Text 37324, 189 rader
Skriven 2010-05-03 07:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: ANIMAL-ATED CRUELTY
===========================
-=> Glen Jamieson wrote to Dave Drum <=-

 NB> Just don't let her know the conditions under which the lobster might
 NB> have been raised, caught, processed, etc...  (g)  Meanwhile, there's
 NB> more meat for the rest of you... ;)

 DD> Someone sent me a reminder in e-mail about that very subject ...

 DD> "Cattle, hogs, sheep, chicken, and turkey:  Either a bolt/bullet
 DD> through the brain, beheading in the case of poultry.

 DD> (UDD note: Livestock may also have its throat cut *after* being hung
 DD> alive and upside down over a trough.)

 GJ> That is true, for Halal killing, but in the abattoir where I have
 GJ> worked, the animal at that stage is unconscious after having been
 GJ> "knocked" with the captive bolt gun.  In fact while it is hung up by
 GJ> the hind legs, its head is cut off completely, allowing the
 GJ> still-beating heart to pump out the blood.

I think that is true for Kosher, as well. Kosher and Halal have a *lot* in
common.
 
 DD> Seafood:

 DD> Lobster and crab, boiled alive.

 GJ> Many chefs recommend that it be rendered immobile by chilling first.
 GJ> Some arthropods will shed limbs if suddenly dropped into boiling
 GJ> water.

I have never seen that happen. But, then my experience has been limited to the
west coast of the North American continent. Whilst living in Granola Land we
used to scuba dive for California lobsters (no big pincers) and boil them up,
fresh from the water, right there on the beach. Can't do that these days or you
will get the enviro-wackos upset.

And then came the Northwet picnic hosted by Hap where we taught Crab Louis and
his cousins about the joy of the Jacuzzi. In neither case did I notice the
shellfish losing limbs.
 
 DD> Mussels, steamed alive.

 DD> Fish, drug up from their natural habitat by either a net or better yet
 DD> a sharp hook through their jaw.  Left to slowly asphyxiate on the deck,
 DD> this works for shrimp also.  Here in Alaska large halibut are often
 DD> shot before being brought aboard a sport-fishing vessel, but that's
 DD> just to ensure no human gets injured while they asphyxiate (lawsuits
 DD> you know).

 DD> Clams, shells torn apart, muscles cut, then eaten alive.  Or just
 DD> steamed like mussels."

 GJ> You forgot oysters.  I like to make them drunk and happy with a little
 GJ> white wine before swallowing them live.

I didn't forget the ersters nor any of the other seafood that wasn't listed. I
merely felt that since it was another's list I would leave it as was. And, to
be frank, I felt that adding more would be like "piling on" in a rugby scrum.

I quite like oysters - so long as I don't have to shuck them. Raw, baked,
fried, boiled, broiled, stewed, etc. As appetisers, soup course, mains,
sarnies, snacks, aphrodisiacs, whatever.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Peace Maker - The Ultimate Oyster Po-boy
 Categories: Shellfish, Seafood, Breads, 
      Yield: 6 servings

     48    Fresh oysters
      6    (10"/25cm) po-boy loaves

MMMMM-------------------------EGG WASH------------------------------
      1 lg Egg; beaten
      1 c  Milk
      1 c  Water
      2 tb Creole mustard
      1 tb Yellow mustard
           Salt & cracked black pepper

MMMMM-------------------------BREADING------------------------------
  1 1/2 c  Yellow corn meal
  1 1/2 c  Yellow corn flour
      2 tb Granulated garlic
           Oil for deep frying

MMMMM-------------------------DRESSING------------------------------
      3 c  Remoulade slaw (see recipe)
     18 sl (thin) tomato
           Spicy ketchup

  Deep-frying seafood is still considered the number one
  technique in the south. Even with the concerns that many
  have with deep fat frying, they still expect to eat seafood
  in this manner when visiting Cajun country. Personally, I
  feel the oyster po-boy or "peace maker" as it is called in
  New Orleans is the best of all deep-fried seafood recipes.

  Preheat oven to 375øF. Using a home style deep fryer such as
  a Fry Daddy, heat oil according to manufacturer's
  directions. 

  Slice the po-boy bread lengthwise and place on a large
  cookie sheet. Set aside. In a mixing bowl, combine egg,
  milk, water, mustards and season to taste using salt and
  pepper. In a separate mixing bowl, combine corn meal, yellow
  corn flour, garlic and season to taste using salt and
  pepper. Set aside. 

  When ready to prepare the po-boys, create Remoulade sauce
  and slaw and set aside. Place the bread in the oven and turn
  off the heat; this will allow the bread to become crispy and
  warm. Dip oysters, six at a time, in the egg batter and then
  into the corn meal, corn flour mixture. 

  Place in the deep fryer at 365øF and cook until oysters
  float, approximately three minutes. Remove and drain and
  keep warm. Continue until all oysters are fried. 

  While oysters are cooking, remove po-boy bread from the oven
  and place Remoulade slaw and tomato slices on the bottom
  side of the bread and the spicy ketchup on the top side .
  Place six oysters over the slaw and top with the other
  po-boy half. Secure with toothpicks and slice into two equal
  halves.

  Serve hot.

  Makes: 6 Servings
 
  Recipe by: John Folse, White Oak Plantation

  From: http://www.jfolse.com/recipes

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Remoulade Slaw
 Categories: Salads, Dressings, Sauces, Chilies, Citrus
      Yield: 6 servings

MMMMM---------------------------SLAW--------------------------------
      4 c  Shredded iceberg lettuce
    3/4 c  Shredded red cabbage
    3/4 c  Remoulade sauce

MMMMM---------------------REMOULADE SAUCE--------------------------
  1 1/2 c  Heavy duty mayonnaise
    1/2 c  Creole mustard
      1 tb Worcestershire sauce
      1 ts Hot sauce
    1/2 c  Heinz Hot & Spicy ketchup
    1/4 c  Minced red bell pepper
    1/4 c  Minced yellow bell pepper
    1/2 c  Minced celery
      2 tb Fine minced garlic
    1/4 c  Minced parsley
    1/2 tb Lemon juice
           Salt & cracked black pepper

  Remoulade sauce may be found in any restaurant in South
  Louisiana and in as many recipe versions. Commonly served
  with shrimp or other seafood.

  Combine slaw ingredients at time of service.

  Makes: 6 Servings
 
  Recipe by: John Folse, White Oak Plantation

  From: http://www.jfolse.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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