John on fri 9 apr 04
Dear Moderator, Did you not warn people to keep OT to private e-mail???
Seems your sleeping at the switch or this a double standard forum.
THIS TOPIC DON'T BELONG HERE
#################################################
Subject: Re: OT - Venison recipes
> >>I don't want to ruin what he says is the best part of the deer. Anyone
> >>have a favorite recipe to share? Or a recommended source on-line? Can
you
> >>sauté the tenderloin in medallions?
> >
> Ann - The trick with venison is to not overcook it. Pan seared medallions
> of tenderloin are killer with a blackberry jelly sauce made using the pan
> drippings. Enjoy. You scored a gold mine.
>
> Judith in Idaho where hubsband and son keep me supplied. I prefer
>
elk.________________________________________________________________________
______
Carol Tripp on fri 9 apr 04
Dear John,
We've been around this issue ALOT of late. Perhaps you missed the most
recent repeat. If the post is clearly marked OT that's what it means, OFF
TOPIC. Easy to see, easy to delete. I believe the original poster
appologized for asking the question. Politeness counts. Please read the
subject line and if it is of not interest to you, use your key accordingly.
And you ought to speak nicely to the moderator who does all this for free.
Best regards,
Carol
Dubai, UAE
John wrote:
>Dear Moderator, Did you not warn people to keep OT to private e-mail???
> Seems your sleeping at the switch or this a double standard forum.
>THIS TOPIC DON'T BELONG HERE
>#################################################
>Subject: Re: OT - Venison recipes
>
>
> > >>I don't want to ruin what he says is the best part of the deer.
>Anyone
> > >>have a favorite recipe to share? Or a recommended source on-line? Can
>you
> > >>sauté the tenderloin in medallions?
> > >
> > Ann - The trick with venison is to not overcook it. Pan seared
>medallions
> > of tenderloin are killer with a blackberry jelly sauce made using the
>pan
> > drippings. Enjoy. You scored a gold mine.
> >
> > Judith in Idaho where hubsband and son keep me supplied. I prefer
> >
>elk.________________________________________________________________________
>______
>
_________________________________________________________________
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logan johnson on fri 9 apr 04
Dear John,
Can you say "Delete" ? It's this cute little button on the right hand side of the keyboard.
You know, considering your e-mail address one would think you'ld have a little more tolerence for a claybud that has a short question that doesn't intrest you even if it is an Off Topic one. It was only a few posts! Clay people do need to eat more than the occasional splatter of clay.
Logan J.
John wrote:
Dear Moderator, Did you not warn people to keep OT to private e-mail???
Seems your sleeping at the switch or this a double standard forum.
THIS TOPIC DON'T BELONG HERE
#################################################
Subject: Re: OT - Venison recipes
______________________________________________________________________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Logan Johnson Audeo Studios
www.audeostudios.com
"Carpe Argillam!!"
Lisa Skeen on fri 9 apr 04
John,
Is there some legitimate reason you have to be so damn nasty ALL the time? She just asked a question, and it
was PLAINLY MARKED as OT, which means YOU didn't have to read it if you din't want to, so take a chill pill and
use your delete button.
L. P. Skeen http://www.living-tree.net
Living Tree Pottery
Summerfield, NC
> -------- Original Message --------
> Subject: Venison recipes - Is this clay??
> From: "John"
> Dear Moderator, Did you not warn people to keep OT to private e-mail???
> Seems your sleeping at the switch or this a double standard forum.
> THIS TOPIC DON'T BELONG HERE
Marta Matray Gloviczki on fri 9 apr 04
dear john,
did you fall asleep while you pushed the # key?
seems that you did.
i am not going to count how many times you typed the # key in, but
honestly, it is not clay related at all....
and, let our moderator decide if the topic belongs or not.
regards,
marta
On Fri, 9 Apr 2004 10:25:13 -0400, John wrote:
>Dear Moderator, Did you not warn people to keep OT to private e-mail???
> Seems your sleeping at the switch or this a double standard forum.
>THIS TOPIC DON'T BELONG HERE
>#################################################
>Subject: Re: OT - Venison recipes
DEBBYGrant@AOL.COM on sat 10 apr 04
Funny thing. I delete most of the posts without reading them because I've
been there, done that. But I read the venison posts because someone gives me
some venison every year and I'm always interested in new recipies. What's wrong
with pushing the delete button? I've also been reading the CM posts. When I saw
the cover, being a science fiction fan, I said to myself there's a lovely
representation of a meteor or UFO floating in space. I think anything that evokes
imagination is worthy of being on the cover.
Debby Grant in NH
Janet Kaiser on sun 11 apr 04
Dear Mr. Moderator,
You certainly did not warn us you would be allowing posts from
individuals who have not only chosen to comment without first
introducing themselves, but are also not able to elucidate their
thoughts in the Queen`s English. This grievous lapse of social
etiquette, with matching lapse of syntax is most awfully
upsetting to those of us who have a stiff upper lip and the
accent to match. I therefore wish to express the moral outrage on
behalf of 2,999 subscribers at the extremely RUDE behaviour you
have permitted to appear before our eyes =B0!=B0
Thereto for, further to which and let it hereby be said... Of
course venison is clay related! Is the man mad?!? Deer are known
to dig their antlers in it during rutting and roll in slip as a
vermin control measure, seeing they would have difficulty
manipulating the Mayoral tick machine.
