Text 15587, 102 rader
Skriven 2007-05-17 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: vitamin A 514
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Go to www.nal.usda.gov/fnic/foodcomp/search/

Thank you.


 ML> livers of
 ML> I.U. of Vitamin A per 100 g
 ML> moose           96000
 ML> walrus          81200
 ML> caribou         28800
 ML> beluga whale    22100
 ML> ling cod         9100

 ML> I don't know why the disparity between moose and
 ML> caribou livers.
 
That is odd. Moose and caribou are both vegetarian browsers. I knew
walrus liver was quite high. Walruses, like polar bears, are at top
of the food chain. They eat the seals that eat the codfish. I'm
relieved to see that caribou is in the normal mammal range and quite
healthy.

 ML> by comparison:
 ML> cod (oil)      100000
 ML> lamb            24162
 ML> beef            16898
 ML> chicken         11078

 ML> The Wikipedia article on retinol says that polar bear
 ML> liver contains around 3M units per 100 g and that an
 ML> ounce can kill (so about a million units).


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck "Spring Rolls" with Sesame Dipping Sauce
 Categories: Chinese, Duck, Appetizers
      Yield: 8 Servings
 
      2 lb Confit of duck leg; (about
           -4 legs)
      1 lg Carrot
      2    Ribs bok choy with leaves
      2 c  Thinly sliced napa cabbage;
           -(about 1/4 head)
  1 1/2 c  Thinly sliced red cabbage
      1 c  Fresh mung bean sprouts
      6 tb Hoisin sauce
      8    9-to-10-inch flour tortillas
           Olive oil for brushing rolls
           FOR SESAME DIPPING SAUCE:
    3/4 c  Mayonnaise
      2 tb Asian sesame oil
      3 tb Soy sauce
    1/3 c  Honey
           GARNISH:
           Julienne strips of red bell
           -pepper and scallions; or a
           -few salad greens
 
  Preheat oven to 400 degrees and lightly oil a shallow baking pan.
  
  Shred duck meat, discarding skin and bones, and transfer to a
  large bowl. Peel carrot and cut into fine julienne strips. Thinly
  slice bok choy. Add carrot, bok choy, cabbages, sprouts, hoisin
  sauce and salt and pepper to taste to duck and toss to combine.
  
  Top each tortilla with 3/4 to 1 cup duck mixture and roll tightly,
  folding in ends. Arrange rolls, seam sides down, 2-inches apart in
  pan and brush with oil. Bake rolls in top third of oven until
  golden, 10 to 15 minutes.
  
  Make sauce: In a small bowl whisk together sauce ingredients until
  smooth.
  
  Cut rolls in half crosswise and arrange 2 halves on each of 8
  plates, standing rolls up on cut sides. Garnish rolls with
  vegetables or greens and serve with dipping sauce.
  
  Yield: 8 first course servings
  
  Notes: Recipe courtesy of Gourmet Magazine and Studio Cafe,
  Toronto, Ontario, Canada
  
  From: Cooking Live
  
  Posted to MC-Recipe Digest by Angele Freeman
 
MMMMM

Before I order the cabernet, may I examine its box?

Cheers

YK Jim


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