Text 2562, 118 rader
Skriven 2006-06-28 09:12:52 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FOOD IGNORANCE 889 60628
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I see that the Whaling conference on Saint Kitts has achieved little;
 GJ> the whaling nations prefer to look upon whales as a food source to be
 GJ> conserved, rather than as big, friendly people.

 ML> Anthromorphism is arguably one of our species's
 ML> endearing traits ... or one of its annoying ones.

A trait which is responsible for creating many vegetarians.

 ML> Baked Whale Recipe #49485 

I wonder if the crews of whaling ships eat whale meat?  I can picture
the ship's cook going out among the toiling flensers on deck to cut
the day's roast from a 40 tonne whale - and the crew groaning, "Not
roast whale again!"

 ML> This recipe comes from a Tongan cookbook I possess. I am in no way
 ML> condoning commercial fishing of whale or even the 'scientific' fishing
 ML> of  whale popularised by some countries. However if for some reason you
 ML> come  across a dead whale that has died by more natural or
 ML> unintentional  means...here is what you do with it. 

 ML> Missy Wombat, recipezaar.com

And I haven't eaten roast wombat, either, although I have been told it
is quite delicious if you get a young one.
 
 JW> The whaling peoples cannot comprehend the attitudes of the others.
 JW> Imagine if someone told Australians to stop eating lamb or Dave to
 JW> abstain from pork?

 ML> People are doing so, without much effect, thanks to the
 ML> countervailing efforts of the likes of Sam Kekovich.

In response to accusations by one of the Australian delegates that
whales were not humanely killed, but suffocated slowly, a whaling
protagonist criticised the Australian killing of kangaroos.  What he
apparently didn't know was that they are killed by head shots - the
quickest possible method.
 
 ML> I heard that whale burgers taste like beef; I think the
 ML> more unbiased news stories say that. Also Weller says
 ML> that, from personal experience, I think.

I would welcome the opportunity to try whale meat, roasted.
 
 GJ> Title: Misiraq
 GJ> Have you drunk this?
 JW> No. I've had seal meat a couple of times but not used blubber this
 JW> way. I think I would prefer drawn butter for most things being that is
 JW> what I grew up on.
 GJ> I'll bite!  What is "drawn butter"?
 ML>    ______________________
 ML>   /                     /|
 ML>  /_____________________/ |
 ML> |                      | |
 ML> |                      | |
 ML> |______________________|/

I just _knew_ someone would come up with that description!

 ML> Drawn butter actually is merely liquid clarified butterfat:
 ML> it takes it name from the process: butter is melted, and the
 ML> liquid part "drawn" from the center, leaving the scum and
 ML> the whey behind.

In other words, "Ghee"?  I favour your explanation over Jim's.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Toast Of The Shah
 Categories: Snacks, Breakfast, Indian, Asia-w, Charmaine
      Yield: 6 servings
 
      6 sl Firm bread; cut thick as
           ;for toasting
      4 tb Ghee; >6tb
    300 ml Milk
    250 ml Cream
    1/2 ts Saffron strands
    250 g  Sugar
    1/2 ts Ground cardamom
      1 tb Rose water
      1 tb Sliver/blanched pistachios
      1 tb Almonds
 
  Trim crusts off the bread and if slices are large, cut in halves.
  Heat ghee in a large, heavy frying pan and fry the bread until golden
  on both sides. It may be necessary to add more ghee. Remove slices of
  fried bread to a plate. Reserve 2 tb milk and add remaining milk and
  cream to the pan in which the bread was fried. Bring to the boil and
  add the sugar. Toast saffron strands in a dry pan for about 1 minute
  over gentle heat, taking care not to scorch them. Tip onto a saucer
  to cool and become crisp, then crush with the back of a spoon.
  
  Heat reserved milk and dissolve the saffron in it. Add to simmering
  milk in pan and boil hard, stirring constantly, for 10 minutes. Put
  in the slices of fried bread in one layer and simmer over low heat
  until milk is absorbed, carefully turning slices once.
  
  Transfer bread to a heated serving dish, sprinkle with cardamom and
  rose water and decorate with slivered nuts. Serve hot.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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