To: Jim Weller
Subj: pesky geese

I assume that these are the same geese that fly up towards and
past you.

Nope. I'm in the Mississippi flyway and you're in the Atlantic one.

Are they the same type of geese?

Yes to that ... Canada geese.

BTW, I do not think that I have ever eaten goose.

They taste similar to duck (they're related biologically). All dark
meat, but not as dark red a meat as ostrich or emu. Wild geese and
ducks can be quite lean, especially at the end of their long
migration journeys while domestic ones are quite fatty so cooking
techniques vary somewhat.

To: Michael Loo
Subj: 505 Goat

we did not like the beef in England. I'm not sure if it was
because it was grass fed as opposed the the way American beef
tends to be finished on corn.

Grass fed beef tends to be leaner and ever so slightly gamy. Corn
finished beef is sweet. Pasture raised, grain (barley, oats, #2
grade wheat) finished beef is less sweet. (Corn only grows in the
southernmost parts of Quebec, Onatrio and Alberta and it is a
relatively minor crop here.)

But if the fat was rancid then the meat was hung too long in too
warm a place.

To: Nancy Backus
Subj: vans

Don't know how many other folks in the congregation have trucks.

I think we have two pickup trucks within our congregation

Interesting. We see a lot of pickup trucks around our area,
but very seldom see any vans any more. Even more absent are
station wagons.

Minivans killed the station wagon and now SUVs are killing the
uloved and inderrated minivan. The only remaining station wagon
maker in North America and Asia is Suburu; everyone else gave up.
Audi, BMW, and Mercedes-Benz still make a few luxury station wagons
but call them estate cars.

Overall light trucks now make up 40% of the NA auto market, with
passenger cars at 33%, SUVs and crossovers 24%, and minvans 3%. In
my part of the world the sales ratios are more like: 50%, 16%, 33%
and 1%.

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

Title: Wild Duck in Sour Cream
Categories: Duck, Game, Dairy
Yield: 4 Servings

2 Ducks
2 Onions
2 c Chicken broth or water
3 Garlic cloves
4 Bay leaves
Parsley and fennel
1 ts Thyme
Salt and pepper
Nutmeg
2 c Sour cream
2 tb Sugar
2 tb Lemon juice

Dress ducks, place onion in each and truss for roasting. Place
them in roaster with hot chicken broth or water. Tie in a cloth,
garlic cloves, bay leaves, thyme, a little parsley and fennel and
place in broth. Salt and pepper birds and sprinkle with nutmeg.
Cover and roast for 1 hour at 350 degrees, adding more liquid if
necessary. Remove bag of spices and onions. Take birds from
roaster, skim off fat and add sour cream, sugar and lemon juice,
all blended together, to the broth I the pan. Boil rapidly until
thickened, stirring vigorously. Add more liquid if necessary.
Return birds to roaster and place in 250 degrees oven for 15 to 20
minutes.

From: Drkeen

MMMMM




Cheers

Jim


... The air may hurt my face but there are no killer snakes here.

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On 11-04-18 22:23, Jim Weller <=-
spoke to Dale Shipp about geese and goats <=-

Are they the same type of geese?

Yes to that ... Canada geese.

And where do these geese end up if they decide to leave Maryland? Nova
Scottia & St. John ?

we did not like the beef in England. I'm not sure if it was
because it was grass fed as opposed the the way American beef
tends to be finished on corn.

Grass fed beef tends to be leaner and ever so slightly gamy. Corn
finished beef is sweet. Pasture raised, grain (barley, oats, #2
grade wheat) finished beef is less sweet. (Corn only grows in the southernmost parts of Quebec, Onatrio and Alberta and it is a
relatively minor crop here.)

According to a British farmer we knew all grains are called corn --
wheat, rye, barley, etc.

But if the fat was rancid then the meat was hung too long in too
warm a place.

Warm? In England? Note that they hung the Christmas turkeys up outside
the market starting in late November.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bestil (Stuffed Potato Fritter)
Categories: Libyan, Potato
Yield: 1 Servings

-FILLING:
1/2 c Water
1 lb Ground beef
1 md (1/2 cup) onion, chopped
1/4 ts Ground cinnamon
1/2 ts Salt
1/4 ts Pepper
-POTATO DOUGH:
2 lb (medium) potatoes
2 tb Corn oil
1/2 ts Salt
-FRITTER:
-flour, for dredging
2 Eggs, beaten
-oil, for pan-frying

In India, these fritter are called "potato chops." In New York,
knish. The difference depends on the seasonings since the fillings
are all made with beef and the shell of mashed potatoes. Here is the
Libyan version. The fritters may be made in advance and then quickly
rewarmed in the oven. They can be served as an appetizer with drinks
or as one of the dishes at a lunch or dinner.

1. Put all the filling ingredients into a skillet. Mix well and
stir-fry over moderate heat until all the liquid has evaporated,
about 10 minutes. Turn out on a plate and set aside.

2. Boil the potatoes in their skins until cooked through but still
firm. Peel and grated. Mix with the oil and salt to make a dough.

