Text 23968, 110 rader
Skriven 2009-05-11 17:13:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BANG 574  90511
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> It's not all really that difficult then, to answer your
 ML> original point.
 GJ> Anyone got a few hundred heat sensing guns?

 ML> Williams-Sonoma probably could get you hooked up with
 ML> however many you require.

So far only one confirmed H1N1 case has been found entering Australia,
and she had recovered before arriving here via USA.  She was only
identified after saying that she had been showing symptoms.  After a
short time in quarantine she was deemed safe, and released into the
general community.
 
 GJ> Statistics can be used to prove anything you choose.

 ML> Only in the same sense that computers can be used to prove
 ML> anything you choose. That's to say, they're morally pretty
 ML> neutral, and if you used truth as a basis for your argument,
 ML> they can be fairly handy. But so many people aren't
 ML> particularly interested in truth.

As the archetypical public servant, P Pilate said, "What is truth?".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TESTICLES DE TORO AMB ALL I JULIVERT
 Categories: Starters, Mains, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
      2    Beef bull testicles; OR
      4    ; calf testicles
           Salt
      2    Garlic cloves; >3, chop fine
      2    Parsley sprigs; chop fine
           Flour
           Olive oil
 
  BULL TESTICLES WITH GARLIC AND PARSLEY
  
  Florian is one of the best and most imaginative restaurants in
  Barcelona, noted for its elaborate "composed" salads (including one
  made with warm pasta - as much a novelty in Spain today as it is
  common in Britain), its EXCABETXOS and sophisticated fresh fish
  dishes, its many preparations of wild mushrooms in season - and,
  again in season, its cuina taurina or "cuisine of the bull".
  
  Florian buys prime cuts of bulls killed in the Barcelona bullring,
  then offers four or five bull-meat specials daily. The restaurant
  even - somewhat disconcertingly - identifies the "bull of the day" on
  its menu, complete with name, weight, description, pedigree, time of
  execution and name of matador. Because bulls, being valuable animals,
  are somewhat pampered during their lifetimes, given the best
  pasturage and such, Florian proprietors Javier Garcia-Ruano and
  (chef) Rosa Grau call its flesh "the most trustworthy of red meat".
  
  Be that as it may, it is certainly good meat, rich and full-flavoured
  ~ and Grau certainly knows how to cook it. She makes a delicious kind
  of "oxtail stew" of bull's tail, for instance, with old Rioja wine;
  she grills bull entrecote or fillet with sweet red peppers, and she
  turns (to come right out and say it) the bull's testicles into a
  delicate and delicious dish reminiscent of sweetbreads or even tender
  veal.
  
  It will perhaps not surprise you to learn that the testicles of bulls
  killed in bullrings (or anywhere else for that matter) are not readily
  available in Britain.
  
  Calf testicles though, can easily be substituted, and are available by
  special order from some butchers.
  
  Quick sauteing in olive oil with finely chopped garlic and parsley is
  a favourite Catalan cooking method (see Squid Sauteed with Garlic and
  Parsley), and can be adapted to sweetbreads, veal escalopes, calf's
  liver and some kinds of seafood, among other things. This is Rosa
  Grau's recipe for bull testicles cooked in this manner.
  
  To serve 4 (as appetiser or light main course)
  
  Remove the exterior membrane from the testicles (if it is difficult to
  remove, place the testicles in the freezer for about 30 minutes or
  until frosty, then peel), slice 3-6-mm thick, and salt lightly on
  both sides.
  
  Mix the garlic and parsley into flour; then dip the testicle slices in
  flour mixture one by one, coating them well.
  
  Heat the oil until very hot; then quickly saute the testicle slices,
  browning them lightly on both sides.
  
  Drain on paper towels, and sprinkle with more chopped parsley if
  desired.
  
  See Also: Pigs' Foot Mousse (FLAM DE PEUADA, Stuffed Pigs' Feet with
  Wild Mushrooms (PEUS DE PORC FARCITS AMB BOLETS), Chicken Liver
  Mousse with Raisins in Crayfish Sauce ("MOUSSE" DE FETGE DE POLLASTRE
  AMB PANSES I SALSA DE CRANCS DE RIU.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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