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stoirmeil Posted on: 08-Jul-2010, 10:11 AM

Replies: 1
Views: 888
My personal message (PM) buffer is showing as being full; I had it reading as about 75% full this morning. I have deleted the whole second page of stored messages. It is still reading as full, so I can't receive or send anything.

What's up?
  Forum: Technical Support  ·  Post Preview: #298190

stoirmeil Posted on: 07-Jul-2010, 09:00 PM

Replies: 42
Views: 3,598
Updates are on the Caring Bridge site -- there seems to be some improvement and some careful optimism there, and I am glad to see it. Hang in there, Mike. Take care of yourself. smile.gif
  Forum: General Discussion  ·  Post Preview: #298160

stoirmeil Posted on: 05-Jul-2010, 09:26 AM

Replies: 42
Views: 3,598
Nice that your sister set up the Caring Bridge site too. I think your mom will really enjoy and appreciate the messages and wishes -- there's more to treating these things than just the medical procedures, and it sounds like she has a lot of support and concern from family and friends.

I recommend a good cup of hot cocoa and a listen to some CelticMoon, for you. smile.gif

Keep your chin up, good buddy -- we're all thinking of you. thumbup.gif
  Forum: General Discussion  ·  Post Preview: #298040

stoirmeil Posted on: 02-Jul-2010, 06:04 PM

Replies: 42
Views: 3,598
We have you and your mom close in our thoughts, Mike -- many things are possible now medically that weren't even a few years ago. And yes, remember to take care of yourself too.
  Forum: General Discussion  ·  Post Preview: #297921

stoirmeil Posted on: 01-Jul-2010, 11:23 AM

Replies: 28
Views: 6,207
Coming down the Prince's Street in Edinburgh from the Castle and looking out at whatever is framed in the other end of the closes that open off it.

  Forum: Quizes & Polls  ·  Post Preview: #297858

stoirmeil Posted on: 27-Jun-2010, 08:40 PM

Replies: 3,394
Views: 73,761
builder upper
  Forum: Fun N Games  ·  Post Preview: #297737

stoirmeil Posted on: 27-Jun-2010, 04:44 PM

Replies: 28
Views: 2,271
QUOTE (Antwn @ 27-Jun-2010, 05:20 PM)
When I was a kid my mother used to make gulash. I don't know how authentic it was but it was easy and cheap. She'd take hamburger in a frying pan, add quartered tomatoes and onions and cook that until done, then add cooked elbow macaroni. It was very good, easy to make and cheap. Spice it as you like it.

Up in the Providence/Boston area we used to call this American Chop Suey. We had it very very often, at home and at school. Other regions call it Goulash, or American Goulash. If you put it on long spaghetti instead of elbows, the British call it spaghetti bolognaise. Some people use tomato paste or sauce from a jar, some just use the fresh or canned tomatoes. It doesn't matter -- you can't get sick of it, it keeps well after being cooked and reheats fine, it feeds multitudes, and it doesn't break the bank. If you threw in a little ground squirrel or skunk to stretch the beef and upped the onion some, nobody would be any wiser.
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297726

stoirmeil Posted on: 25-Jun-2010, 09:54 PM

Replies: 23
Views: 5,017
the smell of pine trees in warm air
  Forum: Quizes & Polls  ·  Post Preview: #297615

stoirmeil Posted on: 23-Jun-2010, 02:43 PM

Replies: 11
Views: 894
Wild Game

by Richard Newman

When my great grandma Lizzie moved to town,
her husband promptly sent her to finishing school—
for none of the dainty china or fancy jewels,
house full of servants or elaborate evening gowns
smoothed her backwoods edges or prettied her mouth,
its vocabulary rich in profanity.
She circled higher circles, flattered their vanity,
but kept the dishes that made her famous in the south:

raccoon in barberry sauce, Grand Pacific Game
Pie (with woodcock or snipe), herb-roasted otter,
Spanish fricasseed rabbit garnished with roses.
It wasn't that her wildness was tamed—
Lizzie used the finishing they taught her
to sneak the savagery in under their noses.

Roast haunch of venison, roast possum
with cranberry sauce, hare pie, quail on toast
points, merckle turtle stew, and the most
famous dish of all: cherry blossom
gravy, dumplings, and beer-battered squirrel.
But even when she cooked domesticated
fare, she made it game. Neighbors hated
to watch her grab a backyard hen, twirl

it over her head, and with a snap of the wrist
launch the headless bird into the air—
to land veering like a top too tightly wound
and raining a trail of blood on the dry ground.
And though its comb went limp, the eyes would stare
accusingly from Lizzie's bloodied fist.
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297547

stoirmeil Posted on: 21-Jun-2010, 06:59 PM

Replies: 11
Views: 894
Not feline at all -- and not rodents, either. They are loosely related to martens, badgers, otters and ferrets, but distantly enough that they are classified separately.

