RE: Question (especially) for the Texans on the list

[Guest guest]

In south Texas we have a wild pig called a " javalina " - they are a

nuisance animal, and lots of people hunt them. And then we would eat them!

:-D

I would think boar meat, like javalina, would do just fine in chili! I

would " pre-treat " in any way you would use with boar (we used to boil the

javalina meat with oranges and lemons to lessen the strong taste) and try it

out!

Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

Question (especially) for the Texans on the list

 

I just found a recipe of " Chili con carne, Texas style " , that sounds

delicious!  Something like this, although this is not the actual recipe I

found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx  

Now I'd like to know if you (or should that be " all y'all " ...) think wild

boar will do instead of beef. 

I understand, of course, that it should be beef if it's to be the original,

authentic Texas style chili, but I happen to have a pound of wild boar steak

in the fridge and was thinking I might use this recipe to cook it. What do

you think? Will it be edible at all... 

love

/Reb

[Guest guest]

Javelina also makes the best ever pit barbecue! SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Tue, March 1, 2011 1:35:20 PMSubject: RE: Question (especially) for the Texans on the list

In south Texas we have a wild pig called a "javalina" - they are anuisance animal, and lots of people hunt them. And then we would eat them!:-D I would think boar meat, like javalina, would do just fine in chili! Iwould "pre-treat" in any way you would use with boar (we used to boil thejavalina meat with oranges and lemons to lessen the strong taste) and try itout! Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D in WYPractical Blackwork Designshttp://practicalblackwork.comhttp://practical-blackwork.blogspot.com "You get a wonderful view from the point of no return..."-----Original Message-----From: MSersLife [mailto:MSersLife ] On BehalfOf Reb DSent: Tuesday, March 01, 2011 10:10 AMTo: MSersLife Subject: Question (especially) for the Texans on the list I just found a recipe of "Chili con carne, Texas style", that soundsdelicious! Something like this, although this is not the actual recipe Ifound: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx Now I'd like to know if you (or should that be "all y'all"...) think wildboar will

do instead of beef. I understand, of course, that it should be beef if it's to be the original,authentic Texas style chili, but I happen to have a pound of wild boar steakin the fridge and was thinking I might use this recipe to cook it. What doyou think? Will it be edible at all... love/Reb------------------------------------

[Guest guest]

Thanks!Sounds good! I'll try it this weekend then. The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.love/Reb>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com> http://practical-blackwork.blogspot.com > > "You get a wonderful view from the point of no return..."> Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Will it be edible at all... > > love> /Reb>

[Guest guest]

I am sure it does!love/Reb>> Javelina also makes the best ever pit barbecue!> > > Sharon> This email is a natural hand made product. The slight variations in spelling and > grammar enhance its individual character and beauty and in no way are to be > considered flaws or defects.> > > > > > > ________________________________> To: MSersLife > Sent: Tue, March 1, 2011 1:35:20 PM> Subject: RE: Question (especially) for the Texans on the list> > In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com> http://practical-blackwork.blogspot.com > > "You get a wonderful view from the point of no return..."> Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Will it be edible at all... > > love> /Reb> > > > > ------------------------------------> >

[Guest guest]

Speaking of different meats and such, I was wanting to ask a group question...

What is in your fridge/freezer/pantry *right now*?

My fridge has:

Milk, orange juice, bacon, beer, butter, cheese (several types), condiments, my bottle of LDN, some vitamins (I think things like the omega/fish oil caps need to be refrigerated, so I do), water, yogurt, flour, raisins, salad (2 kinds), fresh veggies, potatoes, onion, garlic, salad dressing (bleu cheese into which I have mixed bacon bits...homemade so I know they ARE bacon!)

My freezer has meat, chicken, fries, ice cream (yum!), assorted frozen veggies, raviolis, bread, rolls, coffee, and the schwans guy will come tomorrow and add to the list

Pantry...wow, that's full of everything...ovaltein, cake mix, frosting, canned veggies (asparagus, tomatoes with chilis, corn, green beans, peas, black-eyed peas), yams, pasta sauce, pop tarts, crackers, demarara sugar, honey, a tin of international coffee stuff, assorted teas, rice (brown and white), pasta, mac n' cheese, hamburger helper, peanut butter, tuna, jiffy mix, oatmeal, cookies...

