farm-raised rabbits that are tasteless
for the fat, of which there is way too much.

Wild hares tend to be tough and lean but flavourful.

I have limited experience with them

You need to know a hunter.

didn't know the difference between lievre and lapin

They're related but not the same thing.

... Cat tastes like rabbit but lion tastes like pork.

That's what is said; I've not to my knowledge
eaten feline flesh

I've had lynx on occasion. It is a mild, tender, white meat, so sort
of rabbit-like. Bob Pastorio, one of the guys who used to be on the
venerable foodwine list was a chef and for a while one of his places
offered lion, zebra etc and he was the one who claimed lion tasted
like pork.

I couldn't justify paying twice what a nice strip steak would
cost.

Double is my upper limit for "exotica"

I find it hard to justify paying twice sirloin strip prices for
basically anything except foie gras or oysters.

I would add lobster to that short list.

Speaking of not paying double for cool stuff, Loblaws now carries
several excellent Gouda-like cheeses from the Dutch cheese company
Beemster. They are normally $50 per kg but as they age (and improve)
they get marked down to $25 which is when I swoop in. They name
their different varieties based on the time of year they are made.
In the past I mentioned how much I liked their Vlaskaas (flax
cheese). Two other varieties are Hooikaas (hay cheese) made in the
wintertime when the cows are in barns and not out on pasture and
Graskaas (grass cheese) which is spring cheese made as soon as the
cows are back on pasture. Graskaas is not aged very long and is
milder and softer than winter cheese and quite creamy rich. So this
week all the Graskaas in stock got marked down and I purchased three
blocks weighing about half a pound each.

Also speaking of deals, Roslind just came back from her monthly trip
to Cambridge Bay where she is so esteemed she can't pay for
anything anymore. At the hotel she stays at said she wanted to go to
the fish plant to buy a kilo of hot smoked arctic char for her
sister and somebody there said, "Don't bother, I have a full freezer
full." When she flies north she has to pay for her overweight and/or
extra checked bags but she never gets surcharged going home. She
asked the counter guy there about that and he said,"We all know who
you are. You're the counsellor. Have a nice flight and come back
soon." Similarly the FAs never charge her for her wine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Casco Bay Seafood Medley
Categories: Lobster, Crab, Shrimp, Scallops, Dairy
Yield: 4 Servings

Butter
3 md Lobster tails; split
1/2 lb Ounces haddock. diced
1/4 lb Crabmeat
1/4 lb Shrimp
1/4 lb Bay scallops
Onion salt
White pepper
1 ds Dry vermouth
1 qt Half & half cream

In a medium-sized saucepan, melt butter. Add all the seafood and saute
until firm but tender. Add the onion salt and pepper. Transfer the
seafood to a soup pot and add the cream and vermouth. Let simmer,
stirring occasionally until ready to serve.

From: Recipes from Maine with Love

Posted to Recipelu-L by Sandy Jan 17, 1998

(I'd increase the vermouth a lot and decrease the cream - JW)

MMMMM

Cheers

Jim


... Cheese. The adult form of milk.

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