Text 20357, 72 rader
Skriven 2012-01-23 15:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: southern 119
====================
 JW> The shooting or slaughtering part has always bothered me a wee bit
 JW> but not enough to become a vegetarian. Once the animal is dead,
 JW> gutting and butchering is the easy part.

Indeed. As Captain Franco says in the apparently now
public domain story "Beyond Lies the Wub," Philip K.
Dick's first published work:

"It is only organic matter, now," he said.
"The life essence is gone."

 JW> Title: Salmi of Pheasant

The only thing wrong with this recipe is that the
proper term is "salmis." Do not believe Google - or
the nonsense-filled American Heritage Dictionary, on
which its entry is based - on this one.

-

 JW> Quite frankly I much prefer kale, a very close relative.

They're pretty much the same to me, collards being mostly
flat-leaved, kale frilly.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Farmers Cabbage with Smoked Sausage  (Boerenkool Met Worst)
 Categories: Pork/ham, German, Sausages
      Yield: 6 servings

      6    Good sized potatoes                 1 lb Smoked sausage
      1 bn Of kale (to fill a 2 qt.            3 tb Butter or margarine
           -pot)                                    Salt and pepper

  Peel, cook, and mash potatoes.  At the same time, chop kale finely, cook
  untill tender. Dice and cook sausage.  Put kale into a blender with enough
  of the cooking water to make a thick slurry.  When done, add to the mashed
  potatoes. Add cooked sausage.  Add butter.  Salt and pepper to taste. Mix
  well and serve piping hot.  For a more festive apprearance, put into a
  cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium
  cheddar and sprinkle with paprika.  Place in medium oven until cheese melts
  and begins to brown.  Then serve or take to your pitch-in.

  Don't sell the kohl crops short.  Try collards and savoy.  They are still
  doing quite well in the garden despite 15 F. temperatures lately. Savoy is
  a joy to eat at Yule.  The frost seems to sweeten and intensify the flavor.
  Our annual homemade sauerkraut is making its presence known by the merry
  burbling of the water-seal crocks in the utility room. This is the best
  time of the year to make kraut.  It is cool and the fermentation takes a
  longer time, leaving the salted sour cabbage as crisp as the bright windy
  day in October it was put up.

  We are lucky to have antique apple trees.  Three bushels of mixed russets
  are slumbering in the garage and will last until spring.  Fie on the Granny
  Smiths and Red Delicious!  A Golden Russet or Ashmeads Kernel, peeled and
  sliced, served with a wedge of sharp cheddar at your side on a winter
  evening while reading a good book is one of lifes great luxuries.

  Rereading this post makes me hungry.  No I'm not going to crack open a
  fruit cake!  They are not ready for another month.  Besides, my nocturnal
  rustlings are not always appreciated around here, except for the ever
  present cats who always look for a handout.  The coffee is ready though and
  I think I remember where Frances stashed some homemade cookies.

  Original poster unknown

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