s Pie Crust: 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar Filling: 1 cup granulated sugar 3 tablespoons brown sugar 1/2 teaspoons salt 1 cup corn syrup (light or dark) 1/3 cup melted salted butter 1 teaspoon vanilla 3 whole eggs beaten 1 cup (heaping) chopped pecans Directions First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.) Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers. Print Recipe Browse Similar Recipes Maple Pecan Pie By: Ina Garten Salted Caramel Pecan Pie By: Jamie Deen Caramel Pecan Pie Pecan Pie By: Food Network Kitchens View All 13 Pie Collections Pie Recipe Collections Pie Crust Recipes(33) Chocolate Pie Recipes(139) Peanut Butter Pie Recipes(11) Banana Cream Pie Recipes(28) Blueberry Pie Recipes(33) Lemon Meringue Pie Recipes(9) Browse Reviews by Keyword

m.insing.com/news/tabloid/thai-hotel-coffee-elephant-dung/id-fc623f00

Bushmeat from Africa

WASHINGTON: Bushmeat illegally imported from Africa and seized at five top US airports often contained potentially dangerous bacteria, according to a new study made public here. The study led by the US Centers for Disease Control and Prevention (CDC) was published by PLoS ONE magazine. Items confiscated as part of the study included raw to semi-cooked animal parts, including those of primates like baboons and chimpanzees as well as various rodent species. Among the pathogens identified in the products were a zoonotic retrovirus, simian foamy viruses, and several nonhuman primate herpesviruses. "Exotic wildlife pets and bushmeat are Trojan horses that threaten humankind at sites where they are collected in the developing world as well as the US," said Ian Lipkin, a researcher from Columbia University's Mailman School of Public Health. "Our study underscores the importance of surveillance at ports, but we must also encourage efforts to reduce demand for products that drive the wildlife trade," he added. The United States is one of the largest consumers of imported wildlife products and wildlife. A previous study by EcoHealth Alliance showed that over a six-year period that began in 2000 approximately 1.5 billion live wild animals were legally imported into the country with 90 per cent slated for the pet trade. The US Fish and Wildlife Service has also reported that more than 55 million pounds (25 million kilograms) of wildlife products enter the country each year, with New York City being the most common port of entry followed by Miami, and Los Angeles.