> I left Anchorage Monday morning, flew to Las Vegas via Seattle, and drove on
> down to Lake Havasu Arizona.  Now I acomputer running again.  Whew what a
> couple of days...

One wonders how you juggle the vehicles. One
way rental in Vegas?

> A kindly Canadian gifted me with a tad over 3lbs of moose roast, rump I'm
> guessing.  Now I'm taking recommendations on how to cook it.  It's been years
> since I've had access to moose, after I shot mine we (Connie and I) came to the
> conclusion that 2 people couldn't put a dent in it before it went bad.  So I
> never went hunting again.

You should have gone grouse hunting. Or
maybe ortolans.

> So, if you were to cook it...what would you do?

Depending on its condition, I might start 
off tartar-ing or carpaccioizing some of 
it. The bulk, if you had a larding needle, 
a slow dry roast would work; otherwise 1" 
pieces, brown, stew in the normal way. If 
it smelled too interesting on unwrapping, 
a soak in salt water would be in order
first, perhaps with soda or aromatics.

> ... I'm multilingual, I can order a beer in five languages.

Under normal conditions, that's true, but in 
circumstances of extreme thirst, I'd bet I 
could convey my need in many more than that.

Reminds me of the story about the guy whose 
grandfather had died, so he sent his 
grandmother a talking parrot to be her 
companion. After a decent interval, he asked 
her how she was enjoying the bird.

- He was a bit stringy, but the soup was really tasty.
- You mean you cooked him? That parrot could speak
  five languages!
- Well, then, why didn't he say anything when he saw
  me getting out the pot?

[old joke, posted in the echo by me to Hanschka]

Chicken Las Vegas
Categories: pork, semihomemade, poultry
Serves: 4

4 boneless skinless chicken breasts
4 sl ham (any kind)
4 sl bacon (any kind)
1 cn cream of chicken soup
1 cn water
1 ts salt
1 c uncooked white rice

Roll chicken in ham. Wrap 1 slice of bacon around 
ham; set aside.

Put rice in a casserole dish. Lay rolled chicken 
on top of rice and pour soup, water, and salt over.
Cover and cook at 350 for 1 1/2 hr.

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