Hadn't decided what to make. Went to Winco and they had cube steaks marked
down. I put those in foil packets with onion, mini sweet peppers, carrots,
potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
nuts, olives and cucumber. Small salad to use some stuff up.

Sounds good. I just ruined a chuck soup using hot peppers. Did not know they were hot. Got them from a neighbor and cut anf froze last summer. Saved the meat and started over.

On 2018-03-25 1:11 PM, Thomas wrote:
> Sounds good. I just ruined a chuck soup using hot peppers. Did not
> know they were hot. Got them from a neighbor and cut anf froze last
> summer. Saved the meat and started over.
>
How about making more soup and skipping the peppers, then add the old to
the new.

It's hard to gauge the heat of peppers. I used to make hot red pepper
jelly. One year I missed the cherry peppers I usually use. They had
Scotch bonnets in stock so I used them. I knew they were a lot hotter
than the normal guys, but they were tiny. Instead of 6 large peppers I
used four small ones and used red bell peppers for colour and filler.
Holy Crap. It was still really hot. The pot boiled over a bit and the
jelly hit the burner and started smoking. You could have used that smoke
to put down a prison riot.

Dave Smith wrote:

> On 2018-03-25 1:11 PM, Thomas wrote:
> > Sounds good. I just ruined a chuck soup using hot peppers. Did not
> > know they were hot. Got them from a neighbor and cut anf froze last
> > summer. Saved the meat and started over.
> >
> How about making more soup and skipping the peppers, then add the old
> to the new.
>
> It's hard to gauge the heat of peppers. I used to make hot red pepper
> jelly. One year I missed the cherry peppers I usually use. They had
> Scotch bonnets in stock so I used them. I knew they were a lot hotter
> than the normal guys, but they were tiny. Instead of 6 large peppers
> I used four small ones and used red bell peppers for colour and
> filler. Holy Crap. It was still really hot. The pot boiled over a bit
> and the jelly hit the burner and started smoking. You could have used
> that smoke to put down a prison riot.

LOL! I am more the aneheim level for peppers.

On Sun, 25 Mar 2018 13:24:19 -0500, "cshenk" > wrote:

>Dave Smith wrote:
>
>> On 2018-03-25 1:11 PM, Thomas wrote:
>> > Sounds good. I just ruined a chuck soup using hot peppers. Did not
>> > know they were hot. Got them from a neighbor and cut anf froze last
>> > summer. Saved the meat and started over.
>> >
>> How about making more soup and skipping the peppers, then add the old
>> to the new.
>>
>> It's hard to gauge the heat of peppers. I used to make hot red pepper
>> jelly. One year I missed the cherry peppers I usually use. They had
>> Scotch bonnets in stock so I used them. I knew they were a lot hotter
>> than the normal guys, but they were tiny. Instead of 6 large peppers
>> I used four small ones and used red bell peppers for colour and
>> filler. Holy Crap. It was still really hot. The pot boiled over a bit
>> and the jelly hit the burner and started smoking. You could have used
>> that smoke to put down a prison riot.
>
>LOL! I am more the aneheim level for peppers.

I don't dump hot peppers into a dish, I omit them. Then when the dish
is done I add a little bit at a time until it's to my taste.... when
serving others they are welcome to add heat to their taste.

I did not know they were but redid the batch. New is same shreaded meat added cauli, carrot, new onion etc. Good stuff. Hey Sheldon, how can you cook a chuck without shredding?

I dumped all the good and restarted with new onion, celery, cauli and... shit but i digress lol.

Julie Bove wrote:
>
> Hadn't decided what to make. Went to Winco and they had cube steaks marked
> down. I put those in foil packets with onion, mini sweet peppers, carrots,
> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
> nuts, olives and cucumber. Small salad to use some stuff up.

Those sound tasty, Julie.

I just made another large scalloped potatoes casserole. The last
one was so good, none ever made it into the freezer. At least
this uses up all my extra potatoes. My one addition was to add a
packet of Lipton Onion Soup mix to the white sauce that gets
poured in. Very tasty.

