• Re: Foraging

    From Dave Drum@1:18/200 to Shawn Highfield on Sunday, May 01, 2022 06:20:22
    Shawn Highfield wrote to Dave Drum <=-

    Never et fiddleheads. Nor been offered them. I've done ramps a time or

    They are available by the basket load for a short time each spring here pretty much anywhere there is forest.

    My mushrooming days are over. Except for harvesting the puffballs from
    the front lawn. Walking is getting to be more and more of a chore for

    We have puffballs at the trailer, but we're not sure if they are good
    to eat or not. The neighbour was going to show us last spring but she didn't make it through the first wave of covid.

    Here is a decent resource and primer on mushrooming:

    https://www.scratchmadejournal.com/blog/identifying-mushrooms-plus-a-printable

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

    Title: Fried Puffball Mushrooms
    Categories: Mushrooms, Breads
    Yield: 3 servings

    Fresh puffball mushrooms
    1 1/2 ts Salt
    1/2 ts Fresh ground black pepper
    1 1/2 c A-P flour
    Panko breadcrumbs
    3 lg Eggs; beaten well
    +=WITH=+
    Splash of half & half
    High heat cooking oil

    MMMMM----------------------TO SERVE (OPT)----------------------------
    Fresh arugula or whatever
    - greens you have/prefer
    Fresh lemon juice or wedge
    Extra virgin olive oil

    Set an oven @ 225┬║F/107┬║C, or to a warm setting.

    Mix the flour with the salt. If you can grind the salt
    in a spice grinder to make it fine, do it.

    If you haven't already, slice off the root end of the
    puffball and inspect for any bug damage, the flesh of
    the mushroom should be perfectly white, not at all
    greenish-yellow.

    Using a long, sharp slicing knife, slice the puffball
    into 1/2" or so slices. Liberally coat the mushroom
    slices in flour, then tap off the excess and dip them in
    beaten egg, then the panko breadcrumbs. Heat a generous
    amount of oil in a pan (1/4-1/2 a cup should be good
    depending on the size of your mushroom slices and the
    size of your pan) then, when sizzling hot, add the
    puffballs and cook until golden brown on each side.

    Pay close attention to the amount of oil in the pan, the
    breadcrumbs are going to soak up a ton of oil, and you
    don't to let the pan get dry, think of it like a shallow
    deep-fry. If the pan gets dry, add more oil.

    Once the mushrooms are browned, place them in the warm
    oven on a cookie sheet with a resting rack to prevent
    the heat from being trapped and steaming the crispy
    crust until you're done with the rest.

    When the mushrooms are all fried, dress the arugula or
    other greens with the lemon, olive oil, salt and pepper
    to taste, then serve immediately.

    RECIPE FROM: https://foragerchef.com

    Uncle Dirty Dave's Archives

    MMMMM




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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sunday, May 01, 2022 17:26:00
    Quoting Dave Drum to Shawn Highfield <=-

    My main "pick your own" are the puffballs [and] morels.

    The only ones I 100% can identify are the morels

    There are many species of puffballs. Giant puffballs are totally
    unmistakable. Smaller ones can resemble poisonous young Sclerodermas
    and Amanitas. It is easy to tell them apart though.

    Puffballs are white inside and all one soft texture. Cut puffballs
    from top to bottom and examine the inside. Young Sclerdomeras will
    be round and can be white inside like a puffball but the flesh will
    be hard. Puffballs are marshmallow soft.

    Young Amanitas will show the outline of the yet unopened mushroom.
    There are plenty of reliable photographs on-line.

    So cut every one open vertically, top to bottom, and make sure it is
    one solid soft white mass inside with no outline. You should make
    sure the inside is pure white, never dark, and that the outer skin
    of the puffball is thin. If the inside is dark from the start and
    the outer skin is thick you may have a Scleroderma.

    my spring goodies. (morels, ramps, fiddleheads)

    You can add asparagus to that list!

    Very young dandelions can be tasty too but turn bitter just as soon
    as the flowers begin to blossom. Second cuttings are excessively
    bitter too.

    Never et fiddleheads.

    They are delicious and worth seeking out. Think asparagus
    crossed with green beans plus a hint of broccoli but more tender.

