Text 24282, 96 rader
Skriven 2009-05-21 19:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Dog Food
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> it's been my experience that dog food is severely
 DS> underseasoned for human taste.
 
 JW> So dog food + black pepper = good pate?

 DS> Dog food + salt + pepper = tastier dog food.  I can't
 DS> believe that Michael and I are the only ones in the
 DS> echo who've tasted dog food.
   
It is my understanding that dogs should not have a lot of salt but
cats should and that catfood is so salty that dogs should not eat
it. But I have no direct knowledge. Another dimension of weird food
for you guys to explore. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Cawl
Categories: British, Beef
  Servings: 4

      1 TB Lard or bacon fat
      2 md Onions, coarsely chopped
      2 md Parsnips, roughly chopped
      4 md Carrots, coarsely chopped
      1 md Swede coarsely chopped
    450 g  Brisket of beef (1 lb)
    800 g  Smoked bacon, collar or
           shoulder (1 3/4 lb)
     12    Black peppercorns
      1    Clove
      1    Bay leaf
           Sprig Fresh thyme
           Water or lamb stock
    450 g  New potatoes (1 lb)
      4    Thin Leeks

Cawl is virtually the national dish of the Welsh. Everyone has their
own recipe which inevitably varies according to what is in season
and available; it is generally agreed that cawl gets better and
better for being re-heated, with new ingredients added to the pot
the following day. The meat used is bacon, lamb or beef, or a
mixture of all three. Any fresh winter vegetables that are available
such as leeks, turnips, potatoes, cabbage, swedes and carrots,
complete the mixture. Crunchy, raw young leeks are chopped and added
to the bowl before serving. Like famous one-pot meals from other
lands, the broth can be eaten first, and the meat removed and served
as the main course. Many believe it is even better eaten all
together in one bowl. Traditionally cawl is eaten with hand-made
wooden cawl-spoons, which keep too-eager mouths from burning. A
piece of cheese is generally nibbled while eating cawl. 

Heat the lard or bacon fat in a large soup pot and brown the onions,
carrots, parsnips and swede. Remove with a slotted spoon and brown
the meat in the fat. 

Return the vegetables to the pot with the meat and add the bacon and
herbs.

Cover with water. Bring to the boil, skim and simmer for 2-3 hours.

If the potatoes are not new, cut into pieces. Add the potatoes 20
minutes before the end of cooking.

Meanwhile, chop the slender leeks and reserve.

To serve, put a piece of meat in each bowl, together with the broth
and vegetables. 

Garnish with lots of finely chopped raw leeks. Serve together with a
hunk of cheese and bread, preferably home-made.

Instead of the brisket of beef try a neck of lamb.

From: The Great British Kitchen 
The British Food Trust
www.greatbritishkitchen.co.uk

MMMMM-------------------------------------------------






Cheers

YK Jim


... I'm an analog guy confronting an increasingly digital world.

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