Eminence said:

I thought that was just a toe

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XLCaps said:

Can't forget the etizolam. Well, actually you can. That was the problem

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I don't think the etizolam was a direct cause of the vasoconstriction and gangrene though, just led to the situation where he took way too much DOC.

tyrannicalrex said:

phone rings. I answer and say:

"Road kill bar and grill!
You scrape 'em
We bake 'em!

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Asante said:

Gopher, have you tried shitting on a newspaper, sun-drying the poop, then crumbling the rear caviar to crumbs and making high coffee with it?

Its called high coffee 

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Quote:

    In  many  districts  fish  were  caught throughout  the  summer in  larger  quantities  than  could  be  consumed.  There  were two  methods  of  preservation.

    I saw  a  typical  instance  of  one  method  during  my  first year  in  the  North.  Fish,  ranging  from  one  to  three  or  four pounds in weight, were caught in great numbers. They were immediately  slit  and  the  entrails  removed,  and  were  then piled  in  long  windrows  just  back  from  the  sea  beach,  and covered with  piles  of driftwood  for protection  from  dogs  and wolves.  If  there  had  been June  fishing at  this  place,  the  fish would have been nearly liquid by fall. Late July catches grew so rotten  that a  fish might fall  to  pieces  if you  tried  to handle it.  The  August  catch  was  pretty  high;  but  toward  the  end of  September  there  was  so  much  frost  at  night  and  so  little thaw during the day that putrefaction ceased.

    Decayed  fish  were  not  eaten  during  the  warm  weather;they  were  not  considered  good  until  frozen.  As  soon  as  the freeze-up  came,  they  began  to  be  used  as  delicacies,  some-times  as  whole  meals.  The  only  way  of  serving  decayed  fish was  to  allow  them  to  thaw  in  the  house  until  they  were  as soft  as  hard  ice  cream, when  they  were  eaten  somewhat  as  a child would consume  an  ice cream  cone. The  taste  is similar to that  of our strong  cheeses.  The  attitude  of  the  Mackenzie Eskimos  toward  decayed  fish  was  about  that  of  our  fashion-able  diners  toward  Camembert  or  Limburger

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