On Sun, 25 Mar 2018 15:15:42 -0500, Gary > wrote:

>Julie Bove wrote:
>>
>> Hadn't decided what to make. Went to Winco and they had cube steaks marked
>> down. I put those in foil packets with onion, mini sweet peppers, carrots,
>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
>> nuts, olives and cucumber. Small salad to use some stuff up.
>
>Those sound tasty, Julie.
>
>I just made another large scalloped potatoes casserole. The last
>one was so good, none ever made it into the freezer. At least
>this uses up all my extra potatoes. My one addition was to add a
>packet of Lipton Onion Soup mix to the white sauce that gets
>poured in. Very tasty.

Superchef strikes again!

"Onions (Dehydrated), Salt, Cornstarch, Onion Powder, Sugar, Corn
Syrup (Dehydrated), Hydrolyzed Soy Protein, Caramel Color, Partially
Hydrogenated Soybean Oil, Monosodium Glutamate, Yeast Extract, Natural
Flavors, Disodium Inosinate, Disodium Guanylate, Feral Dog."

On Sunday, March 25, 2018 at 9:38:27 AM UTC-10, Thomas wrote:
> I did not know they were but redid the batch. New is same shreaded meat added cauli, carrot, new onion etc. Good stuff. Hey Sheldon, how can you cook a chuck without shredding?
>
> I dumped all the good and restarted with new onion, celery, cauli and... shit but i digress lol.

I got some cut up round at half price last week. I was going to braise it and make meat pies. When I opened it up, it said on the package "Great for frying!" That seemed like a dubious claim but I wanted some meat for breakfast so I fried some up. Holy smokes, it was great for frying! Looks like I have to ditch the meat pies and make beef broccoli instead.

"Thomas" > wrote in message
...
> Sounds good. I just ruined a chuck soup using hot peppers. Did not know
> they were hot. Got them from a neighbor and cut anf froze last summer.
> Saved the meat and started over.

Former MIL ruined a batch of stuffed peppers using hot when she thought they
were sweet.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Hadn't decided what to make. Went to Winco and they had cube steaks
>> marked
>> down. I put those in foil packets with onion, mini sweet peppers,
>> carrots,
>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
>> nuts, olives and cucumber. Small salad to use some stuff up.
>
> Those sound tasty, Julie.
>
> I just made another large scalloped potatoes casserole. The last
> one was so good, none ever made it into the freezer. At least
> this uses up all my extra potatoes. My one addition was to add a
> packet of Lipton Onion Soup mix to the white sauce that gets
> poured in. Very tasty.

I never seem to like those. Not sure why because I like the ingredients but
when done, it's just too rich or something.

"Bruce" > wrote in message
news
> On Sun, 25 Mar 2018 15:15:42 -0500, Gary > wrote:
>
>>Julie Bove wrote:
>>>
>>> Hadn't decided what to make. Went to Winco and they had cube steaks
>>> marked
>>> down. I put those in foil packets with onion, mini sweet peppers,
>>> carrots,
>>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>>> gonna do a salad on the side with some beans, cheese, tomatoes,
>>> cucumber,
>>> nuts, olives and cucumber. Small salad to use some stuff up.
>>
>>Those sound tasty, Julie.
>>
>>I just made another large scalloped potatoes casserole. The last
>>one was so good, none ever made it into the freezer. At least
>>this uses up all my extra potatoes. My one addition was to add a
>>packet of Lipton Onion Soup mix to the white sauce that gets
>>poured in. Very tasty.
>
> Superchef strikes again!
>
> "Onions (Dehydrated), Salt, Cornstarch, Onion Powder, Sugar, Corn
> Syrup (Dehydrated), Hydrolyzed Soy Protein, Caramel Color, Partially
> Hydrogenated Soybean Oil, Monosodium Glutamate, Yeast Extract, Natural
> Flavors, Disodium Inosinate, Disodium Guanylate, Feral Dog."

Hehehe. I don't personally like dried soup I just use dried onion if I want
something dried.

