[PyrNet-L] Chat: The proper way to cook with dog hair.

[Michaelene Sullivan <innerpuppie@barkavenue.com>]

 The proper way to cook with dog hair--by Mary E. Wolley

      Do you remember the last time you had company for dinner and how
  embarrassed you were when you dug several dog hairs from your best
  gourmet effort?  This is because there is a right and a wrong way to
  cook with dog hairs.
      First, we must remember each dish calls for a different variety.
If
  you are unfortunate enough to own only one variety, I'm sure you can
  come up with a friend who will be willing to exchange the proper
variety
  of hair with you or one could even send off an order for a rare
variety
  as they are light and easy to mail.
      There are many dishes that are basic to most menus and these can
  always be spiced up with the buff variety. Which are especially useful

  when baking biscuits, pastries and yellow cakes.
      The black and tan hairs go well with fall dishes, thanksgiving
  turkey, mince or pumpkin pies or even yams.
      Black, of course is for your roasts, steaks, ribs and hearty
dishes,
  including stews, which carry blacks well.
      Naturally chocolate will go well with most desserts, unless it is
a
  very light Jell-O type dessert, then go back to the silver buff.
      If you are especially interested in foreign foods, most varieties
  can be used in Mexican, Japanese and Chinese cooking.  In fact, any
  nationality food will accept most dog hairs without hurting the
flavor.
      A good rule of thumb to remember which dog hairs go with which
dish
  is--use them as you would a good wine--white wine and light hair with
  the delicate dishes, dark wine and dark hair with the more robust,
  heartier dishes.
      Use your dog hairs in good health!

--
Michaelene & Savannah Leigh, neighborhood busy body,
Tony III, my companion, my protector, and
Willow, my gentle Pyrenees girl.