🚀 go-pugleaf

JF Mezei wrote:

> As you all know I have been trolling the newsgroups furiously for many
> years now.  As you also know I am shameless, even after I'm exposed I just
> keep on trolling and come up with such lame excuses like "It's not really
> me, it's someone else! Despite the fact that the headers are identical,
and
> most parts can't be forged, really, it's not me!"
>
> Well, I'm pathetic like that.  What do you expect from a grown man in his
> 40s who still has the mind of a child, who is a complete parasite, lives
> with mommy and doesn't work, who spends all day trolling the net and
> jerking off?  Well, what can I say, I have a nice mom who changes my
> cum-soaked sheets after a good night of trolling and jerking.  Nothing
> gives me more pleasure than trolling you idiots because you RESPOND!
Plain
> and simple.  You keep responding to me so I keep trolling you.  Even
> allegedly educated, supposedly intelligent people can't tell that I'm
> trolling the shit out of them.  Even when I make up such obvious trolling
> IDs like "Flapping Labias" and "Throbbing Vulvas" (see more below) people
> still take me seriously!  Is this a hoot or what!
>
> Now, the only group I take seriously is comp.os.vms.  I don't troll there
> (well, just a little).  But groups like rec.travel.air and
> sci.space.shuttle I totally trash because I have no respect for the people
> in them.  Did you see how I went off at Gregory Morrow the other day when
> he dared to respond when I was exposed?  I scolded him real good and told
> him to never ever again crosspost anything to comp.os.vms because the
truth
> is that the people there don't know what I'm up to in the other groups and
> I don't want them to find out.  There are still a few morons in
comp.os.vms
> who take me seriously and think I'm actually some kind of serious computer
> guy or something.  ROTFL!!!
>
> So please, if you have a problem with me trolling your groups please,
> PLEASE don't ever come after me in comp.os.vms!  If you have something to
> tell me come to my house or call me.  Or if you should see fit to call the
> insane asylum and have them send out two men in white coats with a strait
> jacket to come and get me, you'd be doing me a great favor.  Because only
> someone with all my mental illnesses would think the mighty US government
> is coming to get him in this backwater shithole of Montreal in a neglected
> has-been French Colony that even the rest of his countrymen don't take
> seriously.  My delusions of grandeur and my paranoia and multiple
> personalities get the best of me sometimes.  So here's my address:
>
> Jean-Francois Mezei
> 86 Harwood Gate
> Beaconsfield, QC H9W3A3
> (514) 695-8259
>
> Here are some of my favorite trolling personas.  Can you believe the
idiots
> in the newsgroups actually try to debate seriously with me even when I'm
so
> obviously a troll??!!  LOL, what Fuckwits!!!
>
> Well, Ta-Ta for now, got to go think up of some more trolling material.
