Text 33592, 112 rader
Skriven 2013-02-11 06:17:00 av Dave Drum (63773.cooking)
  Kommentar till text 33560 av Ruth Haffly (1:396/45.28)
Ärende: Think local
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> the shaking stopped and the pair gathered themselves up - heading for
 DD> the eastern part of the lab to join their co-workers in the parking
 DD> lot. When they opened the door they saw a few feet of asphalt parking
 DD> lot to the east .... and ocean to the horizon.

 RH> Interesting; I'm not a reader of that genre but the story sounds like
 RH> it could fit others as well. My favorite reading is historic
 RH> fiction--some of it is a lot of fiction, little history. Others are
 RH> more history, lttle fiction.

I have always enjoyed short stories with an ironic ending. Lately I have been
reading a lot of alternate history" a genre of "What would happen to the world
if ... " It's a pretty good way to learn real history as the author has to
explain the real history as he is writing of how the event/singularity would
change things. Harry Turtledove - one of the leading practitioners of that sort
of fiction - has a PhD in Byzantine History ... and a huge number of writing
awards.

 DD> Also why I do not do tilapia. Unless it is U.S. farmed.

 RH> We don't do either tilapia or catfish. Did have some tilapia in Israel;
 RH> it was raised on a kibbutz that specialises in aquaculture of tilapia,
 RH> or as they called it, St. Peter's fish.

 DD> I know the guy who pretty much invented catfish farming in the US. The
 DD> only problem I have with farmed catfish is that sometimes I will hit a
 DD> blob of fish fat -- which is strong tasting and (to my taster) nasty
 DD> in extremis. Of course catfish is pretty common in the lakes, ponds
 DD> and streams around here - and quite easy to "wild" catch. It helps
 DD> that I grew up catching and eating yellow belly and channel catfish.

 RH> We tried it a couple of times--tasted like it had been raised in a mud
 RH> puddle. Flounder is so much better, IMO.

Well yeah ... flounder is better. But, I can't walk down the lake and catch a
flounder, can I? I've never had muddy tasting catfish - even from the muddiest,
most torpid stream. Carp ... well, some of the carp I have had - muddy is the
*best* that could be said about them.
 
 DD> My nearest one is 65 miles north ... in a smaller metro area (go
 DD> figger). IIRC W.F. is about 20 miles or so from Raleigh. A much more
 DD> do-able trip.

 RH> Definately more do-able! The newer Whole Foods is on the same road as
 RH> our doctor's office, several miles up toward 540. We usually hit up the
 RH> store on the way home.

 DD> I find that I mis-spoke. The nearest Whole Foods are in the
 DD> Indianapolis, IN area (closer than Chicago to me) and one in St.
 DD> Louis, MO.

 RH> Still, not the kind of jaunt you do on the spur of the moment unless
 RH> you've nothing to do for a few hours.

I do have a local, year around (mostly) family produce/eggs/beef/pork/chicken
operation. Not as fully stocked as a Whole Foods or Fresh Market - as they sell
what they grow/raise on their farm. 

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

      Title: Chicken w/40 Cloves of Garlic
 Categories: Poultry, Herbs, Citrus
      Yield: 5 servings

      1 tb Olive oil
     40 cl Garlic; peeled, left whole
    1/4 ts Rosemary; crumbled
    1/4 ts Thyme
    1/8 ts Sage; crumbled
  4 1/2 lb Free range chicken; cleaned
      1 tb Lemon juice
           Salt & pepper
           Loaf of French bread; sliced
 
  Soak top and bottom of 3 1/4 quart clay cooker in water
  about 15 minutes. Line sides and bottom with parchment
  paper (I never do this.)
 
  Combine olive oil, garlic and herbs in cooker. Rinse
  chicken, pat dry and reserve neck and giblets for other
  use. Place chicken over garlic mixture, drizzle with lemon
  juice, and add salt and pepper. 

  Place covered cooker in cold oven. Set thermostat to
  450øF/230øC. Bake until chicken is tender and juices run
  clear when thigh is pierced, about 1 1/4 hours. Remove
  cover and bake until chicken is crisp and brown, about
  5-10 minutes. Carve chicken [I'd let it rest a few
  minutes] and spoon cooking liquid over.

  Serve with garlic and French bread.
 
  Recipe By: Clay Cookery, by the Editors of Consumer Guide
 
  NOTES : I just remove papery skins from garlic, but do not
  peel. The garlic is wonderfully sweet and aromatic,
  smushed onto bread. This is a great company dish; easy,
  tasty, and cheap. Try to use a fresh free-range chicken
  and the best bread you can get.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Now, look, "Union" is spelled with 5 letters. It is not a four-letter word.
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