Archived posting to the Leica Users Group, 2002/07/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Gotta be a possum. The jaws are too large for an armadillo, and the tail is too long. Armadillos don't flatten that nicely in the road either. Usually, part of their shell is flattened and the rest is pointing skyward. By the way, as far as I know, armadillos are the only non-human mammals to naturally carry the causal organism for Hansen's disease (leprosy). Remember that when you are scarfing them in stew. (also notable is that it is the least communicable bacterium among humans, but its cousin, the tuberculosis bacterium, is the most communicable known). Possum reportedly tastes like pork. If this were one of Stephen's forums, I'd be getting myself involuntarily unsubscribed right now. At 10:28 PM 7/4/2002 -0500, you wrote: >Well, the shot has been saved so many times that it is hard to tell if it is >an armadillo or a possum, (Brian, it is NEVER referred to as O'possum >except in the encyclopedia.) I own a print of this shot, but can't find it, >though my recollection is that it is indeed an armadillo. > >Of course, like others have pointed out, it doesn't matter what the >particular road-kill is, the paint stripes make the picture, which brings me >to the question, Why did the chicken cross the road? At this juncture the >answer is easy, to prove to the armadillo that it could be done! > >That said, I have a great recipe for Green Armadillo Chili on the Half shell >that I can share with anyone who is interested, but for the moment, here is >a recipe for Armadillo Chili from the great UK (who'd a thunk it?) Chili >Head site. > >http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html > >2 1/2 pounds lean Ground armadillo (or Beef chuck) >1 pound lean Ground pork >1 cup finely-chopped onion >4 garlic cloves, finely chopped >1 12-ounce can beer >1 8-ounce can tomato sauce >1 cup water >3 tablespoons chili powder >2 tablespoons ground cumin >2 tablespoons instant beef bouillon >2 teaspoons oregano leaves >2 teaspoons paprika >2 teaspoons sugar >1 teaspoon unsweetened cocoa >1/2 teaspoon ground coriander >1/2 teaspoon Louisiana hot sauce >1 teaspoon flour >1 teaspoon cornmeal >1 tablespoon warm water > >In large saucepan or Dutch oven, brown half the meat; pour off fat. >Remove meat. Brown remaining meat; pour off fat, reserving 2 tablespoons. >Add onion and garlic; cook and stir until tender. Add meat and remaining >ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; >reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; >add warm water. Mix well. Stir into chili mixture. Cook, covered, 20 minutes >longer. > > >Regards, > >SonC (Sonny Carter) >http://www.sonc.com > >-- >To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html