Text 10840, 103 rader
Skriven 2011-05-16 10:51:37 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Imported Animals
========================
-=> Glen Jamieson wrote to Dave Drum <=-


 DD> Some of their favorite foods are fruits, and they are known to eat
 DD> avocados, apples, clementines, and persimmons. Their broad diet allows
 DD> them to take advantage of many sources of food provided by human
 DD> habitation such as unsecured food waste (garbage) and pet food.

 GJ> How interesting, as our possums are strictly vegetarian.  It has been
 GJ> alleged that the feral possums in NZ have morphed into carnivores,
 GJ> much larger than their ancestors.

 DD> True possums are found in New Guinea, Australia (including Tasmania),
 DD> Sulawesi (Indonesia) and a few other small islands in the Pacific
 DD> region. Although not native to New Zealand, the brush-tailed possum was
 DD> introduced into that country over a century ago and has subsequently
 DD> become a pest.

 GJ> There, they are universally detested, as they have been so successful
 GJ> at taking over habitats of the shy, timid native birds and animals.

Possums (and opossums) are universally misliked. "Introduced" species quite
often become a problem for the locale into which they are introduced - f'r
instance rabbits, feral cats, cane toads and camels on your island. Also
parakeets, I think, and probably sparrows. Norwegian rats, starlings, Asian
carp, etc. on the North American continent.
 
 DD> The North American Opossum has a bare tail. All varieties of
 DD> Australian possums have furry tails.

 GJ> Errr, not quite.  The Ring-tail possums have bare, prehensile tails.
 GJ> My eldest daughter used to have a pet one that lived in her bedroom,

I dunno, you are free to take that up with my source ... which was NOT
Wikipedia - but I'm blowed if I can remember where I cribbed that factoid.
 
 GJ> Are there any other marsupials native to the Americas?

Just to opossum in North America. South America has several small, relatively
obscure examples.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hongshao Wanyu (Red-Cooked Carp)
 Categories: Oriental, Seafood, Citrus, Wine, Sauces
      Yield: 4 servings
 
    1/2 oz Dried tangerine peel
           +=OR=+
    1/2 oz Citrus peel
      3 lb Firm, white-fleshed fish;
           - such as rock Fish, cod,
           - halibut, haddock, scrod,
           - red snapper, or sole,
           - scaled, gutted, left whole
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Fine chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Fine chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce; (yellow
           - bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock or water
 
  SOAK THE TANGERINE or citrus peel for 20 minutes in warm
  water or until it is soft. Rinse under running water,
  squeeze out any excess liquid, finely chop and set aside. 

  Make 3 or 4 slashes on each side of the fish to help it cook
  faster and allow the flavors to permeate. Rub the fish on
  both sides with the salt. Sprinkle the cornstarch evenly on
  each side of the fish.

  Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
  deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.

  Remove fish and drain on paper towels. 

  Pour off oil, leaving 2 tablespoons. Reheat the wok. Add
  chopped tangerine peel, garlic, ginger and scallions and
  stir-fry for 30 seconds. Put in the rest of the ingredients.

  Return the fish to the wok, spooning the ingredients over
  the top of the fish. Cover wok. Cook over low heat for 8
  minutes.

  Serve at once.

  Serves 4, as part of a Chinese meal or 2, as a single dish.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A daughter is an embarrassing and ticklish possession. -- Menander
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