    Ostrich ferns are considered the tastiest of all of them but there
    are ten kinds here, all edible, so I never bothered to learn to
    differentiate between them. Ferns do have traces of a toxic chemical
    in them which dissipates with cooking so they should not be eaten
    raw. Bracken fern is the worst offender and has been tentatively
    linked to an increased rate of stomach cancer in Japan and Korea
    where they are eaten in large quantities. But I doubt very much that
    a single helping a year does any harm. (Cattle shouldn't graze in
    bracken fields though. If they eat enough of it, it can be
    poisonous, raw, in very large quantities; it can even taint their
    milk.)

    I've done ramps a time or two

    They are known as wild garlic or wild leeks in Canada. I remember
    that Florence Henderson had patches of them in her bush lot the year
    of the Montreal pig roast picnic. My friend from the Wild Edibles list
    Melana, spotted them. She bet Florence that there were at least 50
    edibles in her 50 acres and she was right. I wish now that I had
    joined them in their walk; I would have learned a lot.

    Ramps have become so popular and over-harvested in recent years that
    they are an endangered species in a lot of places. The Quebec
    government declared wild garlic an endangered species province wide
    in 1995 and levies huge fines on foragers who are caught picking
    them. The southern portion of Gatineau Park just outside of Ottawa
    was basically picked clean before the province took steps. It's
    critical that ramps be picked selectively. You have to leave at
    least half of them. If you pick a patch clean it will never come
    back. The urban internet foodies didn't get that and ruined it for
    everyone else.

    There are no ramps or in fact any alliums at all native to the NWT
    but I once found a patch of Welsh bunching onions that had escaped
    somebody's garden and established itself in the bush inside as city
    park some distance away. I used to harvest some every spring and
    then one year they had totally disappeared.





    Cheers

    Jim


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  • From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Sunday, May 01, 2022 17:28:00
    Quoting Shawn Highfield to Dave Drum <=-

    They are available by the basket load for a short time each spring
    here pretty much anywhere there is forest.

    Nobody is harvesting them commercially for sale around here. And my
    legs are getting creaky; I don't really want to get my own any
    more.

    We have puffballs at the trailer, but we're not sure if they are good
    to eat or not.

    I just posted a lengthy explanation on how to tell if they are really puffballs.








    Cheers

    Jim


    ... If you feel sick, whiskey is like hand sanitizer for your insides.

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  • From Dale Shipp@1:261/1466 to Jim Weller on Tuesday, May 03, 2022 01:06:00
    On 05-01-22 17:26, Jim Weller <=-
    spoke to Dave Drum about Foraging <=-


    my spring goodies. (morels, ramps, fiddleheads)

    You can add asparagus to that list!

    That is one thing that I can hardily concur with. Our restaurants have recently added asparagus as a side dish to the menus. I get them much
    of the time. They have also added corn on the cob, also a favorite of
    mine. They only serve one half of an ear, sometimes yellow and
    sometimes white. At this time of year I'm certain that it is not
    locally grown.

    Never et fiddleheads.

    Nor have I. I've never seen them available on any menu nor at a store.

    They are delicious and worth seeking out. Think asparagus
    crossed with green beans plus a hint of broccoli but more tender.

    Ostrich ferns are considered the tastiest of all of them but there
    are ten kinds here, all edible, so I never bothered to learn to differentiate between them. Ferns do have traces of a toxic chemical
    in them which dissipates with cooking so they should not be eaten
    raw. Bracken fern is the worst offender and has been tentatively
    linked to an increased rate of stomach cancer in Japan and Korea
    where they are eaten in large quantities. But I doubt very much that
    a single helping a year does any harm. (Cattle shouldn't graze in
    bracken fields though. If they eat enough of it, it can be
    poisonous, raw, in very large quantities; it can even taint their
    milk.)

    I recall a TV show in which a cattle rancher had a number of his cattle
    killed by grazing on clover that a competitor had put into the field. I
    would never have thought that would be a problem, but I think they said
    that the cows got bloated and died.

    There are no ramps or in fact any alliums at all native to the NWT
    but I once found a patch of Welsh bunching onions that had escaped somebody's garden and established itself in the bush inside as city
    park some distance away. I used to harvest some every spring and
    then one year they had totally disappeared.

