-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Maple Leaf Farms (despite the implications of 
 ML> its name an Indiana company) pioneered the I think 
 ML> sharp practice of including a sauce packet in its 
 ML> birds' cavities and getting to charge poultry 
 ML> prices for sugar and cornstarch water with a 
 ML> little orange concentrate.
    
Not to be confused with Canadian Maple Leaf Foods, a large but old
and fairly reputable company.

 ML> Swan Leg Choucroute
 ML> 2 swan legs
 ML> David Draper, fieldandstream.com

It's pretty hard to get your hands on swan meat, In Canada all
species of swans are protected with the sole exception of tundra
(whistling) swans in Nunavut where the Inuit may legally hunt them.

I learned about this exception recently when an Inuit guy in
Kugluktuk (Roslind has met him in her travels) posted photos of a
swan he shot and a recipe on The Arctic Kitchen: Recipes of the
North group. He got badly flamed by southern lurkers until he
explained the situation. He ended up getting interviewed on CBC
about it.

A few individual states have limited tundra swan seasons with just a
few thousand tags, good for one bird, handed out on a lottery basis.

Trumpeter swans are universally protected.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mussels with White Beer and Bacon
 Categories: Belgian, Smoked, Bacon, Beer, Mussels
      Yield: 4 servings
 
      4    Dozen fresh mussels in
           Shells
    1/2 lg Onion, diced
      2    Sticks celery, chopped
      4 tb Butter
     20 oz Thomas Kemper White beer
      7 oz Smoked bacon, finely diced
      2 tb Fresh parsley, chopped
 
  This classic recipe is adapted from the version served at Belgo, a
  beer-based Belgian restaurant in London, England. Thomas Kemper's
  authentic Belgian-style White Beer makes a light, tart and aromatic
  base in which to simmer the salty bivalves. In Belgium, these mussels
  traditionally would be accompanied by heaping helpings of French
  fries and, of course, a beer. Try a crisp, quenching glass of Thomas
  Kemper Hefeweizen or other Bavarian-inspired wheat beer.
  
  Clean and beard the mussels, discarding any that are cracked or
  obviously not alive.
  
  Lightly saute the chopped onion and celery in butter. Add the
  mussels and then the beer. Bring to the boil and simmer briskly
  for 4 to 6 minutes until the mussels open. Discard any that remain
  closed.
  
  Add the bacon at the end of cooking (or it will make the mussels
  too salty). Sprinkle with chopped parsley. Serve immediately, with
  plenty of hearty bread to soak up the juices.
  
  From: Pyramid Beer (www.pyramidbrew.com)
  From: Sam Lefkowitz   Date: 23 Jan 97 Home Cooking
 
MMMMM


Cheers

Jim


... Neekha is never going to find a coke bottle with her name on it.

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