Text 26565, 126 rader
Skriven 2009-07-26 20:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Scottish breakfasts
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I'm 3/4 English heritage and probably have potatoes of some sort at
 JW> 3/4 of my suppers

 GJ> With my mainly Scottish heritage, going back 5 generations, breakfast
 GJ> at home was _always_ porridge made from imported rolled oats, soaked
 GJ> overnight before cooking.

We had cold cereal in the summer and porridge in winter. Often
oatmeal but also cornmeal and Cream of Wheat for variety. Today I
don't eat breakfast and just have coffee but sometimes on the
weekends, porridge will be the first course of a late brunch. My
current favourite is Red River mix (3 parts cracked wheat, 2 parts
cracked rye, and 1 part flax seeds) or Red River plus cornmeal. This
morning I am making bread with 6 parts AP white flour and 1 part Red
River cereal; it will come out similar to regular cracked wheat
bread but with extra flavour.

 GJ> Almost every main meal included potatoes,
 GJ> mashed, roasted or boiled

In recent years I have pasta or rice more often but potatoes and
bread or just bread are still the everyday choice.

 GJ> but always as fried chips with fish, which
 GJ> was always fillets fried in batter.

I'll have English style fish and chips once in a blue moon but
generally saute fish either naked or lightly crumbed. In the summer
grilled fish is wonderful. The accompanying potatoes might be
quartered and roasted/grilled with herbs and oil or baked whole and
dressed with sour cream, bacon bits and scallions.

 GJ> Rice was only eaten as pudding,

We ate that often when I was a kid.

 GJ> and pasta only appeared in some sort of a dessert
      
We would have had spaghetti and basic meat sauce perhaps once a
month, mac and cheese slightly more often. I am more imaginative
with pasta today than my mom was 40-50 years ago, but then that's
true of most Canadians over the past three decades.

 GJ> The usual meat was stewed mutton, roast lamb or lamb chops, as that
 GJ> was cheap.  In the depression we occasionally ate rabbits
 GJ> ("underground mutton"), sold door to door by trappers.

We had some lean years in my early teens when the family business
was down and relied heavily on a large garden and trapped rabbits.
Dad would set wire nooses after the first snowfall when the trails
were very evident, catch 4 to 6 a day until after Christmas and fill
the freezer. Fall rabbit is fat and tasty; winter rabbit is lean and
gamy (as they eat tree bark after the grass is gone) so we stopped
around Christmas. for a while I grew really tired of rabbit but I
like it again today. (The rabbits here in the sub-arctic are so
small and caribou so numerous that they are rarely hunted.)

 GJ> Liver and
 GJ> tripe were occasionally cooked (badly) by my mother, and I would sit
 GJ> at the table for hours, refusing to eat it.  It was only many years
 GJ> later that I found that those items are good if correctly cooked.

Like so many people here have reported about growing up, my mom did
liver badly too. Until once when I made it for her when I was on my
own and in my early twenties. I sauteed it very lightly in butter
and made a sauce of ketchup, mustard and soy sauce. She loved it and
stopped overcooking hers.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Felvideki Finom Nulleves
 Categories: Game, Soups, Hungarian, Rabbit, Offal
      Yield: 10 Servings
 
      1    Hare; head, neck, kidney,
           -heart, lung and liver
      1    Parsnips
      1    Celery knob
      1    Kohlrabi
      1    Carrots
      1 pn Caraway seeds
           Salt
      2 tb Lard
      1 sm Onions; minced
      1    Garlic cloves; crushed
      6    Peppercorns, black; crushed
      1 tb Flour, all-purpose
    1/4 c  Rice; uncooked
 
  (Hare Soup From Northern Hungary)

  Do not wash the hare parts overly, try to leave some blood. Put
  all the parts except the liver in a pot with 3 quarts water, and
  bring to a boil. Skim well.

  Peel vegetables except onion and dice. Add to pot with caraway
  seeds and 1 tablespoon salt. Keep heat very low and let soup
  simmer.

  Melt lard, add minced onion, crushed garlic and the hare liver,
  diced. Sprinkle with black pepper. Brown onion and liver fast,
  then dust with flour. Stir well and cook for a few minutes more.
  Add a ladle of broth from the soup pot. Stir well and pour into
  the soup pot.

  Put rice into the soup pot and cook till it is done. Adjust salt.
  Variation: add 3 tablespoons lemon juice, or whip lemon juice with
  sour cream at last minute.

  MM and upload by Don W
 
MMMMM

Cheers

YK Jim


... Happy as a fox at a rabbit birthday party.

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