    Perhaps someone did not follow your practice and picked the area clean?


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Crockpot Collard Greens
    Categories: Tested, Easy
    Yield: 4 Servings

    8 oz Collard greens
    (Actual weight minus veins)
    2 tb Baco's (Optional) could
    Use diced ham or bacon bits
    (used ham hock)
    1/4 ts Kosher salt
    1/4 ts Ground black pepper
    1/8 ts Red pepper flakes
    1/2 ts Hot pepper sauce
    1 tb Butter or bacon fat
    (omit if using ham hock)
    1 pn Brown sugar
    1 tb Cider vinegar
    3 c Water
    pn Brown sugar

    Wash collard greens. Remove center vein and then roll leaves up like
    a cigar. Slice thinly and toss into crockpot with out bothering to
    unroll any clumps.

    If using ham hock place in crockpot then add greens.

    Place remaning ingredients into crockpot and stir.

    Cover crock pot and cook on high for 3 - 4 hours utnil greens are
    tender. Stir occasionally.. Check to make sure liquid does not
    evaporate.

    Tested this recipe in 3 quart crockpot - worked just fine. Greens
    were tender in three hours.

    Check every hour to see that water level is still okay .

    Would cut in half to get just servings for two. When weighing greens
    at store allow for heavy vein to be tossed away. If making half of
    recipe might use 1 1/2 quart crockpot.

    Variation of recipe from CD Kitchen.com/recipies

    Tested 1/10. Will do again. Increase or decrease collard greens
    depending on your needs. Will have to experiment to see if larger
    amounts of greens in larger crockpot will take longer or not.

    Made again 1/1/15 Tested 1/8/16

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Tuesday, May 03, 2022 05:44:00
    Dale Shipp wrote to Jim Weller <=-

    That is one thing that I can hardily concur with. Our restaurants have recently added asparagus as a side dish to the menus. I get them much
    of the time. They have also added corn on the cob, also a favorite of mine. They only serve one half of an ear, sometimes yellow and
    sometimes white. At this time of year I'm certain that it is not
    locally grown.

    Never et fiddleheads.

    Nor have I. I've never seen them available on any menu nor at a
    store.

    Try a farmer's market in springtime. Or a "natural/health foods" store.

    8<---- SNIP ----->B

    bracken fields though. If they eat enough of it, it can be
    poisonous, raw, in very large quantities; it can even taint their
    milk.)

    I recall a TV show in which a cattle rancher had a number of his cattle killed by grazing on clover that a competitor had put into the field.
    I would never have thought that would be a problem, but I think they
    said that the cows got bloated and died.

    I don't know of *ANY* clover that's poisonous to cattle as a "graze".
    But, baled clover that has gone mouldy contains a substance (dicoumarin)
    which causes bloat .... and yes, that'a a quite painful way to go. When
    I waa on the farm we used mouldy baled hay as erosion deterrent if/when
    found (not often).

    As with many "Hollywood" plot devices that one was a stretch. There are
    a couple of common plants that can have a bad effect on cattle - Jimson
    weed and locoweed. Jimson weed is a member of the Belladonna family and
    has been used to treat asthma, cough, flu, etc. It was also used for its hallucinogenic and narcotic effects by southwesten native American
    tribes. And "back in the day" by teenagers seeking a "high".

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

    Title: Cloverleaf Rolls
    Categories: Breads, Dairy
    Yield: 12 rolls

    7 g Env active dry yeast
    2 tb Granulated sugar
    1/2 c (120 ml) whole milk; warmed
    - to 105ºF/40ºC
    6 tb (85 g) unsalted butter; more
    - for the pan
    2 c (255 g) A-P flour
    1 ts Kosher salt; + more for
    - sprinkling
    1 lg Egg

    Stir the yeast and 1 teaspoon of the sugar into the
    milk. Set aside until foamy, about 5 minutes. Melt 4
    tablespoons of the butter.

