Text 15009, 101 rader
Skriven 2014-07-22 06:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wild 692
================
 -=> Dave Drum said to Dale Shipp <=-

 DS> Not annoying at all.  They are green.  They cover what would otherwise
 DS> be bare dirt.
 DD> Better those than kudzu or the Creeping G**D@mmit Vines I am trying to
 DD> eradicate from my little corner of heaven.

I always said that remedying the pigeon and squirrel problem
would just involve letting people know they taste good. That
might work with kudzu (a valuable starch in the vines and
roots, and the greens are said to be edible). I don't know
about your creeping vines - are they Virginia creeper or
poison ivy?

 Spectracide Woody Vine
 DD> Killer  doesn't do anything, nor does Round-Up. But, I have bought a
 DD> long-handled  butane torch. I bet I can burn the snot out of them - so
 DD> long as I am careful  and don't burn down the house while I am at it.  

Surgery rather than chemo, eh. If Round-Up doesn't get rid
of something it's mighty hardy.

 DD> I also have some of those fake strawberries in the mix. I know they
 DD> are fake  and probably poisonous - because the birds and beasties from
 DD> the Adams Bird  Sanctuary and Nature Preserve across the road leave
 DD> them strictly alone. 

Relatively few things are poisonous. You do better with animals
(almost none are poisonous, and even the noxious ones have
edible muscle, with the toxins concentrated elsewhere), but 
with plants, if they don't taste horrid they probably won't do
you much acute harm. Unfortunately, the plant kingdom offers
some exceptional treacheries, such as a lot of mushrooms.

In the case of the ground strawberries, I suspect that the
critters avoid them because of a lack of food value rather
than any intrinsic noxiousness. Sort of as they would avoid
pebbles and sticks and most kinds of leaves.

Pork cheeks with vegetable risotto
Categories: Peruvian, main, starch, mostly delicious
Serves: 4

h - For the pork cheeks
8 pork cheeks
1 red onion, diced
2 carrots, diced
2 c celery, diced
3 1/2 oz fresh shiitake mushrooms
25 oz red wine
4 1/2 c chicken stock
1 bouquet garni of fresh peppermint and rosemary
olive oil
salt and pepper to taste
h - For the vegetable risotto
1 ts olive oil
2 Tb butter
1 white onion, finely chopped
3 cloves garlic, crushed
2 c arborio rice, uncooked
1 c white wine
1 c mixed mushrooms
1 zucchini, finely chopped (M says omit)
1 red pepper, chopped
1 green pepper, chopped
1 carrot, chopped
6 c chicken stock, warm
1 yellow aji chili, chopped
1 1/2 c grated parmesan
h - For the sauce
2 c cooking juices reserved from pork cheeks
1 ts butter
1 ts curry paste
fresh rosemary, to garnish

Season meat with salt and pepper. Brown both sides in frying
pan coated with olive oil. Remove meat to a bowl. Wipe pan
clean. Saute onion, carrots, celery, and mushrooms until they
are slightly brown. Return pork cheeks to frying pan. Add
wine. Cook 1 min. Add chicken stock and bouquet garni. Cover
pan and place in 325F oven for 2 hr, until soft and tender.
Remove meat and reduce cooking juices by one half. Reserve
cooking juices for sauce.

Combine olive oil and 1 Tb butter in a frying pan. Lightly
saute onion and garlic. Add rice and mix well. Pour in wine
and reduce until alcohol is evaporated. Add mushrooms,
zucchini (omit!), peppers, and carrot. Very slowly add stock.
When rice is cooked, remove from heat. Add remaining butter,
chili and parmesan. Mix until creamy. Serve immediately.

Mix sauce ingredients together in a saucepan over low heat.

Place vegetable risotto on a plate. Top with pork cheeks.
Spoon sauce over pork cheeks. Garnish with fresh rosemary.

Rafael Piqueras Bertie, Sonesta Posadas Del Inca, Peru

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