Subj : Re: Spicy Tomato Soup
To : Sean Dennis
From : Dave Drum
Date : Thu Feb 23 2023 05:17:00
-=> Sean Dennis wrote to Dave Drum <=-
DD> But fr my $$$ Red Gold is simply the best tomato products I have found.
SD> I do like Red Gold canned maters for my chili when my mom's tomato
SD> plants aren't busy producing 20 pounds of tomatoes a week. <G>
And the sweet part is - they've done all the slicing and dicing for
you. Bv)=
SD> I've been quiet lately. I've been very busy doing a lot of BBS-related
SD> programming and discovering that with my blood sugar being in better
SD> control (woke up this morning and scanned my glucose sensor; it
SD> reported 120 mg/dL so I am verwy happy), it's been easier for me to
SD> program. I've successfully ported my line of BBS doors to FreeBSD,
SD> Linux, Win32, OS/2, and DOS (of course). Put it off for 20 years and
SD> am happy I finally tackled it. If you look at the doors menu on my BBS,
SD> except for "Mastermind", all of the rest of the doors are doors I
SD> wrote.
Scrabble is the only door that ever held more than a cursory interest
for me. And, as you said in e-mail, it's a genuine PITA to port to your
system. I can live without.You were my only opponent since Nancy kicked
it. Maybe I'll do an internet search to see if there is an on-line game
available.
BTW - I'm still monitoring my sugars via the pincushion finger method.
The One-Touch tells me my fasting sugar is 93 this morning (IOW the
usual for me).
SD> It's supposed to be 80F today...80F tomorrow...then 52F on
SD> Thursday...then a cold and rainy weekend. I hate it when we get teased
SD> with spring!
Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted to
drop to 45F w/high wind warnings indicating a front coming through. It
got very wet yesterday .... but stayed warm enough I didn't have to
shovel anything. Tomorrow is forecast 36F then a warming trend. Effing
groundhog.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Woodchuck au Vin
Categories: Game, Wine, Vegetables, Herbs
Yield: 5 Servings
2 tb (to 3 tb) olive oil
1 Groundhog; cleaned of scent
- glands, boned, and cut in
- strips or bite-sized pcs
2 Shallots; chopped
2 lg Carrots; in 1/2" dice
1 cl Garlic; minced
1 c Beef stock or water
2 c Dry red wine
3/4 c + 2 tb white vermouth
2 ts Coarse ground black pepper
1/4 ts Dried thyme
1 Bay leaf
2 tb Chopped fresh rosemary
1 1/2 c Pitted Cerignola olives;
- very coarsely chopped
2 tb (to 3 tb) flour
Chopped fresh flat-leaf
- parsley
Salt
The gardener who created this dish notes that the herbs
and vegetables in this recipe are available fresh from
the garden because they have not been eaten by the
dish's main ingredient.
Place a Dutch oven over medium-high heat for 1 minute.
Add olive oil. When the oil is hot, add woodchuck meat
and saute until lightly browned on all sides. Transfer
to a plate and set aside.
Add shallots and carrots to pan and sauté until lightly
browned. Add garlic and saute for 1 minute. Add stock or
water, red wine and 3/4 cup of vermouth. Stir with a
wooden spoon, scraping bottom of the pan. Return meat
to pan, and add pepper, thyme, bay leaf, and 1 tb of the
rosemary. Cover, reduce heat to low, and simmer for 20
minutes.
Add olives and remaining 1 tablespoon rosemary. Cover
and simmer, stirring occasionally, until meat is tender,
about 45 minutes.
Discard bay leaf. Raise heat and boil uncovered until
liquid is slightly reduced. In a small bowl, mix
remaining 2 tablespoons vermouth with enough flour to
make a soupy paste. Thicken sauce to taste by adding
paste a tablespoon at a time, simmering for a minute
after each addition; all of the paste may not be needed.
Stir in parsley, and season w/salt if needed.
If desired, serve over rice or egg noodles, or with
boiled potatoes.
Yield: 3 to 6 servings, depending on size of groundhog
and squeamishness of guests.
Note: A groundhog has small scent glands under the
forearms and in the small of the back that must be
removed. The insulating fat under the skin should also
be removed. A dressed groundhog does not require soaking,
though many people recommend soaking overnight in salted
water. As with all game, the meat of older animals is
tougher and has a stronger, gamier flavor than a young
animal. This recipe may also be made with the boned meat
of one large or two small rabbits.
FROM: Joe McDonald/Corbis
From:
http://www.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "Laughter is the fireworks of the mind." -- Josh Billings
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