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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