Text 35567, 81 rader
Skriven 2010-03-07 22:47:06 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Nancy Backus
Ärende: Cheezy Catz
===================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> And what's wrong with that. I enjoy blue-vein cheeses. And the white
 DD> stuff is just whey solids (mostly). Heck, just treat it like bacon and
 DD> scrape the mold you don't like off of it and get on with life.  Bv)=

 NB> I scrape off the mold I don't like and give it to the cat who gobbles
 NB> it up like tasty treats.  I also like the blue-veined cheeses, just
 NB> not too keen on having it on my muenster or cheddar slices.  :)
 NB> It's the spoiled meat that the cat also loves that makes me truly not
 NB> trust her as a food taster...

Cats don't insist on fresh killed meat. And, in the wild, big cats will return
over and over to a carcass they have killed - often having to chase off
vultures and buzzards. 

Humans are not that hardy ... although, in the days before refrigeration became
common we could usually eat meat that was pretty "high" without ill effects.

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
      Title: Lion's Head Pork
 Categories: Oriental, Pork, Vegetables
      Yield: 5 servings
  
      2 c  Pork
      6    Water chestnuts
      2 sl Onion (thick slices)
           Salt & pepper
      2 tb Soy sauce
      3 tb Oil
  1 1/2 lb Coarse shredded celery
           - cabbage
 
  Take your Chinese cleaver and coarsely dice pork. Dice water
  chestnuts and slices of onion. Place all together on a heavy
  duty meat board. Mince with your Chinese cleaver until all
  three of the ingredients are blended together into a lump.
  (It takes 10-15 minutes of solid mincing to accomplish
  this.)
   
  Place minced meat into a bowl. Add salt, pepper, and soya
  sauce. Blend together and form into 4 large meatballs.
   
  Place oil in wok. Heat should be on medium. Heat oil for
  about 1 minute. Add pork balls to wok and brown slowly on
  all sides, about 15 minutes. Cover wok, reduce heat to low
  medium and cook pork balls a further 30 minutes, lifting
  cover up from wok from time to time to turn meatballs, so
  that they can be cooked through evenly.
   
  Lift meatballs from wok and reserve on platter. Add celery
  cabbage to wok. There should be some meat juice in the wok,
  about 1/2 cup or so. If there isn't any, add 1/4 cup water
  to celery cabbage. Stir fry about a minute, cover and cook a
  further 3 minutes, lifting cover once or twice to stir
  cabbage. Place cooked celery cabbage on serving platter.
  Arrange meatballs over cabbage.
   
  NOTE: Celery cabbage is a winter season vegetable. If it is
  not available in summer, regular cabbage can be substituted.
  Increase the cooking time of the regular cabbage to 7 1/2
  minutes.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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