Text 18600, 91 rader
Skriven 2014-10-27 21:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: John Deere Ice Cream
============================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> John Deere Ice Cream Tobacco Stringing Competition.

 ML> I've tried to parse it a few times without notable success.
 
Tobacco stringing is the act of hand tying tobacco leaves in
bunches to a stick which would then be hung on a rack in a curing
shack. I did this when I was a kid. It's not done by hand anymore
but contests survive at fairs in tobacco company.

John Deere, the tractor people, also made stationery engines. Some
smaller ones were used to power ice cream makers. Back in the day
not everyone or every place had electricity and a powered engine
sure beat hand cranking especially for large batches. A few antique
one have been restored and are back in use.

http://www.country-freezer.com/singlenew.jpg

https://www.youtube.com/watch?v=mDg22OYjVSE

The modern day "John Deere Ice Cream Boys" sell ice cream at special
events and apparently sponsor tobacco tying contests.

One last venison shoulder recipe for Carol's benefit ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whiskey Drinker's Venison Stew
 Categories: British, Alcohol, Mushrooms, Onion, Venison
      Yield: 6 Servings
 
           MARINADE:
      2 fl Single malt scotch whiskey
      2 fl Sherry
      2 fl Port
      8 fl Blackberry wine
      1    Onion; chopped
      3 cl Garlic; crushed
      8    Rashers bacon; chopped
      1 ts Thyme
           Salt & pepper to taste
      2 tb Lemon juice
           TO FINISH:
      2 lb Shoulder of venison; cubed
      2 oz Flour; plain (all-purpose)
      2 oz Butter
      2 lg Carrots; sliced
      2 lg Onions; chopped
      6    Cloves
      1 ts Allspice
      6    Shallots
    1/2 lb Mushrooms
      1    Lemon rind; grated
      8 fl Single malt scotch whiskey
 
  Mix the marinade ingredients together in a large bowl. Add the
  venison and refrigerate for 24 to 48 hours. After this time,
  remove the venison from the marinade (reserve the marinade for
  later) and pat the cubes dry with kitchen paper. Put the venison
  into a plastic bag with the seasoned flour and shake well until
  all pieces are well coated. Melt the butter in a large fireproof
  casserole dish. Add the venison and the remaining ingredients,
  except the mushrooms, lemon rind and whiskey. Gradually add the
  reserved marinade. Bring the mixture gently to the boil, then
  place the dish in the oven at 325F / 160C / Gas 3. Cook for 2
  hours, checking occasionally to make sure that the venison is
  moist - add more wine, as necessary. After two hours, remove the
  casserole from the oven, add the mushrooms, lemon rind and a glass
  (8 fl oz) whiskey, before returning to the oven for a further 30
  minutes. Before serving, check the seasoning and add a further
  glass of whiskey, if desired.

  Scotch Whiskey Recipes: by Jo Guthrie
  From: Paul Macgregor
  Date: 06-15-96 Home Cooking
 
MMMMM

That should probably start off with, "First you poach a deer".



YK Jim


... Pears downgraded from fruit to dwarf fruit

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