Text 13819, 86 rader
Skriven 2007-04-08 14:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FILIPINO RECIPES 334
============================
 > They just cut partway through the joints and then roll up
 > the tail, I take it, or am I reading wrong.
 GJ> Your reading is correct.  Then it is easy to complete the jointing
 GJ> before cooking.   Roo tails only need the few larger joints cut by the
 GJ> butcher. 

And I presume that any oxtail recipe can be used for roo tail.
Or one can just make a stew in the usual throw-it-together style,
making sure that the simmering or braising time is enough to
break down the tendons.

 >GJ> (Replying after returning from a visit to the local crocodile farm,
 >GJ> where I had a reasonable croc burger (with fried egg).)
 > What species egg?
 GJ> Chook's.   I would have liked to try crocodile balut, but the croc
 GJ> eggs are too valuable.

I wonder what the analysis would look like.

ChookEgg + CostsOfRaisingChook = FinishedChicken 
CrocEgg + CostsOfRaisingCroc = FinishedCroc

With numbers for some of the items, the variables ChookEgg
and CrockEgg can be quantified, with their difference in
value being the premium you would pay for a croc egg garnish.

    One of the gimmicks that is popular here is
 GJ> keeping a pet croc to impress your friends from "South".  For a small
 GJ> fee, it is possible to get a 60cm baby from one of the croc farms, take
 GJ> it home (or the kids, to their school), feed it until it grows to about
 GJ> 1 metre, then give it back to the croc farm.  That takes about a year,
 GJ> and the farm wins on two accounts.  Normally they are killed for skins
 GJ> and meat at about 2 metres.  Some eggs are collected in the wild, and
 GJ> some from breeders at the farms.  Then they are hatched in incubators.

I take it that it is not easy to become emotionally attached to
a reptile in the amount of time it takes it to grow from 60 cm
to 100 cm?

Fudge-Filled Peanut Butter Cookies
cat: cookies
yield: 24

3/4 c creamy peanut butter
1/2 c vegetable shortening
1/2 c sugar
1/2 c packed light brown sugar
1 egg
1 1/3 c flour
1 ts baking powder
1/2 ts baking soda
1 c semisweet chocolate chips

Preheat the oven to 375F. In a large bowl, using an
electric mixer on medium speed, beat 1/2 c of the peanut
butter, the shortening and the sugars until fluffy. Add the
egg and beat until smooth. In a small bowl, add the flour,
baking powder and baking soda and mix to combine. Fold the
dry ingredients into peanut butter mixture until blended.

Shape the dough into 48 one" balls. On an ungreased baking
sheet, place the balls 1" apart. Flatten the balls to
1/4" thickness by pressing them in a crisscross pattern
with a fork that has been dipped in a small bowl of water to
prevent the tines from sticking.

Bake about 8 min or until bottoms are golden brown and the
tops are a pale tan. Transfer from baking sheet to wire rack.
Cool completely, about 30 min.

Meanwhile, in a small nonstick pan on low heat, add the
chocolate chips and stir until softened and smooth. Add the
remaining 1/4 c peanut butter and stir until smooth. Cool to
room temperature or until thickened.

To form the sandwich cookies, place 1 ts chocolate mixture
onto the flat bottom of one cookie and press the bottom of
another cookie against it. Let the cookies stand 1 hr until
chocolate is firm. When cool, store in airtight container.

Adapted from the November 2005 Gold Medal/Betty Crocker
"Cookies" booklet.

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