regarding
>> the "proper shape" of pierogi/pirohy.
>>
>> I have found a wide variety in recipes between neighboring villages in
>> lots of countries. And of course everyone thinks the only "authentic"
>> recipe is their own grandma's. (If it's delicious, why does it matter?)
>>
>> gloria p
>
> It doesn't. Still, I was commenting on calling that triangle "cootie-
> catcher" foldover shape "traditional." Traditional to whom?
>
> N.


Traditional to whoever's Grandma made them that way. (Have we come full
circle yet?) ;-)

gloria p

On Nov 12, 8:31*am, Boron Elgar > wrote:
>
> Tevya can sing all he wants.
>
> Boron

LOL.....you go girl.

In article
>,
Nancy2 > wrote:

> On Nov 11, 4:11*am, Bryan > wrote:


> > *I think that the BSE
> > scare was the death knell to the St. Louis Style Brain Sandwich. *OMG,
> > Wikipedia has an article on those
> > too:http://en.wikipedia.org/wiki/Brain_sandwich

Interesting picture in that article. The caption says "Brain
sandwiches, onion rings and German fries." However, it looks more like
the sandwiches, stuff to put in them and three kinds of onions,
including the raw onions (a very generous portion) to put in. The other
onions are fried, and deep fried rings. I don't know what the "German
fries" refers to.

As I remember, Bryan, onions don't agree with you that well.

> > No article on hot dog gravy though. *I don't think that ever made it
> > into restaurants. *This post is approved for use as an appetite
> > suppressant.

> When Alton Brown did his motorcycle trip down/up the Mississippi, he
> and his crew had brain sandwiches somewhere - and that was after the
> BSE scare.

Could be pork brains. And I don't know how BSE spreads. There was some
mention of no brains from adult cows in the cite, and that calf brains
were used on these sandwiches.

There was certainly a big BSE scare back then. My daughter went to
London for a semester. When she came back, she tried to donate blood,
which she has done for years and years. Once they found out she had
been to the UK, they told her they didn't want her blood, and wouldn't
take it for three years! They weren't interested in any details, just
no. She was a vegetarian, and had eaten no meat the whole time!

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
>
> Could be pork brains.

It was on the Feasting on Asphatl episode.

> And I don't know how BSE spreads.

There's also a similar potential from sheep called scrappy. I would not
eat sheep brains either.

> There was certainly a big BSE scare back then. My daughter went to
> London for a semester. When she came back, she tried to donate blood,
> which she has done for years and years. Once they found out she had
> been to the UK, they told her they didn't want her blood, and wouldn't
> take it for three years! They weren't interested in any details, just
> no. She was a vegetarian, and had eaten no meat the whole time!

They would not take my wife's blood as of the lasttime she checked. Too
long in Germany and the UK back when.

I was in the military during the time on their forms so every time I
donate blood (double red blood cells, half as often as whole blood) I go
through their questionaire process. Nope, I spent almost my entire time
in the military in foregin and exotic California. Not that I'll ever
ask them but when I'm not at the donation center I think something like
"Dude, ever you ever BEEN to California? It's gnarly there. Don't
drink the water, Man." ;^)

In article
>,
ImStillMags > wrote:

> http://www.backyardchickens.com/foru....php?id=418653
>
> If you have a bread machine these would be fun to make for football
> season or Super Bowl.
>
> this is the forum where I discovered the Gump Bread recipe.
>
> There's a lot of down home back to the land fun stuff on here.

Please don't call it a kolach. You're (or whoever calls it that)
*******izing a nice Czech/Slovak coffee treat. Please call it something
else.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

In article
>,
Nancy2 > wrote:
> The shape is more like a Danish, but the dough is not as flaky and
> butter-heavy, as I think of Danish.

