Replies to This Discussion

Permalink Reply by Jaybird on February 3, 2009 at 12:13

Of coarse they want to force pool. That area was receiving $20,000 - $25,000 per acre Bonus money. I am speaking of the Ringgold area.

Jaybird

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Permalink Reply by M.L.D.M on February 3, 2009 at 13:33

What EXACTLY does that mean...force pool? What if some land owners have already leased their land? We are researching everything right now....the $ figures are all over the place.

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Permalink Reply by Dion Warr, CPL on February 3, 2009 at 13:40

WiMMN?:

Not to be dismissive, but you should use site search to locate other threads covering force pooling. This issue has been discussed at length elsewhere.

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Permalink Reply by M.L.D.M on February 3, 2009 at 13:43

What exactly did they have you do.....what would you have done differently? We just received an application letter from a law firm this week....and a meeting has been requested this month regarding the force drill with Will Drill. We are investigating fast and furiously right now.

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Permalink Reply by M.L.D.M on February 3, 2009 at 16:45

Thanks for all the info. You helped a lot. We will be attending a meeting in a couple of weeks. There's so much information to absorb.....we just want to protect ourselves.

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Permalink Reply by The_Baron on February 4, 2009 at 8:42

a geographic unit, like those in N. LA, will not have much geologic data if any.

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Permalink Reply by The_Baron on February 5, 2009 at 4:29

They will have the cookie cutter info KB, you don't need much brains to know a resevoir is not shaped like a 640 acre square.

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Permalink Reply by The_Baron on February 5, 2009 at 4:29

compare the units in N. LA with S. LA,

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Permalink Reply by Dion Warr, CPL on February 5, 2009 at 18:46

Baron:

That's just not true. Ask Shreveport District. Oil and gas grows in squares and rectangles all the time up there.

Just like the fish at Piccadilly. Or McDonald's.

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Permalink Reply by The_Baron on February 6, 2009 at 5:27

Please don't tell me my favorite fish sandwich isn't just a fresh cut fillet.

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Permalink Reply by The_Baron on February 6, 2009 at 5:27

I don't know if I could handle the truth.

Some things are better left unexplained.

Permalink Reply by Dion Warr, CPL on February 6, 2009 at 5:43

Baron:

Sorry to break it to you. Things in proprietary food science are never that simple. McDonald's and their geneticists had to pioneer a growth-stunted version of the vaunted rectangle fish, which is used to produce so-called cod filets, baked haddock, and many squarish-looking fish patties. The human taste buds get fooled by the differing consituents of the pre-formulated breading and the oil in which all such filets are pre-cooked. There is a pan-shaped variant of a salmon that is used to produce salmon patties, however. They just couldn't get the coating right. Thus, higher-end food establishments can virtually charge whatever they feel like they can get away with under the guise of 'market price' for various prized fish.

If the good food scientists hadn't made these breakthroughs, we would have been relegated to large amounts of waste generated by leftover pieces of fish meat generated my cutting shapes out of the filets. Or, shredded bits and chunks of fish meat pressed together into some sort of pre-fabricated shape like some sort of 'frankenfish'. Can you imagine such a world? (;-{D>)

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