Text 153, 76 rader
Skriven 2007-12-31 13:37:38 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: KUDZU   71231
=====================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 > You are probably right about the lack of indigenous kudzu konsumers.
 > Better if you bring in more goats.  With your increasing Hispanic
 > population that lack should be resolved.   Some of the best goat meat I
 > have ever tasted was in USA, bought from a Hispanic s/market near
 > Corpus Christi.

 CS> I need to check the local hispanic market out.  I bet they have goat,
 CS> a meat I have tried I think, once but never cooked.  Meantime, unless
 CS> goats learn to climb up into 100ft trees, they cant do much for the
 CS> kudzu that has enveloped a forrested area.

If the goats get in quickly enough they could catch it before it gets
too high.  In fact, goats do climb trees to some extent, where they can
get a foothold.

 CS> Now, if we could break it down for ethanol, our corn prices would go

That is a possibility, although fast-growing stuff like that doesn't
have a high cellulose content.

 CS> back down which would take down the cost of beef again!  I imagine
 CS> though, we'll just see more corn farms.  It was a saturated market
 CS> here, now valid again.  It's also something you can crop across most of
 CS> the USA.  The eating variety is a big of a water hog, but I bet the
 CS> drought resistant ones would make fine ethnol for our cars.

The corn has a high starch content, which is easier than cellulose to
convert to ethanol.  In USA corn growing is subsidised in various
ways... but that is touching on politics, so I shall say no more!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pupusas: Salvadorian White Corn Cakes W/Pork, Beans, Chee
 Categories: Latin amer
      Yield: 4 servings
 
      1 lb Corn flour, ground for
           Tortillas
      1 c  Water
    1/3 c  Melted butter
      2 tb Lard
      1    Onion, cut into small dice
      8 oz Roasted pork, diced
      8 oz Queso blanco, grated
           Salt
 
  Serving suggestion: Refried beans
  
  In a standing mixer fitted with a whisk attachment, combine corn
  flour, water, and butter. Mix until incorporated into dough. Let
  dough rest for
      1/2    hour.
  
  In a medium saute pan melt lard. Add onion and pork and cook until
  translucent, set aside and cool.
  
  Portion the dough in small balls, approximately 1 ounce, and flatten
  with hands. Place approximately 1 tablespoon of the pork stuffing on
  top of each flattened dough and sprinkle with cheese. Cover with
  another flattened disk of dough and seal edges by pinching them
  together.
  
  Cook in electric flat top or cast iron griddle for approximately 4
  minutes on each side or until golden brown. Serve with refried beans.
  
  From: R Horn
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)