Text 7083, 77 rader
Skriven 2006-10-29 21:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Misc. Commentary 500
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 IH> Agreed, though I reckon even a home made whole egg mayo is just a copy
 IH> of Hellman's. It bears little relationship to an egg yolk mayo, made in
 IH> the magimix, with a LOT of mustard, not too much acid (lemon for me
 IH> every time) oil - 1/5 olive 4/5 neutral and just enough salt  & pepper
 IH> - both white and black.

I never liked mayo until I made some myself, the whole-egg type.
Since then I've made yolk-only as well and find that if I want
that taste, I'll go whole hog and use butter, which as you know
makes a nicer sauce by a different name. So for binder and
other American uses for mayonnaise, I continue to use whole-egg.

 -=> Ian Hoare said to Dale Shipp <=-

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

Porkier than that, I'd agree with Jacquie.

 IH> that!! Not easy to describe tastes, is it? Not _very_ gamey in flavbour
 IH> but a typically gamey texture. That's the best I can do. Perhaps
 IH> Michael can come to my rescue.  

Putting me on the spot, aren't you. I'd just add that there's an
almost livery note in sanglier, in common but not so pronounced
as with venison or kangaroo. It's almost as though one can make
the comparison boar:pork :: chicken thigh:chicken breast.

 >  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. 

The average male pig is 250 lb; the average sow is 400 lb.

There is a reason for this. The average male pig is grown to
be eaten and is thus quite young at slaughter. The average
sow is used as a pig-making factory and is mature and of
several summers. If a male pig grows to maturity, I'm pretty
sure that he rivals his spouses in size. I don't know the age
of the average (domestic) breeding boar.

Piquant sauce with balsamic condiment
cat: sauce
yield: 1 batch

2 eggs
2 stalks celery (dM: 3 leaves celery)
1/4 c parsley
1 ts capers
4 sm onions marinated in oil, chopped
1 carrot, chopped
s & p
1 Tb balsamic vinegar
1 Tb extra-virgin olive oil (dM: 1 generous Tb seed oil)

aka Spicy balsamic sauce

Hard boil the eggs, chill them, and chop with celery, parsley,
capers, onions, and carrot. Add the rest of the ingredients
in the order listed and toss gently. Allow to rest at least
5 min before serving.

From: Fini brochure; the de'Medici brochure recipe is almost
identical except as noted.

Posted to FIDO 10-24-96

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