Text 25007, 93 rader
Skriven 2015-03-17 09:15:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Circus
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> If my name was Ringling, Bailey or Barnum I would tell PITA "You get
 DD> what you get. Be happy with it or blow it out your barracks bag"

 RH> Somebody always has to kvetch about something. They'll get over it.

 DD> They probably won't. PI^hETA has a long history of remaining petulant
 DD> and vituperative.

 RH> That's their problem then, not mine.

They'd love to co-opt you though. I have told the story before of when I was
working in the downtown area and a PITA harridan was haranguing a smallish
audience of people and some reporters about the cruelty of using "our animal
friends to make clothes ..." I stood there eating my pork chop sandwich until I
could get a question in. "Pardon me, are those leather shoes you are wearing?"
Needless to say - she and her entourage broke some speed records packing up and
leaving.

 DD>       Title: Rabbit Hunter-Style (Conejo A La Cazadora)
 DD>  Categories: Game, Pork, Vegetables, Herbs, Wine
 DD>       Yield: 6 servings

 RH> I"ve tried bits of rabbit not ordered it anywhere. Steve had the
 RH> hasenpfeffer a couple of times at the Austrian/German place we went to
 RH> in HI several times. It's ok, but I'd rather have something else.

Rabbit tastes a lot like cat. Bland, lean white meat. It's the sauce and/or
sides that make it good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit w/Sweet Sausages
 Categories: Game, Pork, Vegetables, Chilies
      Yield: 4 servings

      1 lb Italian sweet sausages
      1    Rabbit; in 8 pieces
      3 cl Garlic; minced
      1 md Onion; chopped
      2    Red bell peppers; thin
           - sliced
     16 oz Can plum tomatoes; undrained
    1/2 ts Dried red pepper flakes
      2 tb Tomato paste
    1/4 c  Dry white wine or grape
           - juice
      1 tb Fresh basil; minced
           +=OR=+
      1 ts Dried basil
      1 tb Fresh oregano; minced
           +=OR=+
      1 ts Dried oregano
           Juice of half orange
           Zest of 1 orange
    1/2 ts Salt; opt
 
  Pierce the sausages to release fat. Simmer in a large
  covered dry skillet over moderate heat for 10 minutes.
  Remove the lid and saut++ sausages until well browned.
  Remove sausages to cool and slice in 1" pieces.

  In the browning fat from the sausages, saut++ the rabbit
  until golden. Set aside. Pour off all but 1 tablespoon of
  the fat. Add the garlic, onions, and peppers to the
  skillet. Saut++ over a moderately low flame until the
  vegetables are tender.

  Return the sausage slices to the skillet and add the
  tomatoes, dried pepper, tomato paste, wine, basil,
  oregano, orange juice, zest, and salt. Simmer for 10
  minutes to blend the flavours.

  Return the rabbit to the sauce and simmer covered for
  20-30 minutes. The rabbit is done when the thickest part
  of the leg is pierced with a fork and the juices run
  clear. Serve with buttered pasta or rice.
 
  Source:  California Heritage Continues, Junior League of
        :  Pasadena.

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Another day of wine and roses - or in your case, beer and pizza.
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