On 12/18/2016 3:59 PM, Je�us wrote:

> Nearly everyone seems to make the same mistakes when cooking rabbit.
> It's an extremely lean meat, so it needs added fats (bacon or cream is
> good for this). And slow cooking. Done right, it has a delicate
> texture and subtle yet delicious flavour.
>

We have it maybe once a year. My wife really enjoys it, but to me, it
is like very expensive chicken. It can be very tender though.

On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk wrote:
> > So besides me, anyone making any food today? I'm curious to see what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> > --
>
> I'm going to dump some onions and a pork butt in a slow cooker and forget about it. Before I got the slow cooker I'd dump the pork butt in a Dutch oven and stick that in a slow oven. Then I'd forget about it. The smell would be pretty wonderful in about 6 hours.

Pork loin roasts tend to be dry when roasted in the oven. Today a put a small
frozen pork loin roast in the slow-cooker and in four hours it was perfect.
I just used salt, pepper and sage and it was flavorful and reasonably moist..
Brooklyn2 once said that people who use slow-cookers are not cooks.
Cook or not, if it gets food ready for the plate then that is cooking IMHO.

Side note: The night before last is was down to -29 F. here in Alberta,
tonight it is +31 degrees F...with this GW shit we never know what to expect.

On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
>
> We have a big fat rabbit. I think about how it would taste and how to best prepare it. He's shaped like a large roast. The reality is that I wouldn't have the guts to chop this fat critter up. I wish I could send him to you - you'd know what to do with it.
>
>
Is he a pet?

On Sunday, December 18, 2016 at 11:07:16 PM UTC-5, Roy wrote:
> On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> > On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk wrote:
> > > So besides me, anyone making any food today? I'm curious to see what..
> > >
> > > I've started a lamb curry and have some rye bread crumbed and drying
> > > out.
> > > --
> >
> > I'm going to dump some onions and a pork butt in a slow cooker and forget about it. Before I got the slow cooker I'd dump the pork butt in a Dutch oven and stick that in a slow oven. Then I'd forget about it. The smell would be pretty wonderful in about 6 hours.
>
> Pork loin roasts tend to be dry when roasted in the oven.

Really? I don't have any trouble. I pull it out when the meat
is about 145-150, and it's perfect. Slightly pink inside and
juicy.

I haven't had one in a long while. I think I'll add that to my
shopping list.

Cindy Hamilton

Sqwertz wrote:
>
> >> I think that's what I'll have for dinner. I've got that awesome La
> >> Brea cheese bread from Costco I need to use up. Plus swiss and
> >> Havarti and a fresh jar of Claussen sauerkraut. I make a fake
> >> Russian-Thousand Island for my Reubens - Mayo, ketchup,
> >> worcestershire, chopped pickle, onion powder, paprika, and
> >> horseradish. I don't know what to call it but it's good.
>
> 50% mayo, 25% ketchup, 15% pickle, and 10% the other ingredients.
> Press some liquid out of the pickle with a napkin otherwise it's too
> runny.

Thanks for that, Steve. I'll try your full version somewhat soon.

The first two ingredients are my "comfort food" dressing as that's what
my mom always made for salad. Just 2/3 mayo to 1/3 ketchup. Whenever I
have spaghetti or lasagna, a salad with that simple dressing is a must
for me. Salad is on the same plate too. Get a little of that dressing
mixed in with the pasta sauce is a good mix.

Toss on a few slices of garlic/parmesian bread and I'm done.

cshenk wrote:
> tert in seattle wrote in rec.food.cooking:
>
>> cshenk wrote:
>> >
>> > So besides me, anyone making any food today? I'm curious to see
>> > what.
>> >
>> > I've started a lamb curry and have some rye bread crumbed and drying
>> > out.
>>
>>
>> I made a ham and cheese sandwich
>>
>> it was ok
>
> Not to worry! Not every meal has to be an epicurean adventure!
> Charlotte just made a bowl of ramen to go along with a second grilled
> cheese samwich.

it's all right

I got to cook for real at this community dinner yesterday - they put
me in charge of browning the chicken. I also got to do misc jobs like
chopping garlic and squeezing lemons. And serving and cleanup of course.
My kids got me involved - they love it and it's growing on me too.

