Text 2480, 74 rader
Skriven 2010-10-05 21:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: crop report
===================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> some of the farmers who had to replant their soybeans after
 DD> extra-heavy spring rains drowned the first plantings, have their
 DD> fingers crossed that the replanted crops will be far enough
 DD> down the road to maturity to harvest before the first of the
 DD> killing frosts.

 DD> corn [fields which] were underwater for a good part of the
 DD> early post emergence season are in extremely reduced yield
 DD> status.

The Canadian Prairies were wet this year as well with reduced
yields which is why I suggested earlier that all grain prices would
climb this year. And they are. From $4.50 to $7.50 in recent months
for wheat.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AC) Cap Tourmente Goose
Categories: Historical, Heirloom, Canadian, French
  Servings: 4

      1    goose
           STUFFING:
      2    cups, good quality sandwich
           bread, cubed
      1 c  cubed apple
    1/2 c  cubed celery
      1 ts curry powder
    1/2 ts Salt
    1/4 ts Pepper
      1    egg
           MIREPOIX:
      1 c  chopped carrots
    1/2 c  chopped celery
    1/2 c  chopped onion
    1/4 c  apple juice
  1 1/4 c  chicken stock

Remove the wing-tips, the neck and the excess fat from the goose (do
not throw away the fat!) and wash and dry the bird. Combine the
ingredients for the stuffing. Stuff the goose and truss it with
kitchen string. I a large roasting pan, melt a little of the fat
from the bird and brown the goose.

Put the pan with the bird in the oven and roast for 1 hour at 250
degrees.

Add the mirepoix to the pan and continue cooking at 250 degrees for
another 3 hours (or less, depends on the size of your bird), basting
occasionally with the pan drippings. When it is done, remove the
bird from the pan and keep it warm. Degrease the pan and add the
apple juice and stock to the pan.

Bring to a strong simmer and reduce by half. Strain, and serve with
the carved goose.

  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Millet is the tofu of the grain world.

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