Text 34154, 111 rader
Skriven 2010-01-30 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: cheap meats 770
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> bison jerky

 ML> On these hunts, who gets the hump meat?

The successful hunter gets the biggest share. Sometimes a hunting
party will eat the whole hump along with the tongue while in the
field and none comes home.

(Yearlings don't have one yet.)

 JW> It's too bad you were here in August

 ML> Remind me to come over for Thanksgivingtime some year.

Sure thing!

 ML> I figure that Neekha is the only one who would object
 ML> (as I steal away her home away from home).

She doesn't object all that loudly. She had better not anyway.

 ML> Still looking to try inconnu, though.

Take a regular whitefish and rub mud on it!

 JW> I have a Japanese friend born in Canada in 1951 who pretended to be
 JW> Chinese in elementary school to avoid being beaten up.

 ML> I used to get beaten up just out of general principle.

Well you did grow up in Texas.

 ML> I'd have
 ML> been inclined to pound 'em, but my fool parents in their lack
 ML> of wisdom said, oh, don't fight back. The reasoning being "oh,
 ML> you'll just provoke them."

You had the right idea. But you must trounce them soundly and leave
no doubt as to who won or they will be provoked. 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Wild Foods As Sushi Ingredients
Categories: Wild, Info, Sushi
  Servings: 1

           Wild foods as
           sushi ingredients

From: gary hochgraf

Milkweed buds come to mind as good candidates, How 'bout ramps,
bergamot, all the usual greens, mustard buds, wild rice, pickled
dandelion root, I'll have to try some of these.

Gary

From: Dorde

I'll have to try Jerusalem artichoke. First-year burdock root should
be good.

Dorde

From: "H.M. Pier"

Any tender green finely chopped, like chickweed, dandelion or sorrel.
Pine nuts and rice are wonderful together any way they're fixed. Adding
your favorite dried wild herbs to the rice as it cooks, before rolling.
Cat tail hearts, lotus,

Heather

From: Sue Peeler

I think I'll try plantain leaves as a wrapper.
I used some last year as wrappers (like cabbage rolls) & the texture
was like the sushi wrapper.

Sue, north Missouri

From: Kitty & Creek Norris

Grape Leaves make wonderful wrappers - as in dolmas. Food wrapped in
things is pretty international!

Kitty & Creek Norris Willits, CA

From: ShineFox

So is asparagus, watercress, being garlic lovers we also use it plus
onion and of course the morel mushrooms, ramps and the inside of
milk thistle stems shine

From: Forageahead@yahoogroups.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Never make the classic error of bringing a knife to a gunfight.

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