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and were supposed to get back to me last week to set up an appointment, because I was talking to some guy in, I don't know where, oh, he was in Houston, Texas. And so the local installer here in Spokane was supposed to get back to me, and of course he's never called me, and they don't give me a phone number to call them. So I'm a little frustrated, so I'm gonna have to get back on, chase that down on Monday, tomorrow. Back to you, Jack, K7, PDZ. All right, well that sounds like a service call to me. All right, well that might eat into your flight so I get four pairs in that cargo, so that's too bad. All right, we'll pick that conversation up later. Jim, great to hear you, say hi to Jane. All right, we had a comment in there, I wanna check that was WA7AD, was that you, Michael? If so, go ahead. Thank you, Jack, yes it was, was K7AD, I'm mobling, I just turned on the radio, I'm downtown Kirkland. Escargot, Lynn's Bistro, I've eaten it many times, but she's closed now, so it's served in a very strong garlic butter sauce, it's excellent. And so if you find a good French restaurant, you can probably have a good one. So she had very good escargot. And I think that's a good thing, she had very good escargot. And I think Jim referred to the, look at that car with the S on it go, the escargot. I can't remember that joke anymore. I was gonna make a comment the other day about Jim's fire and smoke alarms. I have seven or eight, I can't remember which, but the four in the common areas had a 10 year life on them, and as soon as 10 years done, the thing starts chirping like crazy, you have to replace it. And all mine are hardwired, and they're all connected together so one fails, and they all start to tell you, fire alert, fire alert. You need to change this thing so you can plug it in yourself. I'm sure in ET if they're monitoring you, they wanna, for your fire alarms, they wanna put their own in and probably make a big bundle of money on it, but they plug right in. But it's interesting, the only ones that we had to replace at the 10 year life were the common area ones, the ones in the bedrooms. Their bedrooms didn't have to be replaced. This is, but they're hardwired, but they have a backup battery, but it's hardwired, the backup battery doesn't get much use. Anyway, interesting, Jack, thanks for making my comment on the S Gargo, that's yummy. Back to you, sir, Whiskey Alpha Seven Alpha Delta. All right, we're moving into the food challenge round now here on the PSRG nine o'clock net with Jack, KI7R, have you, and commenter, WA7AD, Michael. So Muskrat, okay, Jim brought that up and I was like, okay, what is going on here? Am I just losing my mind? Did he just say he likes Muskrat? Which apparently, if cooked correctly, can be pretty good. But would you recommend for Muskrat, if you know Michael, would you cook that in a heavy garlic butter? I don't know, I've eaten just about anything, Jack, as you can tell. Probably in a barbecue type red sauce, I don't know how barbecue sauce maybe. One of my favorite foods when I was in college working at the liquor store in the public market, McLean's Market, I'd have barbecue pigs freed at a Filipino restaurant. I thought they were fantastic. So anything that's cooked right, it's yummy. I don't know, I haven't had loop fish though, I don't know about that. Back to you, Jack, Whiskey Alpha Seven Alpha Delta. Did you say Ludefisk? Yes, sir. All right, well I saw a WQ78 key up earlier. His station looked like it locked up, I had to disconnect him, but hopefully James will come back and tell us about Ludefisk because he and the Sons of Norway are commonly, well, I don't know, maybe quarterly, half yearly, something like that, are looking for so much Ludefisk. So much Ludefisk, it just turns your stomach thinking about all that Ludefisk. Anyway, yeah, it says here that in, offer prepared in various ways, this is muskrat now, including fried barbecue or in stews and is known for its unique flavor, which is often described as beefy or lamb-like rather than gamey or fishy when prepared properly. How about that? All right, so you were right there on the barbecue anyway. Okay, Michael, you have a great day and have a, say I do, Kathy for me if you would. All right, let's continue on. This is Jack, KI7RBU, as I said, 9.33 a.m. on a Sunday morning, nine o'clock net. If you'd like to join us, call, sign, and name. K7MG, Mickle and Muckletillo. All right, King of Corn, Mickle, I've got you, who's next? All-star notes, Miss Whiskey, KOB87, Hotel, this is James. James, thank you, who's doubling with James? This is Kilo Kilo 7, Mike Sulu Whiskey, Brian. Stand by, Brian, all right, who's next, please? KK7IJZ, KK7IJZ, Rebecca. All right, Rebecca, all right, I've got you on the list. Anybody else? KG7ODB, recheck. Start here, recheck in while it's fresh there, Dean, and then we'll go back and we'll pick it up with Mickle. K7OGB, proceed. This is Mickle, but it's K7MGE, just like my initials, so we'll try to get that correct on your list there, Jack. I have to say, Jack, you always come up with great subjects. I was just gonna do an I-O, but I have to respond to the snail discussion. Yes, I've had that before, but it was in Asian. Of course, they don't call it, the French words there. It's different, but that's not the most interesting thing. In fact, there's some things I'm not sure what it was that I ate, and that happens when you're traveling through strange and distant countries. Now, I know most of you folks think all I do is eat corn, but in fact, on one occasion, I was at a banquet and we were in the midst of eating live scorpions. Now, I gotta tell you, eating a live scorpion is something that you gotta be kinda careful, and you put the live scorpion in a little Maotai and get him drunk, and then you put him in a little junk and then get the stinger out and go for it. Actually, they're not so bad, but most things, as was said earlier, most things that are cooked properly, whatever it is, be it donkey, horse, a scented cat, or whatever, can taste actually good, unless of course you're a strict vegetarian, I would say. Anyway, this is K7MGE, Michael and Michael Teal, back to the net. Have a good day, everyone. All right, well, Michael, I wanna clear something up here. I have your call signed down correctly. However, what happened was Dean checked in. He's got a quick recheck, KG70DB. I had called him for his quick recheck, and then I said, and then we'll go to Michael. So that's what happened there. But wait a minute, hold on a second. I just wanna clear that up. But the live scorpions, okay, now these are, these have gotta be like little tidbit type, right? So maybe two inches long, and how big are these live scorpions, no stingers you were eating? Well, sorry for the misunderstanding on the earlier arrangement, because you really do do a good job with managing people and getting them in line, and I'm sorry to be out of line. About two inches, I would say. The interesting thing is, of course, they come a couple of ways. When they're live, they just come alive to the table, and you kinda pick them up with your chopsticks and get them a little bit drunk, and then pull the stinger out, and they don't really taste like much that way. The way that they taste a little bit better is when they're deep fat fried, and of course, you know, it's just the oil, so they kinda taste like french fries. K7MGE, back to net. Have a good day, everybody. Well, at least they don't taste like chicken, right? Okay, well that's interesting. They taste like french fries. Alright, well, on now, I wanna just go off planet, and we're just gonna go completely fictitious here, but let's talk about the Klingons' favorite, one of their favorite little delicacies is gash, which is basically mealworms, and I think on Next Generation, that's what they used was bowls of mealworms, kinda all moving around in the bowl. So, what you eat, gash, by chance. Back to you, Mikkel. My goodness, I'm getting some time on the net today. This is K7MGE. Well, it depends on how they served it. I mean, it's amazing, you know, you look around the world, and people eat all kinds of strange things, and oftentimes, times are pretty good. There are only a few things that I've really had trouble with. One, of course, was Mongolian tea, where they put, where they put grease in the tea, and it just, I couldn't take that, but I think it's a good thing. I don't think I'd have a problem with that if other people were eating it, if it had flavor.