-=> Quoting Michael Loo to Jim Weller <=-

 JW> obtain a PAL (Possession and Firearms Acquisition License) ...
 JW> a general hunting licence and then purchase a tag for
 JW> each species of big game

 ML> it seemed like the US had evolved
 ML> quite a freewheeling approach, as though game
 ML> were an inexhaustible resource and the right
 ML> of everybody. That was a while ago, though,

Your hunting and fishing laws are quite detailed on a state by
state and sometimes even county by county basis with regards to
licences, seasons and limits. The only area that is more free
wheeling than Canada's is the actual purchase of and possession of
various firearms. 

And you have more game than ever in part due to the declining
numbers of sport hunters. Consider the amount of farm crop damage
done by deer and the nuisance that the once endangered Canada
Goose has become. 
 
 ML> muleys filled that niche Texas and west, with
 ML> some encroachment by whitetails.

Mule deer are the predominant deer species in the Canadian prairies
and American Great Plains down to the northern edge of New Mexico
and Texas but Whitetails are the commonest deer in Texas overall,
at least they are these days.

 ML> Speaking of which, the direct on hot coals
 ML> method intrigued me when Sacerdote posted 
 ML> it, so one day I did it. It worked fine.
 ML> President Eisenhower's Recipe for Steak
 ML> Marinate the steak for about two hours in a sauce of butter
 ML> and garlic, then place the steak on the live coals of an
 ML> open fire, and remove when you think it is ready.

With that triple endorsement I guess I should try it with an open
mind.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Curry Rice
 Categories: Japanese, Curry, Pork, Chicken, Rice
      Yield: 4 servings
 
      3    Potatoes
      1    Carrot
      1    Onion
    400 g  Pork or other meat
           CURRY SAUCE:
      4 tb Vegetable oil
      8 tb Flour (white)
  2 1/2 tb Curry powder
      4 c  Water or chicken broth
    1/2 tb Salt
 
  Japanese curry rice is like stew or gravy and is served with
  rice. The ingredients usually consist of potatoes, onions, carrots
  and any type of meat. The gravy sauce is made with flour to make
  it thick.

  Dice potatoes, carrot, and meat. Slice onions. Heat some cooking
  oil in a pan, fry onion, carrots, and meat. (Add option of garlic
  and ginger) Add water, let it simmer for 15 to 20 min. Skim the
  broth, add potatoes.
  
  In different pan, heat the 4 tablespoons of oil in low flame and
  stir-fry the flour until brown. Remove from heat, add the spices.
  Scoop few spoonfuls of broth into roux and stir. It should be like a
  paste. By small portions dissolve paste into the rest of the broth.
  Add salt, let it simmer for 30 min or until it thickens. (Add option
  of laurel.)
  
  Served with plain rice. Add half tablespoon of sugar, curd, or
  spice of your choice to suit your taste. This is just a basic
  recipe and it can be arranged in various ways.
  
  Rajkumari  http://indo.to/

MMMMM





Cheers

Jim


... The dumbest thing I ever bought was a 2020 planner.

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