See, I think a look into one's kitchen is look into one's soul...

So what does your kitchen have? I am sure I have left things out...

I'm also interested in the different cultural aspects, like I'd imagine Sharon's has more things like corn flour and chilis, and Reb's? Can't even imagine what delights his larder holds!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

I have personally made chili from the following: cow, chicken, turkey, elk, deer, squirrel, javalina, wild boar, wild pig (which was just a domestic pig gone wild), and simply vegetables. I don't think there was one single pot I did not enjoy licking the bowl and did not do one special thing to any of the meat that I did not do to the cow! LOL The process of cooking chili makes the meat so tender anyway that even tougher meats such at the elk or boar, made it tender by the end!

Tammy, Tx

From: Reb D

Date: 3/2/2011 6:13:43 AM

To: MSersLife

Subject: Re: Question (especially) for the Texans on the list

Thanks!

Sounds good! I'll try it this weekend then.

The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.

love

/Reb

>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com> http://practical-blackwork.blogspot.com > > "You get a wonderful view from the point of no return..."> -----Origin al Message-----> From: MSersLife

[mailto:MSersLife ] On Behalf> Of Reb D> Sent: Tuesday, March 01, 2011 10:10 AM> To: MSersLife > Subject: Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at

all... > > love> /Reb>

[Guest guest]

Holy cow Akiba!!! I wish I had your freezer/pantry etc. We live week to week so

we don't have a lot.

Hugs

nne

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world "

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May the Lord Make his face shine upon you, and give you Peace...Forever "

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> Question (especially) for the Texans on the list

>>

>>

>> I just found a recipe of " Chili con carne, Texas style " , that sounds

>> delicious! Something like this, although this is not the actual recipe

>> I

>> found:

>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>>

>> Now I'd like to know if you (or should that be " all y'all " ...) think

>> wild

>> boar will do instead of beef.

>>

>> I understand, of course, that it should be beef if it's to be the

>> original,

>> authentic Texas style chili, but I happen to have a pound of wild boar

>> steak

>> in the fridge and was thinking I might use this recipe to cook it. What

>> do

>> you think? Wil l it be edible at all...

>>

>> love

>> /Reb

>>

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[Guest guest]

What the heck is javalina? I have to run and google it now!Wow! Do you HAVE those critters by you? They look like wild boar.I guess chili is chili! It's all good!I can't however, imagine squirrel. eww.love,KateTo: MSersLife Sent: Wed, March 2, 2011 3:00:56 PMSubject: Re: Question (especially) for the

Texans on the list

I have personally made chili from the following: cow, chicken, turkey, elk, deer, squirrel, javalina, wild boar, wild pig (which was just a domestic pig gone wild), and simply vegetables. I don't think there was one single pot I did not enjoy licking the bowl and did not do one special thing to any of the meat that I did not do to the cow! LOL The process of cooking chili makes the meat so tender anyway that even tougher meats such at the elk or boar, made it tender by the end!

Tammy, Tx

From: Reb D

Date: 3/2/2011 6:13:43 AM

To: MSersLife

Subject: Re: Question (especially) for the Texans on the list

Thanks!

Sounds good! I'll try it this weekend then.

The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.

love

/Reb

>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com> http://practical-blackwork.blogspot.com >

> "You get a wonderful view from the point of no return..."> -----Origin al Message-----> From: MSersLife

[mailto:MSersLife ] On Behalf> Of Reb D> Sent: Tuesday, March 01, 2011 10:10 AM> To: MSersLife > Subject: Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and

was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at

all... > > love> /Reb>

[Guest guest]

Ok, now read this in deep TEXAS DRAWL.........Well naw, when y'all lives out in the steeks, y'all goes out and finds wot runs around in them thar woods. And that's wot y'all has far suppa.

