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Bird flu-scared Cambodians turn to eating rats **New FAST FOOD ATKINS LowCarb**
The Straits Times ^ | Feb 17 2004

Posted on 02/18/2004 7:14:19 AM PST by carlo3b

FEB 17, 2004

Bird flu-scared Cambodians turn to eating rats

PHNOM PENH (Cambodia) - Fear of catching bird flu from eating chicken has prompted some people in north-west Cambodia to resort to eating rats, a newspaper reported on Tuesday.

Rats have been fetching good prices in Battambang province during the last two weeks, according to newspaper Rasmei Kampuchea, or the Light of Cambodia.

The newspaper said villagers catch the rodents in nearby rice fields and sell them for up to 1,400 riel (35 US cents) each to market vendors, who resell the meat for about 1,800 riel per kilogram.

'I started selling rat meat over two weeks ago when people became afraid of eating chickens for fear of getting infected with bird flu,' 38-year-old vendor Chhun Sarom was quoted as saying.

He added that he sold up to 60kg of rat meat a day.

People eat the rat meat with rice or as a snack while drinking alcohol. -- AP


Copyright @ 2004 Singapore Press Holdings. All rights reserved.


TOPICS: Business/Economy; Culture/Society; Front Page News; Miscellaneous; News/Current Events; Philosophy; Political Humor/Cartoons; Your Opinion/Questions
KEYWORDS: birdflu; fastfood; hungry; lowcarb; snacks
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TRUTH IS OFTEN HARD TO SWALLOW.. :)

1 posted on 02/18/2004 7:14:20 AM PST by carlo3b
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To: carlo3b
SNACKS
What a great subject at this early stage in our journey to find excitement and adventure on a Low Carb maintenance diet!

The word Boring comes up a lot when speaking to folks struggling to live with the perceived limitations of Atkins and the many other variations of Low Carb.

For some Rats are the answer, for others.. Maybe not!

Well, you can say you heard it here first folks, I HAVE THE ANSWER.. drum roll.. it doesn't have to be a burden or a mystery, you can just change your definition of snack.. GASP!

YES, it's that easy.. thank you.. please no flowers... keep your seats.. no need to stand and applause...blush.. good night.. :)
 

2 posted on 02/18/2004 7:18:59 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
They've been eating rats in India for centuries.
3 posted on 02/18/2004 7:20:29 AM PST by Eric in the Ozarks
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To: carlo3b
WHAT ABOUT SNACKS...
you can just change your definition of snack..RATS, or something else a bit different...:)

It's all in your head, and thats where it belongs. We have this notion that something has to be naughty to be good! We perceive anything usually used in a different context and readily available to be blasé, or boring.

I have been skirting, and circling this issue in countless other venues, and here on FR for a long time.. Your mind craves satisfaction, something to change the subject and wake up the senses!

Your senses need a drastic change,. a jump start to wake them up, so they can tell the brain that something is happening to pay attention. You need, SPICE, BURN, FREEZE, CRUNCH, GOOEY, STICKY, SOUR, and yes SWEET!

Dips that are piping HOT as H%LL, frozen, and BITTER lime juice, cheap low carb baked wheat thins, with Habañero, or Jalapeño cheese dip, ..slowly eating only a few of these thingys will satisfy your hunger because they get the glands, and taste buds jumping. Use your imagination.. Strips of cold roast in one of those dips with burn you mouth for a moment and cause you to drink a gallon of ice water.. GOOD!  That'll fill you up! A touch of lemon on the tip of you tongue will pucker you up as well! Get the picture??

Lets see if you can post some of your own ideas!.. waiting.. tapping my fingers... looking at my watch.... whistling..... ZZZZzzz
 
 
 

4 posted on 02/18/2004 7:20:41 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Rats: the other other OTHER white meat.


5 posted on 02/18/2004 7:22:02 AM PST by KantianBurke (Principles, not blind loyalty)
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To: Eric in the Ozarks
They've been eating rats in India for centuries.

They are low in carbs.. and plentiful.. How about the beautiful Ozarks any Rats on the grill????

6 posted on 02/18/2004 7:22:45 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
That title! LOL!!


