Text 40047, 80 rader
Skriven 2010-07-14 17:32:00 av Dave Drum (42831.cooking)
  Kommentar till text 40028 av Nancy Backus (1:18/200.0)
Ärende: Mighty Hunters
======================
-=> Nancy Backus wrote to Dave Drum <=-

 EC> she is excellent hunter.  Her brother is not any better. I have 5 cats
 EC> who are loaded with attitude in one form or another.  My cats can be
 EC> self centred especially my callie and two bi colours

 DD> Cats are four-legged, clawed, non-verbal people...    Bv))=

 NB> Four-legged, check.  Clawed, usually.  Non-verbal, now that depends on
 NB> one's definition of verbal.  Perhaps not human language, but some of
 NB> our felines definitely are verbal, and quite fluent in feline...  ;)
 NB> Definitely persons...  :)   (not human but feline of course)

I don't speak all human languages. I'm still working on the nuances of cat.
Mrrrrow is sort of like Chinese in that it has a number of meanings depending
on tone, inflection and accent. Blerrrt seems to be a happy sound. And I have a
grip on Naaaaoooowwww meaning "RIGHT NOW!". If I could just figure out what my
feline friend wants "Naaaaoooowwww!"   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cat's Beef Brisket Barbecue
 Categories: Beef, Bbq, Sauces
      Yield: 16 servings

      1    Whole brisket (about 9lbs)
      1    Envelope Lipton Beefy Onion
           - soup mix (dry)
      1    Envelope Lipton Onion Mush-
           - room soup mix (dry)
      6 oz Can tomato paste
      3 ts Worcestershire sauce
    3/4 c  Brown sugar; firm pack

  Wash the brisket and pat dry. Place it (fat side down)
  on 2 pieces of heavy duty aluminum foil that are large
  enough to seal the brisket in.

  Mix all the sauce ingredients together to make a thick
  paste. If necessary add another tsp. or so of Worcester
  sauce. Sauce should be quite thick, but still spreadable.
  Smear the sauce all over the top and sides of the brisket.

  Seal tightly and place in a roasting pan. Bake in oven
  for 5 hours at 325øF.

  Remove from oven and refrigerate to solidify fat. When
  fat is solid, remove and reserve for other uses. Then
  reseal the meat in foil and reheat until meat is quite
  warm, about an hour.

  This makes it easier to break up the meat.

  Break up the meat into small pieces and stir into the
  pan juices. Seal tightly and place into oven to bring
  to a hot temperature.

  Serve on good buns.

  If you wish, you can just slice the meat after cooking
  and after de-greasing the juices, pour a bit of the
  sauce over the meat.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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