Text 5104, 69 rader
Skriven 2013-09-26 23:32:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 5100 av Nancy Backus (1:261/1381.0)
Ärende: Goat
============
 -=> On 09-26-13  12:22,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: trip 206 <=-

 NB> When they've had goat curry, it's had a somewhat spicier sauce, and
 NB> the meat has been less tough, although there are always lots of bones
 NB> to deal with there...
 
I've had goat curry at several Indian restaurant buffets.  Bones seem to
be part of the dish.  It may just be because of the way that they
butcher them, but I also suspect because the marrow adds to the richness
of the sauce.

Gail and I once went into a mid-east butcher shop where he was busy
cutting up chickens.  He had a band saw and dismembered each chicken
into two inch pieces in only a few minutes.  He also had no hand guards
or protective gloves!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Soup
 Categories: Soup, Vegetable, Cajun
      Yield: 8 servings
 
      6    Ears of corn - shucked and
           -cleaned
  1 1/2 qt Water
      3 sl Bacon - cut into 1-inch
           -squares
    1/2 lb Ham pieces - cut into
    1/2    -inch cubes
      1 lg Onion - chopped
      1    Green bell pepper - chopped
      2    Stalks celery - chopped
      3    Creole tomatoes -peeled,
           -seeded & chopped
      1 qt Chicken broth
      1 ts Basil
      1 ts Tarragon
           -Salt and pepper
 
  Cut kernels from cob, scraping the cob to get the corn milk.  Put
  cleaned cobs in 1-1/2 quarts of water and let simmer for 1 hour to
  make corn stock. In a large pot, cook bacon until it is brown but
  still soft.  Add onions, green pepper, celery and ham pieces and cook
  until vegetables become transparent.  Add chopped tomatoes and cook
  for 10 minutes or until tomatoes begin to throw off juice.  Add corn,
  1 quart corn stock and 1 quart chicken broth.  If you have fresh
  basil and tarragon in your herb garden, now is the time to use it.
  However, dried is alright, too. Season with salt and cayenne pepper.
  Simmer for 2 to 3 hours. Now you have a choice.  You can have some
  for supper or you can put it in the freezer and serve it later in the
  year when everybody comes over to watch a football game.
  
  Recipe from "Who's Your Mama, Are You Catholic and Can You Make A
  Roux?"
  
  Source: Marcelle Bienvenu
  
  From: Barry Weinstein                 Date: 08-20
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:56, 26 Sep 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)