Text 9942, 96 rader
Skriven 2008-07-02 07:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Corn?
=================
-=> BJöRN FORSSTRöM wrote to DAVE DRUM <=-

 DD> Oddly enough, my area used to be a centre for growing of oats. A farmer
 DD> friend of mine, who rotates crops and practices "sustainable" agriculture
 DD> was told this spring that the country elevator he normally deals with will
 DD> no longer be buying oats or rye as there is not enough activity in those
 DD> areas to justify their efforts (read, they don't make a lot of money on
 DD> anything but corn, wheat and soybeans). So, he is getting his
 DD> certifications ready to declare his crops "organic" (which they already
 DD> were) and will deal directly with the high-end grain millers ... probably
 DD> coming out with more money in the long run.  Bv)=

 BF> I think that the Ministry of Agriculture and EU here decide what a
 BF> farmer should grow. Today I saw that one of the farmes not far from me
 BF> have peas on his field.

Well, you see, that makes the land owner/farmer an employee of the Agriculture
Ministry. In USA we fought a big war back in the late 18th century for the
right to make our own mistakes.  Bv)=

USDA would like to tell American farmers what to grow and how to grow it. That
policy gets absolutely no traction with our farmers ... except those who are
not really farmers but who live on gummint subsidy payments.

My grandfather, who was a successful farmer, often chased away USDA or Illinois
Dept of Ag representatives off his farm. When I asked him one day why he would
run off a person offering him what seemed to be "free money" to help build a
pond that he was going to build anyway, he told me "If you take the first dime
from these people they own you. Then you have to dance to their tune. This is
my land, I decide what is done and when - not some bureacrat who was never
successful in his own right at what I do."

My grandfather, BTW, was my hero.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Tasso And Andouille Gumbo
 Categories: Stews, Pork, Rice, Cajun
      Yield: 9 servings
 
      1 lb Andouille sausage; chopped
      1 lb Tasso; chopped
      1 c  Oil + 4 tb for sauteing
      1 c  All-purpose flour
      1 lg Onion; chopped
      2    Ribs celery; chopped
      3 cl Garlic; minced
    1/2    Green bell pepper; chopped
      3 lb Chicken; boiled, shredded
      8 c  Homemade chicken stock
     14 oz Can stewed tomatoes; pureed
      1 tb Worcestershire sauce
      2    Bay leaves
      2 ts Kitchen bouquet
     16 oz Bag sliced okra
    1/2 bn Green onions; sliced
    1/2 bn Flat leaf parsley leaves;
           - chopped
           Salt & fresh black pepper
           Steamed white rice
           Hot sauce
           File powder
 
  In a large stock pot fry andouille and tasso in 2 tb oil
  until browned. Remove meats and set aside. Add 1 cup oil
  and allow to heat. Whisk in flour and cook until a chocolate
  color is reached. Add onion, celery, garlic and bell pepper
  to roux and cook 15 to 20 minutes. Add chicken, reserved
  sausages, stock, tomatoes, Worcestershire sauce, bay leaves,
  and kitchen bouquet and simmer for 45 minutes.
  
  While gumbo is simmering, heat 2 tablespoons oil in a large
  fry pan. Add okra and cook on medium heat until no longer
  stringy. After 45 minutes of gumbo simmering, add okra, green
  onion, parsley and salt and pepper, to taste. Simmer 20 more
  minutes. Serve with rice and allow people to add hot sauce
  and file, to taste.
  
  Recipe courtesy Lauren Wyler, San Marcos, CA
   
  Prep Time: 20 minutes
  Cook Time: 2 hours 20 minutes
  Yield: 8 to 10 servings
  
  Episode#: UR0101
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ahh, stuff it!" - Slappy Squirrel
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