Subj : Smoker's Alley
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 12 2025 23:31:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> They ought to outlaw tobacco altogether using the rationale that it's
DD> a known carcinogen. But there's too much money involved and tobacco
DD> execs are big-time political donors ... and that's as far as I care to
DD> go with that lest I get moderated. 8V)=
RH> Just a note that it was originally considered medicinal by the first
RH> white folks that brought it over to England from North America. The
RH> folks they got it from used it ceremonially. But, I'm with you in
RH> feeling that there's no good use for it. Fresh curing tobacco smells
RH> nice but we drove thru Winston-Salem back in 1977--city smelt like an
RH> old cigarette--P! U!
I noticed that "bottom of an ash tray" smell back in my trucking days.
Even though the indigenous folks used tobacco ceremonially I see no
reason not to have outlawed it like was done to the funny mushrooms
and peyote cactus buds used by indigenous people in the southwest.
DD> 8<----- CHOP ----->8
RH> Good that it's still in the family. Back when I was still in early
RH> grade school, my mom's mother gave us a set of bedroom furniture that
RH> was moved into the room us 3 girls shared. Big, black, ugly stuff. When
RH> my younger brother moved into the house 10 years ago, he got rid of it,
RH> I don't know where. Probably worth some money but none of us wanted it.
Old is old. Quality and desirability are different things altogether.
DD> Black walnut meats are/should be fairly expensive due to the hand
DD> labour involved it their "harvesting" ... unlike English/European
DD> walnets which are more pecan-like in taste and harvesting of the
DD> kernels.
RH> I've never tried shelling them but I understand they're quite staining.
RH> I've read various books where one of the characters uses the juice from
RH> the walnuts to stain his (rarely her) skin as a disguise. We keep
RH> regular walnuts and almonds on hand; Steve likes to add them to cereal,
RH> ice cream, and other foods. I'm not as fond of nuts in my food so he
RH> just keeps a jar (each) of ground nuts on the kitchen counter to add as
RH> he sees fit.
The dye stuff (also used on cloth, sometimes inadvertently) comes from
the outer hull of the walnut. Removing that is a genuine PITA but is the
first step toward gettin at the hard, erose kernel that contains the nut
meats. My grandfather built a trough with a mesh bottom that he could
fill with walnuts fresh from the trees. The family car was then driven
down the trough doing most of the outer hull removal.
Still had to crack that tough nut in the middle and dig the bounty from
it, though.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
Categories: Game, Vegetables, Wine, Herbs
Yield: 4 Servings
2 tb Olive oil
8 Rabbit shoulders; bone-in
1 lg Carrot; scraped, diced
1 lg White onion; diced
1 Rib celery; diced
6 cl Garlic; peeled, halved
1 Juniper berry
1 Sprig thyme
1 Piece rosemary
1/2 Stick cinnamon
Water
4 tb Unsalted butter
6 Shallots; sliced thin
1/2 c White wine
1/2 bn Flat-leaf parsley; chopped
1/2 bn Tarragon leaves; chopped
3/4 lb Chanterelle mushrooms;
- halved
4 Rabbit loins; butterflied
- (cut down the center but
- not split totally)
4 Leaves blond tobacco
Salt & ground black pepper
Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
Lyon, France
Heat a stockpot with 2 tablespoons of olive oil over
medium-high heat, sear the rabbit shoulders until they
are a dark golden brown. Add the carrot, onion, celery,
and garlic. Sweat vegetables for 2 to 3 minutes. Add
the juniper berry, thyme, rosemary, and cinnamon stick.
Add water to cover the ingredients and simmer for 30
minutes.
Heat a saute pan with 2 tablespoons of butter over
medium heat, add the shallots and sweat until they are
translucent. Add the wine and reduce by 1/2. Stir in
the parsley and tarragon.
Remove the rabbit shoulders from the stockpot. Remove
the meat from the bone and chop fine. Strain the liquid
in the stockpot through a fine sieve. Return sauce to
stockpot. Simmer for 10 minutes and season with salt
and black pepper.
Heat a saute pan with 2 tablespoons of butter over
medium heat, add the chanterelle mushrooms and saute
until golden brown. Reserve warm on back of stovetop.
Set oven @ 350ºF/175ºC.
In a mixing bowl, combine the chopped meat and shallot
mixture to form the filling. Season the rabbit loins
with salt and black pepper. Fill the center of the loin
with the filling. Roll the loin into a log shape. Wrap a
tobacco leaf around each rabbit. Tie the rabbit with
butcher's twine to keep its shape.
Place rabbit onto a baking rack with a drip pan beneath.
Roast in oven for 10 to 12 minutes. Remove rabbit from
oven. Let rest for 5 minutes. Remove tobacco leaves and
slice. Serve with sauteed chanterelle mushrooms.
Yield: 4 servings
Copyright Television Food Network, G.P., All Rights Reserved
Uncle Dirty Dave's Archives
MMMMM
... "I believe in getting into hot water; it keeps you clean" G. K. Chesterton
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
