Text 28512, 97 rader
Skriven 2009-09-10 00:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Various
===============
-=> Quoting Manny Rothstein to Jim Weller <=-

 -> lynx which is a mild, white meat and therefore more chicken like.

 MR> I have read a few accounts of eating cougar in books by 
 MR> pioneers and hunters and they all say that it is good. 
 MR> The consensus, as I recall, seems to be that cougar
 MR> tastes like veal.

I looked up an old post from a restaurant chef who experimented a
lot with wild game (upscale Washington D.C. place that had an exotic
meast supplier) and yes he too said cougar tasted like veal. It was
lion that was porkish.

 MR> I tried some smoked bobcat meat that
 MR> a buddy of mine shot and cooked and it was white and mild.
 MR> I bet that house cats would probably taste good too.

Seriously, I imagine it does.

 MR> Are people in Canada allowed to
 MR> carry rifles or shotguns in the woods for self defense
 MR> out of hunting season?
            
Absolutely.

We had a really stupid thing happen up here. Federal bureaucrats in
Ottawa mandated that all federal workplaces everywhere would have
guns locked in safes and issued upon need. A geologist and his two
helpers were attacked by a Grizzly in the bush and their guns were
in a locker six miles away back in camp. The bear attacked the
geologist, the youngest guy ran off but the third guy (a gutsy local
Native man) attacked the bear with a knife, saving the geologist's
life. The young man survived but was in hospital for weeks and is
badly scarred. Somehow I doubt the policy maker in Ottawa was
fired for his stupidity.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trout Amandine with Creole Meuniere Sauce
 Categories: Fish, Cajun, Trout, Bacon
      Yield: 6 Servings
 
      6    6/8 oz. Gulf speckled
           Trout filets, skinned
           Essence
      1 C  milk
      2 C  flour
      2 Tb butter
    1/3 C  olive oil
    3/4 C  Worcestershire Sauce
      2    lemons, skin & pith REMOVED
      2    bay leaves
    3/4 Lb cold butter, cubed
      1 C  sliced almonds
      1 Tb chopped parsley
      2 Tb chopped green onions
 
  Season the filets with Essence. Place the filets in a glass bowl
  and cover with the milk. Cover the bowl and place in the
  refrigerator. Refrigerate for 1 hour. Remove the bowl from the
  refrigerator and drain. Season the flour with Essence. Dredge the
  filets in the seasoned flour, coating the filets completely.

  In a large saute pan, heat 2 tablespoons of the butter and the
  olive oil together. When the oil is hot, pan-fry the filets for 3
  to 4 minutes on each side or until the filets are golden. Remove
  the filets from the pan and drain on a paper-lined plate. Season
  the filets with Essence. Set the fish aside.

  Pour the oil from the skillet, leaving the browned bits in the
  pan. Stir in the Worcestershire sauce, lemons and bay leaves.
  Bring the liquid up to a simmer and simmer the liquid until it
  reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the
  cold butter cubes into the sauce, a cube at a time, until all the
  butter is incorporated. The sauce should be thick and coat the
  back of a spoon. Stir in the almond slices.

  To serve, one filet in the center of each plate. Spoon the sauce
  over the fish and garnish with parsley and green onions.
  
  SOURCE: Emeril Live!
 
MMMMM


Cheers

YK Jim


... In Milwaukee "fancy" means "Friday fish fry with FREE COLESLAW."

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