Anne (especially) for the Texans on the list

[Guest guest]

Aw shucks, I reckon ya got me thar on that un. Yup, East Texas!

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]

Nita's mother is a teacher - we met in Child Psych - the imbecile that taught it - stright that - he couldn't teach - send one woman into therapy - then we realize we lived one block apart - if I look out the kitchen window I could see her house

after the hail storm - her roof had tarps on it - I would call her kids when the tarps started blowing off

she taught K - 3 until she took over as speccial ed teach for middle school and high school 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 2:26:34 PMSubject: Anne (especially) for the Texans on the list

Aw shucks, I reckon ya got me thar on that un. Yup, East Texas!

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>