3. Take about 1/4 cup of potato dough in the palm of your hand for
each fritter. Flatten it out to a 1/2-inch thick circle. Put in 1
heaping tablespoon of the beef mixture. Fold over and shape a
cylinder 3-inches long and 1-inch thick. Dredge the cylinder in the
flour and then dip into the egg. Heat the oil in a skillet and brown
the fritters on all sides over moderate heat. Drain briefly on paper
towels.

Serve hot. Makes 12 fritter.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Date: 06-02-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:27:35, 06 Nov 2018
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Dale Shipp wrote to Jim Weller <=-

Grass fed beef tends to be leaner and ever so slightly gamy. Corn
finished beef is sweet. Pasture raised, grain (barley, oats, #2
grade wheat) finished beef is less sweet. (Corn only grows in the southernmost parts of Quebec, Onatrio and Alberta and it is a
relatively minor crop here.)

According to a British farmer we knew all grains are called corn --
wheat, rye, barley, etc.

https://en.oxforddictionaries.com/definition/corn
Definition of corn - the chief cereal crop of a district, especially
(in England) wheat or (in Scotland) oats, something banal or sentimental

Which is the way I learned it. Corn in the U.S. is, of course, maize.
Good luck on getting people to call it by that name - not counting the
"corn" oil marketed as 'Mazola'. Bv)=

But if the fat was rancid then the meat was hung too long in too
warm a place.

Warm? In England? Note that they hung the Christmas turkeys up
outside the market starting in late November.

Sometimes it doesn't have to be very much above chilly to be too warm
if the meat is hung sans refrigeration for too long.

Inexpensive home refrigeration has done much to advance nutrition and
cooking in general.

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

Title: Zoe's Slow Roast Beef
Categories: Five, Beef, Vegetables
Yield: 3 servings

2 kg Beef Topside Joint *
3 lg Unions; quartered

* Topside (inner thigh) and top rump are very lean cuts
of beef for slow roasting. Either is best served rare or
medium rare carved into large, thin slices, something
easy to do as there are no bones.

Remove the joint from the fridge an hour before cooking
to bring to room temperature.

Set the oven at 140°C/280°F/Gas Mark 1.

Scatter the onions in a roasting tray and lay the
roasting joint on top then cover loosely with foil.
Roast in the oven for 3-4 hours.

Remove from the oven and rest for 15-20 minutes. Carve
thinly and serve with crispy roast potatoes, Yorkshire
puddings, and your choice of veg.

Source: Zoe Sayers

RECIPE FROM: The Well Hung Meat Company, Ellacott,
Bratton Clovelly, Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

RECIPE FROM: https://www.wellhungmeat.com

Uncle Dirty Dave's Archives

MMMMM

... We's all like to vote for the best man - but he's never a candidate.
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Quoting Dale Shipp to Jim Weller <=-

Canada geese.

I was wrong. The northern end of the Mississippi flyway is the Great
Lakes region up to Hudson's Bay.

Our NWT birds end up on the Texas Gulf coast in what's known as the
Central Flyway.

There's a Pacific one as well,

And where do these geese end up if they decide to leave Maryland?
Nova Scottia & St. John

Yeah, the Canadian Maritimes and Quebec, all the way up to Baffin
Island.

(Corn only grows in the southernmost parts of Quebec, Ontario
and Alberta and it is a relatively minor crop here.)

According to a British farmer we knew all grains are called corn --
wheat, rye, barley, etc.

I was referring to maize of course.

But if the fat was rancid then the meat was hung too long in too
warm a place.

Warm? In England?

It's 57 F in London this evening as I type. Animals should hang at
temperatures below 45 F and above freezing. Today's modern
refrigerated facilities operate between 34 and 38. When I was a
kid in the country hogs, steers and wild deer were all slaughtered
in mid November when evenings were generally below freezing and days
above freezing. Carcasses were hung in a double walled log building
with sawdust stuffed between the walls and bales of straw in the
attic(lots of insulation), so the interior temperature was steady
in the high 30's, low 40's night and day. Hogs were hung for just a
day or two to bleed out, cattle and deer were aged 14-21 days.

Note that they hung the Christmas turkeys up
outside the market starting in late November.

Not a practise I would recommend. I'm not fond of overly gamy
meat.



Cheers

Jim


... The American Revolution was illegal until it was over.

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Quoting Jim Weller to Dale Shipp on 11-04-18 22:23 <=-

Minivans killed the station wagon and now SUVs are killing the
uloved and inderrated minivan. The only remaining station wagon
maker in North America and Asia is Suburu; everyone else gave up.
Audi, BMW, and Mercedes-Benz still make a few luxury station wagons
but call them estate cars.

Volvo has been making station wagons right along... and still do...
their XC90 (cross-country) is more of a mini-SUV, but the smaller series
70, 60 and 40 still have a V (wagon) version as well as the S (sedan)...
and they don't call them estate cars...

Overall light trucks now make up 40% of the NA auto market, with
passenger cars at 33%, SUVs and crossovers 24%, and minvans 3%. In
my part of the world the sales ratios are more like: 50%, 16%, 33%
and 1%.

Not all that surprising.... :)

ttyl neb

... A neglected food group along with the Congealed group.

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