Text 3667, 65 rader
Skriven 2008-03-10 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: non disputandum 965
===============================
-=> Quoting Dave Sacerdote to Michael Loo <=-


 DS> http://www.petakillsanimals.com/index.cfm
                  
Amazing. I am actually somewhat surprised. Now I despise them even
more than before.

I loved it when one of them sprayed red paint over my previous
member of parliament's coat. (She is a Northerner, a Native and the
daughter of a trapper. Her coat was hand sewn by Native women, made
of wild caught fox from every corner of her constituency and given
to her by the constituency.) She whipped a can of mace out of her
purse and sprayed him back before Security could jump the guy. Then
she held a press conference and announced she'd do it again. 10% of
the population here still trap for a living, are illiterate so they
can't get an easier, better paying job and their income has dropped
over 50% over the last twenty years to way below poverty level. She
won her next election with a landslide.

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

     Title: Essex Fried Rabbit
Categories: British, Rabbit, Chicken
  Servings: 4

      1    rabbit
           white wine
           rosemary
           flour
           egg wash
           panko crumbs
           Parmesan cheese
           oil for deep frying
           rosemary sprigs

First time I saw this technique was on Nigella Lawson's show about a  
year ago. He simmers (very low simmer) the rabbit pieces in a bit of  
white wine with some rosemary, covered for about 1 1/4 hours. What
you are looking for is when you pinch the leg the meat just will
start too pull away from the bone. You don't want it falling off the
bone though. Cool the meat down and it will firm up. Then put the
cool rabbit into flour, then into egg wash and then into panko mixed
with some parmesan cheese. Deep fry until golden. At the last minute
toss some rosemary branches into the fat to put on the plate with
the rabbit on top.

Doesn't that sound good. Nigella did the same thing with chicken. No
parmesan in the chicken tho.

Recipe by: Jamie Oliver


  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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