On Sun, 25 Mar 2018 14:40:26 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Julie Bove wrote:
>>>
>>> Hadn't decided what to make. Went to Winco and they had cube steaks
>>> marked
>>> down. I put those in foil packets with onion, mini sweet peppers,
>>> carrots,
>>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
>>> nuts, olives and cucumber. Small salad to use some stuff up.
>>
>> Those sound tasty, Julie.
>>
>> I just made another large scalloped potatoes casserole. The last
>> one was so good, none ever made it into the freezer. At least
>> this uses up all my extra potatoes. My one addition was to add a
>> packet of Lipton Onion Soup mix to the white sauce that gets
>> poured in. Very tasty.
>
>I never seem to like those. Not sure why because I like the ingredients but
>when done, it's just too rich or something.

When I make scalloped potatoes, I don't make it with a white sauce
poured over everything. It just seems too creamy if they are done that
way. I also never put any cheese in them.

Here's how I make them:

Thinly slice however many potatoes you think you will need. Also,
thinly slice a smal onion. Place a layer of potato slices in a
casserole dish, and sprinkle some of the onions over top. Add salt and
pepper. Then sprinkle about a teaspoon of flour over everything.
Repeat the above layers until you have used all your potatoes. Dot
with about a tablespoon of butter, then pour milk over top of
everything. The milk should come about half-way up the potatoes -
you'll see it if you tip the dish.

Cover the casserole, and bake in a 375 oven until you can stick a
paring knife easily through the potatoes.

This is how my mother and her mother made them, and my husband likes
them way better than his mother's recipe, which involved cream of
mushroom soup and some random mild cheddar cheese.

Doris

"Doris Night" > wrote in message
...
> On Sun, 25 Mar 2018 14:40:26 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Gary" > wrote in message
...
>>> Julie Bove wrote:
>>>>
>>>> Hadn't decided what to make. Went to Winco and they had cube steaks
>>>> marked
>>>> down. I put those in foil packets with onion, mini sweet peppers,
>>>> carrots,
>>>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>>>> gonna do a salad on the side with some beans, cheese, tomatoes,
>>>> cucumber,
>>>> nuts, olives and cucumber. Small salad to use some stuff up.
>>>
>>> Those sound tasty, Julie.
>>>
>>> I just made another large scalloped potatoes casserole. The last
>>> one was so good, none ever made it into the freezer. At least
>>> this uses up all my extra potatoes. My one addition was to add a
>>> packet of Lipton Onion Soup mix to the white sauce that gets
>>> poured in. Very tasty.
>>
>>I never seem to like those. Not sure why because I like the ingredients
>>but
>>when done, it's just too rich or something.
>
> When I make scalloped potatoes, I don't make it with a white sauce
> poured over everything. It just seems too creamy if they are done that
> way. I also never put any cheese in them.
>
> Here's how I make them:
>
> Thinly slice however many potatoes you think you will need. Also,
> thinly slice a smal onion. Place a layer of potato slices in a
> casserole dish, and sprinkle some of the onions over top. Add salt and
> pepper. Then sprinkle about a teaspoon of flour over everything.
> Repeat the above layers until you have used all your potatoes. Dot
> with about a tablespoon of butter, then pour milk over top of
> everything. The milk should come about half-way up the potatoes -
> you'll see it if you tip the dish.
>
> Cover the casserole, and bake in a 375 oven until you can stick a
> paring knife easily through the potatoes.
>
> This is how my mother and her mother made them, and my husband likes
> them way better than his mother's recipe, which involved cream of
> mushroom soup and some random mild cheddar cheese.

I never had them when growing up except for the little dab sometimes served
with school lunches. Those were at least edible but certainly not resembling
any other scalloped potatoes I've had. I did try them your way and we didn't
like those either. Just seemed pretty boring and the milk flavor seemed to
overwhelm.

