Text 17029, 73 rader
Skriven 2008-11-28 19:22:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Recovery 285
====================
 ML> In the US, owing to the popularity of the Buffalo wing, the raw
 ML> material costs more than thighs and legs and often impinges on
 ML> the price territory of the breasts.
 GJ> Which is silly, particularly as many people don't eat the wing-tips or
 GJ> crunch up the bones to get full food value out of them.

You'd get no argument from me on this. Bones and wingtips go
well in the stockpot, but I somehow doubt that a lot of them
end up in such a place.

 GJ> True, although lead in any form seems to have a bad effect.

I'm willing to bet that elemental lead isn't the problem so
much as ionic compounds that have lead in them.

 ML> Cook your stews longer.
 GJ> If ox tail is cooked long enough for the joints to spontaneously part,
 GJ> the bones become chalky, and the cartilege dissolves into the soup.
 ML> So use your expertise and cook your stews to almost but not
 ML> quite the spontaneous fission stage.
 GJ> Much better to just buy unsawn or jointed tails from a competent
 GJ> butcher and spurn the others.

Fair enough.
 
 ML> It's probably pure enough, but the main issue is that no care is
 ML> taken to prevent the introduction of industrial impurities.
 GJ> A few shots of grease from the bulldozer's tracks would be the worst.

But would be immediately noticeable I'd imagine. So take a
sniff of your road salt or water-softener salt before you
use it to coat your steak.

 GJ> macro-scopic plant and animal life and decaying organic material, all
 GJ> of which would contribute to its flavour.
 ML> Not much decay going on in dried sea.
 GJ> The dried products of decay would remain.

I suppose a scrunched seagull would be an infelicitous
addition to one's saltcellar, but one should suffer
minimally if at all healthwise from salt-preserved decay
products.

Vegetable Curry
cat: vegetables, main
serves: 8

1 Tb canola oil
2 Tb curry powder
1/4 lb long beans, cut into 2-in pieces
1 c cubed pumpkin
1 c cubed sweet potato
1 long eggplant, sliced
1 c cubed firm tofu
1 c whole kernel corn
1 ts Hawaiian salt (rock salt)
1 1/2 c water or broth
1/2 c non-fat plain yogurt

Heat oil in a skillet. Add curry powder and cook for a few
minutes. Stir in beans, pumpkin, sweet potato, eggplant,
tofu, and corn. Add salt and water; cover and cook 15 min
until veges are tender. Stir in yogurt. Serve with hot rice.

Other vegetables such as carrots, potatoes, asparagus,
garbanzo beans, and peas may be substituted.

Hawaiian Electric Company

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)