Quoting Janis Kracht to Jim Weller <=-

that "buttery spread" you see at places like KFC

They don't do that in Canada. Our laws require eating places which
serve margarine must display in large letters, "We use margarine
here."

I figured we are probably alone is this nonsense...

Every country and sometimes every state and province have their own
rules.

can't imagine most people think that what places like KFC serves is
really butter... I hope anyway :) :)

A lot of people can't tell unless they're told.

KFC uses real butter in Canada in several of their products from
outside suppliers, like their chocolate chip cookies, margarine in
others. They don't serve biscuits or buns at all but they do serve
poutine. Different country, different menu.

One last camping recipe; it just goes to show that you don't have to
live tough or eat rough in the bush!

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Campfire Ethiopian Lamb Tibs
Categories: Camping, Ethiopian, Lamb, Spice
Servings: 4

1 lb lean lamb (or beef)
2 md onions
2 sweet peppers
6 cloves of garlic
2 TB minced ginger
few pinches of rosemary
few pinches of salt
Ethiopian butter (or regular
unsalted butter)
2 TB olive oil
handful of fresh chili
peppers

To do this classic Ethiopian dish properly, you need a Tibs Cooker,
a small ceramic oven-like device heated by coals which keeps your
meat warm after cooking. These, unsurprisingly, are hard to come by
in Yellowknife. But this tibs recipe from Dinku Tadesse, who runs
Zehabesha, can be done in a pan over the fire. And the best part: no
cutlery needed; you just nab the delicious strips of lamb with your
fingers.

Heat the oil in a pan over the fire; cut the lamb into half-inch
strips and cook in the oil for five minutes; add sliced onions and
cook for seven minutes; add mashed-up paste of ginger and garlic and
cook for another five minutes; cut peppers into strips and add,
along with several pinches of rosemary; cook for three minutes; toss
in the butter and fresh chili peppers at the end; let it cool down a
bit, pop it on a plate, and dig in with your hands.

Recipe by: Dinku Tadesse, Zehabesha Restaurant

Source: Campfire Gourmet. Beyond wieners and beans: local chefs give
us their favourite wilderness cooking recipes

From: Edge Magazine

MMMMM-------------------------------------------------

Cheers

Jim


... We call it rump roast because nobody wants to eat cow's ass.

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Hi Jim,

Sorry to be so pokey with replies lately... as we all know life is crazy <g>

that "buttery spread" you see at places like KFC

They don't do that in Canada. Our laws require eating places which
serve margarine must display in large letters, "We use margarine
here."

I figured we are probably alone is this nonsense...

Every country and sometimes every state and province have their own
rules.

Makes sense...

can't imagine most people think that what places like KFC serves is
really butter... I hope anyway :) :)

A lot of people can't tell unless they're told.

I guess they are not used to checking labels, ingredients, etc.- That is something I always had to do with my kids (allergies, etc.)

KFC uses real butter in Canada in several of their products from
outside suppliers, like their chocolate chip cookies, margarine in
others. They don't serve biscuits or buns at all but they do serve
poutine. Different country, different menu.

Wow, I had no idea.

Take care,
Janis

Barbecued Chicken
4-6 servings

1 whole 2-3 lb. fryer
2 cups barbecue sauce

Marinade:
1/2 cup olive oil
1/3 cup vinegar
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper

Split the chicken in half along the back. Disjoint the legs, wings and thighs. Pound the thighs and breast a little to help it lay flat. Put the chicken in a large bowl.

Mix the marinade in a jar with a lid, and shake to combine the ingredients. Pour the marinade over the chicken and cover with plastic wrap. Refrigerate for about an 1 hour.

Prepare the outdoor grill (you can use this recipe under a broiler as well). When the coals are moderately hot, place the chicken on the grill, skin side up. Cook for 10 minutes. Turn the chicken over and grill for another 10 minutes.

At the end of this 10 minute period, baste the skin side of the chicken lightly
with barbecue sauce and then turn the chicken over so that the barbecue sauce-basted side is down. After turning, baste the top side of the with more barbecue sauce and cook on the grill for about 5 minutes.

Turn the chicken over again, and baste the top side with more barbecue sauce and let the chicken cook for about another 5 minutes. As the chicken releases fat, the heat from the grill will probably increase quite a bit. You can spray the coals lightly with water to cool them down. Continue basting, turning and cooking until the chicken is done, about 10 minutes more in all.

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