825
jw
821 groundhogs
> DD> My grandfather used to use cyanide gas - which is heavier than
> DD> air and will sink through the maze of tunnels to the lowest
> DD> spots where the pest sleeps - especially effective from
> DD> mid-September to late October when they are "hibernating".
> Hydrogen cyanide is a heavier than air liquid at cooler temperatures
> but it boils at 26 C and the gas is lighter than air, not heavier.
> The gas is also very flammable and explosive as well as extremely
> toxic. I've handled it in a chem lab and gold mines use it in their
> milling process but how does a farmer get his hands on it?
You dump pellets of NaCN or similar down the hole
and pour in some HCl and get the heck out of the
way quick. That's the way Mr. Hatton used to do it
before he got my father (blind as a bat) to take
target practice on them. I forget if you stop up
the hole; it would make sense to do so. There was
also some kind of sulfur grenade that could be
dumped down, slower, crueler, and cheaper.
> JW> Title: Peruvian Roasted Chicken
> DD> Having parsed the ingredients list and the directions I must
> DD> ask "What makes this 'Peruvian'?" Unless the restaurant owner
> DD> is from llama land.
> Marinading before spit roasting and using cumin together with
> lemon or lime juice may be common elsewhere but it is typically, if
> not exclusively, Peruvian and yes, El Pollo restaurant in New York
> serves Peruvian food and specializes in rotisserie chicken.
There are a lot of them in Washington as well that
characterize themselves as Peruvian; I've seen similar
product in Lima as well as in other Spanish-speaking
places. DC area chains have names like Pollo Rico,
Crisp & Juicy, Super Pollo, ... .
> ... It's complicated... Animals: Some we love, some we hate, some we eat.
It doesn't get really complicated until something
falls into more than one category, especially 1 and
3 at once.
Peruvian Chicken
categories: poultry, grill, main
yield: 1 text
Chicken parts
h - Marinade
Soy sauce
Worcestershire
Lime juice
Paprika
Cumin
Honey
Garlic
Olive oil
Pollo a la brasa is an extremely popular dish in Peru. The
chicken is first marinated in olive oil, garlic, lime juice,
and spices then grilled, roasted, or pan fried until
blackened and juicy. It's most commonly enjoyed with a
drizzling of aji verde.
For the best results, marinate the chicken overnight!
Peruvian Chicken Green Sauce
Known as aji verde, Peruvian green sauce is very similar to
salsa verde. The difference is the aji amarillo paste added
to the sauce. Aji Amarillo is a Peruvian yellow chile pepper
that is packed full of flavor. If you can't find aji
amarillo paste, habanero paste works well too but is a bit
spicier.
Marinate: Combine the ingredients for the Peruvian chicken
marinade. Add the chicken thighs to a plastic bag with the
marinade, and marinate in the fridge for 2 hr to overnight
for best results.
Depending on your preferred method of cooking, Peruvian
chicken can be made several ways to suit your tastes.
On The Grill. Preheat grill to medium high. Brush grill
with olive oil. Add the chicken and grill for 6 to 7 min
on each side until internal temperature reaches 165F.
In The Oven. Preheat oven to 450F. Line a baking sheet with
foil and spray with cooking spray to prevent sticking. Add
chicken and roast 25 to 30 min or until internal temperature
reaches 165F, flipping halfway through cooking.
On The Stove. Heat a cast iron or nonstick pan over medium
heat with 1 Tb olive oil. Add the chicken thighs and
remaining marinade to the pan. Cook for 5 to 7 min on each
side or until internal temperature reaches 165F.
thegayglobetrotter.com
orh
822 was nasty and undernutrition
> > Look around you; you sure about that?
> They do what's best for themselves; everyone around can go hang.
Or what they see myopically as best for themselves.
I hope they go hang [grump].
> > I'm pretty sure that instant espresso has plenty
> > of caffeine.
> Not nearly enough for me, but on the mornings I'm using it not much short
> of rocket fuel is strong enough.
Hum. That's a toughie. NoDoz comes to mind.
> > > I'd only complain if they bogarted the blue cheese.
> > An awful thought in any case.
> Zucchini and blue cheese casserole?
No Burton this time; too disgusting.