I realize that these are not scalloped but this is essentially the recipe I
use for potatoes we like. I have subbed vegetable broth for the chicken
stock and left out or reduced the amount of garlic. Also can't get that type
of potato here so usually use Yukon Gold. It is super good!

http://chefgordonramsayrecipe.com/po...om-the-f-word/

On Sunday, March 25, 2018 at 10:18:00 PM UTC-4, Doris Night wrote:
> On Sun, 25 Mar 2018 14:40:26 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Gary" > wrote in message ...
> >> Julie Bove wrote:
> >>>
> >>> Hadn't decided what to make. Went to Winco and they had cube steaks
> >>> marked
> >>> down. I put those in foil packets with onion, mini sweet peppers,
> >>> carrots,
> >>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
> >>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
> >>> nuts, olives and cucumber. Small salad to use some stuff up.
> >>
> >> Those sound tasty, Julie.
> >>
> >> I just made another large scalloped potatoes casserole. The last
> >> one was so good, none ever made it into the freezer. At least
> >> this uses up all my extra potatoes. My one addition was to add a
> >> packet of Lipton Onion Soup mix to the white sauce that gets
> >> poured in. Very tasty.
> >
> >I never seem to like those. Not sure why because I like the ingredients but
> >when done, it's just too rich or something.
>
> When I make scalloped potatoes, I don't make it with a white sauce
> poured over everything. It just seems too creamy if they are done that
> way. I also never put any cheese in them.
>
> Here's how I make them:
>
> Thinly slice however many potatoes you think you will need. Also,
> thinly slice a smal onion. Place a layer of potato slices in a
> casserole dish, and sprinkle some of the onions over top. Add salt and
> pepper. Then sprinkle about a teaspoon of flour over everything.
> Repeat the above layers until you have used all your potatoes. Dot
> with about a tablespoon of butter, then pour milk over top of
> everything. The milk should come about half-way up the potatoes -
> you'll see it if you tip the dish.
>
> Cover the casserole, and bake in a 375 oven until you can stick a
> paring knife easily through the potatoes.
>
> This is how my mother and her mother made them, and my husband likes
> them way better than his mother's recipe, which involved cream of
> mushroom soup and some random mild cheddar cheese.
>
> Doris

My husband thinks cheese makes everything better, so I make a
cheese sauce (bechamel-based). I saute the onions, because I
very much dislike wet-cooked onions (baked, boiled, just thrown
into soup). More cheese on top, to make him feel like they're
really cheesy.

Different strokes.

Cindy Hamilton

On 3/25/2018 9:17 PM, Doris Night wrote:
> On Sun, 25 Mar 2018 14:40:26 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Gary" > wrote in message ...
>>> Julie Bove wrote:
>>>>
>>>> Hadn't decided what to make. Went to Winco and they had cube steaks
>>>> marked
>>>> down. I put those in foil packets with onion, mini sweet peppers,
>>>> carrots,
>>>> potatoes, parsley, salt, pepper and butter. Bake for an hour at 375. Am
>>>> gonna do a salad on the side with some beans, cheese, tomatoes, cucumber,
>>>> nuts, olives and cucumber. Small salad to use some stuff up.
>>>
>>> Those sound tasty, Julie.
>>>
>>> I just made another large scalloped potatoes casserole. The last
>>> one was so good, none ever made it into the freezer. At least
>>> this uses up all my extra potatoes. My one addition was to add a
>>> packet of Lipton Onion Soup mix to the white sauce that gets
>>> poured in. Very tasty.
>>
>> I never seem to like those. Not sure why because I like the ingredients but
>> when done, it's just too rich or something.
>
> When I make scalloped potatoes, I don't make it with a white sauce
> poured over everything. It just seems too creamy if they are done that
> way. I also never put any cheese in them.
>
> Here's how I make them:
>
> Thinly slice however many potatoes you think you will need. Also,
> thinly slice a smal onion. Place a layer of potato slices in a
> casserole dish, and sprinkle some of the onions over top. Add salt and
> pepper. Then sprinkle about a teaspoon of flour over everything.
> Repeat the above layers until you have used all your potatoes. Dot
> with about a tablespoon of butter, then pour milk over top of
> everything. The milk should come about half-way up the potatoes -
> you'll see it if you tip the dish.
>
> Cover the casserole, and bake in a 375 oven until you can stick a
> paring knife easily through the potatoes.
>
> This is how my mother and her mother made them, and my husband likes
> them way better than his mother's recipe, which involved cream of
> mushroom soup and some random mild cheddar cheese.
>
> Doris
>
>
That is the way I grew up eating (and then making when I was old enough
to cook) scalloped potatoes. So simple and delicious.

