the technique is a familiar one among travelling
people without the standard range of domestic
cooking pots (as in the legendary gipsy dish of
hedgehog cooked in a crust of mud).
- John Ayto, The Diner's Dictionary

Uh, OK. To me, hobo steak has always been a sobriquet for
bologna, like Newfy steak, welfare steak and so on.

I've seen it in the context of "baloney
sandwiches," but that's not what it meant
to Dave Chasen.

The technique as described is kin to the roti au
gros sel method of which I've eaten the result
using duck foie gras and duck magrets, both at Ian
and Jacquie's, and the beggar's chicken (which I've
also had with them, in Hong Kong). You can get much
the same effect with a Romertopf or quite similar
with a roasting bag or foil packets.

The latest meat dish at my house was tundra moose and pork meatloaf.
(You may recall I commented on the odd taste of moose harvested north
of the tree line.) Well moose, like any other wild venison, is very
lean, deep red, high in iron and tastes sort of livery. Ground
venison, whether it's for sausage, meatloaf or burgers is much
improved by adding fat. Beef suet is the usual as the flavour

Young man, virtually everything is improved
by adding fat.

profile of beef and venison are similar but what I had on hand was
fatty ground pork and equally fatty mildly seasoned breakfast
sausages. So I ended up using 2 parts moose, one part unseasoned pork
and 1 part sausage along with the usual seasonings, toasted bread
crumbs and and egg. The result was wonderful. I'm not going to be

As well it should be. Breakfast sausage adds
needed salt and pepper as well as savory, thyme,
and/or sage, all compatible flavors with red meat.

concerned with tracking down shredded suet any longer. (It's usually available at my local butcher shop only in the fall and early
winter, in 10 pound bags during hunting season. And 10 pounds is a
lot for me.)

Keep those roast and steak trimmings, if you
have a 0F or lower freezer in the summer. Render
or not at your leisure, depending on the use and
your urge for cracklin'.

Title: Mr. Food's Crowd-Pleasing Brisket
4 1/2 lb Beef brisket
2 1/2 c Ketchup
3/4 c Mustard (prepared)
1 c Firmly packed light brown
Sugar

that's "sweet-tooth-pleasing" to you, bub.

Source: WKBWTV
Posted by: Heart4Hom@aol
From: Bobbie Beers

Was wondering what happened to some of the
old-time posters.

... Anarchy -- it's not the law, it's just a good idea.

Well, it's an idea. Anarchists tend to get popped
by someone else's petard, if not their own.

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

Title: Impossible Pizza
Categories: Pizza
Yield: 4 servings

-----------------------------------CRUST-----------------------------------
2 tb Cheese, parmesan, grated 2 Eggs
1 c Milk 1/2 c Bisquick

----------------------------------TOPPINGS----------------------------------
1/2 c Prego Bell peppers, chopped
Sausage; or ground meat 2 tb Cheese, parmesan,
grated
Onions, chopped 3/4 c Cheese, mozzarella, shredded

Heat oven to 425. Grease 1 pie plate per 4 servings. Sprinkle onion and
Parmesan cheese in pie plate. Beat milk, eggs, and bisquick 15 seconds
in
blender on high. Pour into pie plate. Bake 20 minutes.

Spread pizza sauce over top. Top with remaining ingredients. Bake 10-15
minutes, until cheese is light brown.

Cool 15 minutes.

Sylvia's comments: still rose too much for my preference. Try reducing
bisquick.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Posted on GEnie's Food & Wine RT Dec 03, 1992 by R.SHELTON3 [TEXAS RED]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005

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