And quotas can vary from region to region, even county to county.

Dynamic management seems a good idea, though even it
may be based on incomplete and transitory knowledge.

It certainly better than no management at all.

For sure - I didn't mean to imply that all such
efforts are futile, just that who knows what the
effects will be just a bit down the road. The
conservation-driven goose protectors here certainly
had no idea of the long-term consequences of their
actions or that their descendants would be stepping
in so much of it.

The African story would be ever so much more racist
if it had ended up with the natives rushing to the
store to buy up every available jar.

It's bad enough that some first world people think that many third
world people are dumb enough to think first worlders are cannibals.
Swift's modest proposal notwithstanding.

We do act like it sometimes, don't we, and if these
third world folks have TVs, they might be excused for
thinking just about anything of us.

Title: Dutch Babies (Puffy Baked Pancakes)
Categories: Pancakes, Breakfast
Yield: 4 Servings

4 tb Butter or margarine
4 Eggs
1 c Milk
1 c Flour
1 ts Granulated sugar
1/2 ts Salt
Powdered sugar

Preheat oven to very high heat (450 or 500) Melt 2 tbs. butter in
each of 2 9" pie pans. Beat eggs and milk together. Add dry
ingredients (except powdered sugar.) Pour half into each pan. Bake
about 20 to 25 minutes. They puff up beautifully and turn golden
brown. Serve immediately with powdered sugar.

I put fried apples (with brown sugar and cinnamon) in the bottom of
the pan before I pour in the batter. For my kids it's a real
breakfast treat.

From: Vicki in Arizona To Jewish-Food@eskimo.Com

MMMMM
... That's what the cafeteria rations in heaven taste like.

Interesting juxtaposition of tagline and recipe.

Here is a version from a guy whom I used to know - he and
his wife took Benita and me to the Original Pancake House
in Portland, which popularized the dish (and its name) here
in the lower 48. It was characterized by James Beard as one
of the top 10 restaurants in the country, but then one of
his books was entitled Delights and Prejudices.

I thought about looking them up when I was wheeling Esther
around a couple weeks ago, but there wasn't time, and I
lost close touch with him when ILink foundered around the
turn of the century.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Dutch Baby
Categories: Breakfast
Yield: 2 servings

4 Eggs, beaten
1 c Flour (240 mL)
1 c Milk (240 mL)
1/3 c Butter (80 mL)
1/2 ts Vanilla extract (2.5 mL)
1/4 ts Ground nutmeg (1.25 mL)
Lemon juice
Confectioners' sugar

Heat a large, heavy cast iron pan in the oven to 425 F (220 C). Mix
eggs and flour. Beat well. Add milk. Beat well. Add vanilla and
nutmeg. Melt butter. Remove pan from oven and pour butter in. Pour
batter in and cook for 20-25 minutes or until Dutch baby is brown and
puffed. Sprinkle with lemon juice and confectioners' sugar to taste
and serve hot.

from: Michael Loo. Original poster Tom Guilbert, ILink Mozart conference

MMMMM
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Quoting Michael Loo to Jim Weller <=-

Dynamic management ...
The conservation-driven goose protectors here certainly had no
idea of the long-term consequences of their actions or that
their descendants would be stepping in so much of it.

There was a time when geese were threatened and heading towards
endangered status so hunting seasons and bag limits were severely
restricted. Consequently they recovered very nicely. And your
seasons and limits haven't been relaxed soon enough or nearly
enough. (They weren't very dynamic!) As well the current young
generation has far few sport hunters. Resident urban birds are
another matter as one is generally not allowed to discharge firearms
within city limits.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yiaourtli - Goose, Duck or Chicken Casserole
Categories: Jewish, Greek, Chicken, Duck, Goose
Yield: 6 Servings

1 sm goose or duck (or
4 lb chicken
salt
Juice of 3-4 lemons
1 c Coarse semolina
Salt and pepper
Seasonings; see directions

Yiaourtli is a typical Sabbath evening or noon meal from Larissa,
the capital of Thessaly, where geese and ducks are available.
However chicken can easily be substituted, although it's not the
same wonderful taste.

Wash the bird well and burn off all the remaining small feathers.
If using a goose or duck, be sure to remove the oil gland near the
centre tip of the parson's beak. Put the bird in a large heavy pot
with enough water to cover. Bring to a boil, lower the heat to
simmer, and skim off the scum and heavy fat that accumulate on the
surface. When the liquid is clear, add salt to taste and simmer
over low heat until the bird is very tender, about 1 hour. Remove
the bird, skin it, and remove the meat from the bones in large
pieces. Set aside.

Strain the liquid, return it to the pot, and add the lemon juice
and semolina. Stir in well, return the pot to the heat and bring
to a low simmer, stirring constantly, until it is very thick and
creamy. Remove from the heat and pour into a large serving dish.
Serve at room temperature.

This dish is often served with potatoes, but originally was
accompanied by fideikos, a form of homemade macaroni.

I always to give you the original version of the recipe, however, if
you find any dish too bland, add whatever comes to your mind,
Personally, I use always lots of onion and garlic and also add
oregano, tomato, parsley, or basilicum whenever I feel like it. I
also like to season with turmeric, nigella, sumac, paprika, curry or
cumin whenever I think it fits. So, just be creative and trust your
nose. Whatever smells fine usually tastes fine. For this yiaourtli
recipe, I usually use estragon, because I think it blends in
wonderfully into any dish with goose or duck.

From: Gabriella

Estragon is tarragon - JW

MMMMM




Cheers

Jim


... The inventor of Twizzlers has obviously never tasted a strawberry.

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