    Meanwhile, in the bowl of a stand mixer with the dough
    hook attached, combine the remaining sugar, flour and
    salt. With the mixer on low, add the yeast mixture and
    the egg and knead until the dry ingredients have been
    incorporated (you may have to help it along at first
    with a spatula) and the dough is smooth, about 5 to 10
    minutes. Carefully add the melted butter (the dough will
    slosh around in the butter for a few minutes, but will
    eventually absorb it all) and continue to knead the
    dough until smooth, increasing the speed to medium,
    another 5 to 10 minutes. The dough will be shiny and
    elastic; if it’s at all sticky, scrape down the sides of
    the bowl and gather the dough into a neat ball (no need
    to add extra flour). Cover the bowl with plastic and set
    aside to rise in a warm place until doubled, about 1 to
    2 hours.

    Butter a standard 12-cup muffin tin. Gently tip the
    dough out onto a work surface. You shouldn’t need flour
    at this point. Divide the dough into 12 equal pieces.
    Work with one piece at a time and keep the other pieces
    covered. Divide each piece into 3 equal pieces, roll
    each piece into a tight ball and place into one cup.
    Repeat with the remaining dough. Cover the tray lightly
    with plastic wrap and set aside to double again, about
    45 minutes to 1 hour. The dough should look puffy and
    spring back slowly when pressed gently.

    Set the oven @ 375ºF/190ºC.

    Melt the remaining 2 tablespoons butter. Remove the
    plastic wrap and without deflating the dough, gently
    brush the rolls with butter. Bake until puffed and
    golden, about 10 to 12 minutes. Remove from the oven and
    brush with more butter and sprinkle with salt. Serve
    warm.

    By: Samantha Seneviratne

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The hardest thing in life is to know which bridge to cross and which to
    urn
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  • From Dave Drum@1:3634/12 to JIM WELLER on Tuesday, May 03, 2022 06:29:00
    JIM WELLER wrote to DAVE DRUM <=-


    my spring goodies. (morels, ramps, fiddleheads)

    You can add asparagus to that list!

    Very young dandelions can be tasty too but turn bitter just as soon
    as the flowers begin to blossom. Second cuttings are excessively
    bitter too.

    Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

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

    Title: Asparagus Milano
    Categories: Five, Vegetables, Cheese
    Yield: 4 Servings

    16 oz Asparagus; drained
    1/2 c Butter; melted
    1 pk Onion soup mix
    1 c Mozzarella cheese; diced
    2 tb Parmesan cheese; grated

    Pour asparagus into greased baking dish. Combine butter and
    onion soup mix; pour over asparagus. Top with cheese. Bake
    at 350ºF/175ºC for 10 minutes or until cheese melts and
    browns lighlty.

    SOURCE: Southern Living Magazine

    Typed for you by Nancy Coleman.

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dale Shipp@1:261/1466 to Dave Drum on Wednesday, May 04, 2022 01:10:02
    On 05-03-22 05:44, Dave Drum <=-
    spoke to Dale Shipp about Re: Foraging <=-

    I recall a TV show in which a cattle rancher had a number of his cattle killed by grazing on clover that a competitor had put into the field.
    I would never have thought that would be a problem, but I think they
    said that the cows got bloated and died.

    I don't know of *ANY* clover that's poisonous to cattle as a "graze".
    But, baled clover that has gone mouldy contains a substance
    (dicoumarin) which causes bloat .... and yes, that'a a quite painful
    way to go. When I waa on the farm we used mouldy baled hay as erosion deterrent if/when found (not often).

    In the particular story line, it was baled clover dropped from an
    airplane that killed the cattle. Nothing was said about it being mouldy
    or not. The rancher had the field burned. The next season he took
    special inspections to make sure that there was no clover growing. In
    any case, it sounds like the writers were taking some degree of liberty
    with the facts.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Monkey Biscuit Rolls
    Categories: Breakfast, Dessert, Tested
    Yield: 6 Servings

    1 ea 16 oz tube buttermilk
    -biscuits.
    (Grands Homestyle)
    6 tb Melted butter
    1/2 c White sugar
    1/2 c Packed brown sugar
    1 1/2 ts Ground cinnamon

    MMMMM--------------------------OPTIONAL-------------------------------
    1/2 c Maple syrup
    *really don't need that

    Cut each biscuit into 3 pieces

    (I used the small bundt cupcake pan)

    Preheat oven to 350 (convection will read 325)

    Spray muffin cups with nonstick baking spray, dust with flour.

