Text 2658, 70 rader
Skriven 2008-02-17 19:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Re: Woodchucks
======================
-=> BOB GEARHART wrote to DAVE DRUM <=-

 CS> I've heard of woodchucks but am not sure what they really are.  Sort of
 CS> squirrel?  Sorry if I seem dumb :-0

 DD> Woodchuck = Groundhog. Think Punxatawny Phil. A rodent related to the
 DD> squirrel family - tasty if taken when young and cooked properly.

 DD> Look here for more info: http://tinyurl.com/ytb48m


 BG>  Hey Dave.

 BG>  Groundhog is delicious. And you don't have to be that fuzzy about
 BG>  cleaning them. They primarily live in pastures and feed on clover.
 BG>  No need to soak them to remove the game flavor, that's what your
 BG>  eating them to get. Want something tastless, buy veal.

They do need to be young, though. And they do need to have the musk glands
removed. Mostly we used to skin 'em out, cut 'em up, flour and fry them and 
make gravy from the gribbens in the pan. You're wrong about their diet, though.
They live at the edges of fields and dine on Farmer Fred's young corn and soy
beans, etc. Not to mention getting into his truck garden and laying waste to
cucumbers, melons, green beenz, asparagus, etc.

They are pests and vermin. Tasty if young enough but pests and vermin to be
given the Dalek treatment and exterminated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melitzanosalata
 Categories: Greek, Appetizers, Vegetarian
      Yield: 6 servings
 
      2    Eggplants (1 - 1-1/2 lbs ea)
      4    Garlic cloves
      2    Tomatoes; peeled and chopped
           Salt & fresh ground pepper
      2 tb Fresh parsley; chopped
      1 ts Dried oregano; crumbled
    1/3 c  Olive oil, more if necessary
      6 tb Red wine vinegar, or more
 
  Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.
  Peel off and discard the skin, then chop the eggplant flesh while
  still hot. Rub a wood or earthenware bowl with one of the garlic
  cloves, cut.  Add the eggplant and beat with a wooden spoon-- or if
  available use a wood mortar to pound the eggplants.  Continue
  pounding or beating, meanwhile adding the tomatoes, a little salt and
  pepper, 2 to 3 cloves garlic, crushed, and the herbs.  Continuing to
  beat, gradually add the olive oil alternately with the red wine
  vinegar.  Taste, adding oil and vinegar if necessary; melitzanosalata
  should be thick and smooth.  Serve cold with fish, meat, or fresh
  crisp bread.
  
  From "The Food of Greece" by Vilma Liacouras Chantiles".  Avenel
  Books, NY.
  
  Note: You will have excellent results by whipping melitzanosalata in a
  blender or food processor as well.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

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