Text 22395, 64 rader
Skriven 2007-11-06 10:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Northern farming 392
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 JW> Speaking of game.... More evidence of global warming: we are seeing
 JW> southern species migrating into northern regions as winters get
 JW> milder and shorter. Coyotes and magpies are old news here now. But
 JW> this week a white tail deer was seen (and shot and eaten)

White tail deer is delicious!

  on then
 JW> north side of Great Slave lake for the first time ever in history.
 JW> And by history I mean an oral tradition that goes back over 1000
 JW> years and not just written history since 1769 when Samuel Hearne
 JW> showed up.

I don't doubt the factuality of this statement, but a thousand
years ago who would have cared what kind of deer it was? Hey,
Ook, there's a big funny looking one over there, let's get it.
And next day it would have been forgotten.

 JW> Title: [BFT] Inverness Poacher's Pot

Bearing in mind that my friend Diana's husband is the local laird
and would frown on such a dish. It was extremely weird touring the
property with him and having the vassals shuffle up to the car with
their hats in their hands.

 -=> Jim Weller said to Carol Shenkenberger <=-

 JW> Yesterday, I split, cleaned and roasted the Halloween pumpkin. Today
 JW> I used a quarter of it to make Afghan Kadu Bouranee. I followed this
 JW> recipe loosely:

Now where have I seen this recipe before. In my estimation the
best variation is to add ground lamb or beef to the sweet tomato
sauce. I too find the sauce a bit sweet, but I understand that
that is authentic.

Clootie Dumpling
cat: dessert
yield: 1

4 oz shredded margarine
8 oz (2 1/2 c) flour
4 oz oatmeal
3 oz sugar
1 ts (rounded) baking powder
8 oz mixed currants/sultanas/chopped raisins
1 ts ground cinnamon (to 1/2 Tb to taste)
1 ts mixed spice (to 1/2 Tb to taste)
1 ts golden syrup
2 eggs, beaten
3/4 Tb buttermilk

Using a large mixing bowl sift the flour and rub in the margarine. Add
all the other dry ingredients and mix with a wooden spoon. Make a well
in the centre and add the syrup and eggs and mix well. Add enough
buttermilk to make a soft but firm batter.

The traditional way of cooking dumpling is in a cloth. Cover with
boiling water and cook for 2 1/2 to 3 hours

www.scotveg.com; posted 11-14-03 by Carol Bryant
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