Subject: Re: Question (especially) for the Texans on the listTo: MSersLife Date: Wednesday, March 2, 2011, 2:09 PM

What the heck is javalina? I have to run and google it now!Wow! Do you HAVE those critters by you? They look like wild boar.I guess chili is chili! It's all good!I can't however, imagine squirrel. eww.love,Kate

To: MSersLife Sent: Wed, March 2, 2011 3:00:56 PMSubject: Re: Question (especially) for the Texans on the list

I have personally made chili from the following: cow, chicken, turkey, elk, deer, squirrel, javalina, wild boar, wild pig (which was just a domestic pig gone wild), and simply vegetables. I don't think there was one single pot I did not enjoy licking the bowl and did not do one special thing to any of the meat that I did not do to the cow! LOL The process of cooking chili makes the meat so tender anyway that even tougher meats such at the elk or boar, made it tender by the end!

Tammy, Tx

From: Reb D

Date: 3/2/2011 6:13:43 AM

To: MSersLife

Subject: Re: Question (especially) for the Texans on the list

Thanks!

Sounds good! I'll try it this weekend then.

The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.

love

/Reb

>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com> http://practical-blackwork.blogspot.com > > "You get a wonderful view from the point of no return..."> -----Origin al Message-----> From: MSersLife [mailto:MSersLife ] On Behalf> Of Reb D> Sent: Tuesday, March 01, 2011 10:10 AM> To: MSersLife > Subject: Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild>

boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

roflmho! You is a hoot!love,KateTo: MSersLife Sent: Wed, March 2, 2011 3:15:06 PMSubject: Re: Question (especially) for the Texans on the list

Ok, now read this in deep TEXAS DRAWL.........Well naw, when y'all lives out in the steeks, y'all goes out and finds wot runs around in them thar woods. And that's wot y'all has far suppa.

Subject: Re: Question (especially) for the Texans on the listTo: MSersLife Date: Wednesday, March 2, 2011, 2:09 PM

What the heck is javalina? I have to run and google it now!Wow! Do you HAVE those critters by you? They look like wild boar.I guess chili is chili! It's all good!I can't however, imagine squirrel. eww.love,Kate

To: MSersLife Sent: Wed, March 2, 2011 3:00:56 PMSubject: Re: Question (especially) for the Texans on the list

I have personally made chili from the following: cow, chicken, turkey, elk, deer, squirrel, javalina, wild boar, wild pig (which was just a domestic pig gone wild), and simply vegetables. I don't think there was one single pot I did not enjoy licking the bowl and did not do one special thing to any of the meat that I did not do to the cow! LOL The process of cooking chili makes the meat so tender anyway that even tougher meats such at the elk or boar, made it tender by the end!

Tammy, Tx

From: Reb D

Date: 3/2/2011 6:13:43 AM

To: MSersLife

Subject: Re: Question (especially) for the Texans on the list

Thanks!

Sounds good! I'll try it this weekend then.

The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.

love

/Reb

>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com/> http://practical-blackwork.blogspot.com/ > > "You get a wonderful view from the point of no return..."> -----Origin al Message-----> From: MSersLife [mailto:MSersLife ] On Behalf> Of Reb D> Sent: Tuesday, March 01, 2011 10:10 AM> To: MSersLife > Subject: Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should

that be "all y'all"...) think wild>

boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

They ARE wild boar, it's just a different name, it's actually the Spanish name for wild boar (or at least it's the name they USE in Spain)

And they are DELICIOUS, especially with chestnut sauce.......

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

you mean East Texas - a good friend is from East Texas and I keep hearing her recite "Christmas in East Texas" circa 1850 or so - I just roll with laughter God, grant me the strength of eagles wings, the faith and courage to fly to new heights, and the wisdom to rely on his spirit to carry me there.

To: MSersLife Sent: Wed, March 2, 2011 2:15:06 PMSubject: Re: Question (especially) for the Texans on the list

Ok, now read this in deep TEXAS DRAWL.........Well naw, when y'all lives out in the steeks, y'all goes out and finds wot runs around in them thar woods. And that's wot y'all has far suppa.