I think, since skunks are omnivores, they would be palatable in the proportion that they were not meat eaters -- the more meat they ate, the worse they would taste, as a result of the urea and other protein breakdown products that linger in the tissues from meat in the diet. (I have also heard this said of humans: a vegetarian would taste much better to a cannibal. smile.gif) So if you fed the animals a grain and vegetable based diet and kept the animal protein in their menu to a minimum, they would probably be pretty good.

Some use of the fur too, I would imagine. It's very pretty and lux-y looking. Make an unusual sporran, eh lads? Already thinking in the direction of skunk farming . . . lightbulb.gif

The main problem is that they are cute and sociable after removal of the glands, if raised from kits among humans, and when your kid gets attached to his future dinner, there will be trouble.
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297456

stoirmeil Posted on: 21-Jun-2010, 06:00 PM

Replies: 7
Views: 1,417
Whenever I log on, or nearly. I just don't always post something.

Ummmm . . . why did you include "Never" as a voting option? a person who never comes in here is not so likely to vote. tongue.gif
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297454

stoirmeil Posted on: 21-Jun-2010, 05:39 PM

Replies: 11
Views: 894
Well -- the short answer is yes. I just wonder about hunting the critter and keeping an appetite . . . Or would it be raising them for food and de-scenting them young?


* 2 skunks, skinned and cleaned
* 1 tablespoon salt
* water, to cover
* 2 cups bear fat or lard
* 2 egg yolks, beaten
* 3 cups milk or cream
* 1 1/2 cups flour
* 1/2 teaspoon salt
* 2 tablespoons baking powder


Clean and wash the skunks, making sure that the scent glands are removed.
Cut up into small serving pieces.
Put a soup kettle on the stove and add the meat.
Cover with cold water and bring to a boil over high heat.
Lower the heat and boil until the meat is tender, about 40 minutes.
Remove all the scum that rises to the surface.
Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is about like cake batter.
Heat the bear fat or lard in a deep fryer to about 360 degrees.
Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
Drain well and serve.

For sides, maybe the stuff you get at Popeyes -- red beans and rice, sweet corn, mashed spuds and gravy, and a nice fresh cole slaw.

And here is a site with recipes for feeding your skunks royally while you are raising them to a juicy fat maturity -- apparently some of these are also fit for humans:

  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297453

stoirmeil Posted on: 21-Jun-2010, 05:31 PM

Replies: 11
Views: 894
This is from the 1962 (gad! WE were alive then!!!) "Joy of Cooking":

If possible, trap possum and feed it on milk and cereal for ten days before killing. Clean, but do not skin. Treat as for pig by immersing the unskinned animal in water just below the boiling point. Test frequently by plucking at the hair. When it slips out readily, remove the possum from the water and scrape. While scraping repeatedly, pour cool water over the surface of the animal. Remove small red glands in small of back and under each foreleg between the shoulder and rib. Parboil, page 134, one hour. Roast as for pork, page 421. Serve with turnip greens."

And I guess you could use the kinds of seasonings you often find with pork to offset the fattiness, like thyme, or to help digest the fat, like fennel seed or caraway. It's interesting too about the milk and grain diet (ten days! what a life . . . ) which I suppose makes it milder (and maybe more tender, like milk fed veal?)

Here's another lovely simple one -- I am so fond of sweet red peppers in my cooking, I can actually imagine eating this:

(Encyclopedia of American Cookbook)

1 opossum, cleaned & dressed
3 green peppers, chopped
3 red peppers, chopped
4 large sweet potatoes, peeled & sliced
salt to taste

Combine salt, green and red peppers and 4 cups of water in saucepan; simmer until liquid is reduced by half. Combine opossum with pan liquid and sweet potatoes in baking pan. Bake at 350 degrees F. for 1 hour or until opossum is tender, basting occasionally.

Most of the raccoon and possum recipes I just looked at emphasize removing the little musk glands. Maybe not doing so is why some people have had a bad experience with this meat.

Now -- does anyone eat skunk?
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297452

stoirmeil Posted on: 21-Jun-2010, 01:00 PM

Replies: 7
Views: 391
QUOTE (Camac @ 21-Jun-2010, 10:38 AM)
My sentiments exactly. It's good to be a Father, best accomplishment of my life.


My dad would have loved you, David. I know he would have offered the 30-year-old Glenfiddich, and of course you don't drink, but that's just so you know. smile.gif pepsi.gif
  Forum: General Discussion  ·  Post Preview: #297441

stoirmeil Posted on: 20-Jun-2010, 07:37 PM

Replies: 11
Views: 894
I've never had possum -- does it resemble anything for taste, like maybe rabbit?

