Subj : Re: Carp
To   : Jim Weller
From : Dave Drum
Date : Thu Jul 28 2022 05:31:06

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

 DD> The Asian carp problem in the Mississippi stems from ship coming down
 DD> the St. Lawrence seaway into the Great Lakes. When the ships from Asia
 DD> discharge ballast water  htey also discharge any fishies that were
 DD> caught up "at home". Since Lake Michigan is commected with the
 DD> Illinois  river system the carp get into the Illinois river and thence
 DD> into the Mississippi.

 JW> Nope. Not at all. They were introduced to Mississippi and are making
 JW> their way north. So far they haven't made it through the canal to
 JW> Lake Michigan let alone the Canadian rivers flowing south into the
 JW> Great Lakes from above.

 JW> https://tinyurl.com/asian-carp-invasion

I was given the wrong story by the rabbit sheriff who gave me the above
explanation. They actually started in the U.A. in Arkansas.

"Asian Carp arrived in the United States in 1963 as part
of an experiment to reduce nuisance vegetation without
the use of poisons that might enter the food chain, and
sewage treatment. Prior to the Clean Water Act, American
rivers were often highly polluted and the bottom feeding
varieties of carp excelled in sewage treatment lagoons.

Arkansas breeders flushed the Carp into canals and
waterways where they began to flourish and breed,
gradually expanding into the Mississippi River and
throughout the massive watershed of the river across 31
states."

https://www2.illinois.gov/dnr/WaterResources/Pages/AsianCarp.aspx

Also: "Asian carp renamed "copi" to encourage its consumption"

https://tinyurl.com/COPI-CHOMP

No fish were harmed in the making of this recipe.  Bv)=

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

      Title: Copi Tshoem (Cauliflower curry)
 Categories: Vegetables, Herbs, Chilies
      Yield: 4 servings

    500 g  Califlower (1/2 head)
      1 ts Turmeric powder
           Red chilies; cut diagonally
    1/2    Onion; fine chopped
    1/2    Tomato; fine chopped
      1 sm Piece of ginger; fine chop'd
      2 cl Garlic; crushed
           Oil & salt

  Wash and cut the cauliflower into bite-sized pieces (you
  can use the stem and the florets, cut off the ends and
  the tough parts and cut into pieces). Wash again and
  keep aside.

  Now finely cut the tomato and onion and cut the chilies
  diagionally.

  Heat oil in a pan/pot at a medium heat. Then add
  onion, chilies and tomato. stir well and fry the mixture
  until it turns soft. Add salt

  Next add cauliflower, stir and add a teaspoon of
  turmeric powder. Stir again, put the lid on and cook for
  3 minutes until the cauliflower turns tender.

  Remove from heat, add ginger and garlic, stir, put on
  the lid, keep for a while.

  Serve warm with rice or bread

  RECIPE FROM: https://kesanggreenkitchen.wordpress.com

  Uncle Dirty Dave's Archives

MMMMM

.... Counterfeit money is really homemade bread.
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