Bruce wrote:
>
> Gary wrote:
> >I just made another large scalloped potatoes casserole. The last
> >one was so good, none ever made it into the freezer. At least
> >this uses up all my extra potatoes. My one addition was to add a
> >packet of Lipton Onion Soup mix to the white sauce that gets
> >poured in. Very tasty.
>
> Superchef strikes again!
>
> "Onions (Dehydrated), Salt, Cornstarch, Onion Powder, Sugar, Corn
> Syrup (Dehydrated), Hydrolyzed Soy Protein, Caramel Color, Partially
> Hydrogenated Soybean Oil, Monosodium Glutamate, Yeast Extract, Natural
> Flavors, Disodium Inosinate, Disodium Guanylate, Feral Dog."

I saw that. Good one, made me laugh.
Again I'll say - you kill one (like you promote), cook it, invite
me over for dinner and I'll come.

All of your dingos and wild dogs (same breed, btw) was originally
brought to Australia for food. Aboriginies brought the originals
known as dingos now. British and more recent ppl brought the more
recent wild dogs.

All predators go after animals that are very young, very old, or
pregnant. They choose the easiest catch always. Do you also want
to eliminate (worldwide) all predators? Lions, tigers, cats,
ferrets....the list goes on and on.

Eliminate yourself while you're at it since you have no problem
killing and eating seafood. That makes you a predator too killing
innocent fishies and things.

On Mon, 26 Mar 2018 10:59:06 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Gary wrote:
>> >I just made another large scalloped potatoes casserole. The last
>> >one was so good, none ever made it into the freezer. At least
>> >this uses up all my extra potatoes. My one addition was to add a
>> >packet of Lipton Onion Soup mix to the white sauce that gets
>> >poured in. Very tasty.
>>
>> Superchef strikes again!
>>
>> "Onions (Dehydrated), Salt, Cornstarch, Onion Powder, Sugar, Corn
>> Syrup (Dehydrated), Hydrolyzed Soy Protein, Caramel Color, Partially
>> Hydrogenated Soybean Oil, Monosodium Glutamate, Yeast Extract, Natural
>> Flavors, Disodium Inosinate, Disodium Guanylate, Feral Dog."
>
>I saw that. Good one, made me laugh.
>Again I'll say - you kill one (like you promote), cook it, invite
>me over for dinner and I'll come.
>
>All of your dingos and wild dogs (same breed, btw) was originally
>brought to Australia for food. Aboriginies brought the originals
>known as dingos now. British and more recent ppl brought the more
>recent wild dogs.

The British and everybody else whose pet or farm dogs goes wild. After
a few generations the dogs start to look alike and develop a shared
feral dog look. They're a big problem. The dingos are generally not.
They don't go after cattle, horses and farm dogs.

>All predators go after animals that are very young, very old, or
>pregnant. They choose the easiest catch always. Do you also want
>to eliminate (worldwide) all predators? Lions, tigers, cats,
>ferrets....the list goes on and on.

No, just the ones that humans introduced here. Dingos have earned
residency rights after 35,000 (or something) years. More so than me
after 12 years.

The big debate here is whether to use poison or guns. I absolutely
hate it, but I see no alternative. I don't think socialising them and
turning them into pets or farm dogs is possible. Otherwise that would
be best.

Bruce wrote:
>
> The big debate here is whether to use poison or guns. I absolutely
> hate it, but I see no alternative. I don't think socialising them and
> turning them into pets or farm dogs is possible. Otherwise that would
> be best.

All joking aside, I did look this up and read quite a bit about
it. Seems that the cattle ranchers are the ones complaining
mostly. I think your govt. is even slowly supplying fencing to
them.

I do find that somewhat amusing though. Dogs are killing cattle
and the ranchers are upset. Why? Because they would rather kill
them theirselves for profit. Sounds like the cattle are screwed
either way.

