Ben Collver wrote to Dave Drum <=-

Never thought of salmon as "game". That's sorta fishy as a category.

Webster says:

Animals pursued and taken by sportsmen; wild meats designed for, or
served at, table.

That's sorta, kinda splitting the hair on the long axis. 99% of people
would take that definition to mean/apply to warm blodded animals. Either
furred or feathered.

You're an urban lad, then?

An urban lad with rural family and agricultural ancestors.

Growing up in small town America and spending summers with my grand- father on/around the family farm taught me a lot about the food system
and how to milk it for unexpected delights.

I bet those were rich experiences. My grandfather worked on a pig farm and he said you could tell that the pigs were thinking. That they had personalities and different colored eyes, and that their eyes were expressive. He hated to eat pork after that.

Why you never name an animal you plan to eat. Bv)= He's correct in
stating that pigs have personalities. And they're quite intelligent.
Good thing they don't have opposable thumbs or they'd be running things
and we'd be lunch.

I imagine that spending time on a farm might make a person less
squeamish about some things, and more squeamish about others.

Varies from individual to individual

On a walk recently i found three mature black cherry trees in a row.
It was a hot summer day and the cherries were quite warm. It was like eating baked cherries right off the tree. I gorged myself. The
cherries had worms in them. I didn't pay attention to that so long as
the skins were clean and unbroken. I figure it meant that the trees
had not been sprayed with pesticides, and i might be getting a little vitamin B12 in my dessert.

If the skins were unbroken how did the worms get inside? That's a poser,
innit?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops w/Cherry Pan Sauce
Categories: Pork, Herbs, Fruits, Wine
Yield: 4 Servings

MMMMM-------------------------PORK CHOPS------------------------------
1 tb Oil
4 Bone-in center-cut pork
- chops; 3/4" thick/8 - 9
- ounces each
1 1/2 ts Salt
1/2 ts Ground black pepper
1/2 ts Garlic powder

MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------
2 c Halved sweet cherries;
- pitted; fresh or thawed
1 ts Chopped fresh thyme leaves
+=OR=+
1/2 ts Dried thyme
pn (big) salt
1 c Tawny Port wine *
2 tb Unsalted butter

SEASON THE PORK CHOPS: Sprinkle the pork chops on both
sides with the salt, pepper, and garlic powder.

Cook the pork chops: Heat the oil in a large skillet
over medium to medium-high heat.

Add the pork chops two at a time, so as to not crowd the
pan, and cook until browned on the first side, 4 to 5
minutes. Flip pork chops over and cook on other side for
3 to 4 minutes more.

Transfer to a tray or platter and cover with foil to
keep warm. (You can also put them in a low oven if you
wish.) Repeat with the remaining pork chops, adding more
oil to the pan if dry.

MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,
and salt to the pan and cook so they start to release
their juices and soften, scraping up the stuck-on bits
on the bottom of the pan, 3 to 4 minutes.

Add the Port and let simmer until reduced by about half,
10 to 12 minutes. Stir in the butter until emulsified
and the sauce is nice and glossy. Taste and adjust with
more salt to taste.

SERVE: Serve the pork chops with the sauce on the side
for diners to spoon on their plates or over their chops.

Enjoy!

* I used a Ruby port because it's what I had on hand.
Worked well, AFAICS - UDD

Recipe by: Aaron Hutcherson

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... One reason I don't drink is that I want to know when I'm having a good time === MultiMail/Win v0.52
--- SBBSecho 3.28-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Waskaly Wabbits was:Brea
By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

That's sorta, kinda splitting the hair on the long axis.

Point taken. Pescy nuances...

If the skins were unbroken how did the worms get inside? That's a poser, innit?

I figure they teleport in using alien wormhole technology.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cat Tamales
Categories: Cat, Game, Mexican
Yield: 18 Tamales

1 Cat; de-boned; cut in strips
1 c Mexican-style chili sauce
2 cl Garlic
1 tb Cumin seeds; crushed
Chili powder; to taste
Salt & pepper; to taste
1 c Water
3 c Corn meal
1/4 c Butter
1/4 c Lard
1 ts Baking powder
1/2 ts Salt
Corn husks

Get a large cutting board and lay out your cat. Lop off the head, the
tail, and the feet with a sharp butcher's knife. These parts of the
cat contain little usable meat, so give them to the dog.

Make a longitudinal incision on the cat's abdomen. Reach your hand
into the body cavity, and remove all of the internal organs. Discard
them--especially the liver. It may look tasty, but the liver of a
felis domesticus is frequently too toxic for human consumption.

Time to skin. As the saying goes, there's more than one way to do it,
but the basic advice is to use a sharp knife to trim off the skin,
and pull it back, snipping away at the muscle tissue. Alternatively,
grab some loose skin near the head stump and, using a pair of pliers,
peel it back off the carcass like a banana or like how you'd skin an
eel, rolling it off the body.

Wash the meat of stray gristle and hairs.

Pour yourself a drink.

Toss one pot of bone-free cat strips right into the frying pan.

Add 1 cup of Mexican-style chili sauce, 2 cloves of garlic, and 1 tb
crushed cumin seeds. Add chili powder, salt, and pepper, to taste.

Fry at a medium-high temperature in a little cooking oil, stirring
occasionally. After 10 or 15 minutes, add 1 cup of water, reduce
heat, and simmer.

Meanwhile, place 3 cups of cornmeal in a mixing bowl. Add 1/4 cup of
butter, 1/4 cup of lard, 1 ts baking powder, and 1/2 ts salt. Mix
well. To this, add one and a half cups of chicken or cat broth. Beat
until you have a light, soft dough.

Now take a small ball of your dough mixture, and spread it out on a
corn husk. Remember to pre-soak your corn husks for an hour or two,
so they will be soft and easy to roll. If you don't have any corn
husks, you can use aluminum foil, in 4x4" squares.

Spread at least 1 tb of your filling down the center of your dough.
Then roll the whole thing up, tucking in the ends of the corn husk,
so it stays together.

When you have 12 to 18 tamales ready to cook, steam them over boiling
water, for about 1 hours.

Garnish with a little lettuce, spread a little salsa over the top, and
they're ready to serve!

Enjoy with a pilsner.

Recipe by Jason Goroncy

Recipe FROM:
<https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

MMMMM
--- SBBSecho 3.28-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)