"Joe McIntosh" wrote in message
.. .
rainy morning and I try to read some fishy trip reports-instead I get
messages about cooking !!
Jeff and RW write
I've used dental floss (non-waxed, non-scented) to tie up a bouquet
garni when cooking Coq au Vin. Works good.


likewise, rachel also has used it for stuffed pork loin and some chicken
dishes...

joe the elder offers--shrimp and grits has been hot dish in my area for a
few years--soon I guess res
taurants will be offering Floss Wrapped Chittlins served with Crackling
Cornbread
Don't you guys have some flies to tie? thinkI will watch bass guys jump
up and down and yell Big Fish on my new 42 inch HD. I went out and spent
my rebate in case I died before I received it.


Mint-flavoured floss for lamb?

Gordon