> Oh, and if you see a rabid poster ranting against Bush and the police
state
> he's dictator of, it's not me!  I swear, I really do!
>
> JF Mezei, aka:
>
> Flapping Labias <flabia@anatomy.org>
> Throbbing vulva <t.vulva@anatomy.org>
> Twin Gonads <two@gonads.com>
> Loose Scrotum <l.scrotum@anatomy.org>
> Raised Organ <R.Organ@anatomy.org>
> Popped Cherry <P.Cherry@anatomy.org>
> Monica Lewinski <billclinton@westchester.com>
> Deep Fried Foreskin <dff@mcdonalds.com>
> Aroma of Smegma <aroma@chanel.org>
> Wet fart <w.Fart@smell.org>
> Pubic dandruff <P.dandruff@anatomy.org>
> Voluptuous Nipple <V.nipple@anatomy.org>
> Inserted Finger <I.Finger@anatomy.org>
> Pubic Nair <shaved@anatomy.org>
> Flatulent Meatus <F.Meatus@anatomy.org>
> Lihk Mhygroin <L.MyGroin@anatomy.org>
> Pre Khum <P.Khum@anatomy.org>
> Phi Mosis <Phi.Mosis@anatomy.org>
> Bal Anatis <Bal.Anatis@anatomy.org>
> Fren Ullum <F.Ullum@anatomy.org>
> Ivanna Getlaid <I.Getlaid@onani.org>
> Ivanna Wankalot <I.Wankalot@onani.org>
> Ivanna Umpalot <Humpalot@drevil.com>
> Wan Tnoneofit <W.Tnoneofit@weirdnames.org>
> Wan Itbad <W.Itbad@inneed.org>
> Wan Towank <W.ToWank@anatomy.org>
> Wan Tolik <w.tolik@anatomy.org>
> Testos Terone <t.terone@anatomy.org>
> Upper Gonad <U.Gonad@anatomy.org>
> Right Gonad <R.Gonad@anatomy.org>
> Left Gonad <L.Gonad@anatomy.org>
> Tyson's Glands <Tyson.G@anatomy.org>
> Nose Hair <n.hair@anatomy.org>
> Coronal Sulcus <C.Sulcus@anatomy.org>
> Corpus Cavernus <manhood@anatomy.org>
> Armpit moisture <armpit@anatomy.org>
> Onani Room <onani@hotels.com>
> Arnie's Banana <weiner@terminator.com>
> Raised eyebrows <r.eyebrows@anatomy.org>
> Vas Deferens <V.deferens@anatomy.org>
> Naked Canuck <N.canuck@naturists.org>
> Arni's socks <Smelly.Socks@arnold.org>
> Notable Exception <N.exception@untied.com>
> Unpopped Cherry <U.Cherry@anatomy.org>
> Tatooed Ovaries <T.Ovaries@anatomy.org>
> Pierced eyelid <p.eyelid@piercings.org>
> Limp Tomato <limp.tomato@vegetables.org>
> Eggplant Earrings <e.earrings@piercings.org>
> Banana Underpants <B.Underpants@hillfiger.org>
> Naval Lint <navel@lint.mil>
> Ingrown Toenail <i.toenail@anatomy.org>
> Empty Stomach <E.Stomach@anatomy.org>
> Full Stomach <f.stomach@anatomy.org>
> Smelly Cat <S.Cat@friends.nbc.com>
> Torn Ligament <T.Ligament@anatomy.org>
> Art Tistic <A.Tistic@modern.museum>
> Furry Raccoon <F.Raccoon@wilderness.org>
> Wet Racoon <W.Racoon@wildnerness.org>
> Mad Racoon <M.Racoon@wildlife.org>
> Lazy Racoon <L.Racoon@wilderness.org>
> Eaten Racoon <E.Raccoon@mcdonalds.com>
> Happy Raccoon <H.Racoon@wilderness.org>
> Sleeping Racoon <S.Racoon@wilderness.org>
> Hungry Racoon <H.Racoon@wilderness.org>
> Horny Raccoon <H.Racoon@fauna.org>
> Smart Raccoon <S.Raccoon@wilderness.org>
> George W Raccoon <GW.Raccoon@wilderness.org>
> Ronald McRaccoon <r.raccoon@wilderness.org>
> Oshi Santo <O.Santo@nx01.starfleet.org>
> Oishi Chinko <O.Chinko@nx01.starfleet.org>
> T.Yellow <T.Yellow@nowhere.com>
> Q <queue@continuum.net>
> Borg Queen <1of1@borg.org>
> etc.


