Text 27433, 77 rader
Skriven 2015-05-25 22:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various 719
===================
 ML> The problem is they take blue crabs, one of the great
 ML> delicacies, and turn it into catfish.
 JW> Bastards! Kill them all!

I tend to think so. 

 ML> poussins [...] I'm not a great proponent.
 JW> Nor I. Back when Ray lived in Peace River and I drove there rather
 JW> than fly to see Neekha I would visit a Ukrainian butcher shop in
 JW> nearby Grimshaw whose chickens came from local Mennonite farmers.
 JW> They were free range, almost organic but not certified as such, 16+
 JW> weeks old and all over 8 pounds each with lots of fat. The breast
 JW> meat was darker and more flavourful than the thighs of a young
 JW> supermarket bird! I miss that connection.

And then there is the chicken (I was going to mention this
in a post to Ruth but I believe forgot) that Annie roasted
whose dark meat was as white as a normal chicken's breast.
I couldn't eat it but used it in one of the treatments I
often use for white meat - curried it with an overabundance
of hot pepper.

 ML> I've always preferred turkey for most uses; problem is
 ML> all that white meat.
 JW> There are ways to cope with that. The last time I had leftover roast
 JW> turkey breast I made a really nice mild curry with it, using a
 JW> bottled yellow Thai curry sauce.  

Sounds sort of like what I would do, except that I seldom see
the point of a mild curry, no matter how complex its flavors
might be.

 ML> torn jeans with shredded legs are now a fairly au courant
 ML> fashion item.
 JW> For skinny young girls aged 15 to 25. Not for the likes of you and
 JW> me!

I missed that part.

 ML> Princeton cocktail
 ML> 1 1/2 oz gin
 ML> 1/2 oz ruby port
 ML> 2 ds orange bitters
 JW> The botanicals in gin clash horribly with port.

So appropriately named, then.

Ginger Grilled Chukar
cat: Arkansas, game, main
servings: 4

2 to 4 chukar
1/4 c dry wine
1/4 c fresh squeezed lemon juice
2 Tb grated fresh ginger root
3 cloves garlic, minced
1/2 c brown sugar
1 ts salt
1/2 ts black pepper
h - Glaze
2 oz butter
1/2 c red currant jelly
2 Tb lemon juice
1/4 c red wine

Mix red wine, lemon juice, ginger root, garlic and brown
sugar in a Ziploc bag. Add chukar and marinate 2 to 4 hr.
Meanwhile, on stove top, mix butter, red currant jelly,
lemon juice, and red wine. Bring to boil. Reduce heat and
cook until slightly thickened. Heat grill and place chukar
on grill. Baste with glaze. Cook until done. Coat with
glaze and serve.

Phyllis Speer for Arkansas Game and Fish Commn.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)