Text 15253, 90 rader
Skriven 2007-05-11 08:17:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Zum's Grand Buffet 9
================================
On 05-11-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Re: Zum's 

CS>DD> But, brains ain't bad - especially with scrambled eggs. And lots
CS>DD> of  insects are great. We're expecting hordes of cicadas
CS>DD> (locusts) this  summer.

CS>Pass but thanks ;-)  I'm told locusts actually taste pretty good but
CS>I have no  desire to try them.

CS>I'm willing to 'try' mustard, collard, or turnip greens but
CS>experience shows I  will not like them if you use any vinigar to cook
CS>them.  I've tried all 3  probably over 100 times to 'be polite' and
CS>still not found a way that i like  them.

I never have ever used vinegar when cooking greens. Never, ever. I 
discovered on my own that the reason I used to hate spinach when I was a 
kidling was that my olds insisted that one had to put vinegar on it when 
they passed the cruet at table. Well, y'know what? Leave the vinegar off 
and spinach ain't bad.  Bv)=

I am bunging on a recipe that matches the way I do collards. It is so 
close that I have labelled it from my kitchen instead of my archives.

CS>I also really hate liver for the most part but there are a few rare
CS>recipes  with chicken livers, that I tolerate well enough and one

Liver is like bagpipes - either love it or hate it. No middle ground. 
Chicken livers are entirely different from beef or pork liver - taste, 
texture, preparation, etc.

I particularly like poultry livers done up as rumaki.

CS>Hehehe.  Little phases me but those few do.  Oh, scorpions dont count
CS>as  insects for me.  Happy to eat them again.  Add spiders to the

See, I told you there were tasty insects.  Bv)=

CS>'insect' group  though.  Grubs however are acceptable and so are deep
CS>fried earthworms with  lots of black pepper.  Live baby octopii
CS>dropped into seriously hot soup and  eaten just as they stop swimming
CS>are cool.

Don't let PETA know about that.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potta Collards
 Categories: Five, Vegetables, Greens
      Yield: 4 servings
 
      2 bn Collard Greens
           Fatback or ham to season
           Salt & Pepper
        pn Sugar
 
  Pick out and strip the leaves from the tough stems. Wash 'em
  to death to get rid of the grit. Takes about 3 to 4 washings.
  Fry out the season meat 'til you get a little fat from it.
  
  Drop in the collards by the handful and cover. If the pot is
  too small, fill it and let them wilt, then there's plenty of
  room for the rest. When all is wilted, add enough water to
  cover. If they a real strong greens and smell bitter pour off
  the first water and add more. That cuts down on the strong
  taste. Simmer 'til tender, add a pinch or two of sugar and
  cook ten more minutes.
  
  FROM: White Trash Cooking II; Ernest M. Mickler; 10 Speed Press
  
  MM Format by Dave Drum -- 14 July 2002
  
  Uncle Dirty Dave's Kitchen
 
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


... Stock up and save.  Limit: one.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)