Text 20999, 94 rader
Skriven 2009-02-17 05:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fat things 235
======================
 JW> From http://thisiswhyyourefat.com

Funny thing. As you no doubt can guess, I have this site
bookmarked from a while back and was waiting for the
opportune moment to inflict the URL on people. As you
no doubt can also guess, I don't find most of the foods
peculiar or unpleasant at all and in fact have drooled
over all the pictures from the first one.

 JW> Carny Casserole
 JW> Ground beef, pierogies, french fries topped with green onions,
 JW> avocado, bacon and egg, smothered in cheese and topped with gravy.
 JW> Not Meal Master worthy.

If one substituted, say, chili (the real stuff) for the
cheese and gravy, one could have a real carny casserole.

==

 JW> Speaking of wacky....
 JW> Loosiana Gator Dog
 JW> A butterflied Wagyu beef frank stuffed with a melted 3-cheese blend,
 JW> topped with a tequila-spiked three-bean alligator chili and finished
 JW> off with sour cream, freshly chopped chives, and crushed Fritos.

It sounds kind of ordinary to me, with the lowfat alligator being
compensated for by the high-fat Wagyu. I of course would omit the
cheese again.

 -=> Jim Weller said to Dave Drum <=-

 JW> From http://thisiswhyyourefat.com
 JW> The Garbage Plate

I believe Burton might have something to say about that.

 JW> ... The World Wide Web might be tainted with unreliable information.

You're kidding!

POT-ROASTED KID, LOCARNO STYLE (Capretto Alla Locarnese)

    2  lb.  kid or lamb, boneless
            salt & black pepper
    3  Tbs  butter
  2.5  tsp  sage, fresh (or 1.5 tsp
            - ground)
    6  ***  juniper berries, crushed
    1  tsp  chiles, dried (optional)
    1  Tbs  mint, fresh (or 1/2 tsp.
            - dried)
  1/8  tsp  cinnamon, ground
  1/8  tsp  nutmeg (fresh if possible)
    1  cup  wine, white, dry
    1  cup  cream, heavy
    1  Tbs  rum

        This is the recipe I use for it when the season comes
        around...which is about now.  Those of our neighbors who raise
        dairy goats are suddenly faced with about 50% billy kids which they
        don't need and can't use.  Most of them make their way to specialty
        butchers and high-priced restaurants in Dublin.  But they have to
        get past *me* first.  :)

        The recipe is from the Italian-speaking part of Switzerland, Tessin
        or Ticino.  (It also works brilliantly with lamb.)

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt
and pepper. Heat the butter in a casserole, and add the sage, juniper
berries, (chilies,) mint, cinnamon, and nutmeg. Cook, stirring
constantly, for 3 mins. Add meat and brown on all sides. Lower heat
and add wine. Simmer, covered, until meat is tender (it took me a
little more than an hour with the kid I had).

Remove meat and keep warm. Strain the sauce. Put the sauce back in
the casserole, and stir in the cream and rum. Bring to a boil and
reduce to the consistency of heavy cream. Return the meat to the
sauce and heat through. Serve with dry boiled rice and green peas.
(it says here: but I served it with wide homemade egg noodles, and I
think that works better than rice would, even if not strictly the way
they would do it in Locarno.)

Naturally you could add fresh green or red chilies to this mixture as
well. Steeping them in the rum first might be an interesting thought.

Yield: 4 servings

POSTED BY: Brent Thompson
FROM: Diane Duane, chile-heads, 25Apr96
FROM: Chile-Heads Digest & Mailing List

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