Text 1873, 115 rader
Skriven 2006-05-31 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: squirrels
=================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> What's this hate on for squirrels?

 ML> the gray squirrel, which has aggressively
 ML> pushed the more placid red squirrel out of its habitat.
 ML> It has been many years since I've seen a red squirrel.

I see. We only have red squirrels here. When I left Ontario in '73
reds were more common than grays. Things must have changed.

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     Title: Buseca (Uruguay)
Categories: latin amer, beef, offal, soups
  Servings: 6

  3 1/2 lb dressed calf's tripe
      1 lg onion stuck with
      2    cloves
      3    stalks celery, chopped
           salt
      4 TB butter
      4 TB pork or bacon fat, diced
      6 sm onions, finely chopped
      2    carrots, chopped
      1    sprig sage
     14 oz can italian peeled tomatoes
           drained and chopped pepper
      4 c  cooked white (haricot)
           beans
    1/2 c  grated parmesan cheese

This is a thick rich soup, and very much a local specialty (LOMBARDY).
Tripe is usually sold "dressed", i.e. cleaned and almost completely
cooked. It may have to be blanched simply for extra cleaning but even
this is seldom necessary. The butcher selling the tripe should know how
much it has been processed. Wash the tripe and cut into 3-inch squares.
Put it into a pan together with the onions stuck with cloves, 1 stalk of
celery, chopped, a little salt and enough water to cover. put on the lid
and bring to the boil, then lower the heat to moderate and cook for two
hours, or until the tripe is quite tender. Take it from the pan, cool it
and cut into narrow strips. Melt the butter and pork fat in another pan.
Fry the onions, the remaining celery, carrots and sage, stirring to mix
thoroughly. As the vegetables begin to brown, add the tomatoes. Cook
over a moderate heat for 10 minutes, add the tripe, a little salt and
pepper, and 2/3 cup hot water. Bring to the boil and cook for further
30 minutes. Finally add the beans, check seasoning and cook gently for
another 15 minutes to bring out flavours. Sprinkle generously with
parmesan before serving.

Ana de Toronto


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     Title: Uruguay Puchero By Marlena Spieler, San Francisco Chronicle
Categories: latin amer, beef, info, stews
  Servings: 1 text file

           info

France's pot au feu, Spain's puchero and cocido, Italy's bollito misto:
These are the comforting traditional dishes of European home cooking,
dishes that have become national classics. But simmering cauldrons of
meat and vegetables, bubbling gently in a rich broth, are beloved in
Latin America as well. Such one-pot feasts are perfect weekend fare: a
big relaxing meal for family and friends, followed by a week's worth of
meals that can be put together almost instantly.

It begins with a big pot of water and a selection of meats, which can
vary at will: brisket, stewing beef, pork, tongue, even salt pork or
bacon, or a pig's or calf's foot. And chicken is always welcome in the
pot. Once the meat is tender and the water has become broth -- with the
help of a bouillon cube or two-- vegetables are added to the pot. In
this New World rendition, however, chiles (in the guise of chorizo),
fruit and tropical vegetables are tossed in, too.

The accompaniments -- salsa, guacamole, a unique pumpkin/ancho sauce,
chopped cilantro, onion, radish and chipotles en adobo -- are
unmistakably New World. (Europe's simmered meals are often spiked with
horseradish, coarse salt and mustards.)

The first meal is served in two courses. First is a flavorful broth to
spoon up with a little rice, noodles or tiny pasta. Meat and vegetables
come next, with a bowl of boiled potatoes, a crisp little salad and a
loaf of bland, crusty bread -- and of course the accompanying salsas and
sauces. And although the vegetables are usually just dusted with chopped
parsley and perhaps a little butter, I like to give them a splash of the
Basque country: a little crushed garlic mixed with olive oil and a drop
or two of vinegar or lemon juice.

As the week unfolds, you have the makings for tacos, tostadas,
sandwiches, Southeast Asian salads, soups, hash, fritters and pasta
sauces. By the time the next week rolls around, you'll likely be tempted
to prepare another potful.

One final hint: Be sure to make this in the biggest pot you can find --
the more water you add, the more soup you will enjoy.


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Cheers

Jim, in Yellowknife




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