I remember when I was a child, my grandmother and my aunt used to
make the best rabbit you could ever imagined. I mean, it was even
better than fried chicken, and I am really picky. Their rabbit was
waaaaay above anything else. I don't know how they did it, but they
did. I've heard since then, that rabbit is not an easy thing to
prepare because it can be quite tough if done incorrectly. Guess
those ladies had a gift. Sure miss them.
Karen
At 05:17 PM 8/20/2020, you wrote:
I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit. The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.
I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.
On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Cc: Immigrant <immigrant...@verizon.net>
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -----Original Message-----
> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark <cookinginthedark@acbradio.org>
> Cc: Jude DaShiell <jdash...@panix.com>
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along
with lamb.
> Pork chicken and turkey remain available. If this keeps up, goats duck and
> geese could get on the menu along at a last resort with whatever road kill
> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > <cookinginthedark@acbradio.org>
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat. Yeah, meat was expensive those days. So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally. Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is browned
> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn. Lower heat and ad enough broth or water
to cook the
> rice.
> > Bring to a simmer and then lower heat again. Cook, covered, till the
> > rice is done. It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables,
so check it
> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations: I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat. I have never tried hamburger, but that would have to be cooked
> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy. I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > _______________________________________________
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
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