If something needs to be done, I think poison is a very bad idea
and should not even be considered. Many other animals might eat
that and die ...even beloved pet dogs...and other animals. Not
only that, animals that happen by and eat a dead animal might
also get poisoned from the body.

Best thing to do...if it's that bad...is to start shooting them.
Have an open season on them all year long and maybe even a bounty
on them. Back in the early days of the US, there was even a
bounty on wolves...bring in the lower jaw for proof. Eventually,
wolves and also mountain lions completely disappeared from the
eastern part of this country.

Of course, my whole feeling about that is, (as you know) if you
kill it you should eat it plus we should only kill to survive. We
as top predators should at least not just kill for the hell of
it. Just because we can do that doesn't make it right. God or
whoever created so many lifeforms on earth. I think it's quite
arrogant of humans to kill some other creature just because it
annoys us.

And then there's the trapping issue. OH MAN...don't even get me
started again with that. Soon when I finally retire, I wouldn't
mind moving to the northern wilderness to hunt the GD trappers
living up there. I would so love to give them a taste of their
own medicine.

On Tue, 27 Mar 2018 13:40:42 -0500, Gary > wrote:

>Bruce wrote:
>>
>> The big debate here is whether to use poison or guns. I absolutely
>> hate it, but I see no alternative. I don't think socialising them and
>> turning them into pets or farm dogs is possible. Otherwise that would
>> be best.
>
>All joking aside, I did look this up and read quite a bit about
>it. Seems that the cattle ranchers are the ones complaining
>mostly. I think your govt. is even slowly supplying fencing to
>them.
>
>I do find that somewhat amusing though. Dogs are killing cattle
>and the ranchers are upset. Why? Because they would rather kill
>them theirselves for profit. Sounds like the cattle are screwed
>either way.
>
>If something needs to be done, I think poison is a very bad idea
>and should not even be considered. Many other animals might eat
>that and die ...even beloved pet dogs...and other animals. Not
>only that, animals that happen by and eat a dead animal might
>also get poisoned from the body.
>
>Best thing to do...if it's that bad...is to start shooting them.
>Have an open season on them all year long and maybe even a bounty
>on them. Back in the early days of the US, there was even a
>bounty on wolves...bring in the lower jaw for proof. Eventually,
>wolves and also mountain lions completely disappeared from the
>eastern part of this country.
>
>Of course, my whole feeling about that is, (as you know) if you
>kill it you should eat it plus we should only kill to survive. We
>as top predators should at least not just kill for the hell of
>it. Just because we can do that doesn't make it right. God or
>whoever created so many lifeforms on earth. I think it's quite
>arrogant of humans to kill some other creature just because it
>annoys us.
>
>And then there's the trapping issue. OH MAN...don't even get me
>started again with that. Soon when I finally retire, I wouldn't
>mind moving to the northern wilderness to hunt the GD trappers
>living up there. I would so love to give them a taste of their
>own medicine.


I use traps but they are the Have-A-Heart kind... trap and release
somewhere else. Mostly I trap possums, and an occasional raccoon, but
for obvious reasons I don't trap skunks.

Gary wrote:
> wrote:
>>
>> Gary wrote:
>>> And then there's the trapping issue. OH MAN...don't even get me
>>> started again with that. Soon when I finally retire, I wouldn't
>>> mind moving to the northern wilderness to hunt the GD trappers
>>> living up there. I would so love to give them a taste of their
>>> own medicine.
>>
>
> I have a couple of animal friendly mouse traps. Good idea but bad
> design. They use a fulcrum...mouse smells food and walks inside
> to the back of the trap. Once near the food, the trap tips and
> shuts the back door. Problem is they didn't make the trap long
> enough. Door slams shut but some of the mouse's tail is still
> outside of the trap and keeps it from locking. Mouse escapes
> every time. lol!
>
> I've still kept one just the lol factor. They don't work in real
> life.
>

Try gluing a razor blade on the door so that it snips the tail, making
the mouse's length match the box.

wrote:
>
> Gary wrote:
> >And then there's the trapping issue. OH MAN...don't even get me
> >started again with that. Soon when I finally retire, I wouldn't
> >mind moving to the northern wilderness to hunt the GD trappers
> >living up there. I would so love to give them a taste of their
> >own medicine.
>
> I use traps but they are the Have-A-Heart kind... trap and release
> somewhere else. Mostly I trap possums, and an occasional raccoon, but
> for obvious reasons I don't trap skunks.

