Text 4071, 88 rader
Skriven 2010-11-23 05:35:00 av Dave Drum (47700.cooking)
   Kommentar till text 4040 av Dale Shipp (1:261/1466.0)
Ärende: Bunny Rabbits
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> When I was only about 6, my dad and uncle raised rabbits for the
 DS> market. We ate more than a few of them ourselves.  Mother would stew it
 DS> in a brown gravy.   I also remember them as being easily twice the size
 DS> of any wild rabbit I have ever seen.

 DD> Well, yeah ... Peter Cottontail has to hustle for his grub and to avoid
 DD> meeting an early end at the hands of the natural predators. Flopsy and
 DD> Mopsy, OTOH, live in their cages in relative luxury and have their
 DD> meals catered. And life is good ... until ...

 DS> That may well be one factor.  Another factor may be that they had
 DS> rabbits that were bred for large weight for markets.  One more factor
 DS> is that I was 6 then, and now I am much older and larger.

When I was younger and still tramping about the fields playing mighty hunter
the difference between rabbits in the wild and rabbits from the market was
about 150% to 160% in favour of the domestic product. The same apparent ratio
holds today now that I am larger and older, also.
 
I am sure that selective breeding enters into the equation. Much as pigs have
been selectively bred to pack on weight as more of "America's Other White Meat"
and less as lard ... even if they live in smelly, cramped feed lots with little
need to exercise beyond getting their snouts in the trough.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Carnitas
 Categories: Latino, Pork, Chilies, Sauces
      Yield: 4 Servings

      4 lg Poblano chilies; roasted,
           - peeled, seeded
      1 md Onion; peeled, halved 
      1 lb Boneless center-cut pork
           - loin roast; cut 2" X 1/4"
           - strips
      1 cl Garlic; fine chopped 
      2 tb Oil 
      2 tb Tomato paste 
      1 tb Red wine vinegar 
    1/4 t  Salt 
  1 1/3 c  Italian Plum Tomatoes; fine
           - chopped
           Flour or corn tortillas 
           Dairy sour cream 

MMMMM-------------------SOUTHWEST GUACAMOLE ------------------------
      5    Avocados; peeled, pitted
      4 cl Garlic; fine chopped
      1 c  Tomato; seeded, chopped
    1/4 c  Lime Juice
    1/2 t  Salt
 
  Prepare Southwest Guacamole and set aside.

  Mash avocados in a medium bowl until slightly lumpy. Stir
  in remaining ingredients. Cover and refrigerate 1 hour.
  Makes 3 cups of dip.

  Cut chilies and onion halves lengthwise in 1/4" strips.
  Cook pork, chilies, onion and garlic in oil in a 10" skillet
  over medium heat, stirring occasionally, until pork is no
  longer pink, about 12 minutes.

  Stir in tomato paste, vinegar, salt and tomatoes; cook until
  hot. Serve with tortillas, guacamole and sour cream.

  Serves 4

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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