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Posted: Fri Apr 03, 2009 6:27 pm
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DENVER, Colorado, January 11, 2008 (ENS) - Guitar picks and violin bows made from the shells of endangered hawksbill sea turtles plus several pounds of raw hawksbill shell sent to the United States from China were intercepted by U.S. authorities, who busted a group of Chinese nationals and charged them with smuggling.

Fu Yiner, a Chinese national, pleaded guilty Thursday in U.S. District Court for the District of Colorado to a felony count of smuggling in connection with his sale and shipment of the internationally protected sea turtle shell and the guitar picks, the Justice Department announced.

Fu and 10 others were indicted in Denver in August 2007 following a multi-year undercover investigation conducted by the U.S. Fish and Wildlife Service Branch of Special Operations.

Code named Operation Central, the investigation targeted illegal sales of sea turtle parts from China and Mexico.

Fu and seven other defendants were arrested on September 6, 2007.

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Posted: Fri Apr 03, 2009 6:33 pm
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I never knew turtle shells were desirable for this purpose. That is sad for this endangered species and those who are not.

One question...as a beginner I don't see why such a hard material would be even practical for a guitar pick?!?

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Posted: Fri Apr 03, 2009 6:35 pm
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I thought the story was true when I first heard it but was later thinking it's April 1st, fool! :lol:


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Posted: Fri Apr 03, 2009 6:47 pm
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Might as well not waste the rest of the turtle :shock:

GREEN TURTLE SOUP.


One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts (approximately five liters) of water, a glass of Madeira.

After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four quarts (approximately four liters) of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boiling during this time.

At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts (liters) of water. Thicken with brown flour; return to the soup-pot, and simmer gently for an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up. If not, put in force meat balls; then the juice of the lemon, and the wine; beat up at once and pour out.

Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in.

Force Meat Balls for the Above.—Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor. Season with cayenne, mace, half a teaspoonful of white sugar and a pinch of salt. Bind all with a well-beaten egg; shape into small balls; dip in egg, then powdered $@!&#*; fry in butter, and drop into the soup when it is served.

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Posted: Fri Apr 03, 2009 7:01 pm
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[quote="cvilleira"]Might as well not waste the rest of the turtle :shock:

GREEN TURTLE SOUP.

:shock: :shock: :shock: 8)

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Posted: Fri Apr 03, 2009 7:01 pm
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Turtle meat is a staple food down here in the bayous!! :wink:
Plus they don't put us in Jail! :shock:


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Posted: Fri Apr 03, 2009 7:07 pm
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fhopkins wrote:
Turtle meat is a staple food down here in the bayous!! :wink:
Plus they don't put us in Jail! :shock:

I had figured you have had it fhop, me to. I had a friend in WV. who was always making snapper soup :D

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Posted: Fri Apr 03, 2009 7:13 pm
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That's one thing about us Louisianians, we won't starve during hard times. We eat anything that don't eat us first!! :lol:


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Posted: Fri Apr 03, 2009 9:33 pm
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fhopkins wrote:
Here you go fellow posters. The link to the news story. :wink:
http://www.pressdemocrat.com/article/20 ... hell-picks

Well???!!!

fh , bro , thanks , i was :shock: :shock: :shock: , if this economy does'nt get better soon we may see more behavior that is not ordinary .

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Posted: Sat Apr 04, 2009 2:37 am
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fhopkins wrote:
That's one thing about us Louisianians, we won't starve during hard times. We eat anything that don't eat us first!! :lol:


Aligator's teeth picks? I reckon you could be onto a winner with that one mate. We suffer all kinds of stupid restrictions on what parts of which animals we can use. The way i see it is that its the God given right of man to kill things, eat em and use the remains as tools. If i was out your way i'd be decked from head to toe in aligator skin clothes.
I bought a snakeskin taichi sword in fatshan china some years back. The trouble i had getting it into england was unreal. They were more concerned with the snakeskin rather than it being a live sword.

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Posted: Sat Apr 04, 2009 2:52 am
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gridlok wrote:
Nikki - How delightfully bent you are!

Gridlok :D


Being bent in england has a whole other meaning. :lol: Gotta say i'm not that way inclined mate.
Image

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Posted: Sat Apr 04, 2009 3:02 am
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I hear you Niki! Pretty weird for a snakeskin.We do have alligators hunting season down here, Not everybody in Louisiana hunts them but most have at least tried eating fried alligator tail! The old line"It taste like chicken" is heard frequently! :lol: They make for good boots,shoes , handbags/wallets belts,etc. We waste nothing! :wink: Even the teeth are made into necklaces.


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Posted: Sat Apr 04, 2009 3:30 am
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Vulkan wrote:
That's bizarre. I can't conceive of using actual tortoise shell for picks. I'm very particular about which picks I pick, and it's nothing but Dunlop Tortex .50s for me.


..heh. Aren't Dunlop Tortex picks the ones with the picture of the, erm, tortoise on them?

I've been curious about Red Bear picks, which are allegedly made from some similar-to-tortoise-shell-yet-purportedly-superior-organic-compound, but they do seem pricey. People who like them seem quite evangelical about it...


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Posted: Sat Apr 04, 2009 4:09 am
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I know a guy who used these picks. Very hard to get and pricey, about $30.00 cdn per pick. But in 2005 the last time I saw him, he was buying them at his local regular guitar store. Oh and he used them to play manouche guitar style.
That tortoise pick story has become a running gag after all. :)
Claude.


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Posted: Sat Apr 04, 2009 8:36 am
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fhopkins wrote:
That's one thing about us Louisianians, we won't starve during hard times. We eat anything that don't eat us first!! :lol:


From living down in that part of the world, and my first wife being Cajun, I was always of the notion that Cajuns and Asians had a common link - both groups will eat nearly anything...

I love turtle soup (particularly Jamie Shannon's recipe from Commander's Palace) and Turtle sauce piquante...

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