Text 2432, 124 rader
Skriven 2013-07-14 06:55:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Tiny Stoves
===================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> house in downtown Springfield. He would trap pigeons on the roof and
 ->  -> make all manner of hot Italianesque things with their carcasses -
 ->  -> using a single element hot plate and a few old tin pots. Sort of a
 ->  -> localised Urban Peasant.

 ->  SR> Folks in other parts of the world manage with one pot and a wood
 ->  SR> fire. Sometimes you just have to do with what you've got.

 -> Or just a sharpened stick - which serves as a spear and a spit to cook
 -> what you killed with the spear.

 SR> Can't say I've ever tried that method. I used to know some people who
 SR> did the wood fire cooking at those historic reinactment museum places
 SR> though. It took some getting used to.

I can't claim with any degree of truth that I have ever speared my supper -
except for gigging frogs. But, I have roasted meat using a ram-rod from a black
powder musket as the spit. Back in the 60s, living in Californica and
participating in a group of civil war reenactors. (5th U.S. Artillery, Battery
D)
 
 ->  -> And he told me, "They my brothers. But, they are crooks. I don't
 ->  -> take nothing from them. I sleep good at night!"

 ->  SR> And he kept the pigeon population under control.

 -> Well, he did what he could. But those flying rats are fast breeders.

 SR> He needed a few hawks to help out. They love flying rats, tree rats,
 SR> etc.

More owls and bats around these parts ... in town, anyway. Out in the
hinterlands it's a different story. Except where the red-wing blackbirds keep
the red-tail hawks at bay. Something basically wrong to my sensibilities seeing
a big ol' raptor fleeing from a minuscule red-wing blackbird defending "his"
territory.
 
 ->  SR> The truly required piece in that situation was of course the coffee
 ->  SR> maker.

 -> Actually the coffee maker was "putting on the dog". A hot plate to boil
 -> water for tea or instant coffee would have got me by.   Bv)=

 SR> True.  I've done it often enough.  Instant coffee is nasty though.
 SR> Cowboy coffee instead?

Nestle Classic Roast instant is pretty much OK. And Dana Brown Safari instant
(which was a local (St. Louis) roaster) but they are just a fading memory.
 
 ->  SR> I've seen those before. It's been a while though.

 -> They are very popular with "extended stay" motels. The last one I
 -> actually used was at the Extended Stay America in Danvers, MA -
 -> during one of the picnics.

 SR> It's been a good 20 years for me.

Well, yeah, like the Duke Ellington song "Don't Get Around Much Anymore".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frog Legs Sauce Picante
 Categories: Cajun, Emeril, Chilies, Rice
      Yield: 2 Servings
 
      1 tb Olive oil
     12    Frog legs
      1 tb Flour
      1 c  Onions; chopped
      2 tb Green bell peppers; chopped
      2 tb Red bell peppers; chopped
    1/4 c  Celery; chopped
      1 ts Salt
    1/2 ts Cayenne
      1    Bay leaf
    1/2 ts Dried thyme
      1 tb Garlic; minced
      3 c  Tomatoes; peeled, seeded and
           -chopped
      1 ts Hot pepper sauce
           Juice of 1 lemon
      2 tb Parsley; chopped
      2 c  Steamed rice; hot

MMMMM--------------------------GARNISH-------------------------------
      2 tb Green onions; chopped
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
 
  In a large saute pan, heat the olive oil. When the pan is
  smoking hot, add the frog legs and brown slightly on both
  sides, about 2-3 minutes. Remove the frog legs.
  
  Add the flour to the oil. Stir to 2-3 minutes to make a
  light brown roux. Add the onions, peppers, celery, salt
  and cayenne. Saute the vegetables for 3-4 minutes or until
  wilted. Add the garlic and cook for 1 minute. Add the
  tomatoes and hot sauce. When the mixture comes to a boil,
  reduce to simmer. Simmer for 25-30 minutes.
  
  Lay the frogs legs in the sauce and cook for 3-4 min,
  basting with the sauce.
  
  Spoon the mixture over steamed rice.
  
  Garnish with green onions and peppers.
  
  Source: Essence of Emeril, #2324, TVFN
  
  Formatted by Lisa Crawford, 4/29/96
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I took to it like a duck takes to a roasting pan.
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