7 posted on 02/18/2004 7:23:15 AM PST by Sister_T (Democrats AND The Lamestream Press are the REAL enemies to freedom in the world!)
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To: KantianBurke
YUMMMMMMMMMMM.. and it's much too early for lunch... thanks for nothing.. grumble grumble.. :)
8 posted on 02/18/2004 7:24:16 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Sister_T; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; RJayneJ; ...
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS.

If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting, Historic, Patriotic, Family, and Diet, and a wholesome exchange of recipes and other valuable info re: various food management threads.

*If you have been flagged to this thread on this post, you are already on our temporary ping list.. :) Remember, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.


9 posted on 02/18/2004 7:26:57 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Eric in the Ozarks
"They've been eating rats in India for centuries."

It's on the menu in China everywhere. I once knew a guy who went on a group tour of China back in the '80's. At one restaurant, the lavish multi-course meal they were to be served listed all the various items, and #4 on the list was rat. So they all whispered to each other, "Don't eat #4! Don't eat #4!"

To the group's chagrin, the courses were served in a different order than as presented on the menu. The fourth dish served was steamed veggies. They'd already eaten the rat.

The various world cultures and their embrace of, or revulsion to, various foodstuffs is an interesting study. For instance, Lewis and Clark resorted on their exploration to wild dog meat. After being initially repulsed, the members of their party admitted that it was "rather tasty."

Michael

10 posted on 02/18/2004 7:27:14 AM PST by Wright is right! (It's amazing how fun times when you're having flies.)
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To: carlo3b
This article is absolute BS.

The Khmer, Thai Isaan, Chinese, Vietnamese, and other Asian ethnics have always eaten rice field rats. They're not street rats.

Not everyone eats them of course (some think they're repulsive) but it's not like this just popped up because of avian flu.

11 posted on 02/18/2004 7:27:14 AM PST by angkor
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To: carlo3b
One of my fave snacks is to use extry-thin slices of Genoa salami as "chips" with guacamole. The combo of the two flavours and textures is a dazzler. Lots of goodness and protein and fat, velly velly low carbs.

Michael

12 posted on 02/18/2004 7:29:53 AM PST by Wright is right! (It's amazing how fun times when you're having flies.)
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To: carlo3b
Dannon has FINALLY come out with a low-carb yogurt called Carb Control. 3g of carbs, and it's been a Godsend. Also, I came across some EXCELLENT candy the other day called Sinfully Delicious, made by Innovation Candy Concepts. Each package contains 6 dessert bites (resembling Velamints) with 1 carb per bite, and they come in flavors such as Strawberry Cheesecake, Banana Cream Pie, Key Lime Pie, and Cinnamon Apple Pie. They really do take the edge off, and well worth 25 cents a pack.
13 posted on 02/18/2004 7:30:40 AM PST by Sunshine55 (Xerox & Wurlitzer have merged...they're now making reproductive organs)
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To: carlo3b
I'm not going to touch this one!!!!
14 posted on 02/18/2004 7:35:17 AM PST by Gabz (Smoke gnatzies: small minds buzzing in your business - SWAT'EM)
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To: carlo3b
"Well, we could possibly get infected from eating the birds, so let's eat these dirty, nasty rodents instead!!" YUM!

BTW, I don't ever watch Fear Factor because IT repulses me, but I was flipping channels last week and saw a girl lying in a coffin-shaped container, having a barrel-full of RATS poured on her!! If that is not repulsive enough, her "boyfriend" became angry with her after she couldn't sit in the coffin anymore - he said "it didn't look THAT bad" - what a jerk. That show is like a train wreck - you just can't look away some times. But, I will not seek it out in the future because it made me very naseuous (thank God I wasn't still pregnant when I caught this scene!)
15 posted on 02/18/2004 7:35:45 AM PST by rocky88
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To: carlo3b
Good morning sweetie!
16 posted on 02/18/2004 7:36:13 AM PST by Soaring Feather (~ I do Poetry and party among the stars~)
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To: carlo3b
LO-CARB TERYAKI SAUCE
=====================

1/4 c. Soy sauce
1/4 c. rice wine vinegar
2 T.   sugar substitue (Splenda, et. al.)
1 T.   no-carb thickener (Thicken/Thin NOTSugar)
2      garlic cloves, minced
1 t.   ground ginger
1/2 t. red pepper flakes
dash   sesame oil (or sesame seeds)


LO-CARB GENERAL TSO'S CHICKEN
=============================

1 1/2 lb.  chicken thighs, cut into bite-sized pieces
3/4 c.     soy flour
2          eggs
1/4 c.     soy sauce
           oil for frying

Mix flour, eggs, and soy sauce.  Coat chicken pieces in 
batter and fry in batches.  Set aside.

