Text 24768, 76 rader
Skriven 2009-06-06 21:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: COOKING OIL  90605
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> (BTW - young canola greens are cabbage-like and tasty in stir
 JW> fries.)

 GJ> Hmmm.  I will have to look for it to try.
                                                 
You won't find them in stores, just farmer's fields. The closest
taste you could find in a store would be cauliflower leaves when
they don't trim the white head completely.

 JW> (BTW #2 - my hot dog stand has gone from hand cut potatoes (too much
 JW> work) to frozen pre-cut fries and from lard (customer health
 JW> concerns) to canola oil.)

 GJ> Did customers request the change to canola oil

Yes. 7 out of 8 Canadians or Americans will go "ewww" or make lame
jokes about hearing their arteries clog up if you mention the L
word. Mexicans are not that silly.

 GJ> or is that just the
 GJ> owner's excuse for the change to a cheaper fat?

The prices are not that far apart.

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

     Title: Scottish Traditional Munth Un Tatties (Mince And Potatoes)
Categories: British, Groundmeat, Beef
  Servings: 4

      1 lg onion
      1 lb fatty minced beef
           Salt and ground white
           pepper
           water
      1    beef stock cube

One chops up a large onion and tosses this into a pan. Next one
takes a chunk of fatty raw minced beef, tosses this atop the onion
bits and fluffs it a bittie with a fork. Salt and ground white
pepper are added then the whole is covered with water. Finally a  
beef stock cube dissolved in hot water is added and the lot is then  
simmered away for ages. Soon a layer of golden grease is floating  
proudly on top and a horrid smell permeates the house. (Sauteeing?
Whoat's that ? Nae fantoosh French muck in this hoose!). Families
will sit in gleeful anticipation as Mum doles this out with boiled  
potatoes. It's even on restaurant menus and many's the cafe that
used to serve mince rolls when a dollop of the cold stuff, congealed
white fat and all, was slapped on a bread roll for a happy customer.
Even worse are cooks who extend the meat by adding oatmeal; that
taste cannot be described. A daily diet of this fed to detainees at
Guantanamo Bay would soon elicit much more information than water
boarding. Many's the Scotsman who when a wondrous European dish is
described to him will respond with "Ah'm a munth un tatties man
mahsel') Luckily in latter years things are improving.

Regards
Tom Mc Rae
Brisbane
AUSTRALIA


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

Cheers

YK Jim


... I am of the generation that is not scared of saturated fat.

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