Text 15059, 115 rader
Skriven 2014-07-23 20:12:36 av Dave Drum (1:261/38)
  Kommentar till text 15009 av Michael Loo (1:123/140)
Ärende: Wild
============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DS> Not annoying at all.  They are green.  They cover what would otherwise
 DS> be bare dirt.

 DD> Better those than kudzu or the Creeping G**D@mmit Vines I am trying to
 DD> eradicate from my little corner of heaven.

 ML> I always said that remedying the pigeon and squirrel problem
 ML> would just involve letting people know they taste good. That
 ML> might work with kudzu (a valuable starch in the vines and
 ML> roots, and the greens are said to be edible). I don't know
 ML> about your creeping vines - are they Virginia creeper or
 ML> poison ivy?

I know about using kudzu for salads. As to the pigeon and squirrel deal - you
pre-suppose that their tastiness would arouse the "mighty hunter" aspect of our
macho side(s). But, that would be subsumed by the ease of buying a piece of
beef down the super - or a burger and fries down the Mickey D's.

OTOH, there is a campaign afoot to promote Asian Carp (a highly invasive and
voracious species that can survive and thrive in both salt and fresh water) as
a tasty food and as a decent fertiliser.

 ML>  Spectracide Woody Vine
 DD> Killer  doesn't do anything, nor does Round-Up. But, I have bought a
 DD> long-handled  butane torch. I bet I can burn the snot out of them - so
 DD> long as I am careful  and don't burn down the house while I am at it.

 ML> Surgery rather than chemo, eh. If Round-Up doesn't get rid
 ML> of something it's mighty hardy.

Amen to that. My maintenance guy here at the tin can estates says that they use
a combination of Round-Up and 2-4-D for noxious plant control. I may have to
brew up something similar.

 DD> I also have some of those fake strawberries in the mix. I know they
 DD> are fake  and probably poisonous - because the birds and beasties from
 DD> the Adams Bird  Sanctuary and Nature Preserve across the road leave
 DD> them strictly alone.

 ML> Relatively few things are poisonous. You do better with animals
 ML> (almost none are poisonous, and even the noxious ones have
 ML> edible muscle, with the toxins concentrated elsewhere), but
 ML> with plants, if they don't taste horrid they probably won't do
 ML> you much acute harm. Unfortunately, the plant kingdom offers
 ML> some exceptional treacheries, such as a lot of mushrooms.

The other tip-off to their being faux strawberries is that the flowers are
yellow.

 ML> In the case of the ground strawberries, I suspect that the
 ML> critters avoid them because of a lack of food value rather
 ML> than any intrinsic noxiousness. Sort of as they would avoid
 ML> pebbles and sticks and most kinds of leaves.

 ML> Pork cheeks with vegetable risotto
 ML> Categories: Peruvian, main, starch, mostly delicious
 ML> Serves: 4

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Asian Carp Savory & Sweet
 Categories: Seafood, Smoker, Fruits, Herbs
      Yield: 5 Pounds

MMMMM---------------------------SAVORY--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Sugar
      1 ts Fresh ground pepper
      1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Brown sugar
      4 c  Apple juice
      2    Sticks cinnamon

  Apparently the meat tastes like "a cross between scallops
  and crab meat," according to seafood chef Philippe Parola.

  Savory - Line up filets in a glass tray. Coat both sides
  with salt pepper and dill. Cover with plastic wrap and
  refrigerate overnight.

  Sweet - Place filets in a glass pan. Add all ingredients and
  mix to dissolve sugar. Cover with plastic and refrigerate
  overnight.

  Soak cherry or apple wood chips for several hours. Light the
  smoker and add a water pan to keep the fish from becoming
  too dry. Remove the fish from the marinade and place on wire
  racks for one hour in the refrigerator. The fish will
  develop a slight glaze. Oil the smoker racks and place the
  fish in the smoker. Add wood chips to the fire, and
  replenish every 20 min. Smoke 2-4 hours depending on the
  temperature of the smoker. The fish will become golden brown
  and will flake easily when done. Remove and allow to cool.

  Use in any recipe calling for smoked salmon.

  From: http://www.illinoisbowfishing.net

  Uncle Dirty Dave's Archives

MMMMM

... The only difference between a rut and a grave is the depth.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)