<grin> Kramarczuk Sausage Company in Northeast Minneapolis sells
something they call kolachky. They're really lovely sweet rolls with
reasonably decent fillings, but I'll be damned if they're a legitimate
kolachka.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Nov 12, 3:59*pm, Melba's Jammin' >
wrote:
>
> Please don't call it a kolach. *You're (or whoever calls it that)
> *******izing a nice Czech/Slovak coffee treat. *Please call it something
> else.
>

I didn't name them, I just saw them on the site and thought they
would be fun for someone with a bread machine to make
for the guys or the kids for football games. Call them anything you
like, no skin off my nose!!! :-D

On Fri, 12 Nov 2010 18:12:00 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Nancy2 > wrote:
>> The shape is more like a Danish, but the dough is not as flaky and
>> butter-heavy, as I think of Danish.
>
><grin> Kramarczuk Sausage Company in Northeast Minneapolis sells
>something they call kolachky. They're really lovely sweet rolls with
>reasonably decent fillings, but I'll be damned if they're a legitimate
>kolachka.


You see? No one can even agree on the name....

In article >,
Boron Elgar > wrote:

> On Fri, 12 Nov 2010 18:12:00 -0600, Melba's Jammin'
> > wrote:
>
> >In article
> >,
> > Nancy2 > wrote:
> >> The shape is more like a Danish, but the dough is not as flaky and
> >> butter-heavy, as I think of Danish.
> >
> ><grin> Kramarczuk Sausage Company in Northeast Minneapolis sells
> >something they call kolachky. They're really lovely sweet rolls with
> >reasonably decent fillings, but I'll be damned if they're a legitimate
> >kolachka.
>
>
> You see? No one can even agree on the name....

It's more about spelling and dialects. Czech and Slovak are similar but
not the same language. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Fri, 12 Nov 2010 20:48:24 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Fri, 12 Nov 2010 18:12:00 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article
>> >,
>> > Nancy2 > wrote:
>> >> The shape is more like a Danish, but the dough is not as flaky and
>> >> butter-heavy, as I think of Danish.
>> >
>> ><grin> Kramarczuk Sausage Company in Northeast Minneapolis sells
>> >something they call kolachky. They're really lovely sweet rolls with
>> >reasonably decent fillings, but I'll be damned if they're a legitimate
>> >kolachka.
>>
>>
>> You see? No one can even agree on the name....
>
>It's more about spelling and dialects. Czech and Slovak are similar but
>not the same language. :-)

There is a Hungarian pastry with a similar name. You can find recipoes
for Hungarian kolache online that range from nut rolls to a hollow
baked pastry that look like the basis for cream horns, but they are
not filled.

I need to find a good Orthodox or similar church nearby and a couple
of old ladies to set me on the straight and narrow. I used to be able
to get advice on Hungaian items from my mother, although those were
basically Jewish-influenced Hungarian dishes. The regular Hungarian
pastries (and advice of all sorts) used to be obtained north of
Margaret's place, but I do not know if there is much of a community
there any more...mid 80s on the far east side. I must ask her. I'd
even schlep up there to buy paprika and the sausages were very good,
too.

There is still one cafe near St.John the Devine at 110th St-Cathedral
Parkway that bills itself as Hungarian, and it is fun, filled with
Columbia students on Macs and has decent coffee, but it isn't what it
was 35 years ago. Of course, I'm not either, so who am I to complain?

I do not recall any specific Czech of Slovak places in Manhattan when
I lived there, but they must have existed. The lower East side, which
used to be filled to the brim with terrific Ukrainian stores and
eateries has given way to modernity and a few good Polish spots. I am
just not in the city enough these days to be up in the latest ethnic
enclaves. In ancient times, I had so much fun learning things in those
stores and restaurants. Cheap travel, it was...a lot cheaper than my
actual trip to Czechoslovakia and Hungary was.

Boron

In article >,
Boron Elgar > wrote:

> On Fri, 12 Nov 2010 20:48:24 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Boron Elgar > wrote:
> >
> >> On Fri, 12 Nov 2010 18:12:00 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> >In article
> >> >,
> >> > Nancy2 > wrote:
> >> >> The shape is more like a Danish, but the dough is not as flaky and
> >> >> butter-heavy, as I think of Danish.
> >> >
> >> ><grin> Kramarczuk Sausage Company in Northeast Minneapolis sells
> >> >something they call kolachky. They're really lovely sweet rolls with
> >> >reasonably decent fillings, but I'll be damned if they're a legitimate
> >> >kolachka.
> >>
> >>
> >> You see? No one can even agree on the name....
> >
> >It's more about spelling and dialects. Czech and Slovak are similar but
> >not the same language. :-)
>
> There is a Hungarian pastry with a similar name. You can find recipoes
> for Hungarian kolache online that range from nut rolls to a hollow
> baked pastry that look like the basis for cream horns, but they are
> not filled.