On 12/18/2016 3:05 PM, Brooklyn1 wrote:
> On Sun, 18 Dec 2016 11:47:30 -0500, Nancy Young
> > wrote:
>
>> On 12/18/2016 11:34 AM, Brooklyn1 wrote:
>>> nancy young wrote:
>>>>
>>>> We had Greek chicken. The potatoes came out perfect and it was
>>>> all delicious. Unfortunately, no good bread to use up the
>>>> lovely lemon and garlic.
>>>
>>> I'm almost afraid to ask... what is Greek chicken?
>>
>> Cut up chicken roasted with potatoes, lemon, olive oil, garlic.
>> Lots of lemon and garlic. Oh, and oregano. Greek.
>>
>> nancy
>
> I do whole roaster chicken the same, only I shove garlic cloves and
> the squeezed halved lemon rinds into the chicken's backside cavity and
> call that Greek Style Chicken. LOL
> I do likewise with turkey.
>
When I was at the voting station earlier this year there was a guy
standing in line talking about putting a grapefruit inside the cavity of
a turkey. I was joking but said it with a perectly straight face: "Must
have been a pretty big turkey!" He started to explain, "No, you cut it
up..." at that point he noticed I'd started grinning. Oh! Yeah, dude,
I knew what you meant. LOL

Jill

"tert in seattle" wrote in message
...

cshenk wrote:
> tert in seattle wrote in rec.food.cooking:
>
>> cshenk wrote:
>> >
>> > So besides me, anyone making any food today? I'm curious to see
>> > what.
>> >
>> > I've started a lamb curry and have some rye bread crumbed and drying
>> > out.
>>
>>
>> I made a ham and cheese sandwich
>>
>> it was ok
>
> Not to worry! Not every meal has to be an epicurean adventure!
> Charlotte just made a bowl of ramen to go along with a second grilled
> cheese samwich.

it's all right

I got to cook for real at this community dinner yesterday - they put
me in charge of browning the chicken. I also got to do misc jobs like
chopping garlic and squeezing lemons. And serving and cleanup of course.
My kids got me involved - they love it and it's growing on me too.

==========

Brilliant)

I think they will be very proud of you)



--
http://www.helpforheroes.org.uk

On 12/18/2016 6:36 PM, Dave Smith wrote:
> On 2016-12-18 3:59 PM, Je�us wrote:
>> On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:
> ach.
>>
>>> As a result I have little experience in cooking it. I recall doing it
>>> twice. Both times i did it wrong so got stringy mat with little flavor.
>>
>> Nearly everyone seems to make the same mistakes when cooking rabbit.
>> It's an extremely lean meat, so it needs added fats (bacon or cream is
>> good for this). And slow cooking. Done right, it has a delicate
>> texture and subtle yet delicious flavour.
>>
>
> It tastes a lot like chicken, but it's about 7 times the price.
>
Yep, I bought rabbit (frozen, cut up) once. It did taste pretty much
like chicken. I first sauteed a mirepoix in butter and a little oil,
then browned the pieces of rabbit. Deglazed the pan with a splash of
white wine. Added some chicken stock. I did a long, slow braise,
covered, on the stove top. It was tasty, but not worth the price. Hey,
at least I can say I have cooked rabbit.

Jill

On 2016-12-19, jmcquown > wrote:

> Hey, at least I can say I have cooked rabbit.

Me too!

I made the recipe fer hasenpheffer from the Time-Life cookbook on
Germany. Yum!

nb

On Mon, 19 Dec 2016 12:55:50 -0500, jmcquown >
wrote:


>Yep, I bought rabbit (frozen, cut up) once. It did taste pretty much
>like chicken.

Just occurred to me some of us could be talking about farmed rabbits
vs wild rabbits here too. There is a quite a difference between the
two. Rabbit also doesnt freeze very well, IME.

On Sun, 18 Dec 2016 17:29:58 -0500, Dave Smith
> wrote:

>On 2016-12-18 1:52 PM, Je?us wrote:
>> On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>
>>> Ahh. What worked for me was me saying, "I'm too tired from shoveling
>>> snow to go to a lot of bother."
>>
>> It's been snowing here too... it's supposed to be summer.
>> Got the fire going, all rugged up... Mother Nature needs her arse
>> kicked. I'm not enjoying her sense of humour.
>>
>
>
>It's been snowing here too, but that would qualify as seasonal. December
>usually hovers around the 0 C range, sometimes a dozen degrees above
>freezing and sometimes the same below. The other day it was -14 and we
>had 15 cm of snow and yesterday it was +5 and raining. We had freezing
>rain last night and now it is -5. Around here it just ain't Christmas if
>there is no snow.

