[Sca-cooks] Christmas food things
caointiarn
caointiarn1 at juno.com
Sat Dec 27 19:00:57 PST 2003
In reply to Stefan's multiple questions:
> > We had a nice ham {hickory smoked, no water adulteration} ...<<
> Do you know where you got this? The only non-water added hams I've seen
have been the ones talked about on this list. But I can't remember the
brand right now. I don't think those were hickory smoked. Another source
would be nice.<
This one came from COSTCO. It was a food product from Canada, which is
probably why there wasn't any water added. A hint for finding good smoked
meats is to find a local butcher shop. My one in Lewistown had to compete
with a giant Albertson Store, and an IGA grocery, so they also made their
own smoked meats (ham & turkey) as well as being a place for hunters &
ranchers to bring their "meat on the hoof" in for processing. I hadn't yet
gotten around to looking for a butcher shop in Billings. But I will.
> > The Mistress had been "munching" and grazing the day away with little
potted cheese goos, crackers & beef log along with the various baked
sweets.<<
> A beef log? I've heard of cheese logs, but not beef logs. Do you mean a
summer sausage or something else?<
Yes. The label from Swiss Colony states "beef log summer sausage"
Too fatty tasting for me. BTW I DO like their fruitcake.
> > and a can of Quail eggs to play with.<< > Please let us know how you
use these.<
Okay. I'm gonna leaf through the Medival cookbooks & find a use for
them. Maybe make a dish to present to head table at a future feast.
>The temperature is supposed to be in the 70s tomorrow. :-) <
And here there are roads {read FREEWAYS & Highways} closed because of
the winter storm.
At least WE don't have Tornadoes.
Caointiarn
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