Text 28001, 89 rader
Skriven 2009-08-29 00:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: dem bones 88
====================
 ML> I read on the Web fairly consistent testimony that it's roasted
 ML> chicken bones that pose the problem.
 DS> Roasted bones of any kind get splintery.  Zim can eat raw beef bones
 DS> without a problem; cooked beef bones (as from a steak) splinter and
 DS> do nasty things to his innards which haven't yet involved injury but
 DS> have involved messy diarrhea and vomiting.

Bad enough, messy number two and puke. So certainly the bones
cause some kind of intestinal irritation and should be avoided.

Which makes me think of a time quite recently when I made a
raw chicken leg bone spinter under my teeth. I don't know what
to think. 

 DS> Bones are a necessary part of a dog's diet, though, and I try to make
 DS> sure he has a few slices of shin bones every week.  There's something
 DS> fundamentally screwed up about our pet food industries, where corn
 DS> meal and soy have largely supplanted the bone and blood meal of which
 DS> dry dog kibble was formerly made.

I don't understand the industry anyway. There seem to be so many
things going on - first the obvious waste not want not, where the
bone and blood meal that would otherwise have become fertilizer if
that became a real revenue source; then the divorce between the
reality of animal slaughter and the consumption of meat; leading to
a vegetarianization of pet animals (win to agribusiness, especially
the corn industry). I was wondering whether feeding the beasts
modified people food leftovers might not be the best way after all.

=
 DS> A week or so ago, I made a blog entry about some Oscar Mayer bacon
 DS> I'd bought that was virtually all fat.  I posted it as "Oscar Mayer
 DS> No-Lean Bacon."  One of those filler-type articles for when I haven't
 DS> really got anything to write about.
 DS> Shortly thereafter, I get an email from some publicity douche with
 DS> the "National Pork Board" telling me about how LOL my post was, 
 DS> and by the way September 5 is National Bacon Day, and do I want
 DS> some bacon recipes? She can even send me some lean recipes I can
 DS> post seeing how I was complaining about fatty bacon!!1!

Did you check out the National Pork Board? Sounds pretty lame even
for an industry association.

 DS> Gads, what a microbrain.  I thought of replying to her email asking
 DS> her if she actually read anything in my blog besides that one
 DS> post, but I didn't bother.

Webcrawler?

 DS> Anyway, yesterday at Stop & Shop I picked up a very nice package
 DS> of "Pork Fat" which turned out to be trimmings from some part 
 DS> of the pig.  It was layers of fat and lean sections, very tasty
 DS> looking, so I'm trying out an experimental brine on it.  It's
 DS> in the fridge in my standard bacon cure with peppercorns, mustard
 DS> seed, and crushed bay leaf added.  
 DS> It should be cured by September 5.  I plan to slowly cook it over
 DS> smoke and then slice it thinly to eat with crusty brown bread,
 DS> sliced onions, and iced vodka. [g]

Sounds lovely; of course just plain pigfat should do okay that way
as well. Salo! Salo! Salo!

Arkansas Cumin Rice
cat: side
yield: 6 servings

1/3 c chopped onion
1/4 c chopped green pepper
1 c uncooked rice
2 Tb bacon drippings or vegetable oil
2 c boiling beef broth or consomme
1 Tb Worcestershire sauce
3/4 ts salt
3/4 ts cumin seed

Cook onion, pepper and rice in bacon drippings until rice is
golden brown. Use low heat and stir to prevent over-browning.

Turn into shallow 2-qt casserole. Add drippings, broth,
Worcestershire sauce, salt and cumin; stir well. Cover
tightly with lid or foil and bake at 350F for 30 min or
until rice is tender and liquid is absorbed. Fluff
lightly with fork.

USA Rice Federation

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