Text 29627, 77 rader
Skriven 2009-10-10 06:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Trying to kill me? 247
==============================
 ML> Question: does eating honey disqualify one from veganism?
 JW> Yes, because you are exploiting the bee's labour.

Eating the products of pollination is exploiting the bee's labor,
as well as that of earthworms, soil bacteria, and the plants.

 ML> What about killing the worms in your corn or the slugs in
 ML> your lettuce?
 JW> Undoubtedly! But their vilest contempt is reserved for those who
 JW> commit mammalcide.

So they admit a hierarchy of value in the animal kingdom. It must
then just be their self-loathing that prevents them from seeing
that we're at the top of that hierarchy.

 JW> Perhaps you could make this without committing mammalcide....
 JW> Title: Red-Braised Pig's Ear

One could perhaps reverse engineer a silk purse.

Speaking of which, one of the hotshot consulting firms, I think
it was Bolt Beranek, detailed how to make synthetic silk out of
pig parts, in a tongue-in-cheek tour de force shortly after WWII.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pepperoni Sticks - Italian Style
 Categories: Beef, Pork/ham, Italian
      Yield: 6 servings

  3 1/2 lb Salt                                2 oz Allspice
      5 oz Sugar                               5 oz Ground anise seed
      4 oz Cure                               10 lb Ice water
      2 oz Ground hot red pepper

  Ingredients for 100 lbs.

  Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef
  flanks or plates 30 pounds.

  Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate. Remove
  to mixer and add all the ingredients mixing evenly, regrind thru 1/8"
  grinder plate. The meat is now ready for stuffing. Stuffing:

  It is essential that the meat is well chilled to avoid smearing the meat.
  The meat should be stuffed into 24 to 26 mm lamb casings. Smoking:

  Preheat smokehouse to 125 degrees F and place pepperoni in smoker. Have
  dampers wide open without smoke until the casings are dry.  Close the
  dampers 1/4 open and apply a heavy smoke raising the temperature to 140
  degrees.  Hold this temperature until the internal temperature of the
  product reaches 130 degrees.  When using PORK, raise the temperature to 150
  degrees and hold until the internal temperatue reaches 138 degrees.  Remove
  from the smokehouse and chill with cold tap water until the internal
  temperature is reduced 105 degrees to 110 degrees.  Return to the cold
  smokehouse at 110 degrees and apply a heavy smoke for at least 12 hours or
  overnight.  Leave dampers 1/4 open.

  Drying: The drying room should be kept at 60 degrees to 65 degrees and a
  relative humidity of 70%.  The drying time will vary because of the amount
  of moisture that has been removed from the sausage during smoking.   It
  usually takes 3 to 4 days to make a satisfactory pepperoni.  When fully
  dry, the pepperoni will yield from 50 to 55% of the original product.

  Alternate Drying Method without smoking: Hold pepperoni at 70 degrees for
  about 2 days maintaining a relative humidity of about 75%. The product
  should be kept in a cooler for at least 20 days from the time the cure had
  been added to the pepperoni.  Be sure that casins used are not over 1-3/8"
  in diameter as this formula applies only to casings below this range.

  From: Great Sausage Recipes and Meat Curing Shared by: Pat Stockett

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)