Subj : Re: Participation
To   : Sean Dennis
From : Dave Drum
Date : Mon Jan 27 2025 06:23:00

-=> Sean Dennis wrote to Dave Drum <=-

 DD> That's a double edged sword. With fewer poster the signal to noise is
 DD> much improved except for visits from our favourite schizo.

 SD> I agree with you but knowing the remaining participants here, I'd think
 SD> the rules don't have to be so strict as they needed to be 35 years ago.
 SD>  It seems I am wrong.

 DD> Have to took a look at it. Here's my favourite teriyaki chicken thing.
 DD> I gave my instant pot to my sister-in-law si I just do this one in my
 DD> stovetop non-stick wok-ish skillet.

 DD>       Title: Citrus Chicken & Rice Teriyaki

 SD> That looks good.  I like the Instant pot for what it does to meats.
 SD> Even with dentures, I still have to be careful but I am so looking
 SD> forward to a steak (medium rare, please).

I still have trouble with crusty breads and tough meats. 

 SD> Speaking of meats...

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

 SD>       Title: Bratgans (Roast Goose)
 SD>  Categories: Poultry, Swabia, Germany
 SD>       Yield: 4 Servings

 SD>   Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

She and Inge were from different areas of Gremany - which sometimes 
caused "sparks" to fly. 

We have a permanent population of Canadian geese here. So I can go
out with a 9-iron or baseball bat and come home with a "road kill"
but not squished goose.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Sage Roadkilled Goose
 Categories: Poultry, Herbs, Citrus
      Yield: 1 Goose
 
     12 lb Roadkilled goose; plucked,
           - cleaned, really mangled
           - parts fed to the dog
      1 pt Lemon juice; RealLemon is OK
      2 l  Sprite or 7up
      2 c  Sugar
           Sage leaves
           Sage (ground)
           Rosemary
           Thyme
           Salt
 
  Marinade goose overnight in lemon, sugar and soda. Mix
  rosemary, sage, thyme and salt to liking. Place sliced
  lemons, sage leaves between skin and meat. Rub dry
  spices on skin. Cook until breast reaches 175oF/80oC.
  
  Recipe by: Hillbilly-Hanks-Roadkill-Recipes
  
  RECIPE FROM: http://www.scribd.com/doc/
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Kapsalon is Dutch poutine: chips, shawarma meat & Gouda.
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