JIM WELLER wrote to MICHAEL LOO <=-
in Lilli's area / it is / a monopolistic venture.
in Canada, the CRTC has the power to regulate monopolies fairly effectively, especially when it comes to rates.
See, Lilli's is on the outskirts of an unincorporated
CDP and thus outside the purview of government smaller
than the county level.
That would explain her loose or non-existent zoning but cable and
internet oversight is a federal not a local responsibility. Your equivalent to the CRTC Canadian Radio-Television and Telecommun-
ications Commission) is the FCC.
The only thing in the purview of local gummints WRT communications (ie
cable, internet, wired telephone) is the operating franchise. The
operating rules and regs are, as you note, under Uncle Charlie (the FCC)
She finally got rid of her cable
TV, but they tried to get rid of her Internet (for her
that would be a disaster), having the lock on that, too.
I had no problem at all dropping cable TV while retaining cable
internet.
Even if they pile a wad of buffalo bagels in her path there are several companies in the US offering satellite internet. My brother has that at
his house because AT&T doesn't have DSL available at his address and he
refuses to pay $cumca$t U$500 to bring a "drop" to his house from across
the street.
The downside is that, like the satellite TV, the satellite internet is
subject to "rain out" interruptions. That is, excess moisture in the air attenuating the signal to the point of unusability. The internet signal requires more bandwidth than the TeeVee signal - so it rains out more
easily. When the DishNet TV rains out it's a real frog strangler. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
Categories: Game, Exotics, Wine, Dairy
Yield: 4 Servings
48 Burgundy snails
Court bouillon
4 Shallots
Chives
3/4 c White Macon wine
24 lg Frog's legs
1/2 c Milk
Flour
4 tb Butter
Salt & pepper
Chopped parsley; garnish
Cook the snails in advance in a court bouillon, then
remove them from their shells. [There's a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock, often
containing wine, vinegar or lemon juice, used mainly
for cooking fish and shellfish, but also sometimes
white offal (variety meats) and some white meats.]
Chop them, together with the peeled shallots and a
small bunch of well-washed chives. Place these
ingredients in a saucepan with the wine, cover and
simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1
hour. Drain them, then roll in flour and saute in
the butter in a frying pan over a brisk heat for 10
minutes. Add the snails, together with their cooking
juices, and season with salt & pepper. Turn up the
heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
Looking at the ingredients, I figure that this'll
feed 4 as a main course or 8 as an appetizer. - UDD
From "Larousse Traditional French Cooking."
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Sometimes a cigar is just a cigar.
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