I notice that this recipe still seems to need a fattened domesticated meat source as an addition to keep the possum moist -- the bacon slices. Lean little fellers, are they? Still, using the pig meat only as a garnish instead of the main protein is an improvement, resource wise. You could also get some chopped or ground nuts in the dressing to moisten the lean meat from inside.
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #297421

stoirmeil Posted on: 09-Jun-2010, 03:48 PM

Replies: 9
Views: 335
Oh, it marches on, doesn't it, man . . . first the Gerty-baby, and now this.

She is radiant, and while you may have given her away, I have no doubt who that lovely look in her eyes is for in the picture. Many blessings to her and her man, and to you and all of yours. smile.gif
  Forum: General Discussion  ·  Post Preview: #297118

stoirmeil Posted on: 22-May-2010, 06:45 AM

Replies: 30
Views: 2,722
You could just keep them on that Frito diet -- they might all die of heart attacks. Life expectancy of a mouse is not that great even when they are healthy. wink.gif
  Forum: General Discussion  ·  Post Preview: #296755

stoirmeil Posted on: 03-May-2010, 06:08 PM

Replies: 12
Views: 381
Woohoo! what a thrill! Perfect size -- are they both doing all right, besides both being tired and sleeping? You're going to be such a mythic grandda, what a lucky kid!

Why Gerty? unsure.gif
  Forum: General Discussion  ·  Post Preview: #296334

stoirmeil Posted on: 28-Apr-2010, 05:56 AM

Replies: 8
Views: 2,189
QUOTE (TheCarolinaScotsman @ 28-Apr-2010, 04:44 AM)
I expect there are enough souvenir shops to buffer the tourists from Nessie but in extreme emergency, I've heard that the same remedy used for snake bite apparently works wonders.

Right -- just take a bucket and pour it right into the gaping wound. laugh.gif
  Forum: Scotland  ·  Post Preview: #296164

stoirmeil Posted on: 27-Apr-2010, 06:37 PM

Replies: 8
Views: 2,189
What I want to know is, who's going to protect the tourists from Nessie?
  Forum: Scotland  ·  Post Preview: #296153

stoirmeil Posted on: 27-Apr-2010, 06:30 PM

Replies: 28
Views: 6,207
The airstrip on Barra that only exists when the tide is out. smile.gif

And the freckle-faced waitress that didn't want to bring me haggis on a cold, rainy day in Fort William ("d'ye ken wha' it is, leddy?") and then stood in the door of the kitchen watching me eat it.
It had lots of pepper in it. There's a weather that makes you want it more than anything in the world.
  Forum: Quizes & Polls  ·  Post Preview: #296152

stoirmeil Posted on: 26-Apr-2010, 04:21 PM

Replies: 17
Views: 12,938
QUOTE (Shadows @ 26-Apr-2010, 02:54 PM)
Potato is good for this but the oats make it unique!

A little more like a Canuck haggis, eh? smile.gif
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #296113

stoirmeil Posted on: 26-Apr-2010, 12:32 PM

Replies: 17
Views: 12,938
Beautiful. This is the one thing of my French-Canadian heritage, beyond the language among the elders that I didn't understand, that I remember from my Rhode Island childhood.

This is the way my mother's older sister made it -- except she did use the potatoes. Oats would be delicious. It's the sharp herbs of rosemary and bay, together with the nutmeg, that makes the flavor so intense and distinctive. Tante Paule-Renee ("Pauline") made all the pies every Christmas -- she used to come with armloads of them to our house.

They freeze well too, if you make up lots of pies and put them in deep freeze after you fill with the cooked meat and seal them, but before you bake them. You don't even need to thaw before baking.

smile.gif My brother, the little savage, used to put a ton of ketchup on his. Tante Pauline could not bear to look at him eating it that way.
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #296100

stoirmeil Posted on: 25-Apr-2010, 03:56 PM

Replies: 2,510
Views: 61,517
Rainy and cold. Predictions for nicer weather with sun in the week ahead, but still a bit chilly and breezy. No complaints from me!
  Forum: The Jester's Court  ·  Post Preview: #296079

stoirmeil Posted on: 24-Apr-2010, 07:12 PM

Replies: 28
Views: 2,271
QUOTE (Shadows @ 20-Apr-2010, 04:29 PM)
One thing I do not see being mentioned here is using vegetable and meat scraps for soups. Being frugal really helps... let us say you have peeled an onion cut up some celery, potato, and trimmed some meat...

What do you do with the scrap?

I place it all ( even onion skins ) in a pot, add water, some salt, pepper, and a favorite herb depending on the meat scrap if used ( can be just veggie ) and simmer it low and slow for a broth.
Strain and put in fridge for up to 2 weeks to use for cooking liquid where ever broth, wine or water is called for...

We have been doing this for years thanks to Jeff Smith , the Frugal Gourmet!

Interesting about the onion skins -- I always thought that they were bitter, and I know they would make the broth a deeper color, since I have used them for natural dyeing of muslin cloth. Do they add any flavor at all? Or nutrient value?
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #296044

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