Text 15438, 108 rader
Skriven 2014-08-03 15:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wild
============
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> squirrel / a lot of work for a little amount of protein.

That's probably why they were never considered game or food where I
grew up; large game like deer and moose were plentiful. The same
applies here where there is plenty of caribou and bison to be had.

 DS> pigeon / not sure that I would go out of my way to find a
 DS> source.

There's a huge difference in perception between the palatability of
dirty, garbage eating, urban rock pigeons and clean, grain eating,
country doves. Tender young domestic pigeons are called squab and
are an expensive delicacy.

 DS> carp is a prized fish in Europe

Probably because of the lack of tastier game fish in the heavily
populated areas and the difficulty in transporting fresh seafood
inland in the old days. The only choices might be muddy carp or
salted, smoked, and dried herring in many places.

I have had carp a long time ago in Ottawa and although it was
certainly edible it was inferior to other coarse trash fish like
catfish and pike. With the abundance of char, trout, grayling,
whitefish and walleye here hardly anyone keeps the pike they catch,
unless they have huskies to feed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales Nortenos [Northern Tamales]
 Categories: Mexican, Pork, Chilies, Corn, Onion
      Yield: 12 Servings
 
           FILLING:
  1 1/4 lb Pork shoulder
    1/4    Onion; sliced
      1    Clove garlic; peeled
    1/2 ts Salt
      4    Peppercorns
           Water to cover
      3    Chile anchos
    1/2 ts Cumin seeds
      2 tb Lard
           THE TAMALES:
           Basic Tamal Dough
      2 ts Chili sauce,
           From the filling
     72 sm Corn husks, soaked
 
  This recipe is from northern Mexico and I think it is closer to the
  tamales made in Texas. Tamales from central Mexico are thick and
  fluffy and are mostly dough. This is the original recipe as it would
  be prepared in Mexico, including lard. Adjust as necessary to suit
  your sensibilities. I substitute Crisco for the lard. I also make
  this recipe using chicken in place of the pork. Enjoy! Garry

  The smallest tamales of all are the nortenos from Coahuila and
  Chihuahua. They are as thick as a very fat finger and about 2 1/2
  inches long. The northerners express contempt for the large,
  fluffy white ones of central Mexico, which to them are all dough
  and very little else--which is true of the commercially made ones.
  The dough in these is almost overcome by the filling of pork in a
  sauce of chiles anchos strongly flavored with cumin.

  Cut the meat into 1-inch squares--it should have a little fat on
  it--and put it into the saucepan with the onion, garlic, salt, and
  peppercorns. Barely cover the meat with water and bring to a boil.
  Lower the flame and simmer the meat until it is tender--about 40
  minutes. Set the meat aside to cool off in the broth. Strain the
  meat, reserving the broth, and chop it roughly. Heat the griddle
  and toast the chiles well, turning them from time to time so that
  they do not burn. Let them cool a little. When they are cool
  enough to handle, slit them open and remove the seeds and veins.
  When the chiles have cooled off they should be crisp. Crumble them
  into the blender jar or spice grinder and grind them with the
  cumin seeds to a fine powder. Melt the lard, add the chili powder,
  and cook it for a few seconds, stirring it all the time. Add the
  meat and, continuing to cook, let it season for a minute or so.
  Add the pork broth and let the mixture cook for about 5 minutes
  over a medium flame so that it reduces a little--there should be
  quite a bit of sauce left. Add salt as necessary.

  Make the basic dough but do not add any baking powder. Mix the
  chili sauce into the dough to give it a little color. Using the
  smallest husks or the large ones cut in half, spread a scant
  tablespoon of the dough thinly over each husk, covering an area
  about 2 X 2 inches. Put a little of the meat with plenty of sauce
  into the center of the dough and fold the husk as you would for
  ordinary tamales. Stack the tamales in the steamer and cook for
  about 2 hours. Test to see if they are done.
  
  Recipe by: The Cuisines of Mexico by Diana Kennedy

  From: Walt Gray

  Reposted by: Garry Howard

MMMMM   

YK Jim
                                    
... A meal without garlic is like a party without crack pipes and riot cops.

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