Text 33805, 75 rader
Skriven 2010-01-23 09:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tree Huggers
====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> 40,000 people and 750,000 moose and somebody (on another message
 JW> board, not here) thought Ray was wrong to shoot two rather than one.

 DD> Well, the thing about tree huggers is that they are mostly bad at both
 DD> maths and logic. Short on common courtesy, too.

To give them credit (the other one thought shooting fall calves was
immoral) they both changed their minds when I gave them the facts.
 
 DD> Title: Gakona Dry Moose Sauce
 DD> The moose that is taken late in the season
 DD> is often a dry & lean animal.
 DD> late-season moose isn't much of a treat.

That's an understatement. Our hunting season is year long here but
nobody wants an animal taken from Feb to April when they are skinny
and eating lichens and bark which makes the meat taste strong. Best
time is August when they're fattest or November after, not during,
the rutting season and there is snow on the ground so you can haul
your kill out of the bush by snowmobile and not by back-pack.  


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Dried Oysters and Pork #1
 Categories: Pork, Chinese, Oysters
      Yield: 8 Servings
 
     12    Dried oysters
    1/2 lb Pork
           Water to cover
      2    Cloves garlic
      1    Scallion stalk
      1 tb Sugar
      3 tb Soy sauce
      2 tb Sherry
    1/2 c  Oyster soaking liquid
      2 tb Oil
      2 c  Water
 
  1. Soak dried oysters (reserve soaking liquid).
  
  2. Place pork in water and boil 15 minutes; discard liquid.
  
  3. Cut meat in 1-inch cubes. Mince soaked oysters. Crush garlic. Cut
  scallion stalk in 1-inch sections.
  
  4. Combine sugar, soy sauce, sherry and oyster-soaking liquid.
  
  5. Heat oil. Stir-fry garlic and scallions to brown lightly. Add pork
  cubes; stir-fry to brown lightly.
  
  6. Add sugar-soy mixture and minced oysters. Cook, stirring, 1 minute.
  
  7. Add remaining water. Bring to a boil; then simmer, covered, until
  pork and oysters are tender (about 30 minutes). VARIATION: In step 7,
  after the water boils, add 6 water chestnuts, sliced.
  
  From <The Thousand Recipe Chinese Cookbook>
  Downloaded from Glen's MM Recipe Archive, www.erols.com/hosey
 
MMMMM

Cheers

YK Jim


... A hypocrite is a person who--but who isn't?

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