Text 21528, 77 rader
Skriven 2009-03-04 08:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Citrus Wood Chips
=============================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Do you have any vineyards or wine makers in your area? They are
 DD> a decent source, especially when they prune their vines.

 DS> Connecticut does have some vineyards - mostly downstate by the
 DS> coast, where the temperatures don't get the extreme colds - but
 DS> I don't have to go to such extremes.  Concord grapes and their
 DS> less-delicious cousins, fox grapes, are as common around here
 DS> as dandelions, and there's no need for me to go to any special
 DS> lengths to get some vines.  All I have to do is watch the side
 DS> of the road as I'm driving along.

That's pretty much where I got my grapevine. Off the trimmings when we cut back
the stuff overwhelming the back fence.   Bv)=   As "organic" as anything grown
in urban soil could be.

Watching the side of the road is where I used to get my weed - back in the day.
Central Illinois cropped thousands of acres of hemp in WWII - to make rope, you
know.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potatoes And Rabbit In The Mountain
 Categories: Latino, Vegetables, Potatoes
      Yield: 1 servings
 
      3 tb Olive oil
      1    Onion, skinned and chopped
      3 lg Potatoes
      3 cl Garlic
      3    Fresh sprigs of parsley
      1    Sprig of thyme
      1 ts Bittersweet smoked paprika
           +=MIXED WITH=+
      3 tb Water
        pn Picante smoked paprika (opt)
 
  Peel potatoes and cut into chunks.
  
  Boil potatoes in salted water until nearly cooked.
  
  In a heavy pan, heat olive oil at medium heat.
  
  Drain potatoes and add to pan.
  
  Add finely chopped onion, pounded garlic, parsley, thyme and salt.
  
  When union becomes translucent, add the pimentón and water, and cook
  everything together slowly. Add extra olive oil as needed.
  
  When potatoes turn golden, you may add the pinch of hot pimentón for
  extra spice.
  
  While traditionally served as a main dish, this dish can be serve
  along side pork, beef or chicken
  
  Despite the name, there is no rabbit in this dish. This dish is from
  Salamanca, where the lack of meat or chorizo in the area was
  compensated by herbs, garlic and especially pimentón(paprika). The
  dish's name is something of a joke.
  
  When first time eaters invariably ask, 'Where's the rabbit?', the cook
  replies, 'In the mountain!'
  
  There is no better way to appreciate the full color, flavor and aroma
  of pimentón.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "Alas, poor Aardvark, I knew him well!"
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