>  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. 

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