Text 22022, 95 rader
Skriven 2009-03-17 00:00:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: PLASTIC VS PAPER 90316
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 
 DD> Mayhap your stupormarkups should look into the ultimate recycled paper
 DD> for their grocery bags ... Roo-Poo (or Wombat-Poo) Paper.
 
 GJ> Most of our roo-poo is made into cutesy ear-rings and sold to tourists.

 DD> I beg to doubt the "Most" claim. You mob have a LOT of 'roos. There
 DD> ain't that many tourists or ears. I might believe that most of the
 DD> commercially used roo poo is made into ...
 
 DD> http://news.bbc.co.uk/2/hi/asia-pacific/4266857.stm

I finally looked up that site.

 DD> They probably won't be making grocery bags of it anytime soon as the
 DD> paper is quite upscale. Mostly made into writing paper and envelopes.
 DD> Although the Tasmanian being interviewed in the report I heard stated
 DD> that they do use double-sided sticky tape as opposed to the more
 DD> traditional mucilage stripe which must be licked to be able to stick.  

I saw that newspaper article.  What struck me was that as far as I know
they don't have any wild roos left in Taswegia!  In any case, roo poo
is rather like rabbit poo - lots of little balls which are time
consuming to pick up.  Although Australia has many more roos than
people, the roos are scattered much more widely through the inland
regions.  The people are mainly confined to the SE coastal parts, which
makes their poo far easier to collect.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAN-FRIED KANGAROO SWAGS
 Categories: Aussie, Kangaroo, Meats, Game
      Yield: 4 Servings
 
      2    Kangaroo fillets
      1 md Onion,
           -chopped.
      1 tb Wine, port
      2 ts Oil
      2 ts Butter
  1 1/2 tb Oil
  1 1/2 tb Flour, plain
      2 c  Stock, rich meat
      1 tb Tomato paste
      1 ts Herbs, mixed
      1 ts Orange peel,
           -grated.
      3 tb Wine, port, Australian
      8    Phyllo pastry sheets
           Butter,
           -softened.
      1 tb Oil
      1 tb Butter
      1    Egg,
           -lightly beaten.
           Kakadu Plum jelly [*]
      1 c  Muntharies, [*]
           -cooked.
 
  Finely dice kangaroo fillets and slice onions. Place together in a
  bowl and pour one tablespoon of port over the ingredients. Heat the
  oil and butter in a heavy-duty pan and quickly sear meat and onion.
  
  Make sauce by heating oil in heavy-duty saucepan and blending flour.
  Gently cook until brown and remove from heat. Carefully mix in stock.
  Return to heat and add tomato paste, mixed herbs, orange peel and
  port. Stir in kangaroo and onions, half-cover and simmer gently for
  about 15 minutes. Cool.
  
  Cut 16 sandwich-plate size [14cm] circles from phyllo pastry and brush
  lightly with softened butter. Make 8 pastry bases by joining two
  circles for each base.
  
  To make swags, overlap side lengths, then fold top and bottom flaps
  securely. Heat a heavy-duty pan and add oil and butter. Dip swags in
  egg and quickly pan-fry until pastry is cooked. In a separate pan add
  Kakadu plum jelly and heat through with the muntharies.
  
  Divide munthari glaze between four preheated plates and place one or
  two kangaroo swags on top of each. Serves 4.
  
  [*] Available from BUSH TUCKER SUPPY AUSTRALIA
  
  from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by
  KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)