Text 7640, 64 rader
Skriven 2006-11-17 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cider
=============
 -=> Quoting Dale Shipp to Jim Weller <=-

 DS> I once went to a cider press nearby and watched.   They
 DS> loaded the apples, whole, onto a conveyor that fed them into
 DS> something that crunched them and put the slurry into racks that they
 DS> stacked up as high as six feet.   Then they pressed, and the juice
 DS> was pumped out from the bottom of the stack of racks into plastic
 DS> tubes over to where it was piped into gallon plastic jugs (same as
 DS> our milk comes in).

I mentioned that a neighbour had a small cider press. It was hand
cranked; the guy used to refer to it a gin powered. [g] I remember
hauling over our apples (we had five trees). His fee was 1/4 of the
cider and I had to crank, but he provided the gin. He brought out a
forty pounder; He drank a half bottle while he sat and watched me, I had
a third, Dad had the remaining sixth and called Mom to drove us home.

 DS> That was all before it became illegal to sell unpasteurized cider. 

It's still legal here but hard to find as it's a tiny niche market.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trish Good's Pheasant with Sauerkraut and Apples
 Categories: Game, Poultry, Wine
      Yield: 3 Servings
 
  1 1/2 lb Pheasant
  1 1/2 ts Salt
      2 tb Butter
      1 tb Flour
  3 1/2 c  Sauerkraut
      2 tb Brown sugar
      2    Apples, cut in wedges (core
           Removed)
    1/4 c  Water
      4 ts White wine
    1/4 ts Caraway seed
 
  Clean the pheasant, rinse well, and drain thoroughly. Cut into serving
  pieces. Sprinkle with salt. Brown slowly on all sides in the butter
  over medium heat, about 15 minutes. Remove pheasant from the skillet
  and blend the flour into the drippings remaining in the pan. Add
  sauerkraut and brown sugar; return pheasant to the skillet. Cut the
  apples into wedges, remove the core, and arrange around the edge. Add
  water. Cover and bake in 350 degree F. oven for about 1 hour, or until
  the pheasant is almost tender. Sprinkle with the wine and caraway
  seed. Cover and return to the oven for 15 minutes.
  
  My Front Porch: Wildgame Recipes Trish Good
 
MMMMM

Cheers

Jim, in Yellowknife




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