Text 40851, 170 rader
Skriven 2010-08-08 07:37:00 av Dave Drum (43651.cooking)
     Kommentar till en text av Glen Jamieson (43592.cooking)
Ärende: Driving Schools
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Local automobile dealers usually donate a base model four-door vehicle
 DD> to each school's program (in this area, anyway) under the theory that
 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.

 GJ> That sounds like a win-win arrangement.  The dealer's name and
 GJ> placards emblazoned on the car would be more effective than just a

 DD> It seems the state, in an odd burst of good sense decided it's only
 DD> fair to warn other drivers that some white-knuckled beginner is herding
 DD> the car - whilst assuring them (by inference) that an experienced
 DD> instructor is there to protect against things going too far off the
 DD> rails.

 GJ> Here the driving school cars have a sign on the roof that can be seen
 GJ> at a distance, to give a warning to other motorists.   It is allowable
 GJ> for family members to teach kids, with just an "L" plate fore and aft.
 GJ> My first wife refused to learn how to drive, but I taught my second
 GJ> wife in the precipitous environs of the PNG Highlands.  The first
 GJ> thing she had to learn was to start on a steep hill - in a
 GJ> stick-shift, of course.  She only had trouble when we went back to the
 GJ> Philippines and she hired a car there, which had the steering wheel on
 GJ> the "wrong side", as she had learnt to sit on the right and change
 GJ> gears with her left hand.

The Driver's Ed cars from the pubic high schools make do with the applied
placards. The commercial, for-hire schools tend to use placards, decals, and/or
lighted car-top signs ala pizza delivery cars or taxicabs.
 
 DD> Title: Road Kill Squirrel Stew

 GJ> I recently watched a Pommy TV program on living off the land in the
 GJ> "wilds" of Britain, in which it was noted that USAn grey squirrels had
 GJ> been taking over the woods from the smaller native red squirrels, of
 GJ> which there were only 100,000 or so left, while there were over 2
 GJ> million greys.   One of the greys was cooked, minced and made into
 GJ> spicy nibbles and served to the regulars in a pub, with the plea that
 GJ> more Brits should go out, kill and eat the invading Americans.

 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.

 GJ> Are you sure?  According to Grolier, the Eastern Gray Squirrel,
 GJ> Schiurus Carolinensis is native to America, while the smaller Red
 GJ> Squirrel, S. Vulgaris, is the one being displaced in Britain by the
 GJ> larger, more assertive American type.  That is what the TV program
 GJ> said. I have seen the USAn ones, but I can't remember their colour.  I
 GJ> was surprised to see squirrels in Sumatra, but they were striped.

Yes, I am sure. I have killed and eaten hundreds of them. I leave the tiny
greys alone since they have about as much meat on their tiny frames as a rabid
vole. In other areas the greys may be (probably are) larger than in this area.
Keep in mind that squirrels and marmots are close cousins and marmots
(woodchucks specifically) grow to quite a size. I have seen sow woodchucks that
went 10kg or a bit less.
 
 DD> While William Yates Stroup was hunting squirrels in the woods near his
 DD> home in the southeast Olney Township he saw a gray squirrel run into a
 DD> nest and shot the den killing the mother and knocking out two pure
 DD> white baby squirrels. He put them into the pockets of his game bag and
 DD> took them home with him, turning them over to his sons, George and Era
 DD> Strop who raised them by hand feeding them milk by a spoon. The little

 GJ> That is the sort of thing that happens here sometimes with 'roo
 GJ> shooters.  There are a couple of albino 'roos in one of our wildlife
 GJ> parks that MLoo visited when he was here.  He hand-fed these tame
 GJ> ones, then dined on one of their relatives that evening.

These white squirrels are NOT albino. No pink eyes, etc. Just white furred.
Picture here ...

http://tinyurl.com/WHITIES-1

Or Googling "white squirrel" pops up a selection of images at the top of the
listings.

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

       Title: Woodchuck au Vin 
  Categories: Game, Wine, Vegetables, Herbs
       Yield: 5 servings

       2 tb (to 3 tb) olive oil
       1    Woodchuck; dressed, cleaned
            - of scent glands, boned
            - and cut into strips or
            - bite-size chunks *
       2    Shallots; chopped
       2 lg Carrots; in 1/2" dice
       1 cl Garlic; minced
       1 c  Beef stock or water
       2 c  Dry red wine
     3/4 c  + 2 tb white vermouth
       2 ts Coarse ground black pepper
     1/4 ts Dried thyme
       1    Bay leaf
       2 tb Chopped fresh rosemary
   1 1/2 c  Pitted Cerignola olives;
            - very coarsely chopped
       2 tb (to 3 tb) flour
            Chopped fresh flat-leaf
            - parsley
            Salt

  The gardener who created this dish notes that the herbs and
  vegetables in this recipe are available fresh from the
  garden because they have not been eaten by the dish’s main
  ingredient.

  Place a Dutch oven over medium-high heat for 1 minute. Add
  olive oil. When the oil is hot, add woodchuck meat and sauté
  until lightly browned on all sides. Transfer to a plate and
  set aside.

  Add shallots and carrots to pan and sauté until lightly
  browned. Add garlic and sauté for 1 minute. Add stock or
  water, red wine and 3/4 cup of vermouth. Stir with a wooden
  spoon, scraping bottom of the pan. Return meat to pan, and
  add pepper, thyme, bay leaf, and 1 tablespoon of the
  rosemary. Cover, reduce heat to low, and simmer for 20
  minutes.

  Add olives and remaining 1 tablespoon rosemary. Cover and
  simmer, stirring occasionally, until meat is tender, about
  45 minutes.

  Discard bay leaf. Raise heat and boil uncovered until liquid
  is slightly reduced. In a small bowl, mix remaining 2
  tablespoons vermouth with enough flour to make a soupy
  paste. Thicken sauce to taste by adding paste a tablespoon
  at a time, simmering for a minute after each addition; all
  of the paste may not be needed. Stir in parsley, and season
  with salt if needed. If desired, serve over rice or egg
  noodles, or with boiled potatoes.

  Yield: 3 to 6 servings, depending on size of woodchuck and
  squeamishness of guests.

  Note: A woodchuck has small scent glands under the forearms
  and in the small of the back that must be removed. The
  insulating fat under the skin should also be removed. A
  dressed woodchuck does not require soaking, though many
  people recommend soaking overnight in salted water. As with
  all game, the meat of older animals is tougher and has a
  stronger, gamier flavor than a young animal. This recipe may
  also be made with the boned meat of one large or two small
  rabbits.

  FROM: Joe McDonald/Corbis - Published: June 5, 2008

  From: http://www.nytimes.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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