Text 1889, 108 rader
Skriven 2006-06-01 09:06:12 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NASTY THINGS 755 60601
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> British Medical Journal 11 Sept 1999
 GJ> The BMJ is a reasonably reliable, non-Murdoch publication.  I will
 GJ> check that, later.

 ML> What do you know of non-Murdoch publications, oh antipodean one?

Two of my family used to work for the Devil Incarnate, but managed to
escape from his evil web, and now are Independently employed.  Their
newspaper is small enough that your man Rupert is not yet interested
in taking it over.  He is aware of its existance, of course, but so
far his only action against it has been banning its printing by any
Adelaide presses, all of which he controls.  The closest press not
controlled by him is 80 km away in the country, so every week the
Independent Weekly has to be trucked in from Mannum.
 
 ML> The algal bloom has a particular and unpleasant odor, and clams
 ML> harvested from under it take on the smell, which is like sewage,
 ML> only not really, and like clam flats, only not really and a bit
 GJ> Perhaps a bit like terasi (blachan), but not really?
 ML> Not at all. Much more sewagelike, or perhaps more explicitly,
 ML> diarrhealike.

Ah, now I understand.  A more familiar aroma.  I could ask you to
define that more precisely, but out of consideration for the delicate
sensibilities of our readers, I won't.
 
 GJ> I trust that the colony is regularly monitored, lest the related,
 GJ> lethal algae migrate there, undetected by their BO.
 ML> Not at all. One of the local universities was doing research
 ML> on controlling the stuff, but the local municipality in a
 ML> stunning display of self-destructive territoriality insisted
 ML> on having a measure of control over the laboratory and whatever
 ML> economically useful data that came from it. With the result that
 ML> the laboratory, which was close to a solution for the problem,
 ML> abandoned the region altogether.

Thus greed overwhelms academic independence.
 
 ML> =
 
 ML> I've had coq au vin from real coq, and I swear I can taste the
 ML> testosterone. Of course our colleague shouldn't mind that at all.

I shall point that out to him.  He phoned yesterday, asking if I could
take him to collect another 50 litres of vino rosso ordinare, for my
usual 4 litres of commission.
 
 GJ> So why in Medieval Britain (say, up to the 20th century) were swans
 GJ> reserved for the Royal table if they tasted yucky?  Our generally
 ML> They were (still are, I believe) Crown property, but I think
 ML> it's more because of their size and regalness rather than any
 ML> advantage of flavor. I've not seen a menu dating from after
 ML> the 1600s on which swans were featured. In older days, I figure
 ML> that the rich ate them "just because they could."

That is surprising, as physiologically the 17th century rich would
have been similar to our contemporaries, and therefore I would expect
them to enjoy similar flavours, and reject the unpleasant.
 
 GJ> bad-tempered black swans are protected.
 ML> Most swans are protected most places, and I find this to be yet
 ML> another example of the blind stupidity of lawmakers and their
 ML> constituencies.

So how did you come to taste one?  (If you can reveal this without
danger of being dragged to the Tower and hung, drawn and quartered?)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Goose From the Settlement Cook Book
 Categories: Smoked, Goose
      Yield: 4 Servings
 
           Breast and legs of goose
           Filled neck
           Clove of garlic, if desired
    1/3 lb Salt
      1 ts Saltpeter
      1 tb Sugar
 
  Remove the wings , legs, skin and fat of a goose. Separate breast and
  back, remove internal organs and clean thoroughly. Place breast, legs
  and skin of neck to one side.
  
  Scrape the meat carefully from the bones of neck ,back, etc, of the
  goose, remove all tendons and tissues and chop very fine. Fill this
  in the skin of the neck and sew up with coarse thread on both ends.
  Season Legs, breast, and filled neck with salt. Rub well with garlic,
  sugar, salt , and saltpeter. Place in a stone jar. Cover with a cloth
  and put weights on top--keep under brine which will form and must
  cover meat. Put aside for 7 days, turning occasionally. Take out of
  the brine, and cover with gauze and send to the butcher to
  smoke.(!!?) When done, serve cold, sliced thin.
  
  First printed in 1901
  
  Katie Goldman http://www3.edgenet.net/katchaya From:
  Bbq@listserv.Azstarnet.Com
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)