    Pour melted butter into a medium bowl. In another medium bowl stir
    together sugars and cinnamon.

    Dip biscuit pieces into the melted butter, than dredge in sugar
    mixture making sure dough is covered.

    Place 3 biscuit pieces into each muffin cup. Sprinkle some additional
    topping over top of dough. (The leftover sugar mixture is great for
    making cinnamon toast)

    Bake 15 - 17 minutes until golden brown. Let stand 5 minutes. Loosen
    sides of muffin (gently) with small spatula

    Remove and let cool.

    These freeze very well.

    Very nice muffin. Will make again.

    Might use Large Muffin tins (didn't have any)

    Recipe from Taste of the South Magazine. April 2015

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:16:39, 04 May 2022
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  • From Dave Drum@1:18/200 to Dale Shipp on Wednesday, May 04, 2022 06:56:22
    Dale Shipp wrote to Dave Drum <=-

    I recall a TV show in which a cattle rancher had a number of his cattle killed by grazing on clover that a competitor had put into the field.
    I would never have thought that would be a problem, but I think they
    said that the cows got bloated and died.

    I don't know of *ANY* clover that's poisonous to cattle as a "graze".
    But, baled clover that has gone mouldy contains a substance
    (dicoumarin) which causes bloat .... and yes, that'a a quite painful
    way to go. When I waa on the farm we used mouldy baled hay as erosion deterrent if/when found (not often).

    In the particular story line, it was baled clover dropped from an
    airplane that killed the cattle. Nothing was said about it being
    mouldy or not. The rancher had the field burned. The next season he
    took special inspections to make sure that there was no clover growing.
    In any case, it sounds like the writers were taking some degree of liberty with the facts.

    Ya think? It's Hollywood, after all, where truth is a fungible commodity.
    Just like Faux "News".

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

    Title: Cranberry-Walnut Relish
    Categories: Five, Fruits, Nuts, Citrus
    Yield: 8 Servings

    16 oz Bag fresh cranberries
    1 Whole navel orange; w/skin
    - washed, cut in chunks
    3/4 c Shelled walnuts
    1/3 c Clover honey

    Place all the ingredients in a food processor and pulse,
    then blend until you have a uniform, very finely chopped
    mixture with a crunchy texture. Chill until ready to
    serve.

    TIP: This is best made before Thanksgiving Day; it
    tastes even better after the flavors combine.

    Note: Do NOT use a blender or it will become liquid
    like a smoothie. Never mind how I know that. Just use
    your food processor. - UDD

    By: Martha Rose Shulman

    YIELD: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "You have not failed until you quit trying." -- Gordon B. Hinckley
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  • From Shawn Highfield@1:229/452 to JIM WELLER on Tuesday, May 03, 2022 10:31:22
    JIM WELLER wrote to SHAWN HIGHFIELD <=-

    Nobody is harvesting them commercially for sale around here. And my
    legs are getting creaky; I don't really want to get my own any
    more.

    Understandable.

    I just posted a lengthy explanation on how to tell if they are really puffballs.

    Will check it out. Thanks.

    Shawn

    ... Useless Invention: Non-intrusive alarm clock (raises flag; no ringing).

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  • From Shawn Highfield@1:229/452 to Dave Drum on Tuesday, May 03, 2022 10:39:08
    Dave Drum wrote to JIM WELLER <=-

    Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

    I have! It grows like a weed along the fence at the garage I used to take
    my taxi's too. Every spring I'd be picking away at the wild asparagus when getting an oil change!

    People looked at me strange so I told everyone it was poison and I was
    picking it so no dogs ate it. (cough)

    Shawn

    ... To err is human, but to really foul things up requires a computer.

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  • From JIM WELLER@1:135/392 to DALE SHIPP on Wednesday, May 04, 2022 23:02:00
    Quoting Dale Shipp to Jim Weller <=-

    asparagus

    That is one thing that I can hardily concur with. Our restaurants
    have recently added asparagus as a side dish to the menus.

    California grows it all year long somehow but early spring is the
    best time of year for fresh, cheap, local asparagus. Where I live
    that's not until June. but supermarket prices are already dropping
    here as Canadian apsargus is starting to come to market. It's also a
    couple of days fresher than the California product.

    corn on the cob ... At this time of year I'm certain that it is
    not locally grown.

