Text 35422, 98 rader
Skriven 2010-03-03 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: URBAN HUNTING 00303
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> It wouldn't harm you and would pass through your system unscathed.
 
 GJ> Well, why is lead shot banned from duck hunting?

Unlike humans, ducks retain lead shot in their gizzards where it
will eventually be assimilated if lodged there long enough.

 GJ> I wonder how it is extracted commercially?

In a blast furnace. The commonest ore is lead sulfide, which is
burned to create lead oxide. The oxide is then reduced to pure metal
with carbon (coal/coke) and as lead has a low melting point it runs
freely out of the sinter mass.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Steamed Eight Precious Duck
 Categories: Chinese, Duck, Crab, Shrimp, Smoked
      Yield: 6 Servings
 
    1/2 c  Glutinous rice
      3    Dried oysters
      4    Dried scallops
      2 tb Dried shrimp
      1    Duck; 4 to 5 pounds
      2 ts Soy sauce
    1/2 c  Fresh mushrooms
    1/4 c  Smoked ham
      1    Chinese sausage
    1/2 c  Crabmeat
    1/4 c  Water chestnuts
      1 tb Sherry
      1 ts Salt
      1 ts Sugar
    1/2 ts Garlic powder
           Oil for deep-frying
      1 c  Stock
    1/2 c  Green peas
      1    Head lettuce
 
   1. Separately soak glutinous rice, dried oysters, dried scallops and
  shrimp.
  
   2. Wipe duck inside and out with a damp cloth. Dry well with paper
  toweling or hang up to dry in a cool, airy place 1 to 2 hours; then
  rub with soy sauce.
  
   3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat
  and water chestnuts; also soaked oysters, scallops and shrimp. Mix
  well with soaked glutinous rice, sherry, salt, sugar and garlic
  powder.
  
   4. Heat oil to boiling. Using a wire basket or long-handled Chinese
  strainer, gently lower in duck and deep-fry, turning and basting,
  until golden. Drain. Rinse in a pan of cold water and drain again.
  
   5. Stuff duck with glutinous rice mixture. Sew up securely or skewer.
  Transfer bird to a large heatproof bowl and pour stock over. Steam by
  the bowl-in-a-pot method until tender (about 1-1/2 hours). See "HOW-TO
  SECTION".
  
   6. Parboil green peas. Cut lettuce in strips and arrange on a serving
  platter.
  
   7. Let duck cool slightly; then chop, bones and all, in 2-inch
  sections; or carve Western-style. Arrange on lettuce bed and garnish
  with green peas.
  
   VARIATIONS:
  
      1. For the green peas, substitute Chinese parsley.
  
      2. For the sugar, substitute honey.
  
      3. For the stuffing, substitute the following mixture: 1/2 cup
  glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried
  apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts,
  shelled; 1/4 cup canned lotus seeds; 1 tablespoon dried dragon's eye
  (soaked); 1/2 cup water chestnuts, diced; 1 scallion stalk, minced; 2
  tablespoons sherry; 1 teaspoon sugar; and 1 teaspoon salt.
  
  From <The Thousand Recipe Chinese Cookbook>
  Downloaded from Glen's MM Recipe Archive, www.erols.com/hosey.
 
MMMMM

Cheers

YK Jim


... "How about a tip?"  "Don't eat lead paint."

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