"Nancy Howells" > wrote in message
...
[snip]

> Having eaten enough crow in my day, I can tell you that you shouldn't
> overcook it. It should be served promptly.
>

Good one! But I've probably cooked to the point of being banished to at
least a dozen kill-files already. LOL

On 8/21/2004, Nancy Howells wrote:

>Having eaten enough crow in my day, I can tell you that
>you shouldn't overcook it. It should be served promptly.

Going back quite a few years, my then sister-in-law's family
employed 2 Jamaican maids. Both were good cooks. For them-
selves, they would occasionally trap a crow in the back yard
and cook it. I have personally witnessed this. I can't say that
I paid a lot of attention to their preparation method. I preferred
to keep my consumption of crow at the metaphorical level.

>From: (Kevintsheehy)

[ . . . ]

> I preferred
>to keep my consumption of crow at the metaphorical level.

I keep thinking that one of these winters we're all going to look up crow and
squirrel and Japanese Knotweed.
E. P.

"zuuum" > wrote in message
...
>
> "zuuum" > wrote in message news:...
> >
> > Now, back to......... cooking........
> >
> So... if you have a good recipe, perhaps you can tell me how to prepare
> my.... crow.
>

Take one cleaned crow. Insert a golf-ball sized rock in the cavity. Bake at
350 degrees. When the rock is tender the crow is done.

(Orignially for seagull)

--
Peter Aitken

Remove the crap from my email address before using.

In article >, "zuuum"
> wrote:

> "zuuum" > wrote in message news:...
> >
> > Now, back to......... cooking........
> >
> So... if you have a good recipe, perhaps you can tell me how to prepare
> my.... crow.
>
>

Well, frankly, I would prepare it much like chicken. It's a little
gamier, so perhaps some lemon first?

And crow is definitely low-carb, particularly if served with a large
portion of broccoli ;-)

Having eaten enough crow in my day, I can tell you that you shouldn't
overcook it. It should be served promptly.

--Nancy, only opening my mouth to change socks on some days

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"zuuum" > wrote in message news:...
>
> Now, back to......... cooking........
>
So... if you have a good recipe, perhaps you can tell me how to prepare
my.... crow.

On Thu, 19 Aug 2004 01:05:40 GMT, sf > wrote:

<low-carb recipes snipped>

Thanks for posting these. A couple of them look quite good. At this point
in time, I'm reading and posting to RFC instead of the low-carb group. I'm
not following low-carb religiously right now, and there are a couple of
self-righteous jerks who make your life hell if you're not absolutely
perfect.

Low-carb products I use:
ranch dressing
Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
Dreamfields Pasta
Ragu Light (1/2 the price of the low-carb stuff, and the same
amount of carbs)
Log Cabin Sugar-Free pancake syrup
Dannon Plain Yogurt
DaVinci's Sugar-Free flavored syrups

Well, that's just a short list of products that can make low-carbing a
little easier. I'm trying to raise my carb levels without over-doing it.
It's a tough balancing act.

Anyway, in the meantime, you guys are stuck with me. Time to update those
killfiles! <G>

Carol

On Mon, 06 Sep 2004 00:26:29 -0500, Damsel in dis Dress
> wrote:

> Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
> Dreamfields Pasta

I LOVE these products. They've made life so much easier.

> Log Cabin Sugar-Free pancake syrup

Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
syrup. They use splenda and real and artificial maple flavouring in it. I
like it a lot better than the log cabin stuff, though it does have sorbitol
in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
3 of which are sorbitol (which means little to no impact carbs).

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

>
>Anyway, in the meantime, you guys are stuck with me. Time to update those
>killfiles! <G>
>

Good to see you again Carol, hope to see a lot less of you LOL
Rosie

On 06 Sep 2004 16:31:03 GMT, (RMiller) wrote:

>>Anyway, in the meantime, you guys are stuck with me. Time to update those
>>killfiles! <G>
>
>Good to see you again Carol, hope to see a lot less of you LOL
>Rosie

Thanks Rosie. Right now, I'm just trying not to gain weight. I'll work on
weight loss when things settle down a little here.

Carol

On 06 Sep 2004 16:31:03 GMT, (RMiller) wrote:

>>Anyway, in the meantime, you guys are stuck with me. Time to update those
>>killfiles! <G>
>
>Good to see you again Carol, hope to see a lot less of you LOL
>Rosie

Thanks Rosie. Right now, I'm just trying not to gain weight. I'll work on
weight loss when things settle down a little here.

Carol

On Mon, 06 Sep 2004 00:26:29 -0500, Damsel in dis Dress
> wrote:

> Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
> Dreamfields Pasta

I LOVE these products. They've made life so much easier.

> Log Cabin Sugar-Free pancake syrup

Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
syrup. They use splenda and real and artificial maple flavouring in it. I
like it a lot better than the log cabin stuff, though it does have sorbitol
in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
3 of which are sorbitol (which means little to no impact carbs).

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

>
>Anyway, in the meantime, you guys are stuck with me. Time to update those
>killfiles! <G>
>

Good to see you again Carol, hope to see a lot less of you LOL
Rosie