    It'll be from somewhere hot and frost free. As a guess yours is
    probably from Florida right now while mine is from California. By
    mid-May Gerogia will have corn and the Carolina season starts in
    June. New Jersey's in July. The upstate New York and Ontario season
    isn't until Aug. the same as southern Alberta's.

    Never et fiddleheads.

    Nor have I. I've never seen them available

    They are very seasonal and quite perishable. They are not grown
    commercially on a massive scale, but wild harvested by individual
    foragers who might sell what they pick personally at a farmer's
    market or to a single independent store or restaurant they have a
    relationship with.

    I recall a TV show in which a cattle rancher had a number of his
    cattle killed by grazing on clover that a competitor had put into the field. I would never have thought that would be a problem, but I think they said that the cows got bloated and died.

    If cattle consume an excessive amount of grains or legumes, gas can
    develop in the rumen faster than they can expel it and they'll
    bloat. Both alfalfa and clover are a common component of hay and
    pasture seed mixes. The preferred amount varies on things like soil
    acidity and nitrogen content and whether you're feeding cattle, sheep
    or horses. Some farmers will grow fields of pure alfalfa or clover
    to harvest for fermenting into silage which can be used in small
    amounts as a supplement to poor quality hay. but if cattle get into
    such a field and gorge, they can die if not treated promptly. Vets
    run a hose through the mouth right down to the rumen to help release
    the gas buildup, and desperate farmers in the field have been known
    to pierce cattle right through the hide to the rumen with a knife.

    There are no ramps or in fact any alliums at all native to the NWT
    but I once found a patch of Welsh bunching onions that had escaped somebody's garden and established itself in the bush ...
    one year they had totally disappeared.

    Perhaps someone did not follow your practice and picked the area
    clean?

    Very likely.


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

    Title: Spice Beer Chicken With Asparagus And Corn
    Categories: Canadian, Chicken, Grill, Spice
    Yield: 4 Servings

    3 1/4 lb Whole chicken
    2 ts Olive oil
    1 ts Dry mustard
    1 ts Garlic powder
    1 ts Paprika
    3/4 ts Salt
    1/2 ts Cracked black pepper
    12 oz Can beer
    2 Rosemary sprigs
    2 Garlic cloves, minced

    Preheat the barbecue to medium-high. Rinse the chicken inside and
    out with cold water and pat dry with paper towel. Brush the chicken
    all over with the oil.

    Combine the mustard, garlic powder, paprika, salt and pepper in a
    small bowl. Rub the spice mixture all over the chicken and inside
    the cavity.

    Open the beer can and pour out half of the beer and reserve for
    another use. Place the rosemary sprigs and the garlic inside the
    beer can. Place the chicken cavity over the top of the beer can so
    about half of the can sits inside the chicken.

    Turn one burner off on the barbecue. Place the chicken on the unlit
    side using the legs and can as a tripod; close the lid. Cook the
    chicken, using indirect heat, for about 1 1/2 hours or until cooked
    and the juices run clear when the chicken is pierced around the
    thigh bone. Carefully remove the chicken from the barbecue using
    oven mitts or rubber gloves. Cover with foil to keep warm and let
    stand for 10 minutes before carving.

    Serving suggestion: Serve with grilled asparagus and corn cobs
    slathered in chilli and red pepper butter.

    Recipe from: the Alberta Chicken Producers
    Source: growingalberta.com

    MMMMM



    Cheers

    Jim



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  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, May 07, 2022 20:09:00
    Quoting Dave Drum to Jim Weller <=-

    my spring goodies. (morels, ramps, fiddleheads)

    You can add asparagus to that list!

    Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

    Yes I have. Two places spring to mind immediately: the ditch across
    the road from my parent's house and Florence Thompson's bush lot
    near Montreal.

