Text 8619, 73 rader
Skriven 2014-01-09 04:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cats yuck etc 31
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 ML> bobcats and foxes have had feathers, fur, and small bones
 ML> in them, so I imagine a truly feral cat would eat likewise.
 NB> Possible... One of my sister's kids' cats, Throgmorton, has been known
 NB> to eat a whole rabbit... but I don't know if it includes the bones,

I knew someone who had a rabbit called Throckmorton, which seems
to be a variant on the same name. I presume it must have some
cultural reference, but I can't figure out what.

 NB> maybe the fur... How he manages it is also a mystery... but like the

I would be surprised if anyone in this price range would be
able to eat spinal columns and skulls of large prey for lack
of crushing and digesting power, but smaller bones even of
large animals should be manageable.

 NB> snakes that get a huge meal, he then doesn't need to eat for a week or
 NB> so... ;)

People used to claim that I was a snake because of my eating
habits - I normally ate a meal a day but get by with an
enormous meal every three or so. No longer - I need two
squares a day.

 ML> Yesterday Linda and JJ brought the new cat, 8 1/2 years
 ML> of dry food, and Annie immediately gave her two cans of
 ML> Fancy Feast extra fancy, which she immediately scarfed
 ML> up, and I guess immediate diarrhea ensued.
 NB> Offhand, I'd consider that a strike against FF extra fancy...  :) 
 NB> Also, a vote, from Linda and JJ, for dry food...   ;)

I later got the verification that the diarrhea happened, with
Annie saying, but she ate two whole cans ...

 ML> Annie is at the extra-fancy wet extreme: the stuff costs
 ML> as much as people food. I disapprove. The cats however
 ML> side with her.
 NB> They're used to it, too...

She says that they turn up their noses at anything else, and
I say, they won't starve.

Sweet momo Achar
cat: Nepal, sauce
yield: 1 batch

3 c black plum, cut into small chunks
3 Tb tamarind paste
1 c brown sugar
5 fresh red chilies, minced
1 Tb garlic, minced
1 Tb ginger, minced
1 ts cumin seeds
1 ts timur (Szechwan pepper)
1/4 ts asafetida
1 Tb cooking oil
Salt to taste

In a saucepan, heat oil; stir-fry cumin seeds until
dark brown. Add chilies, garlic, ginger, timur,
asafetida, and salt. Fry for 1 min. Add plum chunks,
tamarind paste and brown sugar. Mix all ingredients
well and simmer in low heat for 30 min, or until plum
chunks are tender. Remove from heat and let rest to
cool. Puree the tamarind mixture into a smooth
paste-like mixture. Serve with steamed momos.

http://nepalicooking.tripod.com


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