[TheForge] Food, Glorious Food....was Anvil question.

[Roy Wilson]

On Tue, 26 Feb 2002 14:22:51 -0500, Phlip wrote:

>> >Cookable on the Forge
>>
>>         Venison stew.  Put it over a "warm" spot and let it cook
>> for a day or three.
>>
>
>You know, Roy, getting anything but a joke or good advice out of you is
>like pulling teeth. What do YOU put in your venison stew (besides
>turnips ;-) ?
>
>Phlip

Water (duh!<G>)
Venison, chunked (double duh!<G>)
Green peppers
One whole tomato per gallon (by the scale inside the pot)
Handful of coarse ground black pepper
Celery
Potato or two, chunked
Corn starch (after an hour or so of simmering)

NO CARROTS!  THEY'RE POISONOUS!!*

<<<Secret Ingredient>>>
1 whole rabbit, quartered
<<<don't tell!>>>

	Look at the level line in the pot, add water to keep it
there as required.  I usually don't bother braising the meat first,
but that'll cut about six hours or more off the stewing time.

	Cook until the <<<secret ingredient>>> falls apart into
strands.  When that happens, it's DONE.

* - EVERYONE who ate carrots in 1872 is now DEAD!!<G>



Roy Wilson
General Operations Director
Zanzibar Internet Land Line Administrator

<Roy@Wilson-Eclectics.com>