Text 18345, 123 rader
Skriven 2014-10-21 23:33:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18291 av Jim Weller (1:123/140)
Ärende: Raccoons
================
 -=> On 10-20-14  21:44,  Jim Weller <=-
 -=> spoke to Dale Shipp about Deer <=-

 DS> I might think that stolen tomatoes
 DS> in a fenced in area might be more due to raccoons than deer.
 JW> 
 JW> And there is no such thing as a raccoon proof fence!

Agreed.  Our rear yard is fenced (3 ft).  Our deck is about 10 feet off
the ground and cantilevered over the support posts by about 3 feet.
Raccoons have come up onto our deck climbing those posts.

 JW> The only effective deterrent is two large dogs, off leash.

We don't have dogs any more, and our last dog would have tried to herd
them, not chase them away.  BUT -- I have found an effective deterrent.
It is a device that has a heat/motion sensor powered by four AA
bateries.  The batteries are recharged using a solar panel.  When
something large enough crosses the sensor, it emits a 30,000 Hz sound
that the raccoons do NOT like, and they leave.  I have it on a stake in
a flower pot pointing at the deck rail where the bird feeder is
attached.  Before I got that, the racoons would come up and help
themselves to my bird seed, sometimes emptying it in one night.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sali Jardaloo Murgi (Chicken W/apricots & Potato)
 Categories: Chicken, Indian, Main dish
      Yield: 6 servings
 
      3 lb Chicken, skinned
      4    Thai chile, whole dried
           Cinnamon stick, 2"
  1 1/2 ts Cumin, whole
      2 ts Ginger, fresh
      1 ts Garlic; finely crushed
     15    Apricots, dried; pitted
      6 tb Oil
      2    Onion, large
      2 tb Tomato paste
      1 c  ;Water
  1 1/4 ts Salt
      2 tb White malt vinegar
  1 1/2 tb Sugar

MMMMM-------POTATO -STRAWS--------
           Oil; for deep frying
      1    Potato, large red; peeled
      1 tb Salt
 
  Peel and cut the onions in half lengthwise, then cut them crosswise
  into very fine half-rings.  Mix tomato paste and water.  Break up
  cinnamon stick somewhat.  Peel ginger and grate finely.
  
  Cut the chicken into serving pieces.  I say if you do it right, you
  get 11 pieces:  two wings, two drumsticks, two thighs, a back, two
  breast halves, the pulleybone, and the giblets.  This means cut it up
  yourself, rather than leave it to some idiot with a meat saw at the
  supermarket.
  
  Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a
  spice grinder or coffee grinder and grind as fine as possible.  If you
  don't have a spice grinder, use a mortar and pestle and be prepared
  to take forever getting the spices to the proper degree of powder.
  
  Put the chicken in a large bowl, and add 1 t. of the ginger, 1/2 t.
  of the garlic, and half the ground spices. Mix well with your hands,
  rubbing the seasonings into the chicken. Set aside for 1 hour.
  
  Put the apricots in a small pan with 2 cups of water. Bring to a
  boil. Turn the heat down and simmer, uncovered, until the apricots
  are tender but not mushy.  When the apricots are tender, turn off the
  heat and let them sit in their own juice.
  
  When the chicken is through marinating, heat the 6 T. of oil in a wok
  or very large, heavy skillet.  When hot, put in the onions.  Stir and
  fry until they turn a rich, reddish-brown color.  Turn the heat down
  to medium and add the rest of the ginger and garlic.  Stir once or
  twice, and add the remaining ground spices.  Stir once or twice and
  put in all the chicken. Stir an brown the chicken lightly for 5
  minutes. Now put in the tomato paste liquid and the salt.  Bring to a
  boil. Cover, reduce the heat to low, and simmer gently for 20
  minutes. Add the vinegar and sugar. Stir to mix. Cover again and
  simmer for another 10 minutes. Turn off the heat, and skim off a much
  of the fat as possible.
  
  Put the apricots into the pan with the chicken.  If the apricots were
  only sitting in about 2 or 3 tablespoons of liquid, put that in the
  pan. If there is more liquid than that, discard the extra.  Gently
  slip the apricot in between the chicken pieces and let them soak in
  the sauce for at least 3 minutes.
  
  Make the potato straws:  fill a large bowl with about 2 quarts of
  water. Add the salt and mix. Grate the potato as coarsely as
  possible. Put the potato into the bowl of water. Stir the potatoes
  around with your hand. Now remove the potatoes from the water, a
  handful at a time, squeezing out as much water as possible. Spread
  the potatoes on a dish towel. Pat with paper towels to dry off as
  much moisture as possible.
  
  Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2
  inches.  Heat over a low heat, and let the oil heat slowly.   Don't
  try to force it. When it is hot--this may be 10 minutes or so--put in
  a smallish handful of the uncooked potato straws, which will begin to
  bubble. When they stop bubbling, stir them until they are crisp and a
  pale gold color. Remove with a wire spoon or slotted spoon and leave
  to drain on a plate lined with paper towels. Continue and repeat
  until all the potato is used. When ready to eat, put the chicken in a
  warmed serving dish and garnish with the potato straws.
  
  The Taste of India Madhur Jaffrey
  6 Fat grams per serving:
  Approx. Cook Time: 4:00
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:02, 21 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)