Imagine my surprise to learn that kolac (say KOH-lotch) is also just a
plain sweet dough, baked as a loaf. At least that's what Cousin
StefanTheSonOfABitch's wife said. We thought we were getting kolachky
and instead got toast with jam -- but sweet bread toast. :-)
>
> I need to find a good Orthodox or similar church nearby and a couple
> of old ladies to set me on the straight and narrow.

Ask two and you'll get two different stories unless they're close and on
good terms with each other. And even then. . .

I used to be able
> to get advice on Hungaian items from my mother, although those were
> basically Jewish-influenced Hungarian dishes. The regular Hungarian
> pastries (and advice of all sorts) used to be obtained north of
> Margaret's place, but I do not know if there is much of a community
> there any more...mid 80s on the far east side.

Not so much but there is a Hungarian place she likes well enough. I
think it's affiliated with a book society or something. <shrug>

> I must ask her.

Do. She'd love to tell you about it, I'll bet.

> I'd even schlep up there to buy paprika and the
> sausages were very good, too.

> I do not recall any specific Czech of Slovak places in Manhattan when
> I lived there, but they must have existed.

Ask Margaret. She knows.

> The lower East side, which
> used to be filled to the brim with terrific Ukrainian stores and
> eateries has given way to modernity and a few good Polish spots. I am
> just not in the city enough these days to be up in the latest ethnic
> enclaves. In ancient times, I had so much fun learning things in those
> stores and restaurants. Cheap travel, it was...a lot cheaper than my
> actual trip to Czechoslovakia and Hungary was.
>
> Boron

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

On Fri, 12 Nov 2010 23:40:13 +0000 (UTC), Doug Freyburger wrote:

> Dan Abel wrote:
>>
>> Could be pork brains.
>
> It was on the Feasting on Asphatl episode.
>
>> And I don't know how BSE spreads.
>
> There's also a similar potential from sheep called scrappy. I would not
> eat sheep brains either.

actually, it's scrapie, but apparently it's not transmissible to humans,
unlike BSE:

<http://en.wikipedia.org/wiki/Scrapie>

like BSE, the disease is caused by prions.

your pal,
blake

blake murphy wrote:

>
> actually, it's scrapie, but apparently it's not transmissible to humans,
> unlike BSE:
>
> <http://en.wikipedia.org/wiki/Scrapie>
>
> like BSE, the disease is caused by prions.
>
>

Wait, you're gonna trust Wikipedia with your BRAIN safety?
Nuh uh.

Read "DEADLY FEAST" about early prion transmission among
South Pacific cannibal tribes. Ugh.

gloria p

On Sat, 13 Nov 2010 12:27:10 -0600, Melba's Jammin'
> wrote:
>
>Imagine my surprise to learn that kolac (say KOH-lotch) is also just a
>plain sweet dough, baked as a loaf. At least that's what Cousin
>StefanTheSonOfABitch's wife said. We thought we were getting kolachky
>and instead got toast with jam -- but sweet bread toast. :-)

You realize I just spewed coffee out my nose, don't you? With
half-and-half, no less.

Boron

On Sat, 13 Nov 2010 12:30:39 -0700, gloria.p wrote:

> blake murphy wrote:
>
>>
>> actually, it's scrapie, but apparently it's not transmissible to humans,
>> unlike BSE:
>>
>> <http://en.wikipedia.org/wiki/Scrapie>
>>
>> like BSE, the disease is caused by prions.
>>
>
> Wait, you're gonna trust Wikipedia with your BRAIN safety?
> Nuh uh.
>
> Read "DEADLY FEAST" about early prion transmission among
> South Pacific cannibal tribes. Ugh.
>
> gloria p

well, human-to-human transmission is pretty easy to believe. scrapie, as
opposed to BSE, has been well-known for centuries and doesn't seem to swing
that way.

but it's mostly academic, as i don't expect to be eating sheep brain
anytime soon.

your pal,
blake