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

[Guest guest]

Certainly! And the chocolate really IS good. It's from a local "chocolaterie", it's handmade, from scratch, the ingredients are all top quality, and the combinations of flavors are all exquisite. And that's precisely the problem... Because you feel you can't have one unless you are really going to savor it, and that the occasion warrants it, of course. And eventually they get old in the fridge... We have been given boxes of their chocolates before, and that's what always happens. They are excellent, THAT'S the problem...So, yes, do come by and have some! With an espresso or a nice wine perhaps? 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]

For sure! The more the merrier (and the sooner the box will be empty...).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 like BOTH! Espresso and wine. What types of wine do you and enjoy?I like a white zinfandel; on the sweet side, which is what I prefer.love you both, KateTo: MSersLife Sent: Fri, March 4, 2011 2:44:58 PMSubject: Re: Question (especially) for the Texans on the list

Certainly! And the chocolate really IS good. It's from a local "chocolaterie", it's handmade, from scratch, the ingredients are all top quality, and the combinations of flavors are all exquisite. And that's precisely the problem... Because you feel you can't have one unless you are really going to savor it, and that the occasion warrants it, of course. And eventually they get old in the fridge... We have been given boxes of their chocolates before, and that's what always happens. They are excellent, THAT'S the problem...So, yes, do come by and have some! With an espresso or a nice wine perhaps? 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]

You betcha...Kate? You all packed?

  ~*~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 keep those potato flakes on hand to thicken up soups and stews - adds more

nutrition than doing it with flour!

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]

That's a great idea! I love them as breading, make a lovely crunchy crust...I do the ol' flour/egg thing then roll whatever it is in the flakes and lightly pan-fry...great with pork, especially makes those cheaper-cut pork steaks really yummy....

  ~*~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]

We drink mostly red wine. Used to be mostly Spanish Rioja, but lately we have developed quite a taste for South African red wines, Drostdy-Hof being one of our favorites (and as this funny commercial shows, we may not be the only ones in Sweden feeling that way:

...).Hot summer days, though, a chilled white or rosé wine is more appropriate. I have never tried the white zinfandel, but according to Wikipedia it's close to the Portuguese Matéus Rosé, which is a summer favorite of ours. With chocolate though, nothing really beats the Young's Double Chocolate Stout (a beer): http://www.wellsandyoungs.co.uk/home/our-beers/ales/young-s-double-chocolate-stoutlove/Reb--- In MSersLife , Kate Rothschild wrote:>> I like BOTH! Espresso and wine. What types of wine do you and enjoy?> I like a white zinfandel; on the sweet side, which is what I prefer.> > > love you both, Kate> > > ________________________________> To: MSersLife > Sent: Fri, March 4, 2011 2:44:58 PM> Subject: Re: Question (especially) for the Texans on the list> > > Certainly! And the chocolate really IS good. It's from a local "chocolaterie", > it's handmade, from scratch, the ingredients are all top quality, and the > combinations of flavors are all exquisite. And that's precisely the problem... > Because you feel you can't have one unless you are really going to savor it, and > that the occasion warrants it, of course. And eventually they get old in the > fridge... We have been given boxes of their chocolates before, and that's what > always happens. They are excellent, THAT'S the problem...> > So, yes, do come by and have some! With an espresso or a nice wine perhaps? > > 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]

Yuppers! Absolutely!To: MSersLife Sent: Fri, March 4, 2011 2:59:19 PMSubject: Re: Question (especially) for the Texans on the list

You betcha...Kate? You all packed?

  ~*~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 love the Rioja wines, one of my faves is sangre del Toro (blood of the bull...moo-moo.) And Reb, you brought back a memory...Mateus! I LOVE that stuff!!!!! It is AWESOME!!!

Gotta look for that chocolate stout...I have had chocolate stouts, but if that is the one you recommend, it is a must-find!!

OH, I just looked, yes, I HAVE had it, and YES it is awesome!!!!

  ~*~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]

mateus - lordy - that goes back a day or two - Field Artillery is addicted to it - one of the reasons why back in the day when the Reserve Banquet occurred - I brought my own bottle - one time I flew to Chicago with a bottle in my checked luggage.

zinfandel is good - something with leaf in a white wine is excellent - It has been 9 years since I had a glass of wine - my herbalist will have my head on a platter ...

first it was the pain killers - then when I went herbal - I didn't want to take the chance of drinking with it

not that I drank a lot - 4th of July 2002 I went to Missouri to see my kids - I always break the trip in Springfield, MO - I get to catch up on Patti and then I am fresh to drive on up to the kids - I stay at my MIL's - it pisses my ex off - and I don't have to deal with my daughter in law

we have a glass or two and we talk until the wee hours

gone are the days I would leave here at supper time and have breakfast about 5 miles from my in laws just off the interstate - too draining 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: Sat, March 5, 2011 1:46:49 AMSubject: Re: Question (especially) for the Texans on the list