Text 9349, 75 rader
Skriven 2006-12-28 02:34:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: meece
=================
 -=> On 12-26-06  21:06,  Jim Weller <=-
 -=> spoke to Dale Shipp about meece <=-

 DS> Mice like peanut butter also.   Plus it sticks to the trap trigger
 DS> fairly well.

 JW> The most effective bait we ever discovered when I was growing up on
 JW> the farm was a raisin coated with peanut butter. We had a never ending
 JW> 55 year battle with mice, even with dogs and cats to aid us.


   We have discovered that mice like raisins also.   I do put one in the
   peanut butter on the trap.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Patout's Boiled Crawfish
 Categories: Cajun, Main dish, Fish
      Yield: 8 servings
 
MMMMM------------------------FOR THE BOIL-----------------------------
     40 lb Live crawfish
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
     12 ea Ears of corn, shucked
      1 c  Salt
    1/2 c  Ground red pepper
      5 lb Small white onions
      5 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
    1/2 c  Ground red pepper
      2 c  Salt
 
  Alex Patout describes Crawfish as "a delicacy made for sharing--
  in fact, in Cajun country, boiling crawfish for only two people
  counts as a venial sin."
  Wash the crawfish well and pick out any fish bones or other
  debris.  Fill a great big (40-quart) Stockpot a quarter full of
  water.  Add the salt and peppers and bring to boil.  Add the whole
  onions, the corn, and the new potatoes (it will be easy to remove
  them later if you put them in a cloth sack).  Return to boil, cover,
  lower heat to medium, and let cook for 8 minutes.  Add crawfish,
  cover again and raise heat to high.  After steam begins to escape
  from under the lid, cook 7 minutes more.  Remove from heat and
  let sit for 4 minutes.  Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the
  crawfish.  Place the crawfish in a large insulated container (an
  ce chest works well, as do the thick waterproof boxes chickens
  are shipped in, which your butcher may give you for free).  Have
  your *SPRINKLE* ready and sprinkle over the crawfish and mix them
  well to coat.  Cover and let sit for 7 minutes.
      Serve immediately with the onions, corn, new potatoes, and
  lots of French bread on a large table covered with plenty of
  paper.  When everyone has eaten his fill, everyone "peels for
  the house."  The peeled tails can then be used in cold crawfish
  cocktail or salad or for Fried Crawfish the next day.
  Serves 8-10
  NOTE:  Most of the salt is not added until after the cooking
  process because too much salt added during cooking makes the
  flesh of the crawfish adhere to the shell.
  From Alex Patout's "Cajun Home Cooking" -- Random House
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:14:18, 28 Dec 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)