Name: Pla Pao (Grilled Fish)
Ingredients: Any sort of fish; sea bass, mackerel; whiting are good; 4 tb Chopped coriander (including the roots if possible); 2 tb Chopped garlic; 1 ts Freshly ground black pepper; 3 tb Lime juice; 1 tb Chopped garlic; 1 tb Sliced prik chi fa (Jalapeno); 2 ts Sugar

God has left the indelible mark of His fingerprints all across the vast face of the universe... This revelation is sufficiently clear and inescapable that it renders all without excuse (see Rom. 1:20). Consequently, there is no such thing as “an innocent native in Africa” any more than there is “an innocent pagan in America”... The problem is not a lack of evidence. The problem is the innate, natural, moral antipathy of mankind to God. The problem is not that the evidence is not open to mankind. The problem is that mankind is not open to the evidence.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Fish	1	Servings

INGREDIENTS

		Any sort of fish; sea bass, mackerel; whiting are good
4	tb	Chopped coriander (including the roots if possible)
2	tb	Chopped garlic
1	ts	Freshly ground black pepper
3	tb	Lime juice
1	tb	Chopped garlic
1	tb	Sliced prik chi fa (Jalapeno)
2	ts	Sugar

INSTRUCTIONS

STUFFING
DIPPING SAUCE
Date: Mon, 26 Feb 1996 07:57:15 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
This is about as simple a treatment for fish as you could wish.
Traditionally the fish is wrapped in banana leaves, and then the bundle is
placed in the embers of a charcoal brazier and allowed to cook slowly. (For
example if you have prepared some other dishes, then without adding extra
charcoal, you place the bundle on the embers, cover with ash, and simply
leave until experience tells you its cooked.) More practically, you can
wrap it in aluminum foil and barbecue or braze it -- it won't quite have
the flavour it acquires from the charcoal smoke and the wrapping leaves
though.
Any sort of fish could be used, but I personally like it done with sea
bass; mackerel and whiting are also good.
While your grill is getting warm, prepare the stuffing for your fish: In a
food processor, mix to a coarse paste.  Rub this into the fish and pack any
that is left inside the fish; then wrap it securely, and grill/broil for
about 5-6 minutes per side.
While it is cooking, prepare the dipping sauce: This is mixed and served by
giving each diner a small bowl of sauce.
The fish is served with a simple green salad. Colonel Ian F.
Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University,
Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #252
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Forgiveness is not automatic”

Because the Father, the Son, and the Spirit are perfectly united in their essence, the three persons of the Trinity must be perfectly united both (a) in their saving intentions and (b) their saving acts. What the Father wills must be what the Son wills, and what the Son wills must be what the Spirit wills. Those whom the Father intends to save must be the same exact number as those whom the Son intends to save, and those whom the Son intends to save must be the same exact number as those whom the Spirit intends to save. And since Scripture teaches (a) that the Father has chosen to save a particular people and not all without exception, and since it teaches (b) that the Spirit will regenerate that same particular people and not all without exception, it also teaches (c) that the Son has atoned for that same particular people and not all without exception. To say otherwise is to strike at the heart of the unity of the Triune God. It is to undermine the doctrine of the Trinity, the most fundamental doctrine of Christianity. Unity in the Trinity demands a particular redemption.

Mike Riccardi