Text 7035, 119 rader
Skriven 2006-10-29 00:18:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Misc. Commentary
============================
 -=> On 10-28-06  11:36,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: Misc. Commentary <=-

 IH> Well, one problem is that we're probably starting from different
 IH> places. Such pork as I've had in the States has been very much what I'd
 IH> call "battery" meat. Pale in colour, too lean and without a very marked
 IH> "porky" flavour. 

  And your comments on American chickens ... :-}}

 IH> We normally buy free range pork from a farm in the hills not far from

  Assuming that you like it (as is obvious), you are fortunate.  I
  wonder how common it is to have that available.   Just how free are
  they?   Barn yard fence?  Pasture?  Completely free range? (but then
  what would the neighbors say?)

 IH> us. The meat has a very pronounced pork flavour and is a mid pink. It
 IH> has more fat than supermarket pork, but still not really enough to
 IH> carry the best flavour (IMO). 

   I suspect that some American pork is grown in the same sort of
   confined quarters that battery chickens are -- but I also have a
   sense of a farm with a few pigs rumaging around in a wallow outside
   the barn, with selter available when they want it.   No way of
   knowing which is the dominant scenario.

 IH> It's almost misleading to compare boar with pork, in that the meat is
 IH> very lean, quite deep red - about the colour of venison or kangaroo,

  Never had kangaroo.  I might have had a sample of venison, but don't
  really recall where or when or what it was like.   Just not available
  to me.

 IH> but not the dark purply-red as properly hung beef. In flavour I'd

  The phrase "properly hung beef" wonders me.   I can recall seeing
  poultry hanging in the open air of a butcher shop in England -- and
  being somewhat put off by the thought.  Do you mean something like
  that?

 IH> describe it as mid way between pork and beef, but with distinct but
 IH> dicreet gamey notes. Quite a tight textured meat. Jacquie doesn't agree
 IH> that it's mid way, but it's "on the way", she says. More porky than
 IH> that!! Not easy to describe tastes, is it? Not _very_ gamey in flavbour

   Taste and color are both difficult to describe except by comparison
   with other reference points.  We all have some basic things locked in
   our mind's taste buds, e.g. bitter, sweet, salty, etc., and also some
   other things.   But once we get to more complex things, it becomes
   difficult -- especially when the shared experience is minimal.

 IH> but a typically gamey texture. That's the best I can do. Perhaps
 IH> Michael can come to my rescue.  
 
 >  somehow had a picture in my head that the sows were much larger than
 >  the male pig.  

 IH> Oh no, in most food animals the male (especially if "entire") is very
 IH> much bigger than the female. In cattle for example a bull will probably
 IH> weigh not far off twice as much as a cow. Don't know what the figures
 IH> are for a boar as against a sow (domestic), I'm afraid. 

  Certainly true for bulls versus cows.   I just somehow had a mental
  image of a reversal in the case of pigs.

  Now that I think about it, for what species is the male smaller than
  the female?   I did find that it is true for some spider species,
  including one where the male is 1% of the size of the female.
  However, I'd be more interested in examples among things I might
  consider eating.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Savoury Pumpkin
 Categories: Mexican, Vegetable
      Yield: 4 Servings
 
      2 lb Pumpkin
      4 oz Cheese, grated
      1    Onion, grated
      1    Egg
           Salt & Pepper
  1 1/2 c  Tomato Pulp
  1 1/2 lb Minced Steak
      1 c  Soft Breadcrumbs
      1 tb Flour
 
  Peel pumpkin & cut into med. sized pieces. Place in a greased
  casserole dish, sprinkle with grated cheese & half the onion.

  Mix together meat, remaining onion, salt, pepper & breadcrumbs.

  Bind with beaten egg & form into balls or flat cakes. Toss in flour &
  place on top of pumpkin in casserole.

  Pour over tomato pulp. Cover the dish & bake in moderate oven, 350F
  for 1-1 1/4 hours.

  Serve hot with green peas or beans & mashed potatoes. Serves 4-6.
  
  Source: New Zealand Woman's Weekly 17/04/1997

  Note: This recipe is featured on a page in the magazine called "The
  Way We Were" & is in actual fact from a copy of "The Weekly" that came
  out on May 8, 1961. I think it may have been contributed by one of the
  readers too.
  
  From: Liz Gunn                        Date: 04-10-97  Cooking
 
MMMMM


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