Subject: Re: Question (especially) for the Texans on the listTo: MSersLife Date: Wednesday, March 2, 2011, 2:09 PM

What the heck is javalina? I have to run and google it now!Wow! Do you HAVE those critters by you? They look like wild boar.I guess chili is chili! It's all good!I can't however, imagine squirrel. eww.love,Kate

To: MSersLife Sent: Wed, March 2, 2011 3:00:56 PMSubject: Re: Question (especially) for the Texans on the list

I have personally made chili from the following: cow, chicken, turkey, elk, deer, squirrel, javalina, wild boar, wild pig (which was just a domestic pig gone wild), and simply vegetables. I don't think there was one single pot I did not enjoy licking the bowl and did not do one special thing to any of the meat that I did not do to the cow! LOL The process of cooking chili makes the meat so tender anyway that even tougher meats such at the elk or boar, made it tender by the end!

Tammy, Tx

From: Reb D

Date: 3/2/2011 6:13:43 AM

To: MSersLife

Subject: Re: Question (especially) for the Texans on the list

Thanks!

Sounds good! I'll try it this weekend then.

The most common way of pre-treating game meat here is to marinate in milk (to make the flavor less strong and to tenderize). But I would think that if used in a chili, with all the spices, and more especially, with the many hours of boiling away on the stove, it may not be necessary. And boar meat is a lot more tender than elk or moose, for instance. Well, will see how I decide on that.

love

/Reb

>> In south Texas we have a wild pig called a "javalina" - they are a> nuisance animal, and lots of people hunt them. And then we would eat them!> :-D> I would think boar meat, like javalina, would do just fine in chili! I> would "pre-treat" in any way you would use with boar (we used to boil the> javalina meat with oranges and lemons to lessen the strong taste) and try it> out!> > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > in WY> Practical Blackwork Designs> http://practicalblackwork.com/> http://practical-blackwork.blogspot.com/ > > "You get a wonderful view from the point of no return..."> -----Origin al Message-----> From:

MSersLife [mailto:MSersLife ] On Behalf> Of Reb D> Sent: Tuesday, March 01, 2011 10:10 AM> To: MSersLife > Subject: Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you

think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

I am a cancerian, for some reason if we don't have a full larder we are not happy...I will never forget the time I opened my freezer and the ONLY thing in there was a foil-wrapped turkey leg, I think it mentally scarred me because ever since I HAVE to have plenty of food on hand, and with Robbin around, that is necessary, he eats like a linebacker!

Plus I just went shopping yesterday, I have to shop for 2 weeks at a time...I shop once at the beginning of the month when my SSI comes in, and once at mid-month when my food stamps come in. So I have to have at least 2 weeks of food on hand, and I make sure I do. Thankfully there is a save-a-lot in town, and they're relatively cheap, the food dollar goes a long way there whereas anywhere else...well, it would be much harder without that store!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Like I just wrote to nne, I only shop twice a month and I just shopped yesterday...so that's two weeks worth +...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

[Guest guest]

I too am a 'moon child' and am a homebody, and yes, someone who also likes to have a good supply of food on hand. That being said, when there's no income, things are Slim Pickens 'round here.Schwanns has an incredible assortment of goodies. Unfortunately, we have one of those side by side refrigerators where the freezer is tall and narrow, and hard to fit stuff.Enjoy your bounty!love, KateFrom: Akiba

To: MSersLife Sent: Wed, March 2, 2011 3:27:22 PMSubject: Re: Question (especially) for the Texans on the list

I am a cancerian, for some reason if we don't have a full larder we are not happy...I will never forget the time I opened my freezer and the ONLY thing in there was a foil-wrapped turkey leg, I think it mentally scarred me because ever since I HAVE to have plenty of food on hand, and with Robbin around, that is necessary, he eats like a linebacker!

