Text 30950, 51 rader
Skriven 2009-11-11 07:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: smoked 366
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 ML> When given very bad-tasting lemons make very mild lemonade.
 JW> I was thinking along a similar line when I did the goat meat. It
 JW> was from a mature animal and pretty "goaty". So I made BIG stew. One
 JW> pound went a long way.

Getting big pleasure from big steaks is a product of modern
animal husbandry. Back in the day, I suppose most meat was
caught in hot pursuit and was either juvenile and bland or
old and gamy. One goat would probably flavor a week's supply
of leaves and roots. Give me animal husbandry any day, even
agrimegabusiness, which in theory could be made sustainable
and carbon neutral and all that sort of stuff.

 ML> Why does frozen northern food smoking have to be like
 ML> Memphis or Texas Q?
 JW> I do like that style with its big hunks of meat cooked low and slow
 JW> to tender with lots of good smoke but I guess you're right. Other
 JW> smoking methods are good too.

When good wood is abundant, you get to do that. When it's
not, you do what you can, even if that doesn't mean eating
proper Q.

 JW> Title: Dena'ina Tyshee

There was a display at the Prince o' Wales museum downtown
that had photos detailing this process. It got me wondering
whether I would like fish less or more after trying the stuff.

Grilled Barbecued Dove
cat: Arkansas, game, main, diabetogenic
servings: 4

16 dove breasts
1 md yellow onion
1 1/2 c catsup
2/3 c brown sugar
2 garlic cloves, crushed
1 Tb Worcestershire sauce
1 Tb vinegar or lemon juice
8 drops Tabasco sauce

Combine in a mixing bowl and stir. Brush sauces on dove
breasts repeatedly as they cook on the grill. Grill 3-5 min,
then turn and grill another 1 min. Serve with wild rice.

Phyllis Speer for Arkansas Game and Fish Commn.

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