Text 32275, 94 rader
Skriven 2015-10-23 07:08:00 av Dave Drum (90445.cooks)
  Kommentar till text 32255 av NANCY BACKUS (1:123/140)
Ärende: Re: Possums
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I don't feed non-pet animals intentionally.

 NB> We aren't doing it intentionally either... those are just growing wild
 NB> in our yard... like the berries on the pricker bushes that the birds
 NB> also go after or the milkweed the butterflies eat... ;)  We also,
 NB> though, aren't intentionally NOT feeding the wildlife...  ;)  We let
 NB> the "weeds" grow, partly so that they can feed if they wish... :)

I've not seem milkweed for nearly forever. We used to take the milkweed pods
into the schoolhouse and open them in front of the air ducts.   Bv)=  Any
student getting caught at that was not able to sit comfortably for then next
week or so.

 DD> Except I used to toss stale bread/rolls/etc out on the lawn or parking
 DD> lot (depending on where I was) for the sparrows and wrens. They must
 DD> have some sort of communication system - once one finds the treasure
 DD> trove it's not long before the area looks like an aviary.

 NB> Of course they communicate...  What did you think birdsong was all
 NB> about...?   ;)   My son feeds the fish in Boyd Pond... he has bread
 NB> crumbs for them, and shares sardines and other food with them... then
 NB> when they get nice and big (and tame), he reaches in and harvests one
 NB> or two for his supper...  ;)  But in the meantime, there are lots of
 NB> fishes around whenever he shows up at the dock... :)

Whenever I think aobut "feeding the fish" it generally involves those poor
unfortunates who suffer seasickness and forgot their dramamine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Milk Fish (Rellenong Bangus)
 Categories: Seafood, Vegetables, Stuffing, Fruit
      Yield: 3 servings
 
      1 lg Bangus (milkfish)
      1    Onion; chopped fine
      4 cl Garlic; minced
      1 sm Carrot; in small cubes
      1    Box raisins (opt)
      2    Tomatoes; chopped
      1 lg Raw egg
      1 ts Monosodium glutamate
      1 ts Salt
    1/2 ts Worcestershire sauce
      1    Green bell pepper; chopped
           - fine
      2 tb Flour
           Cooking oil
 
  Scrape fish scales. Clean. Gently pound fish to loosen meat
  from the skin. Use flat side of a knife in pounding.
  
  Break the big bone at the nape and on the tail. Insert the
  end of the handle of an aluminum kitchen turner (sandok)
  through the fish neck.
  
  Gently scrape down the handle between the meat and the skin.
  Scrape down to the tail, going around and on the other side
  of the fish.
  
  If you feel the meat is entirely separated from the skin,
  remove the handle, squeeze and push out meat (with the big
  bone), starting from the tail going out through the head.
  This way, you will be able to push out the whole meat
  without cutting an opening on the skin.
  
  Marinate skin and head of fish with soy sauce and calamansi
  (lime) juice. Set aside. Boil fish meat in a little water.
  Drain. Pick out bones. Flake meat.
  
  Saute garlic until brown. Add onion and tomatoes. Stir in
  fish meat, carrot, and pepper. Season with salt, MSG,
  ground pepper, and Worcestershire sauce. Add raisins.
  
  Transfer cooked mixture to a plate. Cook, then, add raw
  egg and flour. Fill in mixture in bangus skin. Wrap bangus
  in wilted banana leaves or in aluminum foil. Fry. Cool
  before slicing.
  
  Garnish with sliced fresh tomato, spring onions or parsley.
  Serve with catsup.
  
  Meal Master Format by Dave Drum - 28 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Everyone likes at least some kind of meat-shoved-in-thin-flatbread
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