I was a camp counselor in my youth, and another counselor was
barbecuing one of those. It smelled absolutely ghastly, so I was sooo
relieved when it was accidentally burned and none of us was forced to
eat the thing. Nas's's's's's's's's's's's's's's's's's'sty!
Karen
At 10:52 PM 8/20/2020, you wrote:
They say that rattlesnake also tastes like fried chicken?
On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:
I had tried rabbit once, and I liked it.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer <catwa...@verizon.net>
Subject: Re: [CnD] Yesterday's nostalgic lunch
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.
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