Text 14322, 101 rader
Skriven 2007-04-20 08:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: NUTRIA
==================
On 04-19-07 JIM WELLER Scribbled to DAVE DRUM about Re: NUTRIA

JW> JW>Various agencies and individuals in Louisiana have tried in the
JW> JW>past, without success. Americans just won't eat rats!

JW> DD> Yeah, they will. So long as it is called something else - like
JW> DD> squirrel.  

JW>Just a few country folk. Most city slickers won't touch squirrel
JW>either.

They did at my place during the Y2K pic-a-nic. But, then, Michael was 
manning the stove.

But, you are right. Most city slickers don't cook anything that didn't 
enter their lives pre-packaged in a styro tray and cling film.  Bv)=

If tossed into the countryside to root, hog or die most urbanites would 
wind up at the third option.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma's Pot Roast With Vegetables And Gravy
 Categories: Beef, Vegetables
      Yield: 6 servings
 
      4 lb Chuck roast
      1 ts Salt
      1 ts Fresh ground black pepper
      1 ts Garlic powder
      3 tb Rape seed oil
      2 c  Water
      1 lg Onion
           -=OR=-
      2 md Onions; cut in wedges
      5 md Carrots; peeled and cut in
           -2" pieces
      4 md Potatoes; peeled and
           -quartered
    1/2 c  All-purpose flour
 
  Here's a great, one-pot supper. If time is an issue, you
  can make it Sunday afternoon and warm it up Monday night.
  Leftovers, if you have any, are wonderful.
  
  Rub the salt, pepper and garlic powder into the roast. Heat
  the oil in a large, heavy Dutch oven, and brown the roast
  over medium-high heat on both sides. Then pour the water
  around it, reduce the heat to low. Cover tightly and simmer
  for 2 hours.
  
  Place the onions, carrots and potatoes around the cooked
  roast, sprinkle lightly with salt, cover the Dutch oven,
  and simmer for 30 minutes.
  
  Remove from heat. Transfer the roast and vegetables to a
  platter and keep warm.
  
  Measure the liquid remaining in the pan. Add enough water
  to make 3 cups of liquid. Pour about one-third of the
  liquid into the Dutch oven. Over medium heat, sprinkle
  in the flour, and stir rapidly with a whisk or wooden
  spoon, adding the rest of the liquid gradually, and
  smoothing out any lumps. Cook until gravy thickens,
  stirring constantly. Season to taste with salt and
  pepper.
  
  Note: Many young cooks are reluctant to make gravy because
  of the potential for lumps. Admittedly, there is a knack
  to making gravy but, with practice, it is soon acquired.
  And remember, a lump or two never hurt anyone. There's
  always that strainer.
  
  Another technique for making gravy is this: Put the flour
  in a small bowl and add a little liquid to make a smooth
  paste. Gradually add more liquid until you have used about
  half of it. Then, pour the mixture into the Dutch oven with
  the remaining liquid. Cook until gravy thickens, stirring
  constantly.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... I t±ld yo±, "Never±touch ±he flop±y disk s±rface!"

LABOR UNIONS - The folks who brought you weekends!!!
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