Text 22523, 121 rader
Skriven 2007-11-08 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Northern farming 392
================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Speaking of game.... More evidence of global warming: we are seeing
 JW> southern species migrating into northern regions as winters get
 JW> milder and shorter. Coyotes and magpies are old news here now. But
 JW> this week a white tail deer was seen (and shot and eaten)

 ML> White tail deer is delicious!

One of my favourite wild meats. Much tastier than western mule deer
or caribou.

 JW> north side of Great Slave lake for the first time ever in history.
 JW> And by history I mean an oral tradition that goes back over 1000
 JW> years and not just written history since 1769 when Samuel Hearne
 JW> showed up.

 ML> I don't doubt the factuality of this statement, but a thousand
 ML> years ago who would have cared what kind of deer it was? Hey,
 ML> Ook, there's a big funny looking one over there, let's get it.
 ML> And next day it would have been forgotten.

I don't think so. Animals were so important to the survival of the
people that they were closely studied and known intimately. I would
think that sighting a new unknown animal would be the stuff of
stories and legends for many generations.
 
 JW> Afghan Kadu Bouranee.

 ML> Now where have I seen this recipe before.

I believe you were the first to post it here but my copies had
either Dale Shipp's or Dave Drum's names on them. I was looking for
another one, also from you attributed to a  Helmut's or Helmat's
restaurant but couldn't find it.

 ML> In my estimation the
 ML> best variation is to add ground lamb or beef
 
I thought a little meat and broth would have improved the dish too.

 ML> I too find the sauce a bit sweet, but I understand that
 ML> that is authentic.

If you noticed, I cut WAY back.

For those who are not into sweet minty tomato sauce or western Asian
food another altogether different pumpkin thing....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ray's  Pumpkin Cheesecake
Categories: cheesecake
  Servings: 12

           CRUMB CRUST:
      1 c  graham cracker crumbs
      3 TB butter, melted
      2 TB sugar
           PUMPKIN FILLING:
      2    (8-ounce) packages cream
           cheese, softened
  1 1/4 c  sugar
      1    (16 oz) can solid-pack
           pumpkin (not pumpkin pie
           mix)
    3/4 c  sour cream
      2 TB bourbon whiskey or
      2 ts vanilla extract
      1 ts ground cinnamon
    1/2 ts ground allspice
    1/4 ts salt
      4 lg eggs
           SOUR-CREAM TOPPING:
      1 c  sour cream
      3 TB sugar
      1 ts vanilla extract

Preheat the oven to 350 degrees F. In 9-inch by 3-inch springform
pan, use a fork to stir together the graham-cracker crumbs, melted
margarine or butter and sugar until moistened. With your hand, press
the mixture onto bottom of the pan. Tightly wrap the outside of pan
with heavy-duty foil to prevent leakage when baking in the water 
bath later. Bake the crust for 10 minutes. Allow it to cool
completely in the pan on a wire rack.

In a large bowl, using a mixer at medium speed, beat the cream
cheese until smooth; slowly beat in the sugar until blended, about 1
minute, scraping the bowl often with a rubber spatula. With the
mixer at low speed, beat in the pumpkin, sour cream, bourbon or 
vanilla, cinnamon, allspice, and salt. Add the eggs, 1 at a time,
beating just until blended after each addition.

Pour the pumpkin mixture into the pre-baked crust and place it in
large roasting pan. Place the pan on the oven rack. Carefully pour
enough boiling water into pan to come 1 inch up the side of the
springform pan. Bake the cheesecake for 1 hour and 10 minutes or
until the center barely jiggles. Meanwhile, prepare the Sour-Cream
Topping. In a small bowl, with a wire whisk, beat the sour cream,
sugar, and vanilla until blended. Remove the cheesecake from the
water bath, leaving the water bath in oven, and spread the
sour-cream mixture evenly over the top of the cake. Return the cake 
to the water bath and bake 5 minutes longer. Remove the cheesecake
from the water bath to a wire rack and discard the foil. With a
small knife, loosen the cheesecake from the side of the pan to help 
prevent cracking during cooling. Cool the cheesecake completely.
Cover and refrigerate the cheesecake at least 6 hours or overnight,
until well chilled. Remove the side of pan to serve.

From: Dr. Bbq, Ray Lampe
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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