SC - Re: Sensible Cook, bison meat
Terri Millette
wayspiff at ici.net
Tue Jul 20 01:47:35 PDT 1999
"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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