Text 13858, 98 rader
Skriven 2007-04-09 10:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Nutria
==============
On 04-03-07 JIM WELLER Scribbled to GLEN JAMIESON about Nutria

JW>It's a large (up to 10 kg) aquatic rodent, also called a coypu, that
JW>looks a lot like a muckrat, once native to South America, but now
JW>found all over the world. They were introduced for their fur but
JW>being chewing rodents they escaped from the fur farms and being
JW>rodents bred like crazy to the point they are a serious nuisance in
JW>many places, especially Louisiana where there is a bounty on them.
JW>They are allegedly tasty but it's difficult to market rodent meat
JW>because of the "rat" factor.

JW>They like milder climates so they never made it up here. Heck if they
JW>taste like rabbit, are as large as turkeys and the government paid me
JW>to shoot them, I'd sure eat them.

Rat's a rodent. We eat squirrel. We eat (some of us) beaver. All 
rodents.

Rabbits aren't rodents - missing only because of two extra incisors. 

But, capybara, which can grow to the size of a large dog and is ranched 
for its meat is a rodent. Most non-flying mammals are rodents: there are 
about 1,500 living rodent species (out of about 4,000 living mammals 
overall).

I've had nutria when travelling through Acadiana. It's OK. But, I'd 
rather have a nice thick steak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Layered Coconut Chocolate Cheesecake
 Categories: Cheesecake, Desserts, Chocolate
      Yield: 12 servings
 
      1 c  Chocolate wafer cookie
           -crumbs
      1 c  Finely chopped pecans
      2 tb Sugar
    1/2 c  Melted butter
     24 oz Cream cheese; softened
      3    Eggs
      2 tb All-purpose flour
     15 oz Can Coco Lopez Cream of
           -Coconut
      2    Squares (1 oz ea) semi-sweet
           -chocolate; melted
 
  Coco Lopez Cream of Coconut is a wonderful, versatile
  product. This particular recipe is a fine example of what
  can be done with a few basic ingredients and a can of
  Coco Lopez.
  
  Preheat oven to 300°F.
  
  Combine crumbs, pecans, sugar and butter; press firmly
  on bottom of 9-inch springform pan.
  
  In a large mixer bowl, beat the cream cheese until fluffy.
  Add the eggs and flour, beating until smooth. Gradually
  beat in the Coco Lopez. Remove 1-1/2 cups of the cream
  cheese mixture to a medium mixing bowl. Stir the melted
  chocolate into the reserved mixture. Pour the chocolate
  mixture into the prepared pan.
  
  Slowly pour the remaining cheese mixture over the
  chocolate layer, and swirl with the tip of a knife,
  if desired.
  
  Bake for 1 hour or until firm around the edges and still
  soft in the center. Turn off oven, and leave cheesecake
  in the oven for 1 hour.
  
  Carefully loosen top of the cheesecake from the edge of
  the pan with a knife. Cool. Chill thoroughly, and remove
  side of pan. Garnish as desired. Refrigerate leftovers.
  
  Recipe by: Texas Cooking Online
  
  MM Format by Dave Drum - 04 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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