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Re: [RC] [RC] wine - legsmontanna

Very disappointing!  The "wine" subject matter peeked my interest and you all are talking about cooking a vet.  Sigh!
 
dp
 
-------------- Original message --------------
From: "Eric Rueter" <Eric@xxxxxxxxxxxxxxxxxxxxxxx>
Not sure how long it takes to cook one.   Most are very thick skinned, but extreme "softies" on the inside.
 
 
Eric Rueter
Rueter Consulting, Inc.
Eric@xxxxxxxxxxxxxxxxxxxxxxx
865.988.4134(W)
865.599.3594(C)
865.986.5966(H)
----- Original Message -----
To: CTH
Sent: Friday, August 17, 2007 4:04 AM
Subject: Re: [RC] [RC] wine

I don't know if vets are classified as white meat or red but I'd suspect that a nice chianti couldn't go too wrong.  How long do you have to cook one to get it tender enough?

Maryanne
That should kill the thread on eating horses....

On 8/17/07, CTH <seamstob@xxxxxxxxxxxxxxx> wrote:
Any suggestions for wine to go with the curried veterinary.
Off to a ride tomorrow and its pot luck....lol
Hope you all have a great weekend with your horses and friends.
The berries on the mountain ash are turning red, grass is slow growing .Only a couple more rides for the Alberta season then it just gets cold!!
 



--
Maryanne Stroud Gabbani
msgabbani@xxxxxxxxx

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