Text 15073, 131 rader
Skriven 2014-07-24 09:36:49 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Wild
============
-=> Dale Shipp wrote to Dave Drum <=-

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

 DD> I know about using kudzu for salads. As to the pigeon and
 DD> squirrel deal - you pre-suppose that their tastiness would
 DD> arouse the "mighty hunter" aspect of our macho side(s).
 DD> But, that would be subsumed by the ease of buying a piece
 DD> of beef down the super - or a burger and fries down the
 DD> Mickey D's.

 DS> I've had squirrel at your house.  Not bad, but strikes me as almost
 DS> being like crab in that it is a lot of work for a little amount of
 DS> protein.  OTOH, I've never been offered pigeon and not sure that I
 DS> would go out of my way to find a source.

That's the thing - squirrels are pretty labour intensive - even if one picks 
up road-kill and doesn't do a Nimrod by going into the woods in "mighty 
hunter" mode. Skinning, eviscerating, and cutting into serving pieces requires 
a fair amount of time, effort and expertise.

Pigeons, AFAIAC, are flying rats. I have eaten urban pigeon as a guest of an 
old Italian fellow who made them into cacciatore. But, I'd not go out and 
order them from a menu.  Bv)=
 
 DD> OTOH, there is a campaign afoot to promote Asian Carp (a highly
 DD> invasive and voracious species that can survive and thrive in both salt
 DD> and fresh water) as a tasty food and as a decent fertiliser.

 DS> Although I have been told that carp is a prized fish in Europe, I think
 DS> that fertiliser is the only sensible use for them.  When we lived in
 DS> Wisconsin, I sometimes would fish for carp using dough balls.  Mostly
 DS> catch and release but once in a while one would take the hook in too
 DS> deep to be a good candidate for release.  Those got buried in the
 DS> garden.

They seem to be big in Eastern European cuisine - especially among the Jewish 
population. And I've seen some articles in various magazines about carp as a 
"game fish". Personally, though, I find that carp give less of a fight than 
even the most lazy, overfed catfish. About the only way that I've had carp 
that I found worthwhile was smoked ... similar to the recipe I posted 
yesterday. I've had them in gefilte fish, both as part of a combination of 
fish and as a carp-only gefilte fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gefilte Fish (Pareve)
 Categories: Seafood, Vegetables, Herbs, Chilies, Wine
      Yield: 12 Servings
 
      2 lb (Ea) Whitefish & pike
    1/2 lb Summer carp
      4 md Shallots; 3 sliced
      6 lg Shallots; 4 sliced
      2    Celery ribs; sliced
      4 md Carrots; peeled, sliced
      1 md Parsnip; peeled, sliced
      3 lg Sprigs parsley
    1/4 ts Thyme & dill
      4 sl (2") lemon zest
      1 c  Kosher dry white wine
      7 c  Water (more or less)
    1/2 ts Nutmeg, ginger, white
           - pepper
    1/4 ts Cayenne pepper
      2 lg Parsley sprigs.
      4 lg Eggs; 1 yolk & 4 whites
    1/4 c  Cold fresh seltzer
      3 tb Matzo meal (or more)
 
  Have fishmonger skin, bone and filet fish, reserving bones
  and heads for broth in which fish will be simmered.
  
  For best results, the total net weight should be abt. 2 1/4
  lb. Rinse bones and heads. Put into wide enamel-lined heavy
  Dutch oven. Add 3 sliced onions, 4 sliced shallots, celery,
  carrots, parsnip, parsley, herbs and lemon zest.
  
  Add wine and water. Bring to a boil. Reduce heat to a
  simmer. Cover and cool for 1 hr. Using fine sieve, strain
  into large bowl. Pick out some carrot slices and set aside.
  Then press out juices from solids. Discard solids. Pour
  broth back into pot and set aside.
  
  Cut remaining onion into 1" pcs. and shallots in half.
  Place in food processor. Rinse fish, and check for any
  remaining bones. Cut fish in 2" pcs. & add to processor
  with spices, parsley and 1/2 the salt. Process 30 sec.
  Add 1 whole egg and 1 white. Let stand while whipping
  remaining whites until firm peaks form. Set aside.
  
  With processor running, pour seltzer into machine.
  Process 15 sec. Scrape mixture into large bowl. Sprinkle
  with 3 tb. matzo meal and blend. Fold in beaten egg whites.
  
  Cover and chill in freezer for 15 min.
  
  Bring broth to boil. Add remaining 1/2 ts. salt. Using
  moistened hands and moistened spoon, shape chilled mixture
  into 12 ovals, lowering them into the hot broth as they're
  formed. (If mixture doesn't hold together sufficiently
  after chilling, add more matzo meal.) Reduce heat to steady
  slo-boil. Cover and cook 45 min., spooning ovals with broth
  after they've cooked for 10 min.
  
  Each piece will puff up and rise to top. Partially uncover
  and cool in pot for 30 min. Add reserved carrots to broth.
  Cover and refrigerate overnight; or carefully transfer
  each piece to container(s), pouring stock over all.
  
  Tightly cover and refrigerate. Broth will thicken when
  chilled. If you prefer jelled broth, add 1 pkg. of pareve
  unflavored gelatin to boiling stock and dissolve granules
  before refrigerating.
  
  Frances Prince's New Jewish Cuisine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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