Maggie's Farm

Hussein's greazy plan is to hold jummah salat with terrorist Iran.

"I’ve already said, I would meet directly with Iranian leaders." he replied to "How would you elicit cooperation from Iran and Syria" during NYTimes interview.

On his website; "If Iran abandons its nuclear program and support for terrorism, we will offer incentives like membership in the World Trade Organization, economic investments, and a move toward normal diplomatic relations."


That's a big IF Iranians will not go along with.

Iranians would have to disavow Islam to stop being terrorist state.

Uncle Bill's Jus de Gibier (mixed game) sauce, aka Brown Game Stock, aka Clean out the Freezer Sauce
This will be the tastiest sauce base, or sauce, you have ever had in your life, for chicken, game birds, turkey, venison, pork, veal, pasta, ravioli, etc. It's an ideal base for pheasant, chicken, venison or goose bourguignon. It has an earthy richness to it which is remarkable. We like to make a woodcock ravioli with black truffle, and this sauce is essential for that.
Gibier refers to mixed game, but we do it with mixed meat too, but not beef, which would overpower the subtler flavors. It is the best use of freezer-burned game and other stuff in the freezer. It's fun to make (but it takes a while), and you can clean out the freezer and the fridge at the same time. I freeze the used carcasses of Thanksgiving turkey, ducks, goose, random deer bones, etc. to use when I make this, once or twice a year, along with freezer-burned chicken, pheasant, etc. You could do this with entirely store-bought stuff if you lack a hunter in the family. The more stuff, the better.
You need a 10-12 (or larger) quart stovepot to make this, if you have a lot of stuff to use, but it freezes fine when made. It's good for a few months, at least.
Bake in oven until browned (not necessarily cooked-though) your saved carcasses and freezer-burned game meat and meat, especially pork and pork bones are good, and veal bones, (even if they have already been cooked). Yes, you bake the bones too. Do not burn them in the oven. I tend to use freezer-burned venison, pork chops, all my game bird carcasses, venison bones (cracked with a mallet), a bunch of veal bones and veal scraps if I can get them nowadays (it doesn't hurt to hit up the butcher for some stuff for this), turkey carcass, woodcock carcasses, and a pile of chicken wings. Chop this stuff roughly with a cleaver into 3-6" chunks and toss in the pot. Try to crack the bones.
Take a large saucepan and sautee hot in olive oil and butter (skins on): Very coarsely cut carrots, onions, garlic (just smash the whole hunk of cloves, skin and all), shallots, mushrooms, celery, until slightly browned. I use about 3 onions, a bunch of carrots, a whole garlic thing, a pile of mushrooms, and a whole clump of celery. Dump them in the stockpot. Make about 6 strips of bacon or a hunk of salt pork, cooked but not crisp, and toss them in the pot.
Almost cover what's in the pot with white wine, leaving room for the other wine. Throw in some salt and a bunch of whole peppercorns and turn to simmer. Throw in about 3 tomatoes, roughly chopped, or a little can of tomato paste. Throw in a handful of dried or frozen blueberries or huckleberries. Throw in a big handful of fresh parsley and several generous big twigs of fresh thyme, and a couple of bay leaves. Throw in a couple of handfuls of dried porcini mushrooms - these are required - plus any other dried mushrooms or fresh mushrooms you might have around. Got any spare truffles or some truffle oil lying around? Use them, too.
Pour in a half or whole bottle of ordinary port (minus one glass for the cook). Pour in 2 bottles of drinkable cabernet, depending on how much sauce you are making (minus one or two glasses for the cook).
Low simmer, covered, for around 8 hours to extract all of the flavors, sniffing the etherial fragrance frequently. Careful about salt, because you may want to reduce this. Add water or wine if needed. You might add some sugar if you want, but the port, carrots, and blueberries should eliminate most of the bitterness, if there is any.
Let cool a little bit, then strain through a strainer, or preferably cheesecloth. And give the big bones to the dogs.
Then gently cook down to whatever degree of reduction you want for your use, or freeze it and reduce it when you use it. You can cool and scrape off the fat if you want to. If you used enough meat and bones, this sauce will be firmly gelatinous when cooled in the fridge. Make this without the red wine, if you know how to clarify, and it makes a heck of a Consomme Gibier.
Here's a good site on sauces. Once you have the rich stock, there are tons of things to do with it.

Given the 2nd Amendment has been interpreted to allow a variety of gun restrictions it's a fact that it can be.

Poor Rudy holds the banner for gun control he'd hand off to Hillbillary should Republicans be so foolish to float his boat.

Re: Lawler reconsiders

Indeed as Msr Lawler notes, MorMitt's core is Mormonism and that disqualifies him for presidency.

Given the love affair Michigan has for had for his daddy, he could take the state for a ramblin' ride as governor.