Text 40748, 99 rader
Skriven 2010-08-05 23:26:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Gray Squirrels
==========================
 -=> On 08-05-10  07:24,  Dave Drum <=-
 -=> spoke to Glen Jamieson about Gray Squirrels <=-

 DD> "As the twig is bent ... " Of course, their dealership name and
 DD> telephone number is displayed prominently in signage along with the
 DD> "Student Driver" placards.

In England, new drivers had to have a large (18 inch?) sign with a big
and prominent red L on it.  It was put onto the front and rear of the
car.   That lasted for a year before they were allowed to drive without
the scarlet L.

 DD> Odd, that. Around here the red squirrels are both in the majority and
 DD> 40% to 50% larger than their grey cousins. They are all tree rats.
 DD> Unlike their cousins the marmot family.

 DD> Of course some locales promote their squirrel populations - Like
 DD> Olney, IL and Brevard, NC which feature white (but, not albino)
 DD> squirrels. 

The campus at Kent State in NE Ohio is overrun with black squirrels.
Don't see any other kind there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Pork Chops
 Categories: Cajun, Main dish, Meat
      Yield: 6 servings
 
     18 ea 5 oz pork chops, 3/4" thick
    3/4 lb Melted unsalted butter (note

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Salt
      1 T  + 2 tsp white pepper
      1 T  + 3/4 tsp black pepper
  2 1/2 t  Dry mustard
  2 1/2 t  Cayenne pepper
      2 t  Garlic powder
    3/4 t  Dried thyme leaves
 
  NOTE:  The 3/4 pound (3 sticks) unsalted butter, must be kept melted
  and warm in the skillet.
  Let the chops come to room remperature before blackening.  Combine the
  seasoning mix ingredients thoroughly in a medium-size bowl.
     Heat a large cast-iron skillet over very high heat until it is
  extremely hot and just short of the point at which you see white ash
  or a white spot forming in the skillet bottom, about 8 minutes.  (The
  time will vary according to the intensity of the heat source.)
     Heat the serving plates in a 250F oven.
     Just before cooking each chop, dip it in the melted butter so that
  both sides are well coated, then sprinkle each side generously and
  evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on
  each side), patting it in with your hands.  (If you lay the chop on a
  plate or other surface to season it, be sure the surface is warm so
  the butter won't congeal and stick to the surface instead of to the
  chop.  Wipe the surface clean after seasoning each chop.  Use any
  remnaining seasoning mix in another recipe.)
     Immediately place the chop in the hot skillet.  If the chop is very
  lean, pour about 1 teaspoon butter on top.  (Be careful, as the
  butter may flame up.)  If you cook more than 1 chop at a time, place
  each chop in the skillet before buttering and seasoning another one.
     Cook uncovered over the same high heat until the underside forms a
  crust, about 2 minutes (the time will vary according to the thickness
  of the chops and the heat of the skillet or fire).  Turn the chops
  over and pour about 1 teaspoon more butter on top of each, if needed.
  Cook just until meat is done, about 2 minutes more.  Serve the chops
  crustier side up while piping hot.
     Clean the skillet after cooking each batch and repeat the
  blackening procedure with the remaining chops.
     To serve, place 2 or 3 chops on each heated serving plate.  If you
  use a serving plater, DO NOT STACK THE CHOPS.
  From The Prudhome Family Cookbook
  Some personal notes:  If you do not have a heavy duty commercial range
  hood, capable of disposing of an incredible amount of smoke, DON'T
  cook this inside.  If you live in an apartment, like I do, where your
  smoke detector is attached to a central fire system, you will very
  quickly become well known to all your neighbors, and your local
  firefighters. In all likelyhood you will also get to meet your
  landlord.
     A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of
  providing sufficient heat.  Be sure you have all your doors and
  windows closed, and invite your neighbors to the barbecue.  This
  method generates a totally unbelievable amount of smoke.  However,
  the results are worth it.  Whatever you are cooking by this method,
  it is an entirely incredible taste experience.
  
  From Prudhomme Family Cookbook
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:00, 05 Aug 2010
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