Text 14420, 57 rader
Skriven 2008-09-30 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: suboptimal foods 995
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 ML> They use cucumbers in cocktails, why not asparagus.
 DS> I can think of a stinky sulpherous reason or two. [g]

Yeah, there's that, but asparagus taste better.

=

 ML> Large quantities of moose stew, moose kebabs, moose chili ... !
 DS> I'm thinking "Barbecue block party."

Much like the old pig-sticking days, eh. I figure that a
dead moose in someone's yard would be pretty fresh when
discovered ...

 -=> Dave Sacerdote said to Hap Newsom <=-

 DS> I have no problem with crunchy, but "fibrous" and "snotty" are not
 DS> adjectives that I want to associate with food.

Would you rather okra ... or lima beans?

Chicken wings, gumbo-style
cat: new york, cajun, main
Serves: 8

1/4 lb salt pork
3 lb chicken wings
2 lg garlic cloves, minced
2 c onion chopped fine
2 c green pepper chopped fine
1 1/2 c celery chopped fine
1 lb ground pork
1 lb ground round steak
5 c fresh peeled or canned tomatoes
1 1/2 c chicken broth
salt and black pepper to taste
3/4 fresh or frozen lima beans
1 c corn kernels
Worcestershire to taste
Tabasco to taste
cooked rice

Dice the salt pork. Render it. Save the cracklings. Brown the chicken
wings well in the salt pork fat. Set aside. In this same fat, wilt
the chopped vegetables and garlic. Add the ground meats and cook until
they lose their pinkness, stirring to break up lumps. Add the wings and
the cracklings. Add tomatoes, broth, salt, and pepper. Simmer, stirring
occasionally, for 30 min. Add limas and cook 30 min. Add corn and
Worcestershire and Tabasco and cook 15 min. Serve in soup bowls with
rice on the side. The recipe says to sprinkle each serving with the
pork bits, but the author forgot that [s]he'd put them in over an
hour before. Maybe save some pork bits for the purpose. Adapted
from NYT Heritage Cookbook.

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