Text 316, 125 rader
Skriven 2006-04-13 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: markeplace of ideas
===========================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> The free markeplace of ideas is a fine thing except for
 ML> those who have relied on the bad stuff and suffered for it.

 DS> I'm not convinced that the many should suffer for the ignorance
 DS> or stupidity of the few.

 DS> Yes, we have an obligation to care for the weak and the feeble-
 DS> minded,

my response will probaly raise neither syrprise nor argument.

 DS> but should that include banning, say, McDonalds Happy Meals
 DS> because kids are getting fat?

No. (Well, maybe. [G])

 DS> Or should we reinstate nutritional
 DS> education in the schools so that kids can grow up making informed
 DS> decisions about what to eat?

Yes.

 DS> Or maybe make PE mandatory again?

Yes. I didn't know it wasn't.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Bill's Nearly Famous Pork Tenderloin
 Categories: Healthy, Pork, Wine, Potatoes
      Yield: 1 Servings
 
           VEGETABLES:
      1 ts Light olive oil with a dash
           -of toasted sesame oil
      2    Parsnips and
      2    Carrots and
      2    Turnips; all peeled and cut
           -into matchsticks
      1    Pinches white pepper
      2 ts Chopped fresh parsley
           PORK:
      1 lb Pork tenderloin
    1/2 ts Light olive oil with a dash
           -of toasted sesame oil
    1/4 ts Freshly ground sea salt
    1/4 ts Freshly ground black pepper
           SAUCE:
    1/2 ts Light olive oil with a dash
           -of toasted sesame oil
      1    Onion; peeled and sliced
           -finely
      1    Clove garlic; bashed, peeled
           -and chopped
      2 tb Fresh thyme; (or 2tsp dried)
      1 tb Chopped fresh sage; (or 1tsp
           -dried)
      2    Stalks celery; chopped
      6 md Mushrooms; sliced
    1/2 c  De-alcoholised white wine
      1 tb Worcestershire sauce
      1 ts Green peppercorns
      1 c  Low sodium beef stock
      4 ts arrowroot mixed with
      2 tb de-alcoholised white
           Wine; (slurry)
           BUTTERMILK MASHED POTATOES:
      4 md Russet potatoes
    3/4 c  1% fat buttermilk
    1/4 ts Freshly ground sea salt
    1/4 ts Freshly ground white pepper
 
  To prepare the vegetables, pre heat the oven to 350F. Pour the oil
  into a medium skillet on high heat and fry the parsnips, carrots and
  turnips to heat through for about 2 minutes. Spread the cooked
  vegetables out in an 8 x 8 inch baking pan and sprinkle with the white
  pepper. Set aside.
  
  For the pork, trim away all the visible fat, cut each piece in half
  lengthways then in half crossways. You should have 8 pieces about 3 to
  4 inches long. On medium heat, pour the oil into the same skillet and
  fry the cut surface side of the pork until very brown. Sprinkle with
  the salt and pepper and lay the pieces, brown side up, on top of the
  cooked vegetables.
  
  For the sauce, in the same skillet, fry the onion, celery and garlic
  in the oil on medium heat for 3 minutes. Add the mushrooms, sage and
  thyme then deglaze with the wine and beef stock. Stir in the
  peppercorns and Worcestershire sauce and remove from the heat. Pour
  over the pork, cover with foil, seal the edges and bake for 1 hour.
  
  Remove the cooked pork from the oven and transfer to a carving board.
  Strain the cooking liquids from the baking dish into a small saucepan.
  Bring the juices to a boil, skimming off any fat that rises to the
  surface. Remove from the heat, stir in the arrowroot slurry, return to
  the heat, bring back to the boil and stir until thickened, about 30
  seconds.
  
  For the buttermilk mashed potatoes, in a large pot of boiling water
  cook the potatoes for 30 minutes. Drain, return the potatoes to the
  pot, put a towel over the top and let them sit on a very low heat for
  15 minutes to dry out. Transfer the potatoes to a warm bowl and whip
  them together with the buttermilk, salt and the white pepper using an
  electric beater until mashed.
  
  To serve, distribute the pork and vegetables on individual serving
  plates. Ladle with the sauce and garnish with a sprinkle of parsley.
  This is terrific served with buttermilk mashed potatoes.
 
MMMMM


Cheers

Jim, in Yellowknife




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