3/4 c.     chicken broth
1/4 c.     rice wine vinegar
1/4 c.     soy sauce
1/4 c.     water
1/4 c.     sugar substitue (Splenda, et. al.)
2 T.       no-carb thickener (Thicken/Thin NOTSugar)
2 T.       no-carb thickener (Thicken/Thin NOTStarch)
2 T.       sesame oil

Mix all and keep in refrigerator until cooking time.

1 c.       chopped scallions
12-16      pickled hot peppers, rinsed and dried
           fried chicken pieces from above
           sauce mixture from above
2-4 T.     peanut oil

Heat oil in wok over high heat.  Add peppers (carefully!)
 and cook 1 minute.  Add chicken and scallions, cook 2 
minutes, stirring constantly.  Add sauce mixture, cook 
until sauce reduces, stirring constantly.

This dish is normally served with rice, but on a low-carb 
diet, consider using steamed or stir-fried veggies as the 
side.  Regardless, the side should be bland enough to take 
away some of the heat of the chicken.


17 posted on 02/18/2004 7:36:54 AM PST by kevkrom (Ask your Congresscritter about his or her stance on HR 25 -- the NRST)
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To: carlo3b
Mmmmm. Grilled rat on a stick. Easy to eat!
18 posted on 02/18/2004 7:37:22 AM PST by .38sw
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To: Wright is right!
The various world cultures and their embrace of, or revulsion to, various foodstuffs is an interesting study.

My wife is Asian, hates cheese, thinks its disgusting, like eating a chunk of lard.

On the cultural distinctions, there's a very interesting book called Good to Eat: Riddles of Food and Culture (basically blows away lots of cultural taboos and favorites, e.g., Atkins would love it), and another one I can't recall that was basically a cookbook for ethnic stuff we'd consider disgusting, Hawaiian Roast Puppy Dog was one memorable recipe.

19 posted on 02/18/2004 7:37:49 AM PST by angkor
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To: angkor
The Khmer, Thai Isaan, Chinese, Vietnamese, and other Asian ethnics have always eaten rice field rats. They're not street rats.

This should give pause to all of those worldly guys looking East for those Asian Honey mail order brides.. They come with a little baggage that they weren't counting Carbs on.. LOL >>;)

20 posted on 02/18/2004 7:38:01 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Wright is right!
Many years ago, my mom and I visited a nice hotel restaurant in Bangkok and ordered Pud Thai, the national dish of Thailand.
It was served with fresh-caught honeybees.
21 posted on 02/18/2004 7:38:02 AM PST by Eric in the Ozarks
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To: bentfeather
BIG HUGGGGG .. sigh.. :)
22 posted on 02/18/2004 7:38:39 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Snagging season for spoonbill starts March 15. If you want something that tastes like dirt, come on down.
23 posted on 02/18/2004 7:39:30 AM PST by Eric in the Ozarks
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To: carlo3b
Aren't squirrels rodents? I have a great recipe.
24 posted on 02/18/2004 7:39:46 AM PST by Howie
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To: KantianBurke; carlo3b
How did you get all the Dean dumbocRATs into that cage?
25 posted on 02/18/2004 7:43:45 AM PST by Arrowhead1952 (WARNING! DumbocRATs never met a tax increase they didn't like.)
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To: carlo3b
People eat the rat meat with rice or as a snack while drinking alcohol. -- AP

Sounds like their version of "wings."

