Text 13643, 179 rader
Skriven 2007-04-02 06:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: found art 296
=====================
 -> Quoted without comment, of course.
 CB> I don't think I'll comment either....
 ML> i see you've forgotten some of your survival skills O%^)

Uh, let's just say I won't bathe in bacon fat before
visiting Carol, but I'm perfectly happy feeding it to her.
In moderation, of course.

 -=> Mark Lewis said to Glen Jamieson <=-

 GJ> Did he like the durian?   One of my favourite fruits, although for
 GJ> some reason not popular in USA or Europe.
 ML> he described it as "smells like feet and feels and tastes like rotten
 ML> onion" when he was jay leno's show.

The rotten onion part isn't too far off, but I don't mind
the smell of durian and don't like the smell of feet.
Various cheeses do, however, smell like feet.

 -=> Mark Lewis said to Jim Weller <=-

 ML> i have, however, seen him eat tambilok (aka mangrove worm), klia, and
 ML> nutria... pretty (ummm) wierd stuff, there... there's also the
 ML> deepfried day old chickens, soup #5, uok (aka coconut grub larvae),
 ML> stuffed frog, and cuy (aka guinea pig) ;)

We've got Otto on looking for a giant cuy to be the
centerpiece of a Chinese banquet.

 JW> I would imagine nutria and cuy could be pretty tasty, much like
 JW> rabbit or squirrel.

The worms may not be bad, and most deep-fried things taste
good, why should day-old chickens be any different. Frog,
of course, is pretty tasty, much like rabbit or squirrel.

 JW> But what's "klia"?
 ML> let's see...
 ML> it is morrocan... and...
 ML> ===== quote =====
 ML> he (andrew zimmern) practically hurled on klia, which is a meat that
 ML> is salted, dried, preserved in its own fat, and then cooked with eggs.
 ML> he said it reeked of dead flesh.
 ML> ===== end quote =====
 ML> (kinda sorta like hot dogs)

There's nothing wrong with salted, dried, and preserved in its own
fat. Something else had to have been done with it - like letting
it rot for a while - to make it unappetizing like that.

 ML> also, i see that it is actually spelled K'lia... the above is really
 ML> all i can find on it... everywhere, all over the internet and even on
 ML> discovery.com's site...
 ML> i did find that it is apparently a pretty popular name as well as an
 ML> acronym for Kuala Lumpur International Airport...

That's the first thing that came to my mind. Glen would probably
agree that it is an excellent airport as airports go.

 ML> here's a li'l quiz that we might be able to participate in... however,
 ML> not knowing what they taste like, it might be rather hard to vote ;)
 ML> ===== quote from discovery.com =====
 ML> We asked Andrew to compile a list of the top 10 worst (palatable)
 ML> bizarre foods he has ever eaten. Check it out and then vote on which
 ML> dish you think is the most bizarre.
 ML> Durian is an extremely odoriferous fruit with custard-like flesh.

Not that bizarre, and tastes good.

 ML> Klia is a mystery meat that is salted, dried and preserved in its own
 ML> fat. 

I don't see anything wrong with this in and of itself - sort of
like a cross between jerky and confit. The reeking of dead flesh
part does sound unattractive, though.

 ML> Mangrove Worms live off of dead wood pulp - they are eaten raw.

No problem. Probably would prefer them cooked.

 ML> Callos is a casserole made with blood sausage and tripe.

Had this probably a dozen times - perhaps one of my favorite
Spanish dishes.

 ML> Coconut Grubs is larvae that live in dead palm trees.

No problem with that, either.

 ML> Menudo is soup made with tripe and beef hearts.

Had this many times, too. The problem with it is the
Mexicans often put hominy in as well - and that's what
makes my taste buds and tummy rebel.

 ML> Goose Intestines on Bean Sprouts is essentially Goose guts.

Nothing wrong with this, which I've ordered several times,
minus the bean sprouts.

 ML> Nutria in Sauce Piquant is a large semi-aquatic rodent.

No problem.

 ML> Soup No. 5 is a soup made from the back and testicles of a cow.

No problem, but I think this might be the weirdest dish
of the lot, as most cows don't have testicles.

 ML> Haggis is sheep heart, lungs, liver mixed with oatmeal and stuffed in
 ML> the sheep's stomach bag.

And tastes okay, like an underseasoned scrapple.

These things make me think that the Discovery Channel is
pandering to the most timid common denominator.

=

 ML> wish i could find more on it... perhaps mLoo can shed some light??
 ML> with all his traveling, i'd be kinda surprised that he hasn't been
 ML> around it O:) 

Not on klia, which from the sound of it I might reject based
on the odor.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Newfoundland Flipper Pie
 Categories: Canadian, Game, Pies
      Yield: 4 Servings

      2    Seal flippers
      1 tb Baking soda
      2 tb Flour
           Salt
           Pepper
    1/4 lb Salt pork cut into small
           Cubes
      1    Chopped onion
      2    Diced carrots
      1    Diced turnip
           Pastry:
    1/3 c  Margarine
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
  2 1/2 tb Cold water

  Cooking: Soak the seal flippers for 1/2 hour in cold water to which 1
  tbsp. of baking soda has been added. The fat will turn white.  Remove
  all the fat. Mix 2 tbsp. of flour with salt and pepper Dredge the
  flippers with the flour mixture. CooK the salt pork in a fry pan. Fry
  the flippers until brown in the rendered salt pork fat. Add a little
  water and simmer until partly tender. Put the flippers in a roaster
  with the onion and the cubed carrot and turnip, and add 1 cup of
  water. Cover and bake at 350F degrees for 2 to 3 hours. Remove from
  oven and take flippers from roaster. Adding 1 1/2 cups of water to the
  roaster and stir well Add flour thickening (See recipe at the bottom,)
  and stir well until thicken to make gravy. Place the flippers back in
  the roaster and cover with pastry (See recipe at the bottom.) Bake at
  400F for about 25 minutes until pastry is brown.

  Flour Thickening: Take a small jar with a cover. Place 1/4 cup of cold
  water in the jar. On top of the water place 2 tbsp. of flour. Place
  the cover on the jar and shake until the mixture is smooth Add to
  liquid from meat to make it thicker.

  Pastry:  Cut margarine into flour, baking powder, and salt until the
  mixture resembles bread crumbs. Sprinkle in water, 1 tbsp. at a time
  and mix. Gather the pastry into a ball and place on lightly floured
  board. Roll out the pastry to the correct size to cover.

  bc
  baccalieu.com

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