I didn't specify but needless to say, I was referring to leg
traps, not the animal catch and release kind.

I have a couple of animal friendly mouse traps. Good idea but bad
design. They use a fulcrum...mouse smells food and walks inside
to the back of the trap. Once near the food, the trap tips and
shuts the back door. Problem is they didn't make the trap long
enough. Door slams shut but some of the mouse's tail is still
outside of the trap and keeps it from locking. Mouse escapes
every time. lol!

I've still kept one just the lol factor. They don't work in real
life.

On Wednesday, March 28, 2018 at 2:07:19 PM UTC-4, Sheldon wrote:
> Mostly I trap possums, and an occasional raccoon, but
> for obvious reasons I don't trap skunks.

How do you avoid a skunk stepping in? Is there a different method for possums and racs?

Thomas wrote:
>
> Sheldon wrote:
> > Mostly I trap possums, and an occasional raccoon, but
> > for obvious reasons I don't trap skunks.
>
> How do you avoid a skunk stepping in? Is there a different method for possums and racs?

Good question. I missed that one. Maybe on the front of his
traps, he posts a picture of a skunk with a circle and a diagonal
slash. lol

I also remember Sheldon posted a pic of a skunk on his back porch
eating cat food.

On Fri, 30 Mar 2018 09:32:36 -0500, Gary > wrote:

>Thomas wrote:
>>
>> Sheldon wrote:
>> > Mostly I trap possums, and an occasional raccoon, but
>> > for obvious reasons I don't trap skunks.
>>
>> How do you avoid a skunk stepping in? Is there a different method for possums and racs?
>
>Good question. I missed that one. Maybe on the front of his
>traps, he posts a picture of a skunk with a circle and a diagonal
>slash. lol
>
>I also remember Sheldon posted a pic of a skunk on his back porch
>eating cat food.

I put out the trap when a posssum or raccon is around... skunks don't
seem to come near the possums or raccoons, and so far I've been lucky.
I've not caught a skunk, but still the skunks can really stink up my
deck, takes more than a week for that stench to dissapate. They do
sell special traps for skunks but I decided on not taking any chances.
https://www.northerntool.com/shop/to...4116_200394116

On 2018-03-30 8:50 AM, Thomas wrote:
> On Wednesday, March 28, 2018 at 2:07:19 PM UTC-4, Sheldon wrote:
>> Mostly I trap possums, and an occasional raccoon, but for obvious
>> reasons I don't trap skunks.
>
> How do you avoid a skunk stepping in? Is there a different method for
> possums and racs?
>

My sister in law had a problem with feral cats so the humane society set
up a number of live traps to catch them. One morning there was a skunk
in one of the traps and they didn't want to deal with it, saying it was
her problem. No, she corrected them, it was their trap, so their
problem. They eventually came and got it.

On 3/31/2018 4:44 AM, Sqwertz wrote:
> On Wed, 28 Mar 2018 14:07:14 -0400, wrote:
>
>> I use traps but they are the Have-A-Heart kind... trap and release
>> somewhere else. Mostly I trap possums, and an occasional raccoon, but
>> for obvious reasons I don't trap skunks.
>
> What do you do, put a "No Skunks Allowed" sign outside the trap?
>
> I've caught a really viscous feral cat that growled like a bear, a
> possum that passed out (played dead) when I got close to the cage, and
> a skunk that I managed to let out using two 8ft poles while wearing
> garbage bags.
>
> And 3 out of 4 raccoons which were let loose 5-20 miles away. One
> expired in the cage after 6 or less hours.
>
> -sw
>

Nice.

Add cruelty to animals to your woman-stalking resume, fatty.