Text 40312, 91 rader
Skriven 2010-07-25 09:32:00 av Dave Drum (43068.cooking)
  Kommentar till text 40289 av Ruth Haffly (1:396/45.28)
Ärende: Worshipping Cows
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Beef ain't a problem. But, some places may be majority Muslim and
 DD> vegetables like pork will be in short supply.  BvP=

 RH> But some areas of the world won't let you kill the cows for steaks.

The traditional HIGH respect of cows has vanished and mostly remains only in
popular religious centers and temples of the country. Cow slaughter is
permitted in most Indian states with limits and regulations only, although
illegal slaughterhouses exist in most cities. Sorta like pot dispensaries in
the US.

Westerners are beef lovers, at the same time the idea of eating a horse, dog or
cat would drive many furious. Even the ancient Egyptians sacrificed other
animals, but not the cow because it was sacred to goddess Isis.

Different places different circumstances. Me, I'd eat horse whenever offered
and have no problem with horses being slaughtered for their meat. Unlike many
bleeding hearts who seem to think that a 2000 pound horse is just a bigger
version of their Brittany Spaniel.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 servings

      2 tb (30mL) extra virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM-------------BLEU CHEESE-HORSERADISH SAUCE--------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns

  Preheat oven to 425øF (210øC).

  Heat oil in a skillet over medium-high heat.

  Sear roast all sides.

  Rub with mustard and season.

  Roast 10 minutes.

  Reduce temperature to 350øF (180øC) and continue to cook to
  desired degree of doneness.

  Take meat out, cover loosely with foil and let stand.

  In a bowl, mix sauce ingredients together.

  In a skillet, bring sauce to a boil.

  Lay sliced meat on a bed of sauce.

  Cooking time: the best way to check doneness is with a meat
  thermometer, which shows the meat’s internal temperature.
  Rare -- 125øF (55øC). Medium -- 150ø F (65øC). Well-done --
  170ø F (77øC). It is important to take the roast out of the
  oven 5 to 10 minutes before it’s done as its internal
  temperature will continue to rise a little.

  From: www.metro.ca/recette

  MM Format by Dave Drum - 22 February 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... Nothing stimulates the practiced cook's imagination like an egg.
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