• 795 Rocky Lane

    From MICHAEL LOO@1:123/140 to JIM WELLER on Tuesday, August 13, 2019 17:25:36
    Short version: we drove 1000 miles for a mediocre meal and bad
    music.
    But the all-in experience was no doubt worth it.
    Roslind was very glad we went. I had an OK time too.

    And in any case, you're glad you went!

    That's the whole point of burgers, greasy in a good way, and
    part of the reason I shy away from game burgers, as they are too
    lean - too little taste as opposed to too gamy.
    Most hunters here buy bags of shredded beef suet to blend into their
    sausages and other ground meat. My butcher shop carries 10 lb bags
    of frozen suet on a seasonal basis.

    I just ground up some top round roast for Bonnie
    (she asked me to get some burger, but these
    gorgeous-looking top rounds were $1.99/lb, and
    80% burger was twice that, the store not deigning
    to offer any fattier. So for the price of 2 lb of
    mediocre ground beef, I got a pound of ground
    (actually processed) round, half a pound each of
    fatty/gristly trimmings (my lunch) and carpaccio
    meat (my snack), and 4 servings of carbonnades
    a la flamande, to be served to Letitia and her
    beau tomorrow night.

    none of the second let alone the third or fourth generations
    came.
    The question is how to get the next generations to keep
    the custom going.
    There are other gatherings that they organise and attend.

    So were you to attend one of the others, you might
    have found yourselves the only oldsters present?
    It's good to have people keep the tradition and
    the camaraderie going, anyway.

    Chicken can be good; just it usually isn't.
    Bug eating free range chickens are always good.

    Because they don't taste like chicken. Or because
    bugs taste like shrimp.

    I kind of like Zubrowka, which tastes sort of like vanilla but
    not like vanilla. Barcelo is a worthy brand. Roslind should learn
    to make her own advokaat.
    Wedding Pudding Dutch Advokaat
    R. says "thanks"

    She's welcome. We ate last week at a place called
    Invincible, where I had a wonderful but vincible
    dinner, byt Bonnie had what she thought was an
    inedible one. Her dessert was sabayon, which of
    course is almost indistinguishable from advokaat.

    ---------- Recipe via Meal-Master (tm) v8.00

    Title: HOT ZABAGLIONE (Zabaglione Caldo)
    Categories: Italian, Desserts
    Yield: 6 servings

    8 Egg yolks 3/4 c Dry Marsala wine,
    1/2 c Sugar Sherry or port

    In a large bowl or the top part of a double boiler, beat egg yolks and
    sugar until pale and thick. Set bowl or top part of double boiler over
    simmering water, do not let water boil. Add Marsala, sherry or port
    slowly, beating constantly. Zabaglione is ready when mixture has tripled
    in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into
    individual glasses.
    Serve immediately.

    Cold Zabaglione (Zabaglione Freddo):

    As soon as Zabaglione swells up into a soft mass, set bowl or top part
    of
    double boiler over a bowl of ice water. Continue stirring until cool.
    Spoon into glasses and refrigerate until ready to serve.

    Source unknown

    -----
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  • From JIM WELLER@1:123/140 to MICHAEL LOO on Thursday, August 15, 2019 22:28:00

    Quoting Michael Loo to Jim Weller <=-

    none of the second let alone the third or fourth generations
    came.

    The question is how to get the next generations to keep
    the custom going.

    There are other gatherings that they organise and attend.

    So were you to attend one of the others, you might
    have found yourselves the only oldsters present?

    I suspect that the Sunday daytime family reunion the next day that
    we skipped because we had to drive home, would have everyone from great-grandparents down to toddlers and newborns present.

    JW > Bug eating free range chickens are always good.

    So do ancient stewing hens if you can get your hands on them and of
    course grouse and pheasants which are basically just wild chickens
    are very flavourful.

    So are rabbits and hares ...

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

    Title: Rabbit in Mushroom Wine Sauce
    Categories: Mushrooms, Rabbit, Game, Fruit, Nuts
    Yield: 4 Servings

    1 Cut-up fryer (pat dry with
    -paper towel)
    1/4 c Flour (or enough to lightly
    -coat rabbit pieces)
    Salt and pepper to taste
    3 tb Butter
    2 md Onions, sliced 1/4" inch
    thick and separated into
    -rings
    1 c White wine
    1 cn Mushrooms (fresh is better)

    Coat rabbit in flour seasoned with salt and pepper. Brown in
    Butter; add onion rings and wine. Cover and simmer 30 minutes.
    Add mushrooms; simmer, covered, an additional 10 minutes.

    No harm done by leaving on a very low flame for an additional 20
    Minutes.

    FROM PAT HAYNES

    MMMMM




    Cheers

    Jim


    ... A study has found that chicken tastes most like chicken.

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