I'm fine with -6 or so (which is a typical minimum here in winter) but
any colder than that causes plumbing and car problems. I don't think
I'd want to live in a colder climate than that.

On 12/19/2016 1:28 AM, dsi1 wrote:
>> Is he a pet?
> Peter is indeed a pet. It seems like a waste to just dump his fat body when he kicks the bucket. I'm guessing that my daughter
> would never allow him to be eaten though.


As talented as she is I imagine she has plans for him come Easter.

The trick is going to be teaching him to lay those Cadbury eggs...

;-)

In article >, says...
>
> On Mon, 19 Dec 2016 12:55:50 -0500, jmcquown >
> wrote:
>
>
> >Yep, I bought rabbit (frozen, cut up) once. It did taste pretty much
> >like chicken.
>
> Just occurred to me some of us could be talking about farmed rabbits
> vs wild rabbits here too. There is a quite a difference between the
> two. Rabbit also doesnt freeze very well, IME.

When I first went to rural France in my teens I thought it was so
sweet how the locals all kept big pet rabbits in a pen in the back yard,
and little tots and their old grannies would go out with a basket to
cut fresh greenstuff for their bunnies. Then one delicious dinner time
I asked what we were eating, and all was revealed...

Janet UK

On Mon, 19 Dec 2016 20:19:37 -0000, Janet > wrote:

>In article >, says...
>>
>> On Mon, 19 Dec 2016 12:55:50 -0500, jmcquown >
>> wrote:
>>
>>
>> >Yep, I bought rabbit (frozen, cut up) once. It did taste pretty much
>> >like chicken.
>>
>> Just occurred to me some of us could be talking about farmed rabbits
>> vs wild rabbits here too. There is a quite a difference between the
>> two. Rabbit also doesnt freeze very well, IME.
>
> When I first went to rural France in my teens I thought it was so
>sweet how the locals all kept big pet rabbits in a pen in the back yard,
>and little tots and their old grannies would go out with a basket to
>cut fresh greenstuff for their bunnies. Then one delicious dinner time
>I asked what we were eating, and all was revealed...
>
> Janet UK

It happened to my kids in Spain - they were taking carrots etc to the
rabbits on the farm next door. The man who owned them asked them
which were their favourites - they pointed them out. About an hour
later he arrived at our door with the favourite rabbits, dead and
skinned. I can close my eyes now and hear my eldest daughter
screaming! She married a Canuck who likes to hunt but he knew that
he should never bring home rabbit

Most of the locals kept rabbits and were they ever tasty, far nicer
and more tender than chicken.

On Mon, 19 Dec 2016 20:19:37 -0000, Janet > wrote:

>In article >, says...
>>
>> On Mon, 19 Dec 2016 12:55:50 -0500, jmcquown >
>> wrote:
>>
>>
>> >Yep, I bought rabbit (frozen, cut up) once. It did taste pretty much
>> >like chicken.
>>
>> Just occurred to me some of us could be talking about farmed rabbits
>> vs wild rabbits here too. There is a quite a difference between the
>> two. Rabbit also doesnt freeze very well, IME.
>
> When I first went to rural France in my teens I thought it was so
>sweet how the locals all kept big pet rabbits in a pen in the back yard,
>and little tots and their old grannies would go out with a basket to
>cut fresh greenstuff for their bunnies. Then one delicious dinner time
>I asked what we were eating, and all was revealed...

On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> wrote:
> > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > >
> > > We have a big fat rabbit. I think about how it would taste and how to
> > > best prepare it. He's shaped like a large roast. The reality is that I
> > > wouldn't have the guts to chop this fat critter up. I wish I could send
> > > him to you - you'd know what to do with it.
> > >
> > >
> > Is he a pet?
>
> Peter is indeed a pet. It seems like a waste to just dump his fat body when
> he kicks the bucket. I'm guessing that my daughter would never allow him to
> be eaten though.
>
> ===============
>
> Pah, you never mentioned that!! I don't cook pets
>
> --
> http://www.helpforheroes.org.uk

Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm not without heart.

https://www.youtube.com/watch?v=qdIEeCA2s1M

On Monday, December 19, 2016 at 9:59:05 AM UTC-10, Sqwertz wrote:
> On 12/19/2016 1:28 AM, dsi1 wrote:
> >> Is he a pet?
> > Peter is indeed a pet. It seems like a waste to just dump his fat body when he kicks the bucket. I'm guessing that my daughter
> > would never allow him to be eaten though.
>
>
> As talented as she is I imagine she has plans for him come Easter.
>
> The trick is going to be teaching him to lay those Cadbury eggs...
>
> ;-)

Pet rabbits - you can't eat 'em and they won't lay Cadbury eggs! Hoo boy!