Plus I just went shopping yesterday, I have to shop for 2 weeks at a time...I shop once at the beginning of the month when my SSI comes in, and once at mid-month when my food stamps come in. So I have to have at least 2 weeks of food on hand, and I make sure I do. Thankfully there is a save-a-lot in town, and they're relatively cheap, the food dollar goes a long way there whereas anywhere else...well, it would be much harder without that store!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Oh I know those fridges, they suck! Sorry about the language, but they do! When something like a turkey fills 1/3 of your available space...well...that's just wrong!

And I KNOW about slim pickens...only too well! I don't know HOW you do it with all those kids! I can't IMAGINE *three* Robbin's...and three Robbin appetites!!!! And you used to have FIVE of them there! Thank G-d they grow up, yes?....it's hard enough when Rob is around, he outeats both of us together! Which is why I am SO glad I DON'T have to feed him anymore!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Oh I know those fridges, they suck! Sorry about the language, but they do! When something like a turkey fills 1/3 of your available space...well...that's just wrong!

And I KNOW about slim pickens...only too well! I don't know HOW you do it with all those kids! I can't IMAGINE *three* Robbin's...and three Robbin appetites!!!! And you used to have FIVE of them there! Thank G-d they grow up, yes?....it's hard enough when Rob is around, he outeats both of us together! Which is why I am SO glad I DON'T have to feed him anymore!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Oh I know those fridges, they suck! Sorry about the language, but they do! When something like a turkey fills 1/3 of your available space...well...that's just wrong!

And I KNOW about slim pickens...only too well! I don't know HOW you do it with all those kids! I can't IMAGINE *three* Robbin's...and three Robbin appetites!!!! And you used to have FIVE of them there! Thank G-d they grow up, yes?....it's hard enough when Rob is around, he outeats both of us together! Which is why I am SO glad I DON'T have to feed him anymore!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Yeah, they do suck.How IS that growing boy of yours doing? What's up with Rob these days...or should I not ask. I forget, are you home schooling still? love to you both, KateTo: MSersLife Sent: Wed, March 2, 2011 3:59:56 PMSubject: Re: Question

(especially) for the Texans on the list

Oh I know those fridges, they suck! Sorry about the language, but they do! When something like a turkey fills 1/3 of your available space...well...that's just wrong!

And I KNOW about slim pickens...only too well! I don't know HOW you do it with all those kids! I can't IMAGINE *three* Robbin's...and three Robbin appetites!!!! And you used to have FIVE of them there! Thank G-d they grow up, yes?....it's hard enough when Rob is around, he outeats both of us together! Which is why I am SO glad I DON'T have to feed him anymore!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>>

found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"...) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Hmm. Lets see.In the fridge:milk, yogurt,fil (http://en.wikipedia.org/wiki/Filmjölk , it's similar to yogurt, but slightly more sour to the taste), grated cheese, parmesan cheese (parmigiano-reggiano), eggs, three different kinds of pickled herring, pickled cucumber,sandwich caviar (illustration here: http://en.wikipedia.org/wiki/File:Egg_sandwich.jpg ), red wine (for cooking, red wine meant to be served is not stored in the fridge around here, as it would make it too cold),carrots,onions,shallots,beetroots,lettuce,mustard (two kinds I think),a couple of salad dressings,butter,ketchup,dark sugar (can't remember what it's called in English right now)some drink ingredients (bottled lime juice and things like that)and, of course, since I found the pills for my lactose intolerance, my childhood love: The messmör (soft whey butter) ;-)There may be some ham hiding somewhere in there too, but I wouldn't dare to eat it...the freezer:the wild boar steak (moved it to the freezer when I decided to not cook it until the weekend)beef (enough to make a soup from)chickenground meatvegetablesherbs (basil and parsley, at least)some leftovers ice, of coursepantry:too much, definitely too much, I myself barely know what's in there...but at least:a few kinds of flour (wheat, plain and graham, potato, corn, I think perhaps rye too)semolinaricepastanuts, pumpkin seeds and dried fruits (perfect in yogurt and fil)sugar and syruphoneycans (vegetables and fish)bread (again... a few kinds)spices wineteacoffeecacaoHmm. And I thought we didn't stock up a lot...I also didn't think there would be a lot of telltale cultural details, so to speak, but seeing the list, I think there may be... Perhaps especially in the fridge. I think you may be right, Alkiba, perhaps part of our souls actually are hiding out in the kitchen...love/Reba few different kinds of vinegar

> >

> > In south Texas we have a wild pig called a "javalina" - they are a

> > nuisance animal, and lots of people hunt them. And then we would eat them!