Marinated Bay Scallops With Seaweed
categories: New York, Japanese, starter, shellfish
servings: 6
1/2 c finely slivered dried hijiki
1 lb fresh bay scallops
1/4 c fresh lime juice
1/2 ts hot red pepper flakes or to taste
1 scallion, finely chopped
1 ts minced fresh ginger
1/2 ts minced fresh garlic
1 Tb Oriental sesame oil
salt to taste
1 Tb finely minced fresh coriander leaves
Put the hijiki into a bowl and cover the slivers with
boiling water. Allow the slivers to soak for an hour.
Mix the scallops and the lime juice and allow them to
marinate in the refrigerator for at least an hour.
Drain the hijiki, squeezing out any excess moisture.
Put it in a bowl. Drain the scallops and add them to
the hijiki, along with the hot red pepper flakes,
scallion, ginger, garlic, and sesame oil. Allow to
marinate for 30 min. Season to taste with salt.
Put a mound of the scallop mixture on each of six
plates. Sprinkle the mixture with coriander and serve.
Florence Fabricant, NY Times 12/10/1995
ds
823 small bore
> That makes some sense. When you say "beer juice" I suppose you mean the
> mash which is then fermented to make the beer?
It's the liquid technically called wort, a sweet
and juicy substance that yeasts seem to enjoy.
> ML> I'm betting that Sysco makes a Cajun seasoning,
> ML> and it's likely not bad at all.
> I can vouch for that.
We have our prejudices, and we tend to scorn
something more if it says Sexton or Sysco than
if it says McCormick or Full Circle, though
there is effectively no difference.
> You and Gail were on the same radar. I doubt that these kitchens have
> the exhaust hoods that would be needed for that much smoke. I have
> attempted it, but using a hot cast iron skillet sitting outside on a
> propane grill. I used to have a recipe for bronzed chicken breast
> (would have worked for firm fish filet also) but I cannot find it at the
> moment.
Heh, protein, butter, Cajun mixture with
garlic in it. Cook over high heat until done.
You might want to brine first, if you're not
worried about your sodium.
> > non LCD food there also.
> ML> Happy birthday.
> They have a fairly extensive menu, including dosas and vindaloo. We
> will certainly have the former, and certainly not have the later.
Heh, again; with me it'd more likely be the
other way round, though the dosas at Mango
Grove were quite good.
> Title: CAJUN STUFFED PISTOLETTES
> 3 c Evaporated milk
> 1 lb Velveeta cheese; cubed
A pistole is an ancient word for a gold doubloon, and
I imagine this dish refers to the golden and rich
characteristic of the bread. Couldn't they have used
something other than Velveeta, which has a sort of
negative flavor? Even if it's here just as a binder.
Berlingozzo
categories: Italian, Tuscan, Pistoiese, dessert, simple
yield: 1
4 eggs
300 g sugar
400 g flour
100 g butter
1 cake yeast
6 oz milk
aniseeds
1 pn salt
Preheat the oven to 180C/360F and grease a ring-shaped
cake tin.
Melt the butter and combine with the milk, then add the
egg yolks, sugar, flour, aniseeds, and yeast. Mix well.
Slowly add the egg whites whipped with the salt.
Pour into the tin and cook for around 45 min, until an even
golden color and a knife comes out of the cake dry.
Colette Fitzpatrick, tuscany-villas.it
rh
824 shcool was spare parts
> Somebody was hoping to make some order out of chaos. I understand that
> at one time, storms were named after politicians.
I thought that was an urban legend, but a little
digging indicates that it's only almost one -
some weatherman actually started giving names to
Australian storms; he did so for a 16-year period
starting in the 1890s, and for part of that time
his naming system used people he didn't like as the
models (to show how loony he was, for at least one
year he used the names of girls he did like).
> ML> season storms will become more frequent, and
> ML> sooner or later they'll have to dispense with
> ML> the entire notion of hurricane season. It's
> It'll just be "wet" or "dry" season.
It won't be a discernible season any more, at least
until the computer models get a whole lot smarter.
> ML> like some popular destinations that used to
> ML> have high and low season, and now there's just
> ML> high season and 2 weeks' vacation for the help.
> But it keeps them working. The area of the Catskills I grew up in had
> skiers in the winter, trout fishermen came in April, summer tourists to
> the hotels and hunters in the fall. Small slack times but the locals
> kept busy year round. I worked at a camp one summer--developed an
> appreciation for some ethnic foods that year.
Actually, in
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