On 12/19/2016 2:43 PM, dsi1 wrote:
> On Monday, December 19, 2016 at 9:59:05 AM UTC-10, Sqwertz wrote:
>> On 12/19/2016 1:28 AM, dsi1 wrote:
>>>> Is he a pet?
>>> Peter is indeed a pet. It seems like a waste to just dump his fat body when he kicks the bucket. I'm guessing that my daughter
>>> would never allow him to be eaten though.
>>
>>
>> As talented as she is I imagine she has plans for him come Easter.
>>
>> The trick is going to be teaching him to lay those Cadbury eggs...
>>
>> ;-)
>
> Pet rabbits - you can't eat 'em and they won't lay Cadbury eggs! Hoo boy!
>

Now me, I'd dress him up in a nice vest and pants (pastel of course) and
make sure he had plenty of fresh roughage to work on.

I understand that they can be tough on furniture if you don't give them
something to grind those teeth down with.

In fact I have hear that a rabbit deprived of such can actually have
their teeth grow right through their head - or was that a beaver, anyway...

"dsi1" wrote in message
...

On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> wrote:
> > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > >
> > > We have a big fat rabbit. I think about how it would taste and how to
> > > best prepare it. He's shaped like a large roast. The reality is that I
> > > wouldn't have the guts to chop this fat critter up. I wish I could
> > > send
> > > him to you - you'd know what to do with it.
> > >
> > >
> > Is he a pet?
>
> Peter is indeed a pet. It seems like a waste to just dump his fat body
> when
> he kicks the bucket. I'm guessing that my daughter would never allow him
> to
> be eaten though.
>
> ===============
>
> Pah, you never mentioned that!! I don't cook pets
>
> --
> http://www.helpforheroes.org.uk

Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
not without heart.

https://www.youtube.com/watch?v=qdIEeCA2s1M


====

The only rabbits I kill are the pests on the farm. They do a lot of damage
to the crops. Believe me, they are not pets.




--
http://www.helpforheroes.org.uk

On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> > wrote:
> > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > > >
> > > > We have a big fat rabbit. I think about how it would taste and how to
> > > > best prepare it. He's shaped like a large roast. The reality is that I
> > > > wouldn't have the guts to chop this fat critter up. I wish I could
> > > > send
> > > > him to you - you'd know what to do with it.
> > > >
> > > >
> > > Is he a pet?
> >
> > Peter is indeed a pet. It seems like a waste to just dump his fat body
> > when
> > he kicks the bucket. I'm guessing that my daughter would never allow him
> > to
> > be eaten though.
> >
> > ===============
> >
> > Pah, you never mentioned that!! I don't cook pets
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
> eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
> not without heart.
>
> https://www.youtube.com/watch?v=qdIEeCA2s1M
>
>
> ====
>
> The only rabbits I kill are the pests on the farm. They do a lot of damage
> to the crops. Believe me, they are not pets.
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Hopefully, I will partake of the flesh of the rabbit one day. My window of opportunity is shrinking fast so it's not a sure thing. Too bad those things look a whole lot like cat when dressed.

On 2016-12-19 2:18 PM, Je�us wrote:
> On Sun, 18 Dec 2016 17:29:58 -0500, Dave Smith
> > wrote:
>
>> On 2016-12-18 1:52 PM, Je?us wrote:
>>> On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>
>>>> Ahh. What worked for me was me saying, "I'm too tired from shoveling
>>>> snow to go to a lot of bother."
>>>
>>> It's been snowing here too... it's supposed to be summer.
>>> Got the fire going, all rugged up... Mother Nature needs her arse
>>> kicked. I'm not enjoying her sense of humour.
>>>
>>
>>
>> It's been snowing here too, but that would qualify as seasonal. December
>> usually hovers around the 0 C range, sometimes a dozen degrees above
>> freezing and sometimes the same below. The other day it was -14 and we
>> had 15 cm of snow and yesterday it was +5 and raining. We had freezing
>> rain last night and now it is -5. Around here it just ain't Christmas if
>> there is no snow.
>
> I'm fine with -6 or so (which is a typical minimum here in winter) but
> any colder than that causes plumbing and car problems. I don't think
> I'd want to live in a colder climate than that.