> > :-D

> > I would think boar meat, like javalina, would do just fine in chili! I

> > would "pre-treat" in any way you would use with boar (we used to boil the

> > javalina meat with oranges and lemons to lessen the strong taste) and try> it

> > out!

> > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D

> > > >

> > > > in WY

> > Practical Blackwork Designs

> > http://practicalblackwork.com

> > http://practical-blackwork.blogspot.com > > > > "You get a wonderful view from the point of no return..."

> > -----Origin al Message-----

> > From: MSersLife [mailto:MSersLife ] On> Behalf

> > Of Reb D

> > Sent: Tuesday, March 01, 2011 10:10 AM

> > To: MSersLife

> > Subject: Question (especially) for the Texans on the list

> > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds

> > delicious! Something like this, although this is not the actual recipe I

> > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx> > > > > Now I'd like to know if you (or should that be "all y'all"...) think wild

> > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original> > > authentic Texas style chili, but I happen to have a pound of wild boar> steak

> > in the fridge and was thinking I might use this recipe to cook it. What do

> > you think? Wil l it be edible at all... > > > > love

> > /Reb

> >>

[Guest guest]

Rob is (again) sleeping in his van, couldn't take it at his mom's (well, that's HIS story, anyway) but he is parked there or thereabout, and not here. He does come by when I need to go to the store, he comes to visit Robbin occasionally, and will help me when I need to mail a package or something. Otherwise, he is non-parent/partner. Which is just fine.

Today is the first anniversary of my sister's passing BTW.

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list>> >> >> I just found a recipe of "Chili con carne, Texas style", that sounds>> delicious! Something like this, although this is not the actual recipe>> I>> found:>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx>> >> Now I'd like to know if you (or should that be "all y'all"..) think>> wild>> boar will do instead of beef.>> >> I understand, of course, that it should be beef if it's to be the>> original,>> authentic Texas style chili, but I happen to have a pound of wild boar>> steak>> in the fridge and was thinking I might use this recipe to cook it. What>> do>> you think? Wil l it be edible at all...>> >> love>> /Reb>>__________________________________________________________TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5Capture screenshots, upload images, edit and send them to your friendsthrough IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

[Guest guest]

Mmmm, squirrel. Tastes just like (a really tiny) chicken. :-D

My mom was heading out to work one morning, and hit a really big javelina

with her tiny little car not 100 yards from the driveway. She called Dad on

her cell phone to come get it (and put ti down, if necessary). He took it

home and butchered it, and 15 years later we're still giving her heck about

serving up " roadkill stew " to company....

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

Question (especially) for the Texans on the list

>

>  

> I just found a recipe of " Chili con carne, Texas style " , that sounds

> delicious!  Something like this, although this is not the actual recipe I

> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

 

>

> Now I'd like to know if you (or should that be " all y'all " ...) think wild

> boar will do instead of beef. 

>

> I understand, of course, that it should be beef if it's to be the

original,

> authentic Texas style chili, but I happen to have a pound of wild boar

steak

> in the fridge and was thinking I might use this recipe to cook it. What do

> you think? Wil l it be edible at all... 

>

> love

> /Reb

>

 

[Guest guest]

Memory Everlasting.

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

" You get a wonderful view from the point of no return... "

Question (especially) for the Texans on the list

>>

>>

>> I just found a recipe of " Chili con carne, Texas style " , that sounds

>> delicious! Something like this, although this is not the actual recipe

>> I

>> found:

>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>>

>> Now I'd like to know if you (or should that be " all y'all " ..) think

>> wild

>> boar will do instead of beef.