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

    Title: Orange Tarragon Chicken With Asparagus
    Categories: Chicken, Mushrooms, Herbs
    Yield: 4 Servings

    4 md Boneless, skinless chicken
    Breast halves
    1/4 c Water plus 1 tb more
    1/4 c Orange juice plus 1 tb more
    1 tb Cornstarch
    1 tb Honey
    1 ts Miso, white dissolved in
    1/4 c Hot water
    1 ts Dried tarragon
    1 tb Vegetable oil
    1 tb Fresh asparagus, cut into
    2 Inch pieces
    2 md Carrots, thinly sliced
    5 1/2 c Sliced mushrooms
    1/4 Sliced green onions
    2 tb Sesame seeds

    Rinse the chicken and cut into thin bite-size strips. For sauce,
    in a small bowl, stir together the water, orange juice,
    cornstarch, honey, miso and tarragon. Set aside. Pour cooking oil
    into a large skillet Over medium heat, stir-fry asparagus until
    crisp. Remove. Add carrots, stir-fry for 3 minutes. Then add the
    mushrooms and green onions and continue to cook for an additional
    1 to 2 minutes. Remove all vegetables. Add chicken and stir-fry
    for 2 or 3 minutes or until no pink remains. Stir in sauce and
    vegetables. Cook until heated. Serve over cooked noodles or pasta.
    Sprinkle with sesame seeds and Enjoy.

    From: Tammi

    MMMMM



    Cheers

    Jim


    ... How come they have enough asphalt for speed bumps but not potholes?

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, May 09, 2022 05:22:00
    JIM WELLER wrote to DAVE DRUM <=-



    Quoting Dave Drum to Jim Weller <=-

    my spring goodies. (morels, ramps, fiddleheads)

    You can add asparagus to that list!

    Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

    Yes I have. Two places spring to mind immediately: the ditch across
    the road from my parent's house and Florence Thompson's bush lot
    near Montreal.

    Fare enuff.

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

    Title: Tricolour Asparagus w/Garlic Streusel
    Categories: Vegetables, Herbs, Breads
    Yield: 7 Servings

    1 lb Thick white asparagus spears
    - rinsed
    1 lb Thick purple asparagus
    - spears; rinsed
    1 lb Thick green asparagus spears
    - rinsed
    +=OR=+
    2 lb (total) purple asparagus
    1/4 c Red wine vinegar
    Salt & pepper

    MMMMM----------------------GARLIC STREUSEL---------------------------
    1 c Fine bread crumbs; from 2 to
    - 3 slices of sourdough
    2 ts Olive oil
    2 cl (to 3) garlic; minced or
    - pressed

    Remove and discard tough ends of white, purple, and
    green asparagus; cut spears all the same length (save
    scraps for soups or salads). For sweetest flavor and
    tenderest texture, peel white and green spears with a
    vegetable peeler. In a 10" to 12" frying pan, bring
    about 1" water to a boil over high heat. Add white
    spears to boiling water.

    Cook, uncovered, until asparagus is just tender when
    pierced, about 4 minutes. Transfer with a slotted
    spoon; immerse in ice water.

    In the same pan (add water if needed to maintain a 1"
    depth), cook green asparagus (or 1/2 the purple spears,
    if using only purple asparagus; color will turn green)
    just until tender when pierced, about 4 mins. Transfer
    to ice water.

    In the same pan (add water if needed to maintain a 1"
    depth), return water to a boil and add vinegar. Cook
    purple asparagus just until tender when pierced, about
    4 minutes. Put in ice water.

    NOTE: Purple asparagus has more sugar & less fiber than
    other varieties. It cooks as fast as green asparagus,
    but to keep it purple, lemon juice or vinegar must be
    added while boiling

    Group spears by color on a large platter. Serve cold
    or hot; if making ahead, chill airtight up to 1 day.

    To reheat, warm in a microwave oven on full power
    (100%) for 2-minute intervals until hot, or immerse
    spears in boiling water for about 1 minute, drain,
    and return to platter.

    Scatter with streusel. Add salt and pepper to taste.

    Makes 6 to 8 servings.

    GARLIC STREUSEL: In a blender or food processor, whirl
    enough sourdough bread 1 cup fine crumbs In an 8" to 10"
    frying pan over medium-high heat, stir crumbs, olive oil,
    and garlic until crumbs are toasted brown, 5 to 7 minutes;
    set aside. If making ahead, cool and cover airtight up to 2
    days.

    Makes about 1 cup.

    From: http://www.sunset.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... When I was a kid "Kebab" was not even a word never mind a food.
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