That is what we have for much of the winter, though it occasionally dips
lower. After I finished university I was invited to come out and stay
with a friend in Winnipeg who said there were lots of jobs out there. I
got off the plane and it was -40. F or C... it's the same, and it is
bloody cold. Several people tried to allay my weather concerns by
saying it didn't usually get that cold until later in the year. I
figured that if there was a chance of it getting that cold I did not
want to live there.

Roy wrote in rec.food.cooking:

> On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> > On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk wrote:
> > > So besides me, anyone making any food today? I'm curious to see
> > > what.
> > >
> > > I've started a lamb curry and have some rye bread crumbed and
> > > drying out.
> > > --
> >
> > I'm going to dump some onions and a pork butt in a slow cooker and
> > forget about it. Before I got the slow cooker I'd dump the pork
> > butt in a Dutch oven and stick that in a slow oven. Then I'd forget
> > about it. The smell would be pretty wonderful in about 6 hours.
>
> Pork loin roasts tend to be dry when roasted in the oven. Today a put
> a small frozen pork loin roast in the slow-cooker and in four hours
> it was perfect. I just used salt, pepper and sage and it was
> flavorful and reasonably moist. Brooklyn2 once said that people who
> use slow-cookers are not cooks. Cook or not, if it gets food ready
> for the plate then that is cooking IMHO.
>
> Side note: The night before last is was down to -29 F. here in
> Alberta, tonight it is +31 degrees F...with this GW shit we never
> know what to expect. Your Pacific weather when we were in Oahu last
> was more to my liking but I can't afford to fly down there for the
> winter so will have to put up with what Mother Nature dishes out here.
> =====

Sheldon says a lot of things. Wouldnt suprise me if one was that
crockpot cooking doesnt count. Actually a lot of it takes more skill
'to get it right' than stovetop. Just depends on what it is. Trick is
re-spicing at the right intervals.

--

Gary, when I mix mayo and ketchup, I add sweet pickle relish and a teaspoon of sugar and call
it Thousand Island dressing. ;-))

N.

On Monday, December 19, 2016 at 4:39:51 PM UTC-7, cshenk wrote:
> Roy wrote in rec.food.cooking:
>
> > On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> > > On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk wrote:
> > > > So besides me, anyone making any food today? I'm curious to see
> > > > what.
> > > >
> > > > I've started a lamb curry and have some rye bread crumbed and
> > > > drying out.
> > > > --
> > >
> > > I'm going to dump some onions and a pork butt in a slow cooker and
> > > forget about it. Before I got the slow cooker I'd dump the pork
> > > butt in a Dutch oven and stick that in a slow oven. Then I'd forget
> > > about it. The smell would be pretty wonderful in about 6 hours.
> >
> > Pork loin roasts tend to be dry when roasted in the oven. Today a put
> > a small frozen pork loin roast in the slow-cooker and in four hours
> > it was perfect. I just used salt, pepper and sage and it was
> > flavorful and reasonably moist. Brooklyn2 once said that people who
> > use slow-cookers are not cooks. Cook or not, if it gets food ready
> > for the plate then that is cooking IMHO.
> >
> > Side note: The night before last is was down to -29 F. here in
> > Alberta, tonight it is +31 degrees F...with this GW shit we never
> > know what to expect. Your Pacific weather when we were in Oahu last
> > was more to my liking but I can't afford to fly down there for the
> > winter so will have to put up with what Mother Nature dishes out here.
> > =====
>
> Sheldon says a lot of things. Wouldnt suprise me if one was that
> crockpot cooking doesnt count. Actually a lot of it takes more skill
> 'to get it right' than stovetop. Just depends on what it is. Trick is
> re-spicing at the right intervals.
>
> --

As a rule I under-spice rather that over-spice. With pork products I don't use much...just salt & pepper and poultry seasoning or sage and once in a bit some
hickory smoke powder/salt. I do experiment if I see some recipe where they go ga-ga over some new taste sensation. I found that I was using way too much
liquid in the crockpot. Now I watch it and rarely have to add liquid unless I use the higher heat setting over four hours or more.
The crock-pot is just another tool and I certainly don't overdo it.
=====

"dsi1" wrote in message
...

