Text 35301, 131 rader
Skriven 2010-03-01 12:54:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BLACK BEARS & ROOS 00301
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Selling wild meat and animal parts is almost univsersally illegal
 
 GJ> Ahem!  Our kangaroos are quite wild, and their meat is sold in most
 GJ> supermarkets.  Most other game meat sold here is of wild ferals, such
 GJ> as goats, camels, pigs and buffalos.

 JW> Ah but you have mobile abbatoirs right? And governemtn meat
 JW> inspectors spot checking things? The amount of wild meat harvested

Hardly mobile abattoirs, just refrigerated vans and strictly licenced
private operators.  After gutting, the carcases are transported to the
processing works in the cities, where the meat can be inspected.  My
son's father-in-law from Alice Springs has his own abattoir some 60 km
north of the Alice, where he kills the feral camels that he droves in
every month.  In spite of no support from the NT government, which is
just interested in culling the troublesome animals, he is slowly
building up a market for the excellent camel meat.

 JW> in North America is deemed too small to warrant the outlay of
 JW> government funds and so any meat sales are strictly "under the
 JW> table."

Perhaps some smart entrepeneur might be able to organise the
harvesting of your many mooses.  It would not need much in the way of
government funds.
 
 JW> I suppose there must be. Speaking of nasty animal bits...

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

 JW> Title: Chongqing-Style Penis W/Wolfberries pt 1
 JW> Categories: Chinese, Beef, Offal, Chicken

Thanks for that recipe and information.  Somehow I feel unable to
raise any great enthusiasm for that dish...

Yesterday I dined with Nancy and Liz at "The Greek", a restaurant
established in the former Adelaide Incinerator, which was used to burn
the city's rubbish until 1950.  It still has its tall chimney, and
associated 100+ year old buildings.   The food was excellent modern
Greek: cheese and spinach pasties, meat balls, roast goat leg, a
seafood mix, dolmades, and sweet puff balls and rice pudding desserts.
An accompanying salad containing beans and lentils was one of the best
I have had anywhere.

The robust, white wine I chose was a Boutari Santorini, made from the
ancient assyriko grapes, which survived the phyloxera that killed off
the vines over most of the rest of Europe, but which was prevented
from infecting the vines on Santorini by the sulphurous nature of the
volcanic soil.  Interestingly, the waitress advised me against the
island's red wine, which a waiter on Santorini had also done.  Having
at one stage tried the island's red, I agreed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Calamaria Gemista (Stuffed Squid)
 Categories: Seafood, Greek
      Yield: 4 Servings
 
           Karen Mintzias
      3 lb Large fresh squid
    1/2 c  Olive oil
      1 c  Coarsely chopped onion
           -(packed)
    1/3 c  Long-grain rice
    1/4 c  Pine nuts
      2 lg Garlic cloves; chopped
    1/4 c  Currants
    3/4 c  Dry white or red wine
           Salt & freshly ground pepper
           -to taste
    3/4 c  Chopped fresh parsley
           -(packed)
    1/4 c  Chopped fresh dill, packed
      4 tb Chopped fresh mint
      2 c  Peeled, seeded tomatoes
           -(chopped)
 
  Wash and clean squid.  Grasp the head just below the eyes, pull it
  off from the rest of the body, and set it aside.  Cut away the thin
  purplish membrane on the outside of the tail section.  Using your
  index finger, scoop out and discard the guts and thin cartilage
  "icicle" on the inside of the tail section.  Rinse tail sections
  inside and out and set aside in a colander to drain.  Take the head
  section in one hand and put pressure with your thumb and forefinger
  around the mouth and eyes, to squeeze them out. Discard mouth and
  eyes.
  
  Chop the squid tentacles and have them ready, as they will be used in
  the stuffing.
  
  In a large skillet, heat half the oilve oil and saute onion until
  wilted. Add rice, tentacles, and pine nuts and saute over medium-low
  heat for 2 to 3 minutes.  Add garlic and currants to rice and stir
  quickly with a woodent spoon.  Pour in 1/4 cup wine and 1/4 cup
  water. Season with salt and pepper.  Reduce heat to low and simmer,
  covered, until liquid is almost completely absorbed and rice is soft
  but only about half cooked, about 15 minutes.  About 5 minutes before
  removing skillet from heat, add parsley, dill and mint.  Remove and
  let cool enough to handle.
  
  Using a small teaspoon or a butter knife, carefully fill about three
  quarters of each squid with the rice mixture.  Use toothpicks to
  secure closed.  Pour remaining olive oil into a large stewing pot.
  Place squid carefully in pot.  Pour in remaining wine and enough
  water to cover. Bring to a boil, reduce heat to low, and simmer,
  covered for about 1-1/2 hours, or until rice is cooked and squid
  fork-tender. Twenty minutes before removing squid from heat, add
  chopped tomatoes to pot and adjust seasoning with salt and pepper.
  Check throughout cooking to see if more water is necessary so that
  mixture doesn't dry out. Serve squid hot or cold with a simple green
  salad.
  
  SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
  Callinga or Santorini Boutari.  Serve with wild greens (horta),
  'horiatiki salata (village salad), and a beautiful olive bread.
  
  Source: The Food and Wine of Greece - by Diane Kochilas ISBN:
  0-312-05088-7
  
  Typed for you by Karen Mintzias
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)