26 posted on 02/18/2004 7:44:08 AM PST by krb (the statement on the other side of this tagline is false)
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To: carlo3b
Maybe we can export 'rats to Cambodia!
27 posted on 02/18/2004 7:44:33 AM PST by sheik yerbouty
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To: kevkrom
Wonderful recipe... Thanks ...:)

 A Quickie LowCarb Taco Casserole

28 posted on 02/18/2004 7:45:09 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Bird flu-scared Cambodians turn to eating rats **New FAST FOOD ATKINS LowCarb**

Judging from their speed when I tried to kill them in the Dominican Republic, rats would be true fast food.
29 posted on 02/18/2004 7:45:23 AM PST by aruanan
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To: carlo3b
Where is the recipe for the Rat Tart? ;^)
30 posted on 02/18/2004 7:50:18 AM PST by mylife
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To: Eric in the Ozarks
They've been eating rats in India for centuries.

I thought they were Vegetarians.
31 posted on 02/18/2004 7:50:55 AM PST by Cronos (W2K4!)
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To: Cronos
No way. Cows are untouchable tho.
32 posted on 02/18/2004 7:52:37 AM PST by Eric in the Ozarks
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To: carlo3b
This should give pause to all of those worldly guys looking East

Hah.

As I said, not eveyone eats this wierd stuff. The Saigon Vietnamese don't eat dogs or cats (even they are grossed out by it), but there are enough Hanoians in Saigon to support a thriving "Dog Street" which I won't discuss in any detail, use your imagination.

As for Cambodia, I don't know how many times I turned down the 10 cent, plastic baggie full of roast locusts. Yuch. The kids come running through the restaurants offering them as an appetizer.


33 posted on 02/18/2004 8:00:05 AM PST by angkor
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To: kevkrom
LO-CARB GENERAL TSO'S RAT



1 1/2 lb. Rat, cut into bite-sized pieces
3/4 c. soy flour
2 eggs
1/4 c. soy sauce
oil for frying

Mix flour, eggs, and soy sauce. Coat rat pieces in
batter and fry in batches. Set aside.

3/4 c. rat broth
1/4 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. water
1/4 c. sugar substitue (Splenda, et. al.)
2 T. no-carb thickener (Thicken/Thin NOTSugar)
2 T. no-carb thickener (Thicken/Thin NOTStarch)
2 T. sesame oil

Mix all and keep in refrigerator until cooking time.

1 c. chopped scallions
12-16 pickled hot peppers, rinsed and dried
fried chicken pieces from above
sauce mixture from above
2-4 T. peanut oil

Heat oil in wok over high heat. Add peppers (carefully!)
and cook 1 minute. Add rat and scallions, cook 2
minutes, stirring constantly. Add sauce mixture, cook
until sauce reduces, stirring constantly.

This dish is normally served with spam, but on a low-carb
diet, consider using steamed or stir-fried veggies as the
side. Regardless, the side should be bland enough to take
away some of the heat of the rat.
34 posted on 02/18/2004 8:05:25 AM PST by shadowman99
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To: Wright is right!
I just recalled, the Hawaiin Puppy recipe is in Unmentionable Cuisine, which unfortunately is now out of print.
35 posted on 02/18/2004 8:05:51 AM PST by angkor
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To: carlo3b
Thanks for the ping!
36 posted on 02/18/2004 8:20:03 AM PST by Alamo-Girl
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To: carlo3b


37 posted on 02/18/2004 8:20:45 AM PST by Soaring Feather (~ I do Poetry and party among the stars~)
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To: carlo3b
How could you? I almost lost my breakfast.
38 posted on 02/18/2004 8:23:30 AM PST by stanz
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To: carlo3b
villagers catch the rodents in nearby rice fields and sell them for up to 1,400 riel (35 US cents) each to market vendors, who resell the meat for about 1,800 riel per kilogram.

This just doesn't compute, unless their rats are the size of poodles...

39 posted on 02/18/2004 8:25:21 AM PST by ErnBatavia (Some days you're the windshield; some days you're the bug)
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To: carlo3b
I understand rat tastes like chicken. LOL
40 posted on 02/18/2004 8:28:36 AM PST by upchuck (Ta-ray-za now gets to execute her "maiming of choice." I'm hoping for eye gouging, how 'bout you?)
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To: Wright is right!
One of my fave snacks is to use extry-thin slices of Genoa salami as "chips" with guacamole. The combo of the two flavours and textures is a dazzler. Lots of goodness and protein and fat, velly velly low carbs.

I take slices of pepperoni and microwave them till they're crispy. They make very good chips.

