Text 16192, 82 rader
Skriven 2008-11-06 21:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Labrador tea
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> pull a tantrum at home if her egg is overcooked

 DS> I hope you're being hyperbolic about the "tantrum" part,

More of a teenage sullen snit, a rant plus whining. I told her to
make her own; she knows how.

 DS> but I understand perfectly how disappointing eggs can be.  When
 DS> we have breakfast at home, I prefer it when Maryanne goes off and
 DS> makes coffee and/or toast and leaves the eggs to me.  Being able
 DS> to properly cook an egg seems to be beyond the reach of many
 DS> people.  Now I'm not casting aspersions on your cooking or anyone
 DS> else's, but overcooking eggs seems to happen a lot and you know,
 DS> I really hate my eggs overdone as well.

I was a few seconds past perfect that time.

 JW> or has salt and pepper on it, 

 DS> This part I don't understand.  Eggs without salt?  :shudder:

My crime was using a seasoned salt that had [gasp] paprika in it.

Another way to do muskrat....

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

     Title: Apple Brandied Woodchuck (Or Rabbit, Squirrel, Wild Birds)
Categories: Wild, Game, Rabbit, Squirrel, Poultry
  Servings: 4

           Woodchuck (or rabbit,
           squirrel, wild birds,
           chicken)
           salted water
           salt, pepper
           garlic powder
           paprika
           flour
      2 tb butter and
      2 tb olive or canola oil
      1 md onion
      1    rib celery
      2    carrots, all chopped
    1/4 c  apple brandy
      2 c  chicken broth
      1 c  heavy cream, half and half
           or evaporated milk
           salt and pepper

Dress and soak meat overnight in salted water. Dry meat. Sprinkle
with salt, pepper, garlic powder, paprika and roll in flour. Saute
in a pan to which you have added 2 tlbs butter and 2 tlbs olive or
canola oil. Saute meat until golden brown and remove from pan. Add a
med size onion, a stalk of celery and a couple of carrots, all 
chopped before adding. Saute until tinged with color. Return meat to
the pan. Pour in 1/4 cup apple brandy. Let it simmer a couple of
minutes then add 2 cups of chicken broth. Cover and simmer until
meat is tender. (About 15 minutes for small things and 30 for
larger pieces or those with bones attached.) Remove  meat and add 1
cup heavy cream, half and half or evaporated milk. Simmer until
sauce is reduced by half. Adjust seasoning with salt and pepper.
Place meat on platter and spoon sauce over it. Wonderfully good!

Linda M upstate NY 

From: Linda Marcella To: Forageahead
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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