Text 18080, 137 rader
Skriven 2008-12-19 17:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pork 'n' booze 405
==========================
 JW> Sea lions and seals are in the order Carnivora but are really fish
 JW> eaters, not meat eaters. They taste OK.

I'd be interested in tasting seal. But with the fish diet, don't
they taste a bit fishy? Even chickens and pigs that have been fed
fish meal acquire the taste.

 JW> Raccoons may be in the Carnivora order but they are in fact
 JW> omnivores, like bears. Both of those are tasty, bear more so.

I found bear meat a bit heavy, otherwise okay.

 JW> That leaves civets, hyenas and mongoose to be experimented upon.
 JW> Which I will leave to you as I'm not all that interested in finding
 JW> out.

I'd consider them but wouldn't go out of my way. Civets might be
naturally musky, so not too pleasant; hyenas I'd guess would be
flavored according to what they eat. Mongooses, probably eminently
edible.

=
 ML> Anyhow, transport costs are the major part of the price
 ML> of your selection. Are your prices for 750 or 1000 or 1750?
 JW> I was quoting on the 750 size as I assume you were. (Do you actually
 JW> have 750 ml bottles there or are you still getting a fifth of a
 JW> gallon?)

The prices are high for 750; I'd sort of thought so, but
wanted to think maybe liters, as it sounds prohibitively
expensive to live up there.

 Transport costs on spirits are modest although they are a
 JW> major factor when it comes to beer. Our taxes are simply much higher
 JW> than yours. I used to get upset when I saw American prices until I
 JW> remembered we have free health care, a budget surplus and the
 JW> national debt has been reduced to manageable size.

But you don't have to defend the free world and try to
expand its boundaries.

 Then I
 JW> patriotically drink twice as much as before with a smug smile on my
 JW> face.

Ohhhh Cana-na-na-daaa la t-t-t-terre dnozy-y-y-yeux. Excellent
reason to express your patriotism.

 -=> Jim Weller said to Dave Sacerdote <=-
 JW> This next is from Taiwan:
 JW> Title: Dongpo Pork
...
 JW> 300 g  broccoli, cut into
 JW> sm florets

Silliness number one. Broccoli has no role in this dish. I could
see a garnish of braised turnips or carrots, perhaps even cabbage
or in a pinch gai lan, but certainly not American broccoli.

 JW> Hangzhou's trademark dish. To eat dongpo pork is to begin to
 JW> understand the role of fat in making meat taste good.

Silliness number two. Hangzhou is not on Taiwan but rather is
north-central coastal mainland.

 JW> The dish is named after revered Song Dynasty poet, artist and
 JW> calligrapher Su Dongpo, who is supposed to have invented, or at
 JW> least inspired it. The meat should be so tender that you can quite
 JW> easily pry it away in small pieces with chopsticks. As it is made
 JW> from a slab of pork belly, there is a lot of fat, but the lengthy
 JW> cooking time (3-1/2 hours) results in fat sans much of its
 JW> greasiness.

Silliness number three. The dish is greasy as hell. It's just
that you admire the grease when it's done this way.

 Eat as little of the fat as you choose. The accompanying
 JW> ginger and plainly cooked broccoli also help offset the fat. You
 JW> will need at least four hours to make dongpo pork during which time
 JW> it is simmered twice, braised, sauted and steamed.

Silliness number four. The fat is the whole point of the dish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lou Pastis En Pott (Potted Meat)
 Categories: Beef, French, Pork, Wine
      Yield: 8 Servings

           First cooking:
    1/2 lb Lard
      2 lb Lean beef
      2 lb Lean pork
      3    Bay leaves
           A few sprigs of thyme and
           rosemary
      1 ts Juniper berries
           Salt and pepper
    1/2    Bottle red wine (the
           -near-black wine of Cabors
           -or a deep red Medoc
           Second and third cooking:
           the same ingredients again
           each time

  This is an unusual potted meat prepared only in the Languedoc.

  Time: Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking,
  repeated 3 times

  You will need a large straight-sided earthenware pot.  Scald the
  earthenware pot and grease it thoroughly with a little of the lard
  (you can line the bottom with a few fig or walnut leaves if you have
  them). Cut the beef and pork into slices, trimming the gristle and
  sinews as you do so. Put the bay leaves on the bottom of the pot. Lay
  in the meat slices, seasoning with the herbs, salt, and freshly ground
  pepper as you do so. Pour in the wine - it should just cover the meat.

  Simmer the pot uncovered over a very low heat or in a preheated 250 F
  oven, for 1 1/2 to 2 hours, until the volume is reduced by half. Allow
  to cool. Seal with a layer of lard, melted and poured over the cool
  meat. Cover with wax paper tied down with string.  Leave the pot on a
  refrigerator shelf for a week.  Then remove the lard seal and add in
  another 2 lbs pork and 2 lbs beef, the whole covered with wine,
  seasoned and cooked as before. Repeat the operation at the end of
  another week. You will now have a delicious dark jelly meat which you
  can either eat hot or cold. If you continue to replace the volume you
  have removed, the pot can go on forever.

  From: The Old World Kitchen - The Rich Tradition of European Peasant
  Cooking" by Elisabeth Luard.
  Posted by: Karin Brewer, Cooking Echo, 7/92

MMMMM
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