Text 22933, 108 rader
Skriven 2007-11-17 16:13:01 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DULLES THOUGHT 431 71117
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> In any case such conjecture is unlikely to be settled by southern USA
 GJ> being overrun by millions of rampaging roos.
 ML> The southern USA is more likely to be overrun by something like
 ML> a Japanese starch crop.

So then it would need some sort of biological control, like 'roos.
 
 GJ> The only example I can think of where an Australian animal has been
 GJ> introduced and over-run a country is New Zealand, where someone long

 ML> I had a chuckle at the one Bizarre Foods program that I have had
 ML> the pleasure of seeing, in which the host is caught on camera
 ML> savoring a bite of (Southern US o-)possum, followed by file footage
 ML> of one of your possums. I must say that possum is not one of my
 ML> favorite foods.

Nor mine, so far.  In Darwin I have eaten fried leg of possum from
Tasmania (the only state in which they are not protected).  It was
tough, stringy, and there was not much meat on the bone.  The flavour
was fairly strong, but not unpleasant.
 
 GJ> In Australia fossils have been discovered of a giant, carnivorous
 GJ> kangaroo that became extinct many thousands of years ago.  Imagine the

 ML> Large wildlife don't tend to do that well in badlands (there are

It has been found that as desertification occurs, the surviving animals
become smaller over generations.

 ML> not very many badlands in Arizona, in the way that that term is
 ML> customarily used; many more in New Mexico, though the most frequent
 ML> use of the term is to refer to those in South Dakota), as there's
 ML> not much easy roaming in them. Although it might be plausible that
 ML> kangaroos could evolve back into giant carnivorous creatures, I
 ML> don't see that happening in Arizona in its current form.

Certainly most unlikely given the probable future climate changes.

 ML> Anyhow. Geography lesson time. Southern USA refers to, roughly,
 ML> the area between Texas (inclusive or exclusive) and Florida.
 ML> Arizona, though south, is in the Southwest (which goes from
 ML> Nevada to Texas inclusive). Interestingly, California, the
 ML> southwesternmost (though not southernmost nor westernmost) of
 ML> the lower 48, is usually not included in the Southwest. Florida,
 ML> Georgia, and South Carolina are generally considered "the
 ML> Southeast," though this region is most often treated as a subset
 ML> of the South.

Interesting. Is that an official group classification of those states?
How, then, is California classified?  It is, after all, the
Southwesternmost.  Or do the residents consider themselves as superior,
and not quite united with the other States?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Rice- California Style
 Categories: Pitts, Rice, Latino
      Yield: 1 Batch
 
      3 tb Bacon fat
      2 c  Rice; long grain
      1    Onion; finely chopped
      1    Green bell pepper; chopped
           Hot chilies; chopped
    1/4 c  Chilli powder
      1 cn Tomatoes; including juice
      3 c  Chicken broth
 
  It's neither authentic nor Spanish, but is part of the curious
  California cuisine that combines Mexican cooking ingredients/
  techniques with the ingredients available in California.
  
  Melt about 3 tablespoons of bacon fat or pork drippings in a wide,
  deep frying pan. Add 2 cups long grain raw rice (the cheap,
  unconverted stuff), plus one finely chopped onion, one chopped green
  bell pepper, and about 1/4 cup of chilli powder.
  
  Cook, stirring frequently, until the onion is transparent, and the
  rice has absorbed almost all the grease.
  
  Add 1 small can of canned tomatoes (including the juice), plus enough
  chicken broth to equal four cups of liquid. Your friend also might
  want to add a bit of salt to taste (I don't, as we try to keep the
  amount of salt we use in cooking to a minimum, and if you use a
  chilli powder that contains salt, that, plus the salt in the tomatoes
  and chicken broth should just about do it).
  
  Bring the mixture to a boil, stirring frequently, and using the back
  of the spoon to break up the tomatoes.  Reduce the heat to low, cover
  and cook for about 20 minutes.
  
  If you prefer a spicier dish, add a can of chopped Anaheim chiles
  instead of the bell pepper, or chop up a few jalapenos or other hot
  peppers to add to the sauteed rice/vegetable mixture.
  
  Kathy in Bryan, TX
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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