Text 10888, 104 rader
Skriven 2011-05-17 08:09:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Turkey Festival
=======================
Odd, this message was posted here at Oh-dark-thirty this morning but did not
appear in this packet. It DID show up in the packet I downloaded from Sean's
board. Go figger. So, since I am using Paragon for my up-send of the next 10
"GAME" recipes I answered it there and am cutting and pasting it back into
here. Sounds convoluted, nicht wahr?

-=> Nancy Backus wrote to Dave Drum <=-

 DD> the Miss Tremont Pageant on Thursday night and the parade on Sunday
 DD> afternoon. www.turkeyfestival.com/
 
 DD> I suspect that this has less to do with turkeys than with being a
 DD> street fair and excuse to PARTAAAAAAY!!! Although they claim to serve
 DD> their "famous grilled turkey".

 NB> I'd suspect the same.  Even with the "famous grilled turkey" among the
 NB> proffered foods...   Whereas Plainville's reputation is that of
 NB> supplying good turkeys and having a relatively well rated restaurant on
 NB> the premises...  The village (hamlet?) of Plainville is rather small,
 NB> just before Baldwinsville on NY370, heading for Syracuse...  Don't
 NB> think they've ever fielded an event such as Tremont does... ;)

It was started to raise money (without raising taxes - an admirable aim) for a
public swimming pool. Since then, according to the web site the festival has
contributed over 1.5 million pazuzas to "special projects" for the village of
Tremont.
 
 DD> The puck is not made of ground turkey - rather, some chopped,
 DD> processed, formed, pressed and flavour de-enhanced patty of something.
 DD> It's hard to chew and has all the flavour and texture of a similar
 DD> sized puck of chipboard (the backing on a child's tablet). Even
 DD> dressed with lettuce, tasteless tomato, pickles and vinegary mayo it
 DD> was horrid. I found that if I took the puck out of the bun and ate the
 DD> bread and condiments it was better than with the meat(?) in the mix.

 NB> Yuck!   Somehow, it doesn't sound like meat to me...  turkey or
 NB> otherwise... although maybe in some previous incarnation there had been
 NB> some turkey present... maybe...  ;/   Of course, it probably also was
 NB> way overcooked...

I don't know if it even required cooking beyond warming.  Bv)=  Chemicals and
their preserving properties being what they are.  Bv(=
 
 DD> When I gave the discarded puck to one of the neighbour's semi-feral
 DD> cats she tried to bury it.  Bv)=

 NB> Smart kitty...!    And very very telling... ;)

I once had an otherwise pretty sharp puss that would try to cover bacon after
flipping it out of her food dish. Onto a linoleum floor.

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

      Title: Small Bird & Bacon Stew w/Walnuts or Hazelnuts
 Categories: Game, Mushrooms, Nuts, Stews, Breads
      Yield: 6 servings

      6 sl Streaky bacon; thick-sliced,
           - rough chopped
      3 cl Garlic
      4    Pigeons, doves, quail; or
           - other small game birds
      8 oz Mushrooms; rough chopped
      3 oz Hazelnuts or walnuts; rough
           - chopped, roasted
  1 1/4 c  Ale; real
    3/4 c  Water
      2    Turkish bay leaves
           Salt & fresh ground pepper
      6 sl Coarse brown bread
 
  Use 6 birds if they are really small.

  Fry the bacon, with the garlic, in a heavy bottomed
  casserole till it is lightly browned. Add birds and brown on
  all sides. Add the mushrooms and nuts, continue to cook for
  a couple of minutes, then add the ale and water with the bay
  leaves. 

  Bring to the boil, cover and simmer very gently for 2 - 2
  1/2 hours -- the birds should be falling off the bone.

  Remove the birds from the juices, cool juices completely and
  remove any excess fat. The birds can be served whole on or
  off the bone. If the latter, carve them while they are cold
  then return to the skimmed juices and reheat gently. Adjust
  the seasoning to taste and serve either the whole birds of
  the slices on the pieces of bread, with plenty of the juices
  and "bits".

  A good green salad to follow is the best accompaniment.

  Recipe By: The British Museum Cookbook by Michelle
  Berriedale-Johnson

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... All would live long, but none would grow old. -- Benjamin Franklin
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