The best merganser cooking technique I know of is to wrap the duck in wetted oak leaves, place it in a burlap sack, dig a pit, place the sack in the bottom of the pit, pour in a few litres of water, lay about six inches of dirt on top, then lay non-river stones on top until the stones are up to ground level. Start a camp fire on the stones in the mid-afternoon. By mid-evening, the duck will be cooked, so you can decide at that point whether to dig it out and pack it out in the sack to the trailhead where you can properly dispose of it, or to simply leave it buried, for no matter how you cook it, a merganser is foul. Never tried it myself. Never will. This British Empire Canadian prefers prime rib. Richard Culpeper -----Original Message----- The best carp cooking technique I know of is to wrap the fish in a wet newspaper and put it in the dishwasher along with a little water in the bottom of the dishwasher. Then put it through a 'dry' cycle. The heat cooks the fish, the dishwasher keeps the moisture in. The smell in the dishwasher is removed by doing a wash cycle. Never tried it myself. Never will. This Slovak-American prefers duck. Jim Tibensky *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Thu Dec 10 2009 - 08:22:22 PST
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