-=> Quoting Michael Loo to Jim Weller <=-
JW> off road and rely on air freight which can run a buck a pound
ML> A buck a pound might be a bargain for some things for some of
ML> those folks.
It's kind of tough though if you make $60,000 a year but your
heating bill is $8000 if you have 4 kids and milk is $12 gallon
instead of $4.
There's thread running in my Arctic food e-list on chitterlings that
makes me smile as the term being used is "bum guts". I am adopting
that term forthwith.
In another forum I came across an interesting tasting chai mixture
from South Africa with Indian influences that allegedly has health
benefits as well as tasting good. It contains tulsi (holy basil),
cinnamon, rooibos (South African red bush tea), ginger, cardamon.
fennel seed, and peppercorns. The predominate taste is cardamon and
we were both surprised that we liked it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Turkey Stock
Categories: Soups, Smoked, Turkey
Yield: 2 quarts
2 lg Onions; coarsely chopped
2 lg Carrots; sliced
2 tb Oil
3 lb Smoked turkey parts
3 qt Water
12 Peppercorns
5 Whole allspice berries
More delicate than stocks made with the more traditional smoked
pork products, this is easy to do and makes a beautifully flavored
base for soups and casseroles.
In a large pot saute the onions and carrots in the oil over low to
moderate heat, stirring occasionally, until the onions are a deep
golden brown and very soft.
Add the turkey parts, water, and seasonings. Bring to a simmer,
then cook, uncovered, over moderate heat for about 2 to 3 hours or
until the liquid is reduced by about one-third.
Cool slightly, then strain. Chill the strained stock overnight,
then skim off all of the fat that has congealed at the top.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
MMMMM
Cheers
Jim
... What were electric eels called before electricity was invented?
___ Blue Wave/QWK v2.20
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