>>

>> I understand, of course, that it should be beef if it's to be the

>> original,

>> authentic Texas style chili, but I happen to have a pound of wild boar

>> steak

>> in the fridge and was thinking I might use this recipe to cook it. What

>> do

>> you think? Wil l it be edible at all...

>>

>> love

>> /Reb

>>

__________________________________________________________

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[Guest guest]

What you mentioned would last us over a month. At least that long or longer. We

eat sandwiches a couple times a week. Then I buy hamburger and make chili and

that lasts 2 days. I buy something that we can eat for at least 2 days and if I

make soup sometimes it lasts 3 days :-) I never buy any meat unless its reduced.

I sure am glad we don't have kids anymore.

Hugs

nne

To the world you might be one person, but to one person you just might be the

world "

" May the Lord Bless you and keep you,

May the Lord Make his face shine upon you, and give you Peace...Forever "

Breast Cancer Patients Soul Mates for Life

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Anxiety Depression and Breast Cancer

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Angel Feather Loomer

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The Cancer Club

www.cancerclub.com

> Question (especially) for the Texans on the list

>

>>>

>

>>>

>

>>> I just found a recipe of " Chili con carne, Texas style " , that sounds

>

>>> delicious! Something like this, although this is not the actual recipe

>

>>> I

>

>>> found:

>

>>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>

>>>

>

>>> Now I'd like to know if you (or should that be " all y'all " ...) think

>

>>> wild

>

>>> boar will do instead of beef.

>

>>>

>

>>> I understand, of course, that it should be beef if it's to be the

>

>>> original,

>

>>> authentic Texas style chili, but I happen to have a pound of wild boar

>

>>> steak

>

>>> in the fridge and was thinking I might use this recipe to cook it. What

>

>>> do

>

>>> you think? Wil l it be edible at all...

>

>>>

>

>>> love

>

>>> /Reb

>

>>>

>

>

>

> __________________________________________________________

>

> TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5

>

> Capture screenshots, upload images, edit and send them to your friends

>

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____________________________________________________________

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[Guest guest]

What you mentioned would last us over a month. At least that long or longer. We

eat sandwiches a couple times a week. Then I buy hamburger and make chili and

that lasts 2 days. I buy something that we can eat for at least 2 days and if I

make soup sometimes it lasts 3 days :-) I never buy any meat unless its reduced.

I sure am glad we don't have kids anymore.

Hugs

nne

To the world you might be one person, but to one person you just might be the

world "

" May the Lord Bless you and keep you,

May the Lord Make his face shine upon you, and give you Peace...Forever "

Breast Cancer Patients Soul Mates for Life

http://breastcancerpatientssoulmatesforlife.bravehost.com/

Anxiety Depression and Breast Cancer

http://health.groups.yahoo.com/group/AnxietyDepressionandBreastCancer

Angel Feather Loomer

www.angelfeatherloomer.blogspot.com

The Cancer Club

www.cancerclub.com

> Question (especially) for the Texans on the list

>

>>>

>

>>>

>

>>> I just found a recipe of " Chili con carne, Texas style " , that sounds

>

>>> delicious! Something like this, although this is not the actual recipe

>

>>> I

>

>>> found:

>

>>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>

>>>

>

>>> Now I'd like to know if you (or should that be " all y'all " ...) think

>

>>> wild

>

>>> boar will do instead of beef.

>

>>>

>

>>> I understand, of course, that it should be beef if it's to be the

>

>>> original,

>

>>> authentic Texas style chili, but I happen to have a pound of wild boar

>

>>> steak

>

>>> in the fridge and was thinking I might use this recipe to cook it. What

>

>>> do

>

>>> you think? Wil l it be edible at all...

>

>>>

>

>>> love

>

>>> /Reb

>

>>>

>

>

>

> __________________________________________________________

>

> TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5

>

> Capture screenshots, upload images, edit and send them to your friends

>

> through IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!

____________________________________________________________

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