Text 16152, 98 rader
Skriven 2007-05-31 08:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: who wants 600
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 ML> What, though, I thought, if someone took bugs and rats and 
 ML> stuff and processed them as if they were surimi, turning them 
 ML> into alleyburgers or French flyes?
 DS> What indeed?  Once it's processed, the stuff could resemble anything;
 DS> the only thing stopping anyone from doing that is the "revulsion
 DS> factor" on the part of potential customers.

I'm sure we've all unwittingly eaten such things in the past
in the form of low grade burgers, sausages, and the like. There
after all is a nonzero allowance in the health safety regulations
for rodent hair, insect fragments, and maggots.

 DS> Any marketer doing that would need more appetizing names, though.

Hap suggested one, thanks to Harry Harrison.

 DS> Remember when we were all on the North Shore buying lobsters and they
 DS> had culls marked down real low because no one wanted them?  I would
 DS> have put up a big sign advertising "Tasty Culls" just to see how many
 DS> people got it.  Heh.

Let's figure this out. Let's say that the value of a lob is
50 tail, 20 per claw, and 10 body - this being a reasonable
estimate, I think, of the esteem in which most people hold
the things and perhaps too of the distribution of meat. In
that case, any price less than 0.8 should be a decent one;
for those who don't care to work for their supper, the
valuation might be 60, 20, 20, and zero, and likewise.

 DS> Did TJ's wasabi mayo have any actual wasabi in it, or just
 DS> horseradish?

Wasabi was the last ingredient of about ten, with horseradish
about halfway down.

=

 ML> The Pale Ale is pretty decent, in a cereally sort of way.
 DS> Ah, then it will be even better for breakfast than the lager was.

It should be fine for brekkers.

Chicken Rempah
cat: Sumatran, main
servings: 4

1 1/2 lb chicken, cubed
1 lg onion, peeled and chopped
6 garlic cloves
1 green chile
1 red bell pepper, seeded
2 in fresh ginger
vegetable oil (up to 6 Tb)
4 fl milk (substitute coconut milk)
3 1/2 oz creamed coconut
3 Tb desiccated coconut
2 Tb wet tamarind
h - Spices (ground)
1 ts coriander
1/2 ts cumin
1/2 ts chinese five-spice
1/2 ts garlic granules/powder
1/4 ts lemon grass, powdered
1 ts paprika
1/4 ts hot chile powder
1/2 ts turmeric
1 ts coconut powder

Preheat the oven to 190C/375F/gas 5.

Add enough water to the spices to make a stiff paste,
then leave to stand for a few minutes.

Puree the onion, garlic, chilli, bell pepper and ginger.

Heat the oil and fry the spice paste for 5 min, stirring
to prevent sticking. Add the puree and fry for 15 min.
Combine the cubed meat with the above in a casserole dish
and place in the preheated oven. Cook for 1 hr.

Make a tamarind puree by adding 2 Tb boiling water to the
tamarind. Leave for 10 min. Strain out as much liquid as
possible and retain. Throw the stones and skin away.

Dissolve the creamed coconut in the heated milk.

Brown the desiccated coconut under the grill.

Halfway through cooking the casserole, add the desiccated
and melted coconuts and the tamarind puree to the dish.
Stir and add water if needed.

Source: Curry of the Week, http://www.netthing.co.uk/curry/cotw
[Don't get your hopes up: there hasn't been a new Curry of the
Week for nine years now.]
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