41 posted on 02/18/2004 8:30:52 AM PST by Cooter
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To: carlo3b
This is not a good time for me to be talking about rats. We had one die of "Unnatural Causes" under the three steps leading from the kitchen down to the laundry. It has been marinating in it's own juices for a couple of weeks now and has gotten quite ripe...
42 posted on 02/18/2004 8:39:39 AM PST by tubebender (Don't believe anything you hear and only half of what you see...)
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To: carlo3b
Well we now know of one country JFKerry won't be visiting on his upcoming world tour.
43 posted on 02/18/2004 8:42:11 AM PST by Just mythoughts
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To: mylife
... Well, I'll have a slice without so much rat in it.
44 posted on 02/18/2004 8:42:59 AM PST by mewzilla
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To: Cooter
"I take slices of pepperoni and microwave them till they're crispy. They make very good chips."

Yup, they would make good chips. Howsomeever, that process renders out some of the fat that I like! But I'll try it anyway...

Michael

45 posted on 02/18/2004 9:10:26 AM PST by Wright is right! (It's amazing how fun times when you're having flies.)
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To: carlo3b
No big deal -- what do you think those McMeatPatties you've been eating all those years are really made of?
46 posted on 02/18/2004 9:13:23 AM PST by TexasRepublic (Praise the Lord and pass the ammunition!)
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To: carlo3b
I saw a very, very odd Quizno's commercial the other day, and all I could surmise was that they are now selling rat sandwiches.

47 posted on 02/18/2004 9:16:41 AM PST by Diddle E. Squat
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To: carlo3b
People eat the rat meat with rice or as a snack while drinking alcohol.

And plenty of it!!

48 posted on 02/18/2004 9:33:20 AM PST by nina0113
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To: carlo3b; patton; PoorMuttly; wardaddy
The Ingredients
4 mature rats or 8 small rats
10-15 garlic cloves, crushed
2 tbs. salt
1/2 tsp. pepper




Deep Fried Field Rat

1. Skin and gut the rats, removing the head and toes.

2. Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry.

3. Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in colour.

4. Serve with sticky rice, sweet-sour sauce, fish sauce, or a hot chili paste, and raw vegetables

Oldie but goodie......:o)

Stay safe !
49 posted on 02/18/2004 9:44:22 AM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet.)
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To: carlo3b; patton
The Ingredients for Rat and Kobold Kabobs.......


1 kobold (German elf...optional in recipe)
1 giant rat
1 large onion or a dozen miniatures
2 large tomatoes or a dozen cherries
2 large green peppers
2 large potatoes or a dozen small purple-skinned potatoes
1 package toothpicks
4 skewers (minimum)

barbecue sauce
salt and pepper
curry sauce
soy sauce
cajun sauce
garlic and onion salt
any desirable combo of the above.
allspice

Sauce: Prepare meat to taste. Suggestions include:

barbecue sauce
salt and pepper
curry sauce
soy sauce
cajun sauce
garlic and onion salt
any desirable combo of the above.
allspice




Rolled Rat and Kobold Kabobs

Here's a tasty little dish, the first in a series for those of you who wonder what to do with pesky creatures after you've successfully skinned them.

1. Kill, skin and gut kobold and rat. Fillet both into 4 inch by 6 inch rectangles minimum; the larger the better. Trim fillets until they are 1/4 to 1/2 inch thick.

2. Chop vegetables fine to personal preference. Thin strips also work. Prepare meat to taste.

3. Marinade fillets a few hours in a good wine of your choice to soften the meat and make it chewable. Lay fillets flat on a plate.

4. Mix vegetables in a large bowl.

5. Place an appropriate amount of mixed vegetables lengthwise in each fillet. Roll fillet over vegetables until a sort of enchilada or meat roll is formed. Pinch and secure both ends of each meat roll with toothpicks.

6. Skewer the meat roll. When done properly, the bulge of vegetables should be below the skewer when the skewered meat roll is held parallel to the flat ground. This, along with the toothpicks securing each end, prevents the juices from leaking out during cooking. Barbecue skewers parallel to flat ground until done.

Serve and enjoy



Stay Safe !
50 posted on 02/18/2004 9:52:45 AM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet.)
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