Archived posting to the Leica Users Group, 2011/03/02

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Subject: [Leica] Brunswick Stew
From: jhnichols at lighttube.net (Jim Nichols)
Date: Wed, 2 Mar 2011 12:12:32 -0600
References: <AANLkTin=ruBiusr4tDRzgcEyFZvXnFQgczFR4n3UT0dM@mail.gmail.com>

Hi Larry,

In the 1930s, there were very few deer in North Mississippi, but goats were 
plentiful.  My Dad bought some goats to keep down the brush in the hog lot 
on the farm.  Now, deer are everywhere and few goats are to be found.

Jim Nichols
Tullahoma, TN USA
----- Original Message ----- 
From: "Lawrence Zeitlin" <lrzeitlin at gmail.com>
To: "Leica LUG" <lug at leica-users.org>
Sent: Wednesday, March 02, 2011 10:52 AM
Subject: Re: [Leica] Brunswick Stew


> >From Wikipedia:
> Recipes for Brunswick stew vary greatly but it is usually a tomato-based
> stew containing various types of lima beans/butter beans, corn, okra, and
> other vegetables, and one or more types of meat. Most recipes claiming
> authenticity call for squirrel or rabbit meat, but chicken, pork, and beef
> are also common ingredients. Some versions have a distinctly smoky taste.
> The stew essentially resembles a very thick vegetable soup with meat. The
> key distinguishing factor between soup and Brunswick stew is the
> consistency. Brunswick stew must be thick; otherwise, it would be 
> vegetable
> soup with meat added. Most variations have more meat and vegetables than
> liquid.
>
> No goat in Brunswick Stew. How about venison?
> Larry Z
>
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> Leica Users Group.
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>
> 




In reply to: Message from lrzeitlin at gmail.com (Lawrence Zeitlin) ([Leica] Brunswick Stew)