On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> > wrote:
> > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > > >
> > > > We have a big fat rabbit. I think about how it would taste and how
> > > > to
> > > > best prepare it. He's shaped like a large roast. The reality is that
> > > > I
> > > > wouldn't have the guts to chop this fat critter up. I wish I could
> > > > send
> > > > him to you - you'd know what to do with it.
> > > >
> > > >
> > > Is he a pet?
> >
> > Peter is indeed a pet. It seems like a waste to just dump his fat body
> > when
> > he kicks the bucket. I'm guessing that my daughter would never allow him
> > to
> > be eaten though.
> >
> > ===============
> >
> > Pah, you never mentioned that!! I don't cook pets
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
> eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
> not without heart.
>
> https://www.youtube.com/watch?v=qdIEeCA2s1M
>
>
> ====
>
> The only rabbits I kill are the pests on the farm. They do a lot of
> damage
> to the crops. Believe me, they are not pets.
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Hopefully, I will partake of the flesh of the rabbit one day. My window of
opportunity is shrinking fast so it's not a sure thing. Too bad those things
look a whole lot like cat when dressed.

==============

In some countries you need to be careful. Some people cut off the heads of
cats and sell them as rabbit. If you are buying fresh make sure it has a
head on.



--
http://www.helpforheroes.org.uk

On Tue, 20 Dec 2016 09:52:03 -0000, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
>> > wrote:
>> > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
>> > > >
>> > > > We have a big fat rabbit. I think about how it would taste and how
>> > > > to
>> > > > best prepare it. He's shaped like a large roast. The reality is that
>> > > > I
>> > > > wouldn't have the guts to chop this fat critter up. I wish I could
>> > > > send
>> > > > him to you - you'd know what to do with it.
>> > > >
>> > > >
>> > > Is he a pet?
>> >
>> > Peter is indeed a pet. It seems like a waste to just dump his fat body
>> > when
>> > he kicks the bucket. I'm guessing that my daughter would never allow him
>> > to
>> > be eaten though.
>> >
>> > ===============
>> >
>> > Pah, you never mentioned that!! I don't cook pets
>> >
>> > --
>> > http://www.helpforheroes.org.uk
>>
>> Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
>> eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
>> not without heart.
>>
>> https://www.youtube.com/watch?v=qdIEeCA2s1M
>>
>>
>> ====
>>
>> The only rabbits I kill are the pests on the farm. They do a lot of
>> damage
>> to the crops. Believe me, they are not pets.
>>
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>Hopefully, I will partake of the flesh of the rabbit one day. My window of
>opportunity is shrinking fast so it's not a sure thing. Too bad those things
>look a whole lot like cat when dressed.
>
>==============
>
>In some countries you need to be careful. Some people cut off the heads of
>cats and sell them as rabbit. If you are buying fresh make sure it has a
>head on.

They must know, the front legs on a rabbit are totally different to a
cats! Cats have way more strength and use their front legs more than
a rabbit.

wrote in message ...

On Tue, 20 Dec 2016 09:52:03 -0000, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
>> > wrote:
>> > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
>> > > >
>> > > > We have a big fat rabbit. I think about how it would taste and how
>> > > > to
>> > > > best prepare it. He's shaped like a large roast. The reality is
>> > > > that
>> > > > I
>> > > > wouldn't have the guts to chop this fat critter up. I wish I could
>> > > > send
>> > > > him to you - you'd know what to do with it.
>> > > >
>> > > >
>> > > Is he a pet?
>> >
>> > Peter is indeed a pet. It seems like a waste to just dump his fat body
>> > when
>> > he kicks the bucket. I'm guessing that my daughter would never allow
>> > him
>> > to
>> > be eaten though.
>> >
>> > ===============
>> >
>> > Pah, you never mentioned that!! I don't cook pets
>> >
>> > --
>> > http://www.helpforheroes.org.uk
>>
>> Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
>> eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
>> not without heart.
>>
>> https://www.youtube.com/watch?v=qdIEeCA2s1M
>>
>>
>> ====
>>
>> The only rabbits I kill are the pests on the farm. They do a lot of
>> damage
>> to the crops. Believe me, they are not pets.
>>
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>Hopefully, I will partake of the flesh of the rabbit one day. My window of
>opportunity is shrinking fast so it's not a sure thing. Too bad those
>things
>look a whole lot like cat when dressed.
>
>==============
>
>In some countries you need to be careful. Some people cut off the heads
>of
>cats and sell them as rabbit. If you are buying fresh make sure it has a
>head on.

They must know, the front legs on a rabbit are totally different to a
cats! Cats have way more strength and use their front legs more than
a rabbit.

====================================

People who have never had cats will not know that.


