Text 7157, 73 rader
Skriven 2006-11-02 00:14:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Beef grades
=======================
 -=> On 10-31-06  22:43,  Jim Weller <=-
 -=> spoke to Dale Shipp about Beef grades <=-

 JW> Bulls are
 JW> strongly flavoured and all end up as "cutter and canner" grade if they
 JW> enter the human food stream at all. Otherwise.... dog food.
 
 DS> OTOH, the good bulls end up at Las Vegas.

 JW> Those are Brahmas, not Black Angus. [G]

 JW> My BIL used to raise them and do the rodeo tour.

  I had not really thought about that -- although most of the ones I see
  do not look like the brahma bulls I recall from my youth in Florida.
  They were a common breed there, almost all were solid grey, and with a
  large floppy hump.   The bulls on the PBR are a multitude of
  colorings, but most of them do have humps -- just not floppy.

  I tried to look up the breed on one of the web pages and one out of
  ten I looked at said anything, and it said hereford/brahma mix.

  Is there a reason that brahma is prevalent?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
 Categories: Afghan, Vegetables
      Yield: 1 Servings
 
      2 lb Fresh pumpkin or squash
    1/4 c  Corn oil
           Sweet Tomato Sauce:
      1 ts Crushed garlic
      1 c  Water
    1/2 ts Salt
    1/2 c  Sugar
      4 oz Tomato sauce
    1/2 ts Ginger root, chopped fine
      1 ts Freshly ground coriander
           Seeds
    1/4 ts Black pepper
           Yogurt Sauce:
    1/4 ts Crushed garlic
    1/4 ts Salt
    3/4 c  Plain yogurt
           Garnish:
           Dry mint leaves, crushed
 
  Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a
  large frying pan that has a lid.  Fry the pumpkins on both sides for
  a couple of minutes until lightly browned. Mix together ingredients
  for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry
  pan. Cover and cook 20-25 minutes over low heat until the pumpkin is
  cooked and most of the liquid has evaporated.  (I don't know how it's
  going to evaporate if the pan is covered....-B.) Mix together the
  ingredients for the yogurt sauce. To serve: Spread half the yogurt
  sauce on a plate and lay the pumpkin on top.  Top with remaining
  yogurt and any cooking juices left over. Sprinkle with dry mint.  May
  be served with chalow (basmati rice) and naan or pita bread.
  
  From Afghani Cooking, the cookbook from Da Afghan Restaurant,
  Bloomington/Minneapolis, MN.
 
MMMMM


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