Ugh. Everyone was talking about how wonderful pheasant was in North
Dakota, so we tried it. Yuck and double yuck.Neither of us liked it.
Karen
At 12:42 PM 8/21/2020, you wrote:
My father was a hunter when I was growing up, so we had rabit, squirrel,
quale, and pheasant. I probably would not eat any of that now.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Immigrant via Cookinginthedark
Sent: Friday, August 21, 2020 12:40 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant <immigrant...@verizon.net>
Subject: [CnD] Eating rabbit
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.
> > >
> > > _______________________________________________
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > >
> >
> >
>
>--
>
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