Text 3913, 129 rader
Skriven 2008-03-16 17:26:45 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TERROR 979  80316
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I think the meat I got was tough leg or thigh meat, rather than the
 GJ> prime cuts from the tail and along the back.
 ML> That's what happens when you are cheap!
 GJ> At $20/kg it was not cheap!
 ML> That's what happens when you aren't a smart customer!

 ML> An expensive lesson, not unlike that of Governor Spitzer.

Sometimes the meat you buy turns out to be tougher than expected, and
not as good value as you had hoped.  You pay your money and hope for a
nice bit of tail, but then find all you get is the leg.  Crocodile legs
are tough.
 
 ML> I saw flank steak at approximately $20/kg today. Shook my head.
 GJ> So would I.  Kevin got some almost time expired prime roo fillet steak
 GJ> from the local Coles the other day, which had been reduced to $6/kg.
 ML> About the right price, if you ask me. The problem with expired meat
 ML> from the super is that you take a risk cooking it blood rare the
 ML> way I like it.

I don't think there would be a risk with roo meat, as it is not exposed
to the sort of diseases and parasites that farmed animals may have.  As
you know, the only way to cook roo meat if you want to avoid shoe
leather is very rare.
 
 GJ> He was very pleased with that, saying it was the best he had had.
 GJ> Perhaps its age helped its quality.

 ML> Undoubtedly. I'm not sure if you were here when Kathy was a regular,
 ML> but she was a strong advocate of the "green meat bin."

Unfortunately her departure preceded my advent.  I have saved many of
her excellent recipes.

 ML> How many people are in the Chunnel at any given time?

 GJ> My guess is that if a couple of passenger trains were in the 50 km
 GJ> long tunnel, going in opposite directions, plus cars, buses, and trucks
 GJ> full of Albanian illegal migrants, the total number would be at least
 GJ> 3000. The loss of trains and other vehicles would be a bonus, but the
 GJ> main success would be in the destruction of the iconic Chunnel and all
 GJ> it stands for, which would have a greater European impact than the
 GJ> destruction of only two out of many sky-scrapers.

 ML> I dunno, the loss of two passenger trains and a few handfuls of
 ML> other vehicles might rate big on the terrorist scorecard but
 ML> shouldn't have much effect on the EU economy. The most it would
 ML> do is dampen the enthusiasm of the Brits for the system: this
 ML> would strengthen their ties with the US if anything, something
 ML> that the Qaeda probably don't have any interest in causing

I would expect that Britain would be the main party affected by the
destruction of the Chunnel, although there the inhabitants' reaction
might be similar to that which resulted in past years of the newspaper
headline, "Fog in the Channel. Europe isolated".
 
 GJ> I am surprised that you haven't travelled on the Eurostar
 ML> There was a brief time when I could get United miles on it,
 ML> but that promotion passed. I can get United miles on the
 ML> TGV to Lyon, though.

That is enjoyable, also.  Have you travelled that?
 
 GJ> I haven't experienced the joys of Heathrow.
 ML> I don't pay it much heed - I have lifetime access to the
 ML> London Lounge and probably to the Silver Kris as well, so
 ML> far from the madding crowd.

I see that the Queen has just opened the new Terminal 5 at Heathrow,
with a lounge capable of catering to 1000 passengers.  A time of
Check-in to Take-off of 20 minutes has been quoted as their aim.

 ML> The train is so civilised and
 GJ> quick. Within minutes of arriving at Waterloo Station you can be
 GJ> shopping at Harrods.
 ML> If that were to be considered civilized. Knightsbridge is
 ML> entertaining, but the crowds do get to me.

All right, shopping at Sainsbury's, then?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: English Sausages
 Categories: Sausage, Pork, British
      Yield: 10 Lbs
 
   2800 g  Pork, lean
   1800 g  Pork, back fat
      2 pk Pork sausage casings
     50 g  Salt; powdered
     20 g  Pepper; ground
      1    Nutmeg; ground
      6 tb Sage, fresh; chopped

MMMMM--------------------------OPTIONAL-------------------------------
      4 ts Ground mace
      6 ts Thyme, fresh
 
  Wash the sausage casings thoroughly inside and out in running water,
  making sure they do not escape down the drain! Fill with tepid water,
  and leave to soak in the sink while preparing the sausage meat.
  
  Cut all the meat into 1" cubes, so that it can be minced. With the
  coarse blade in the mincer, pass all the fat through. Then change the
  blade and mince the lean meat. Grind the salt, pepper, and nutmeg and
  carefully fold in evenly, together with the herbs and any other
  spices chosen.
  
  Mix all together thoroughly, taking care not to beat too vigorously,
  the meats should not be completely homogenised. Take a small patty
  and cook it in a frying pan to check the seasoning. Re-season if
  needed.
  
  Slide the skins onto the filling tube and fit to the mincer. Fill the
  casings, taking care not to fill too tightly, or the sausages will
  burst when cooked. Twist into suitable sized links and hang up in a
  cool place to mature 24 hours before freezing or cooking.
  
  Recipe IMH c/o Gohlam BBS Fido  2:320/116.14
 
MMMMM
 

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