Text 19939, 115 rader
Skriven 2007-09-02 10:53:22 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: MARGARINE 70902
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> margarine.... In Quebec it remains white, by law.
 DS> A ridiculous law which assumes that the only thing separating
 DS> margarine from butter is the color.
 
 JW> The Quebec dairy industry is afraid people might get confused.

 JW> Prior to 1949 when Newfoundland finally joined Canada, the
 JW> Newfoundland Butter Company made yellow margarine (and nothing but
 JW> margarine, no butter at all) which was smuggled into Canada where
 JW> only white margarine was legal at the time and sold cheaper than
 JW> butter but at a premium to the white stuff. People weren't fooled;
 JW> they just wanted a good looking yet cheap spread. That margarine
 JW> contained both whale and seal oil.

I can remember at the end of WW2 when margarine was a hard, not very
pleasant tasting white substance only used for cooking.  Later it was
made softer and spreadable, but still had to be labelled as Margarine,
presumably to protect the dairy industry.  There was no fraternisation
allowed between the two groups competing for the breakfast toast
spread.  This dichotomy did not exist in the Philippines, where a
spread, "Dariqueen" was sold.  This was a blend of butter (probably
Australian) and soft margarine, which actually tasted like butter, but
was cheaper and softer, and spread easily.

Now canola or olive oil is blended with butter to make something which
can be spread directly when taken from the fridge.

 GJ> In times of penury, dripping is the standard spread, with a sprinkling
 GJ> of salt.
 JW> In times of real penury one doesn't have meat to yield drippings!

So you go to the butcher and buy blocks of dripping very cheaply.  He
makes it by cooking up the fat and other trimmings from the meat he
sells to less impecunious.  A little dripping goes a long way.

 JW> It is a long time since I have eaten that, but I can recall
 GJ> that it tasted good to a hungry schoolboy.
 JW> I still eat it from time to time. I like the taste.

The flavour of dripping varies a lot, depending on the source of the
fat.  It would be a good way of getting your fats when out on the trail
with your dog team.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pan Gravy
 Categories: Sauces, Basics, Five
      Yield: 1 Cup
 
      2 tb Meat drippings
      2 tb All-purpose flour
      1 c  Liquid (beef or chicken
           -broth, water, meat juices,
           -or a combination of them)
           Salt and pepper
 
  After the meat is removed from the pan and put in a warm place, pour
  off all but 2 tablespoons of the pan juices in the skillet. If you're
  not sure about how much is left in the pan, pour off all the
  drippings and measure 2 tablespoons back into the skillet. Heat up
  the drippings over medium-low heat.
  
  Sprinkle the flour over the heated drippings, and stir it constantly
  so that the flour "cooks" for about a minute. Then gradually add the
  liquid, stirring constantly, until the gravy begins to thicken and
  bubble. Add the salt and pepper. Remove the skillet from the heat,
  pour the gravy into your prettiest gravy boat, and you're done.
  
  "But," you moan, "I've tried that before and it was a disaster."
  Well, you probably tried it once and never tried it again, or you
  waited too long before your second attempt. I cannot emphasize enough
  that perfect gravy comes with the knowledge and skill born of
  frequent practice. But here are some tips:
  
  Have your ingredients ready. Don't get your flour browned in the pan
  and then have to stop and go find your broth. Have everything at your
  fingertips.
  
  Use a broad-bottomed stirrer. I have an ancient wooden spoon that has
  a flat spot worn on the bottom from stirring gravy.
  
  Stir quickly and vigorously, especially when you start adding the
  liquid.
  
  Add the liquid a little at a time - gradually. If you pour it in all
  at once, you'll get lumps for sure.
  
  Pay attention to the heat. Too hot, and your gravy will thicken too
  quickly.
  
  Gravy tends to keep thickening even after it's removed from the pan.
  Pour it up just an instant before you think it's thick enough. (This
  is one place where experience is the best teacher.)
  
  If you think your gravy is too thick, just thin it with a little of
  the warmed liquid (milk, water, whatever) and reheat.
  
  If you do end up with some lumps, don't throw yourself off a cliff -
  just strain it.
  
  Texas Cooking Online
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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