- Quail
- 02-04-2011, 09:38 AM
To all our fellow Chinese hobbyists and especially to all of our Chinese providers. I, and I am sure from all of us on this site, wish you all a healthy, happy, and prosperous 2011- Chinese year of the Rabbit
- cmdboy
- 02-04-2011, 09:54 AM
yes, happy new year!
- BrookeButtons
- 02-04-2011, 09:54 AM
ahhh Happy new years!!!
- skinny1006
- 02-04-2011, 10:25 AM
Happy Chinese New Year everyone!
- AmericanGeisha
- 02-12-2011, 12:21 AM
Gung Hay Fat Choy ! ! !
- summerwaves
- 02-12-2011, 08:23 AM
Happy Chinese New Year from a "goat"
- jackfengshui
- 02-12-2011, 09:33 AM
A placid year, very much welcomed and needed after the ferocious year of the Tiger. We should go off to some quiet spot to lick our wounds and get some rest after all the battles of the previous year.
Good taste and refinement will shine on everything and people will acknowledge that persuasion is better than force. A congenial time in which diplomacy, international relations and politics will be given a front seat again. We will act with discretion and make reasonable concessions without too much difficulty.
A time to watch out that we do not become too indulgent. The influence of the Rabbit tends to spoil those who like too much comfort and thus impair their effectiveness and sense of duty.
Law and order will be lax; rules and regulations will not be rigidly enforced. No one seems very inclined to bother with these unpleasant realities. They are busy enjoying themselves, entertaining others or simply taking it easy. The scene is quiet and calm, even deteriorating to the point of somnolence. We will all have a tendency to put off disagreeable tasks as long as possible
Money can be made without too much labor. Our life style will be languid and leisurely as we allow ourselves the luxuries we have always craved for. A temperate year with unhurried pace. For once, it may seem possible for us to be carefree and happy without too many annoyances.
Good taste and refinement will shine on everything and people will acknowledge that persuasion is better than force. A congenial time in which diplomacy, international relations and politics will be given a front seat again. We will act with discretion and make reasonable concessions without too much difficulty.
A time to watch out that we do not become too indulgent. The influence of the Rabbit tends to spoil those who like too much comfort and thus impair their effectiveness and sense of duty.
Law and order will be lax; rules and regulations will not be rigidly enforced. No one seems very inclined to bother with these unpleasant realities. They are busy enjoying themselves, entertaining others or simply taking it easy. The scene is quiet and calm, even deteriorating to the point of somnolence. We will all have a tendency to put off disagreeable tasks as long as possible
Money can be made without too much labor. Our life style will be languid and leisurely as we allow ourselves the luxuries we have always craved for. A temperate year with unhurried pace. For once, it may seem possible for us to be carefree and happy without too many annoyances.
- GP
- 02-12-2011, 10:34 AM
Rabbit stew is awesome!
- offshoredrilling
- 02-12-2011, 12:31 PM
Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.
Ingredients:
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.
Ingredients:
- 1 rabbit, about 3 pounds, cut up
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 1 cup chopped celery
- 2 medium onions, thinly sliced
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- dash pepper
- 1 bay leaf
- 4 cups water
- 4 cups dry red wine
- 2 cups diced carrots
- 4 medium potatoes, peeled and diced
- 4 ounces sliced mushrooms, sauteed ( I would rather onion or peppers)
- 1/4 cup all-purpose flour
- 1/3 cup water
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.
- JOHNBALLS
- 02-12-2011, 01:15 PM
HHOOOOOAAAAAAAYYYYYYY!!! The WABBIT "kicked the bucket", the WABBIT "kicked the bucket"!!..
- GP
- 02-12-2011, 03:15 PM
Hasenpfeffer is yummy!
Hasenpfeffer
Ingredients: 4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Directions:
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.
Hasenpfeffer
Ingredients: 4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Directions:
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.