Text 12250, 71 rader
Skriven 2011-06-16 09:55:18 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: travelin' food 468
==========================
 DS> The Finns sound like New Englanders. :)

You could tell the same joke about Finns and New
Englanders that people tell about engineers.

How do you know that a Finn is an extrovert?
When he's talking to you, he looks at YOUR shoes.

Though a couple days ago Lilli and I went to the
Helsinki samba parade. There, the Finns were
actually smiling (but it was 80 degrees, and they
were probably secretly dying in those fancy costumes).

 -=> Dave Sacerdote said to All <=-
 DS> HALP I HAS LOTS OF ELK MEAT (GROUND) WAT DO?????

Elk = meat. Any recipe that calls for venison, lean
beef, even ground lamb. Spaghetti sauce (add olive
oil); chili (add suet); sausage (add lard). Burgers
(suet again); meatballs (some kind of fat and some
kind of starch); kibbee; Peking noodles, ravioli,
what have you.

 -=> Sean Dennis said to Dave Sacerdote <=-
 SD> MAK CHEEZBURGRZ

Zackly.

A year ago last Thursday I was strolling in the zoo
When I met a man who thought he knew the lot.
He was laying down the law about the habits of baboons
And the number of quills the porcupine has got.
So I asked him, what's that creature there?
And he said, er, that's a h'elk,
And I might have gone on thinking that was true
If the animal in question hadn't PUT THAT CHAP TO SHAME
By saying, I h'ain't a h'elk, I'm a gnu.
 -- Flanders and Swann, The Gnu

---------- Recipe via Meal-Master (tm) v8.01

      Title: Creamed Venison
 Categories: Meats
      Yield: 2 servings

      1 lb Cubed Elk/Deer round steak        1/4 ts Pepper
      3 tb Margarine or butter                 3 tb Chopped parsley
      2 c  Medium white sauce                  2 ts Worcestershire sauce
      1 ts Celery salt                       1/4 c  Pickle relish

----------------------------------TOPPING----------------------------------
    1/2 c  Dry bread crumbs                    2 tb Margarine or butter

  Brown steak in 3 tablespoons margarine or butter.  Add a small amount of
  water and cook in a covered skillet until tender, adding a little water
  from time to time as needed.  When done add white sauce, seasonings,
  parsley and pickle relish.  Put mixture in a greased casserole.  Sprinkle
  top with bread crumbs and dot with margarine or butter.  Bake in a moderate
  oven (350 degrees F.) until crumbs are browned.

  Source: Agrigultural Extension Service The University of Tennessee
  Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
  (18:18)

-----



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