kitchen Angst!

The Congress has passed the bill, and George signed it! Thank god we are in October, because this is scary! I know they put in “safety’s” for all of us “tax paying” folks, but that doesn’t stop me from being scared for the future! I feel We The People have lost a great battle yesterday. We spoke out against this bailout and were not listened to. I read all I can on the subject, and followed both sides views. I made up my own mind and thought it would be best if we let the chips fall where they may . I was wrong, I guess. I wanted We The People to take back our future. That didn’t happen yesterday, It is business as usual… as usual!

I feel the need to succeed! I will say if this goes to shit! I will raise my voice and tell all those that don’t want to listen, That I opposed this, and I want answers! I also want to say, even if it doesn’t go to shit, I will express the same opinion! I am a tax paying, voting member of our great Country. I will not allow my voice to be stifled! I will admit defeat on the other hand. If this is what the majority wants…I succeed!

This makes me want to leave this Country even more though. I will eat crow if necessary (but it has to be prepared well). I have a few options in mind.

United States:

Crow Carolina:

Place a stalk of celery and a few slices of carrot into the body cavity of each crow. Fry the birds until well browned in a mixture of butter and olive oil. Add slices of onions to the pan and fry until golden. Add dry white wine, sherry, dry vermouth, and stock(chicken or poultry), sliced ripe olives, salt, pepper, and some oregano. Cover and simmer until the bird is tender. Garnish with parsley and sauce with the pan drippings.

Easy and delicious!

Germany:

Roasted Crow (Gebackene Tauben) :

Crows are stuffed with pilaf, chopped bacon, or grapes, painted with melted butter, salted, and baked, basting often with the drippings and white wine or brandy. Some cooks will also bard the birds with salt pork strips before roasting.

In this more unusual recipe, the stuffing introduces fat and moisture Beneath the birds’ skins as an ingenious way to combat the natural tendency to dryness of the mature crow’s meat.

Succulent!

India:

Crow Pulao:

Cut several crows into pieces and simmer them until tinder in water to cover with gauze or other cloth bag containing the following seasonings: 1 t coriander seed, 1 t fennel seed, a number of chopped garlic cloves, a piece of fresh ginger, and a coarsely chopped onion. In another pan, fry some chopped onion in GHEE(clarified butter) and add crow and stock, 2-1/2 cups of cooking yogurt, 1 t cumin, 1-1/2 t sugar, several whole cloves and cardamom seeds, some blanched almonds and pistachios, grated coconut, saffron, salt, and a pound of uncooked rice. Add water to cover all about 1 inch, cover tightly, bring to a boil and then gently simmer until little steam appears when the lid is jiggled, and the rice is sufficiently dry and done.

Yum Yum!

enjoy!!!,

James

P.S. these are recipes for pigeons, but they should work the same…