SC - Re: Sensible Cook, bison meat

[Terri Millette]

"Alderton, Philippa" wrote:
> 
> Adamantius sez:
> 
> >Confits are then sealed in pots of the fat covering and congealing over
> the meat to seal out the air, while rillettes are shredded,
> traditionally with two forks, pounded in a mortar and mixed with most of
> the fat, with only a thin layer covering it in the pot. It is eaten
> cold, as a kind of spread or pate.
> 
> Ah, pemmican!
> 
> ;-)
> 
> Phlip

Uh, yeah. Also a little bit like tinned Underwood Devilled Ham, or
possibly even Spam, but softer than Spam and tasting MUCH better than either.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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