C. James Strutz > wrote in message
...
>
> "usual suspect" > wrote in message
> ...
> > Ray Bradbury is trying to get lard ass propagandist Michael Moore to
> change the
> > title of his latest release because it infringes on Bradbury's novel
> Fahrenheit
> > 451. Note that Bradbury is willing to settle for an apology and the
film's
> name
> > change, but that litigation remains a possibility if Moore persists.
> >
> > http://apnews.myway.com/article/20040619/D83A0PJ00.html
>
> Who cares? This is a vegan newsgroup. Please try to stay at least remotely
> on topic when posting.
>

Yeah!

I liked it better when all the busybodies and self-appointed policemen used
to complain blue murder about porn all the time and sit there counting the
number of occurrences of the word 'bloody' in each episode of Till Death Us
Do Part. )

And Hairy Whitmouse, sorry, Mary Whitehouse moaning about Albert Steptoe
saying he was colder than a penguin's chuff! Met her once. She was barmey!
She even went to Sweden, sat there in sex show clubs so she could
deliberately storm out in disgust when the performance started!!!

She was even instrumental in getting RTL taken off Cable TV because of the
hilariously funny and absolutely harmless stripping quiz show "Tutti
Fruity"!!

At least their antics were funny.

Anyway: To stay on topic. Really cheesy-tasting pasta sauce.

Fry up a good quantity of mushrooms with coarsely-chopped garlic until
they're well over-cooked and shrunken and the garlic well roasted, leave
them on some kitchen towel to absorb the oil and leave them aside while you
then stand well back and chuck a large tin of plum tomatoes into the hot
oil - just the toms - not the juice yet..

Keep on a high heat as singeing them a bit really brings out the "taste
factor," then turn them down to a simmer and add the juice out of the tin, a
little tarragon and a very little chilli powder, and chop the tomatoes in
the pan. Then add the mushrooms.

Stir and simmer for about 10 minutes then - the cheesy bit:

Add the juice of a lime or two and a good glug of tahini. Stir slowly and
the tahini with react with the lime juice and other acids and form an
emulsion. This is what gives it a cheesy taste.

Simmer this for a few more minutes on a very low heat and the whole lot will
sort of bind together and you'll be able to pour off any surplus oil.