Hey Anna, try bar ba q rabbit. SMILES.
Also, you might like squirrel as well?
since my Uncle passed away, I can not find rabbit nor some squirrel meat.
There's suppose to be a place down in Pittsburgh Pennsylvania, which is
about two to three hours south from me on I 79.
If I can find the URL address, would you like it?
Not sure if their prices would be to high or if they would be reasonable
prices or not.
But for a tip for rabbit meat, you want tame rabbit meat and not wild rabbit
meat.
From what I've been told, whiled rabbit meat is a little gammy.
My one aunt use to raise rabbits for both pets and for meat.
But that's a lost profession these days.
Ron who'd love to find some rabbit and or some squirrel meat. at a
reasonable price though.
Ron KR3DOG
-----Original Message-----
From: Anna Galassi via Cookinginthedark
Sent: Friday, August 21, 2020 09:18
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: Re: [CnD] Eating rabbit
I tried it many years ago. It was in a stew. I liked it.
Anna
-----Original Message-----
From: Immigrant via Cookinginthedark
Sent: Thursday, August 20, 2020 10:40 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit
I had tried rabbit once, and I liked it.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer <catwa...@verizon.net>
Subject: Re: [CnD] Yesterday's nostalgic lunch
I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was waaaaay above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.
Karen
At 05:17 PM 8/20/2020, you wrote:
I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit. The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.
I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.
On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Cc: Immigrant <immigrant...@verizon.net>
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -----Original Message-----
> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf
Of
> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark <cookinginthedark@acbradio.org>
> Cc: Jude DaShiell <jdash...@panix.com>
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along
with lamb.
> Pork chicken and turkey remain available. If this keeps up, goats duck
and
> geese could get on the menu along at a last resort with whatever road
kill
> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > <cookinginthedark@acbradio.org>
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat. Yeah, meat was expensive those days. So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally. Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is
browned
> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn. Lower heat and ad enough broth or water
to cook the
> rice.
> > Bring to a simmer and then lower heat again. Cook, covered, till the
> > rice is done. It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables,
so check it
> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations: I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat. I have never tried hamburger, but that would have to be cooked
> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy. I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > _______________________________________________
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
--
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From
Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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