Text 2987, 91 rader
Skriven 2006-07-07 16:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: PESTS   60531
=====================
 -=> Quoting Mark Lewis to Jim Weller <=-

 ML> no doubt! it is also easy to see why canada is so strict in checking
 ML> for mice and in eradicating them asap... i remember reading an article
 ML> in the last two or three years where they would shut down an entire
 ML> farm to eradicate any mice found and ensure that they got any others
 ML> that were undetected...

We have mice everywhere just like every country in the world. But
wheat growing Alberta can claim being the only rat free area in the
world other than a few small remote islands. And yes they spend a lot of
money keeping it that way. They don't have to worry about the northern
(Arctic) or western (Rocky mountains) borders but they actively patrol
the Saskatchewan and American borders.

When I was working on pipeline construction there in the 70s we once
shut down a huge project for a day at great expense so a hundred guys
could go help wipe out a rat infestation at a farm about 7 miles from
the border. We tore apart building walls with crowbars, went into attics
and crawl spaces with flashlights, shot rats with 22s, smacked them with
shovels, borrowed dogs from neighbouring farms, ran truck and bulldozer
exhaust (carbon monoxide) down holes and tunnels with hoses. When the
county ag agents showed up they laid out warfarin bait all over the
place and checked it daily for three weeks. Such strong action saves
over $1B in lost or damaged grain.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crispy Scallops with Rat By Jean Joho
Categories: French, Seafood, Scallops
  Servings: 4

      8    very fresh scallops
      1    egg
      1 TB cold water
    250 g  brick or phyllo
           pastry sheets, cut into very
           thin strips
           MINI RATATOUILLE:
     20 ml extra virgin olive oil
      1    zucchini, diced
      1    eggplant, diced
      1    green pepper, diced
      1    red pepper, diced
      1    onion, chopped
      1    clove of garlic, chopped
      2    tomatoes, peeled, seeded and
           diced
           Thyme, bay leaf, rosemary
           Salt and pepper
           Cress sauce

Preparing the scallops: Clean the scallops; remove the coral and use
only the white nuggets. Season them with salt and pepper and flour
lightly. Beat the egg with the cold water. Dip the scallops into the egg
mixture, and coat them with the thin strips of brick or phyllo pastry,
pressing the coating firmly onto the scallops. Heat peanut oil for
frying to 170 C (340 F); place one scallop at a time into the oil and
cook for two minutes. Remove from the oil and place into a 220 C (440 F)
oven for 5 minutes to finish the cooking.

Preparing the ratatouille: Saute the zucchini, eggplant, peppers and
onion in the olive oil; add the garlic, tomato, herbs, salt and pepper.
Cook over high heat for 10 minutes.

Presentation: Place some of the ratatouille onto four plates, place some
of the sauce alongside it and arrange the scallops on top of the
ratatouille. Sprinkle with lobster coral. Serve immediately.

Jean Joho
Everest, Chicago
United States


MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




... Sewer Rat might taste like pumpkin pie, but I'll never know
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