Text 2397, 74 rader
Skriven 2010-10-03 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Shreddies
=================
-=> Quoting Dave Drum to Eleanor Creighton <=-

 DD> "The wheat is first cooked in water until
 DD> its moisture content reaches about 50%. It is then tempered, allowing
 DD> moisture to diffuse evenly into the grain. The grain then passes
 DD> through a set of rollers with grooves in one side, yielding a web of
 DD> shredded wheat strands. Many webs are stacked together, and this moist
 DD> stack of strands is crimped at regular intervals to produce individual
 DD> pieces of cereal with the strands attached at each end. These then go
 DD> into an oven, where they are baked until their moisture content is
 DD> reduced to 5%."

So that's how they do it.

And I know how they get the caramel into Caramilk bars but if i told
you I would have to kill you.


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

     Title: (AC) Moose Steaks Braised With Onions And Beer
Categories: Historical, Heirloom, Canadian
  Servings: 6

      6    steaks from shoulder or
           -outside bottom round
      4 TB butter
           Salt and pepper to taste
      2 lg onions, sliced
      1    clove garlic, chopped
      2 TB flour
      1 cn beer
           Thyme, pinch
           Marjoram, pinch
      1 TB chopped fresh chives for
           garnish

Preheat oven to 360F. Heat butter in a large saucepan over medium
heat.

Season steaks with salt and pepper. Brown on both sides. Remove meat
and set aside.

Place onions and garlic in the pan and saute until golden brown &
soft.

Stir in flour and fry for a minute. Add beer and bring to a boil,
scrape off all solids from the bottom of the pan. Return meat to the
sauce and add thyme and marjoram. Cover tightly and place in the
oven. Meat should be tender in about 1 1/2 hours. Remove meat, place
on a serving dish and keep warm. Bring sauce back to a boil and
adjust seasoning if necessary. Pour sauce over the steaks, sprinkle
with chopped chives. Serve with mashed or boiled potatoes and
carrots.

You can substitute deer or buffalo. (Even beef or lamb if you
haven't been hunting) Our family loves this one.

Elenore Kamloops, B.C.

  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Members of the secret handshake society won't tell you

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