The marinating of venison is of *extreme importance* to any
potter worth their salt. I see it as a perfectly natural
progression as a subject of discussion in the glaze safety
thread, as I am sure all venison hunting, shooting, cooking and
eating Clay buddies would agree. The majority of subscribers to
Clayart are more likely to need venison recipes than instructions
on how to brew a pot of tea!! Indeed there are few more extreme
uses of a crock than to steep venison in juniper berries and
vinegar or red wine for several hours, if not days! Any glaze
which can repeatedly withstand that sort of treatment will be an
absolute necessity in Deer Country and beyond. It is very
important that all potters are made aware of the extreme use,
verging on abuse that their work can be exposed to upon occasion.
Cooking is the primary use of pots and crocks, therefore anything
which involves unknown methodology becomes relevant to the pot &
crock maker.
Apart from all that, a Clay buddy apparently eats venison and
therefore it obviously becomes clay related. The OT in the
subject was merely to make sure that all those subscribers who
share this abhorrence for Off Topic subjects will be denied the
content of that and any other mail thus labelled. Seveneleven
obviously needs help setting up an OT filter!
The ultimate OT mail?? The one below!
Sincerely
Janet Kaiser
*** IN REPLY TO THE FOLLOWING MAIL:
>Dear Moderator, Did you not warn people to keep OT to private
e-mail???
> Seems your sleeping at the switch or this a double standard
forum.
>THIS TOPIC DON'T BELONG HERE
*** THE MAIL FROM John7711@unsympatico ENDS HERE ***
***********************************************************
The Chapel of Art : Capel Celfyddyd
8 Marine Crescent : Criccieth : Wales : UK
Home of The International Potters' Path
Tel: ++44 (01766) 523570 http://www.the-coa.org.uk
************* Virus Protection by AVG *****************
************************************************************
Janet Kaiser on mon 12 apr 04
Notice the "EXTREME" use of the CERAMIC CROCK in the recipe
below? Now in light of the concerns about glaze safety amongst
untried and suspect glazes or the inexperienced glaze maker, does
this not prove that venison recipes certainly are clay related?
In fact, one could say they should become a core subject in the
study of ceramics!! I was told this "mild" or watered down recipe
is primarily for US consumption. The taste of game eaters in Old
Europe is different and demands much stronger cooking methods and
techniques, not least because game is hung longer here and not
deep frozen when freshly killed. That is a huge generalisation,
because "modern" taste is much blander here too.
Sincerely
Janet Kaiser
VENISON MEDAILLONS IN CRISPY JACKET (SERVES 4)
Marinade: bring 1/4 litre red wine, 3-4 crushed juniper berries,
sprig thyme, pinch coriander to boil and simmer very gently for
10 min. Put aside to cool. Clean but do not wash four medaillons
=E1 100 g each. Lay them in a lidded crock and pour the cold
marinade over. Cover and leave until next day (do not
refridgerate or chill, but put in a cooler place if ambient room
temperature exceeds approx 60F/18C).
Thaw enough frozen puff pastry to roll out and cut into eight
circles, the diameter of a small soup bowl. Cover with cling film
and refrigerate until needed.
Slice 100 g Parma ham into thin strips. Finely chop a large onion
then take a quarter (reserve the other three quarters for sauce)
and likewise finely chop 100 g mushrooms. Sweat them in a dessert
spoon of butter until the onion is glassy. Mix in the ham and set
aside to cool. When cold add a tablespoon chopped parsley and two
whites of egg and puree into a smooth paste in a blender.
Sear the medaillons in hot fat for one minute on either side.
Take out and season with salt and pepper (Salt is NEVER added to
venison during cooking because it is said to toughen the meat)
Use half the pureed mix and spread on the pastry circles, place a
medaillon on each and then spread the rest of the puree on top to
cover, leaving an half inch pastry free all round. Brush the
edges with water and press firmly together. Whisk an egg yolk
with a spoon of cold water and brush over the tops. Place the
envelopes on a greased baking tray and place in the hot oven
which is preheated to 225=B0C . Bake for five minutes and then
reduce to 175=B0C for a further 20 minutes.
Whilst they are cooking, take the reserved chopped onion and fry
in a spoon of butter until glassy. Add the wine marinade and
reduce until almost completely evaporated. Reduce heat and add 50
g of chicken liver pat=E9 cut into small pieces and mix carefully
until they slowly dissolve or melt. Then beat in 1 dl cognac or
brandy and 5-6 dessert spoons of cream. Season with salt and
pepper as necessary or to taste. Put aside, keeping warm.
Carefully remove the Venison packages and place on hot plates.
Pour sauce over or serve separately to taste. Bon appetite!
***********************************************************
The Chapel of Art : Capel Celfyddyd
8 Marine Crescent : Criccieth : Wales : UK
Home of The International Potters' Path
Tel: ++44 (01766) 523570 http://www.the-coa.org.uk
************* Virus Protection by AVG *****************
************************************************************
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