http://members.aol.com/TexTater/raccoon.htm

ROASTED RACCOON & SWEET POTATO STUFFING
(1966, Womens Day Encyclopedia -- Yum, Yum, Yum, Yum, Yum!)


1 dressed raccoon, 4 to 5 pounds
4 teaspoons salt
3 cups sweet potatoes, mashed
3/4 cup seedless raisins
2-1/2 cups soft bread crumbs
1-3/4 cups apples. peeled & diced
1/4 cup corn syrup
1/4 cup butter or margarine, melted
1/4 teaspoon pepper



Remove the raccoon's waxy nodules, (commonly referred to as "kernels") from
under each front leg and on either side of the spine in the small of the
back. Wash meat thoroughly and dry. Remove part of the fat, leaving just
enough to cover the carcass with a thin layer of fat. Sprinkle 1 teaspoon
salt inside body. Fill with mixture of 2 teaspoons salt and remaining
ingredients except pepper. Skewer the vent by inserting several toothpicks
through the skin from side to side. Lace with string, tying the ends
securely. Fasten both the forelegs and the hind legs with toothpicks and
string. If there are any lean parts on the outside of the body, fasten a
small piece of the surplus fat to this part with a toothpick. Sprinkle with
remaining salt and the pepper. Put on side on greased rack in shallow baking
pan and roast in preheated slow oven (325 degrees F.) for 45 minutes per
pound.  Turn when half done. Makes 6 to 8 servings.

RACCOON OR COON -- A North American carnivorous mannal found throughout the
United States and on the Pacific Coast from Alaska to South America. The
common raccoon is a heavily built animal, about three feet long,
blackish-gray in color with a pointed snout and a bushy tail striped black
and white. It makes its home in trees, descending at night to feed, often on
the banks of ponds and streams. Raccoons feed on a great variety of things,
including fruits, green corn, fish, frogs, birds, small animals, and
occasionally poultry. Racoons are related to the South American Kinkajou and
the Asian panda.

Much used for food during America's pioneer days, they are still considered
good game by many people. The meat is dark and the fat strong in flavor and
odor. A dressed animal without head or feet weighs from five to fourteen
pounds. Roasting is the preferred method of cooking young raccoons. Older
ones should be braised or stewed. To improve the flavor of a dressed raccoon
and to remove some of the gamy taste, the dressed carcass should be wrapped
tightly in wax paper and refrigerated from four to seven days at a
temperature near 35 degrees F. as possible.

Caloric Value - 3.5 oz. roasted = 255 calories or about 1/2 cup. That's just
the raccoon -- doesn't include the stuffing.  Way too high in calories,
don't you think? Not to mention the gobs of fat. That would be my excuse for
not eating it.


ALTERNATE STUFFING RECIPE FOR RACCOON

(Woman's Day gets the credit for this one also)


3 large sweet potatoes, 1/2 cup raisins
  boiled, peeled & mashed bunch celery leaves
2 cups day old bread, crumbled 2 tablespoons pecans, ground
1 cup apples, peeled & diced 1/4 cup butter, melted
1/4 cup sorghum

Combine all ingredients and STUFF IT!!!!!!!!!!!!!!!!!!!!!!!!  To decorate:
Pipe sweet potatoes around meat using a large star-tipped pastry bag.  Why
not just cover him up completely?



OPOSSUM WITH SWEET POTATOES
(Encyclopedia of American Cookbook)


1 opossum, cleaned & dressed 3 green peppers, chopped
salt to taste 4 large sweet potatoes, peeled & sliced
3 red peppers, chopped

Combine salt, peppers and 4 cups of water in saucepan; simmer until liquid
is reduced by half. Combine opossum with pan liquid and sweet potatoes in
baking pan. Bake at 350 degrees F. for 1 hour or until opussum is tender,
basting occasionally.


Apparently they like this stuff in Kentucky. Here's a recipe for Baked
Possum and Sweet Potatoes. Here's Gertrude's Possum and Sweet Potatoes
recipe from Virginia.  Here's a Mississippi recipe for Possum and Taters
from the Possum Cookbook.  Ewwwwwwww.  The thought of one recipe for the
critter is revolting enough, let along a whole cookbook of them. And, if all
this isn't enough, here is a Louisiana recipe for Baked Raccoon With Yams
from NetCooks -- Enjoy!

"Disclaimer: The author of this page cannot be held responsible for any
injuries, indigestion, vomiting, mild intestinal disorders, alienated
friends and relatives, or P.O.'d animal rights groups resulting from the use
of these recipes. If you actually use any of these recipes, please don't
write me to tell me about it."

THAT'S ALL"

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