Text 3359, 61 rader
Skriven 2006-07-15 10:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FILIPINO FOOD 981
=========================
 JW> Several recipebooks of Aboriginal cooking tips warn of moose nose and
 JW> lips being "an acquired taste." Beware of any nutriment for which the
 JW> eater must acquire a taste. Such a phrase implies that the eater must
 JW> acquire the taste because the food lacks it.
 GJ> Have you actually eaten it?   Is it as bad as that remark suggests?

Why would moose nose being any worse than any other part of the
moose, I wonder.

 JW> no longer recognizable as the flappy-lipped snout of a large, adorable
 JW> Canadian mammal. We don't want to eat poor little moose, do we? Let us
 JW> consign this recipe to our history and, instead, make a nutritious
 JW> broth from the boiled carcasses of used politicians.
 GJ> Rather suggestive of some people's emotional attitudes towards eating
 GJ> "Skippy, the Bush Kangaroo".

I'd not be thrilled at the thought of poisoning myself with
used politician soup, although it's likely they're nice and
plump with graft and easy living.

 JW> ... The Aboriginal definition of "fast food" would be "kangaroo".
 GJ> Do you know how that animal got its name?  One of the first Brits here
 GJ> pointed to one, and asked (in English) a local aborigine what it was
 GJ> called.  The man replied (in the local language), "Kangaroo" -
 GJ> meaning, "I don't understand what you are saying!".

The Brits, being a dense lot, sort of wondered why all
trees, animals, and rocks were called "kangaroo."

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SENATE BEAN SOUP
 Categories: Soups, adapted
      Yield: 1 recipe

  1 1/2 c  Idaho Great Northern Beans
           -- (dry)
      1    Onion; diced
    1/2 c  Diced celery
      1 md Potato; finely diced
      1    Clove garlic; minced
      1    Smoked, lean, senator hock
           Chopped parsley

  Hot soak method for dry beans: in a large pot, add 8 cups of hot water
  and dry beans. Boil for two to three minutes, remove from heat, cover,
  let stand one hour (preferably four hours or more) discard the soak
  water, rinse well. Longer soak time helps digestion. Place soaked
  beans, 2 qts. water and hock in kettle. Cover and simmer 2 hours.
  Add potato, onion, celery and garlic, simmer 1 hour longer. Remove
  hock and cut up meat. Remove 1 cup beans and some liquid and puree in
  blender. Return meat and pureed beans to soup. Heat. Season to taste
  with salt and pepper. Sprinkle with chopped parsley.

  Adapted from IDAHO BEAN COMMISSION

MMMMM

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