Text 21039, 78 rader
Skriven 2012-02-08 09:08:28 av Dave Drum (1:18/200.0)
  Kommentar till text 21019 av JIM WELLER (1:123/140)
Ärende: Possum Kingdom
======================
-=> JIM WELLER wrote to NANCY BACKUS <=-

 -=> Quoting Nancy Backus to Jim Weller <=-

 NB> Just another UBI, it's also called Princess

 JW> My first thought was Unexplained Beer Injury but upon thinking upon
 JW> it I came to the conclusion you must have meant Useless Bit of
 JW> Information.

 JW> Possum Kingdom

 NB> Catchy names do sell, don't they... ;)
 NB> Apparently it is from a particular location... that makes a bit of
 NB> sense for the catchy name... ;)

 JW> It's a town in Texas.

Hadda go look that up - it's actually a lake and state park in Palo Pinto
County, TX. It was named by fur trader/merchant Ike Sablosky in the first
decade of the 20th century. He went into the fur and hide business, dealing in,
among other things, possum pelts. His best suppliers of these hunted in the
canyon of the Brazos and Sablosky began greeting them by saying, "Here are the
boys from the Possum Kingdom."

Rather like Bug Tussle, AL or Bugscuffle, TN which is just down a ways from
Bell Buckle, TN. after passing through Wartrace, TN on highway 269.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pennsylvania Possum & Noodles
 Categories: Game, Sauces, Vegetables, Pasta
      Yield: 10 Servings
 
      5 lb Possum; in serving pieces
           Salted water
           Salt
     12    Peppercorns
      2    Ribs celery; chopped
      2    Carrots; quartered
      1 lg Onion
      2 c  Flour
      4 lg Egg yolks
      6 tb Hot water
 
  (Often served to unsuspecting bed-and-breakfast tourists
  in Amish country)
  
  Place possum in kettle. Add water to cover, salt to taste,
  peppercorns, celery, carrots and onion. Simmer until
  possum is thoroughly tender, about two hours. Strain broth
  and pour into clean kettle.
  
  Simmer while preparing remaining ingredients. Remove
  possum from bones. Discard bones and skin. Cut possum into
  bite-size pieces. Sift flour and one-half teaspoon salt
  together onto board. Make well in center and put egg yolks
  into it. Gradually work yolks into flour until stiff dough
  is formed, adding hot water as needed. Knead until smooth,
  about five minutes. Cut dough in half. Roll each half
  until paper thin. Cut dough into noodles about one inch
  wide. Add possum to simmering broth. Gradually add
  noodles. Continue boiling until noodles are done, about
  five minutes.
  
  Serves eight to twelve.
  
  Roadkill Recipes; www.globe-guardian.com/archives/
  
  MM Format by Dave Drum - 12 September 1997
  
  Uncle Dirty Dave's Archives
 
MMMMM

... How vain it is to sit down to write when you have not stood up to live!
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