--
http://www.helpforheroes.org.uk

I have a booklet that tell in detail how to make very good rabbit hutches.

On Tuesday, December 20, 2016 at 7:07:54 AM UTC-5, wrote:

> They must know, the front legs on a rabbit are totally different to a
> cats! Cats have way more strength and use their front legs more than
> a rabbit.

I've never seen a skinned cat, so I wouldn't know.

I did just google for cat and rabbit musculature,
so I can see that the differences are apparent.

Cindy Hamilton

wrote:
>
> It happened to my kids in Spain - they were taking carrots etc to the
> rabbits on the farm next door. The man who owned them asked them
> which were their favourites - they pointed them out. About an hour
> later he arrived at our door with the favourite rabbits, dead and
> skinned. I can close my eyes now and hear my eldest daughter
> screaming!

Oh man! The man was being nice but it was HORROR to your kids.
LOLOL! (The irony)But not funny to your kids at the time.

Nancy2 wrote:
>
> Gary, when I mix mayo and ketchup, I add sweet pickle relish and a teaspoon of sugar and call
> it Thousand Island dressing. ;-))
>
> N.

I'll give that a try too sometime, Nancy. Thanks!

On Tue, 20 Dec 2016 11:20:41 -0500, Gary > wrote:

wrote:
>>
>> It happened to my kids in Spain - they were taking carrots etc to the
>> rabbits on the farm next door. The man who owned them asked them
>> which were their favourites - they pointed them out. About an hour
>> later he arrived at our door with the favourite rabbits, dead and
>> skinned. I can close my eyes now and hear my eldest daughter
>> screaming!
>
>Oh man! The man was being nice but it was HORROR to your kids.
>LOLOL! (The irony)But not funny to your kids at the time.

It just lost in the translation, he meant which would you like to eat,
their rudimentary Spanish made them think he was asking which were
their favourites!

On 12/20/2016 11:28 AM, wrote:
> On Tue, 20 Dec 2016 11:20:41 -0500, Gary > wrote:
>
>> wrote:
>>>
>>> It happened to my kids in Spain - they were taking carrots etc to the
>>> rabbits on the farm next door. The man who owned them asked them
>>> which were their favourites - they pointed them out. About an hour
>>> later he arrived at our door with the favourite rabbits, dead and
>>> skinned. I can close my eyes now and hear my eldest daughter
>>> screaming!
>>
>> Oh man! The man was being nice but it was HORROR to your kids.
>> LOLOL! (The irony)But not funny to your kids at the time.
>
> It just lost in the translation, he meant which would you like to eat,
> their rudimentary Spanish made them think he was asking which were
> their favourites!
>
I understood what you meant, lucretia. Your kids thought they were
pets, not dinner. I'd have picked out some pretty rabbits too, because
they were pretty and cute and friendly. I'd not have expected them to
show up skinned and ready to cook. Different cultures.

Jill

On Tuesday, December 20, 2016 at 12:05:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> > > wrote:
> > > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > > > >
> > > > > We have a big fat rabbit. I think about how it would taste and how
> > > > > to
> > > > > best prepare it. He's shaped like a large roast. The reality is that
> > > > > I
> > > > > wouldn't have the guts to chop this fat critter up. I wish I could
> > > > > send
> > > > > him to you - you'd know what to do with it.
> > > > >
> > > > >
> > > > Is he a pet?
> > >
> > > Peter is indeed a pet. It seems like a waste to just dump his fat body
> > > when
> > > he kicks the bucket. I'm guessing that my daughter would never allow him
> > > to
> > > be eaten though.
> > >
> > > ===============
> > >
> > > Pah, you never mentioned that!! I don't cook pets
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Not even fat, juicy, tender, pets? Like the best rabbit you ever had? I'd
> > eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean, I'm
> > not without heart.
> >
> > https://www.youtube.com/watch?v=qdIEeCA2s1M
> >
> >
> > ====
> >
> > The only rabbits I kill are the pests on the farm. They do a lot of
> > damage
> > to the crops. Believe me, they are not pets.
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Hopefully, I will partake of the flesh of the rabbit one day. My window of
> opportunity is shrinking fast so it's not a sure thing. Too bad those things
> look a whole lot like cat when dressed.
>
> ==============
>
> In some countries you need to be careful. Some people cut off the heads of
> cats and sell them as rabbit. If you are buying fresh make sure it has a
> head on.
>
>
>
> --
> http://www.helpforheroes.org.uk

That's solid, practical, advice that anybody can use. Thanks.

