On Sun, 29 Jun 2008 10:40:11 -0400, "kilikini"
> wrote:

>Janet Baraclough wrote:
>> The message >
>> from Mark Thorson > contains these words:
>>
>>> Alexm wrote:
>>>>
>>>> On Jun 28, 8:22 pm, wrote:
>>>>> hello,
>>>>>
>>>>> I have a can of sauerkraut, I'm not a big fan of it, I also have a
>>>>> small mountain of pheasant, what can I do with these?
>>>>>
>>>>> Oh yea, I have a giant cattle heart, any ideas what I can do with
>>>>> it and what kind of flavor, texture, it has?
>>>>>
>>>>> thanks for comments
>>>>
>>>> This will take care of some of your stuff: Spread some of the kraut
>>>> into a baking dish. Slice the heart into 1/4 inch thick pieces.
>>>> Place a layer of these slices on top of the kraut and pour in a
>>>> little beer. Repeat until all the kraut and heart slices are in
>>>> the dish. Finally cover all with a layer of small marshmallows and
>>>> paint these with olive oil. Bake in the over at 325 F for about 1
>>>> hour. Serve with a good red wine.
>>
>>> What? You'd serve it plain? No crushed
>>> potato chips on top?
>>
>> He saved the potato-chip topping for the jello side salad ( radishes,
>> pineapple chunks and lavender flowers)
>>
>> Janet
>
>Okay, I'm laughing my butt off, here. :~)
>
>kili
>
What's so funny kili, that sounds delicious.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25