Subj : Re: Fish
To   : Jim Weller
From : Dave Drum
Date : Thu Jul 28 2022 05:16:02

-=> JIM WELLER wrote to DAVE DRUM <=-

DD> catfish [AND] carp

JW> You must have horrible water conditions!

DD> There are few "clear water" locations in easy distance (75 miles) from
DD> my home. We do have bass

JW> I just spent some time Googling the Illinois and Sangamon Rivers and
JW> Lake Decatur. They're pretty shallow and brown! And no swimming
JW> signs abound. Sad.

Wrong lake. Should have looked at Lake Springfield (where I live)

"The 4200-acre reservoir is the largest municipally owned lake in Illinois.
Lake Springfield is a major central Illinois recreation center offering
boating, fishing, and water sports. The 57 miles of shoreline includes
over 735 residential sites, eight public parks, and several public boat
docks and launches. The lake and lake-area parts are host to some 600,000
recreational visitors each year."

https://visitspringfieldillinois.com/LocationDetails/?id=Lake-Springfield

That includes two public beaches, several private beaches, etc. As well
as a game preserve, a forest preserve, etc.

JW> ... 93% of people don't check facts they read on the internet.

Pbbbbtttt   Bv)=

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

     Title: Springfield-style Cashew Chicken
Categories: Oriental, Poultry, Nuts, Sauces
     Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
     1    Boneless breast per person;
          - cut in big bite-size
     1 lg Egg per breast
   1/2 c  Milk per egg
     1 bn Scallions
          Peanut oil
          Self rising flour
          Cashews
          Pepper

MMMMM---------------------------SAUCE--------------------------------
     3 c  Water for 4 breasts
     3    Chicken boullion cubes
          +=MIXED WITH=+
     1 c  Water
     3 tb Cornstarch
     2 ts Sugar
     1 ts Salt
     1 ts Oyster sauce

 Chicken: Salt chicken breasts, dredge in flour, let
 stand 15 min.

 Mix eggs, milk, salt and pepper together. Place floured
 chicken in mixture for 10 min.

 Remove and roll in flour again.

 Deep fry in hot peanut oil. Keep warm in oven.

 Sauce: Boil water to dissolve cubes, remove 1/4 c broth
 mix, mix with cornstarch until smooth. Pour back into
 remaining broth. Add sugar, salt and oyster sauce. Allow
 to thicken. Cut up scallions and cashews. Pour sauce over
 chicken. Top with scallions and cashews and serve.

 From: http://www.grouprecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... This product was cruelly tested on small, furry animals.
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