Text 25620, 135 rader
Skriven 2012-06-02 06:22:25 av Dave Drum (1:18/200.0)
Ärende: Cat Links
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We were having this discussion about song parodies in another echo and someone
posted all this wonderful information relating to cats and their care and 
feeding on them. And since it is a subject that has come up here from time 
to time I brought the links over to cooking for all to enjoy - or hate me for.
-- with tongue firmly planted in my right cheek.   Bv)=

-+-

Hello Everybody,

It has been brought to my attention that cat is very popular
with some folks in this forum.  With that in mind, here are a
few cat recipes, and cat videos -

http://catrecipes.com/

This is the main page, where most of this information comes from.

http://www.tastyanimals.us/

This url was oringally peta.org but the other PETA got upset and
had a hissy, as it stood for (P)eople (E)ating (T)asty (A)nimals.
However, the original content is still there for all to see.

http://catrecipes.com/recipes/tamales.txt

Cat, the other "red" meat.  Can be canned, and taken along when hiking.

http://catrecipes.com/pekingmoon.html

A music video ("Cat in the Kettle"), especially for those who love
Chinese food.

http://catrecipes.com/vikingkittens.html

Another music video.  A bit of warning, for those who are not aware -
Don't mess with those Viking Kittens!  They are DANGEROUS!

The entire Hate Mail section is a must read!

--Lee

-+-

And an obligatory recipe:

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

      Title: Cat Braisé
 Categories: Game, Vegetables, Pork, Citrus, Wine
      Yield: 2 Servings

      1    Cat; in serving pieces,
           - dusted w/flour, salt and
           - pepper *
    1/4 c  Extra virgin olive oil
      6    Artichokes
      2 sl (1/4" thick) slab bacon;
           - diced
      1 sm Sweet onion; diced
      4 cl Garlic; minced
      1    Carrot; scraped, diced
      1    Lemon
      3 sm Tomatoes, peeled, seeded,
           - diced
    1/2 c  Dry white wine
      4 c  Homemade chicken broth
           Bouquet garni of 4 flat
           - parsley stems, 6 leafy
           - thyme branches, 1 bay
           - leaf tied up with kitchen
           - twine
           Salt & pepper
    1/4 c  Chopped flat-leaf parsley;
           - (opt)

  * If the moggy is too fast, wary, or elusive for you -
  substitute a rabbit of similar size. Unless you pay close
  attention to the scapula (shoulder blades) the carcass is
  very similar in looks and it tastes very like what it is
  being substituted for. -- Uncle Dirty Dave

  Snap the leaves off the artichokes until only the tender
  inner leaves remain. Snap off the stem. Trim the remaining
  green bits from the bottom of the artichoke, and cut off
  the inner leaves in a bunch at the point where they are
  very tender. Pare the tough green outer layer off the
  remaining stem, pairing the stem into a point. Now cut the
  artichoke bottom into quarters and remove the choke with a
  sharp knife from each quarter. Rinse to remove any traces
  of foin ("hay") and drop them into a bowl of water
  acidulated with the juice of half a lemon.

  Heat 2 T olive oil in a large heavy casserole or Dutch
  oven. Dredge the pieces in seasoned flour, shaking off
  excess. Brown over medium heat, turning regularly, until
  golden on all sides. Remove pieces to a plate and dump
  any oil remaining in the pan. Add 1 T of the remaining oil
  and the bacon dice. (Omit bacon if you only have access to
  the thin-sliced vacuum packed supermarket variety.) Sauté
  until cooked but not "crisp". Add the remaining T of oil
  and the onion and carrot. Saute for 5 minutes, then add
  the artichoke quarters and the garlic, stir one minute,
  and add the tomatoes and the white wine. Turn up the heat
  and reduce until syrupy, stirring constantly, for about 5
  minutes. Lay the bouquet garni on top of the vegetables.
  Arrange the pieces on top, together with any juice
  accumulated in the plate.

  Pour in enough broth to come halfway up the sides of the
  pieces. Cover and bring to a simmer. Continue to simmer
  over very low heat about 1 hour or cook in the oven at
  350øF/175øC for the same amount of time. The meat should
  be just tender and part readily from the bone. Don't over
  cook or it will become dry. Check the liquid level
  frequently and add more broth if necessary. Turn the
  pieces once.

  When done, remove the meat to a warm platter and arrange
  the vegetables, removed with a slotted spoon, around it.
  Cover and keep warm. Strain the remaining pan juices into
  a smaller saucepan and reduce over high heat, skimming
  frequently, until reduced by 1/3. Pour over the platter
  and serve immediately. Sprinkle with finely chopped
  flat-leaf parsley if you like.

  From: http://catrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Cat - The other other white meat. - seen on a bumper sticker 
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)