Text 12619, 70 rader
Skriven 2014-04-26 06:03:00 av Dave Drum (75809.cooking)
  Kommentar till text 12581 av Ruth Haffly (1:396/45.28)
Ärende: Garlic was: A toast!
============================
-=> Ruth Haffly wrote to Dave Drum <=-

 NB> I'm not sure...  Lydia might be mincing it up pretty fine, so that it
 NB> isn't obvious to the sight, but you'd think she'd taste it...  :)

 RH> Depends on how much she puts in. Some people put just a breath of
 RH> garlic in, others use lots of it. Also, if there are other herbs &
 RH> spices, your mom might not pick up on the garlic specifically.

 DD> Garlic is like cilantro in that even if you don't care for it there
 DD> are some dishes which don't taste "right" without at least a bit of
 DD> it.

 RH> Steve is just as happy if I leave cilantro out completly; I'll tolerate
 RH> a bit of it. OTOH, we'll both gladly chow down on something with a good
 RH> amount of garlic.

The only way I *DON'T* like garlic is when I get a whiff of the garlic they add
to natural gas so people can detect when it's leaking out of where it is
supposed to stay. Then I don't like it. In a French kitchen one would have to
wonder "Is that an ingredient or are we all going to heaven in a flash of
ire?"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Rabbit Stew
 Categories: Game, Wine, Pork, Mushrooms
      Yield: 4 Servings
 
      1    Rabbit; disjointed
      3 tb Butter
  1 1/2 ts Salt; opt
    1/2 ts Fresh ground black pepper
      2 tb Flour
    1/4 c  Beef broth
    1/2 c  Dry white wine
      4 sl Bacon; diced
     12 sm White onions
      3 cl Garlic; minced
    1/2 lb Mushrooms; sliced
 
  Clean, wash, and dry the rabbit. Melt the butter in a Dutch
  oven. Brown the rabbit in it. Sprinkle with the salt
  (optional), pepper, and flour, stirring until the flour
  browns. Add the broth and wine; bring to a boil, cover and
  cook over low heat 45 minutes to one hour or until tender.
  
  While the rabbit is cooking, brown the bacon lightly in a
  skillet; pour off half the fat. Add the onions; saute until
  golden. Add the garlic and mushrooms; saute 3 minutes. Add
  this mixture to the rabbit; cook 15 minutes longer or until
  the rabbit is tender.
  
  Note: If mixture seems dry, you can add a little more beef
  broth or wine to the mixture while it is cooking.
  
  Source: The Complete Round the World Meat Cookbook by Myra Waldo.
  
  Shared and MM by Judi M. Phelps.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... War is peace. Freedom is slavery. Catsup is a vegetable.
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