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To: Zardoz who wrote (84550)	4/18/2002 11:47:19 PM
From: long-gone	Respond to of 116753

<<Sure, you want our water, fuels, raw logs; but you don't want our durum wheat or finished lumber etc. >> You don't get it, guess you never will..... we need each other - & the world needs us together most of all. Now, back to other matters, you got those Canadian rice production / consumption figures? (fwiw wild rice produced in extremely limited amounts in US MN & Canada isn't really rice).

To: Zardoz who wrote (84550)	4/21/2002 11:49:04 AM
From: long-gone	Respond to of 116753

<<; but you don't want our durum wheat or finished lumber etc. No wonder your homes cost more then they should, and you are eating sub-standard kraft mac & cheese. >> I was going to let it slide, but simply couldn't pass the opportunity to let other learn - at your expense. Really you here only show your absolute lack of food agriculture & knowledge, and moreover a "wheat racism" also seen in parts of the US mid-west & small regions of Italy.. The durum grown in the US is no worse or better than Canadian Durum. Now, should we discuss the tonnage of soft southern white wheat produced in Canada? In the US we produce all typse of wheat flour, can Canada make the same claim? There is a right or wrong ingredient for each unique application. While gluten is an asset for some bread like items it is a curse in others. Here, go learn something, throw away your stereotypes & while discarding worthless junk throw out any tough hockey puck like biscuits made of your dear semolina flour. This seems to be a very good beginners site: baking911.com