Text 16174, 82 rader
Skriven 2008-11-06 14:57:59 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BANGUS, BEASTS & BIRDS
==============================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> No relation to pike, as far as I know.  Bangus is vegetarian.

 DS> Interesting.  They say, you are what you eat -- and that seems to
 DS> apply to food animals as well.  In thinking about it, I think that most
 DS> of the fish that are popular food fish are carnivore.  On the other
 DS> hand, most of the meat we eat (beef, roo, goat, etc.) are vegetarian. 
 DS> I think that pigs are omnivore, albeit not hunters.  There are a large
 DS> number of carnivore animals that we do not routinely eat -- the large
 DS> cats for example.

Possibly we prefer to eat the carnivorous fish because they are far
more active than piscine herbivores, and that activity results in the
firm type of flesh we like.  The equivalent mammalian lifestyles
generally result in much the same differences between muscle flesh from
the hunters and the hunted, but most people (being natural hunters)
prefer the tenderer, fattier flesh of the grazers.  The difference
between eating preferences of bird types also exists, with the
omnivorous chickens (like pigs) grouped in with the herbivores.

Speaking of chickens, the other day I inadvertently froze some raw
eggs (don't ask!), and on opening one after it had thawed, I found the
yolk had set, and was floating in the still-liquid white.  I then tried
lightly boiling another of the eggs, so that it then had a solidly set
yolk in a half-set white.  I ate it, and it tasted OK, but did look a
bit strange.  I can't think of any useful application for that
information, but someone might.

While in Barcelona I bought a book of Catalan Cuisine, with many well
set-out and interesting recipes.  From tomorrow I will be away for a
few days in Alice Springs, so I have lent the book to Kevin to scan and
MM-ise the recipes, so I should be able to start posting some soon.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ESTOFADO de TORO a la CATALANA      [TSK]
 Categories: Beef, Spanish, Stews, Catalan, Ole!
      Yield: 6 Servings
 
    150 g  Green streaky bacon, [5oz]
           -sliced into strips
     90 g  Lard [3oz]
    900 g  Stewing beef [2lb], cut into
           -large 60g/2oz pieces
           Salt
           Pepper
      2 tb Flour
      2    Onions, sliced
      2    Carrots, sliced
      2    Tomatoes, peeled & chopped
      1 pn Cinnamon
      1    Bay leaf
      4 tb Vino racio, or dry vermouth
      2 tb Anis
    790 g  Potatoes [1 3/4lb], peeled
           -and cut into large chunks
    225 g  White butifarra, or other
           -good meaty sausage
     12    Spring onions, trimmed, but
           -left whole
 
  Fry the bacon in the lard until the fat starts to run. Season the
  meat with salt and pepper, flour it and fry until brown in the fat.
  Add the onions, carrots and tomatoes and let them soften. Sprinkle
  with a pinch of cinnamon, add the bay leaf and enough water to cover.
  Cover and simmer for 2 1/2 hours.
  
  Add the wine, anis, potatoes, sausages and spring onions and simmer
  uncovered for a further hour, or until the potatoes are tender and the
  sauce is reduced and thickened. AUTHOR'S NOTE: Catalan beef stew. A
  tuesday favorite in Barcelona restaurants during the bullfighting
  season, the meat coming from the noble creatures slain in the ring
  the previous Sunday. -Nicholas Butcher
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)