Ophelia wrote:
> "tert in seattle" wrote in message
> ...
>
> cshenk wrote:
>> tert in seattle wrote in rec.food.cooking:
>>
>>> cshenk wrote:
>>> >
>>> > So besides me, anyone making any food today? I'm curious to see
>>> > what.
>>> >
>>> > I've started a lamb curry and have some rye bread crumbed and drying
>>> > out.
>>>
>>>
>>> I made a ham and cheese sandwich
>>>
>>> it was ok
>>
>> Not to worry! Not every meal has to be an epicurean adventure!
>> Charlotte just made a bowl of ramen to go along with a second grilled
>> cheese samwich.
>
> it's all right
>
> I got to cook for real at this community dinner yesterday - they put
> me in charge of browning the chicken. I also got to do misc jobs like
> chopping garlic and squeezing lemons. And serving and cleanup of course.
> My kids got me involved - they love it and it's growing on me too.
>
>==========
>
> Brilliant)
>
> I think they will be very proud of you)

it's win-win-win as my son would say

"dsi1" wrote in message
...

On Tuesday, December 20, 2016 at 12:05:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, December 19, 2016 at 11:52:09 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, December 18, 2016 at 10:57:59 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, December 18, 2016 at 8:18:08 PM UTC-10,
> > >
> > > wrote:
> > > > On Sunday, December 18, 2016 at 4:10:15 PM UTC-6, dsi1 wrote:
> > > > >
> > > > > We have a big fat rabbit. I think about how it would taste and how
> > > > > to
> > > > > best prepare it. He's shaped like a large roast. The reality is
> > > > > that
> > > > > I
> > > > > wouldn't have the guts to chop this fat critter up. I wish I could
> > > > > send
> > > > > him to you - you'd know what to do with it.
> > > > >
> > > > >
> > > > Is he a pet?
> > >
> > > Peter is indeed a pet. It seems like a waste to just dump his fat body
> > > when
> > > he kicks the bucket. I'm guessing that my daughter would never allow
> > > him
> > > to
> > > be eaten though.
> > >
> > > ===============
> > >
> > > Pah, you never mentioned that!! I don't cook pets
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Not even fat, juicy, tender, pets? Like the best rabbit you ever had?
> > I'd
> > eat that fat wrabbit. I just wouldn't be able to cook Peter - I mean,
> > I'm
> > not without heart.
> >
> > https://www.youtube.com/watch?v=qdIEeCA2s1M
> >
> >
> > ====
> >
> > The only rabbits I kill are the pests on the farm. They do a lot of
> > damage
> > to the crops. Believe me, they are not pets.
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Hopefully, I will partake of the flesh of the rabbit one day. My window of
> opportunity is shrinking fast so it's not a sure thing. Too bad those
> things
> look a whole lot like cat when dressed.
>
> ==============
>
> In some countries you need to be careful. Some people cut off the heads
> of
> cats and sell them as rabbit. If you are buying fresh make sure it has a
> head on.
>
>
>
> --
> http://www.helpforheroes.org.uk

That's solid, practical, advice that anybody can use. Thanks.

===

My pleasure!


--
http://www.helpforheroes.org.uk

In article >,
Nancy2 > wrote:

> Gary, when I mix mayo and ketchup, I add sweet pickle relish and a teaspoon
> of sugar and call
> it Thousand Island dressing. ;-))

Lose the pickles and sugar, make the mix light salmon color, mix a
dollop of creamed horseradish into it and it's great as a seafood dip
from peeled shrimp to breaded cod.

leo

On Wed, 21 Dec 2016 21:08:32 GMT, "l not -l" > wrote:

>
>On 19-Dec-2016, wrote:
>
>> Gary, when I mix mayo and ketchup, I add sweet pickle relish and a
>> teaspoon of sugar and call
>> it Thousand Island dressing. ;-))
>>
>> N.
>I think that same concoction is called "special sauce" at McDonalds. 8-)

"SECRET" sauce. LOL

On 2016-12-21, l not -l > wrote:

> On 19-Dec-2016, wrote:

>> Gary, when I mix mayo and ketchup, I add sweet pickle relish and a
>> teaspoon of sugar and call
>> it Thousand Island dressing. ;-))

> I think that same concoction is called "special sauce" at McDonalds. 8-)

I think it's called "incomplete" on rfc.

Try adding some bacon and hard-boiled eggs. Maybe some
Worcestershire. (+hot sauce of choice)

nb