Text 4069, 125 rader
Skriven 2008-03-20 21:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TERROR 03
=================
 GJ> You pay your money and hope for a
 GJ> nice bit of tail, but then find all you get is the leg.

Better than getting the boot!

 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.
 GJ> I don't think there would be a risk with roo meat, as it is not
 GJ> exposed to the sort of diseases and parasites that farmed animals may
 GJ> have.

There would still be the risks (aesthetic as well as health)
associated with putrefying flesh, though.

   As you know, the only way to cook roo meat if you want to avoid
 GJ> shoe leather is very rare.

I remember one roast cooked by a drunken vintner that was
unbelievably shrivelled and overdone to the point that it
could easily have been made into boots.

 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
 GJ> I would expect that Britain would be the main party affected by the
 GJ> destruction of the Chunnel, although there the inhabitants' reaction
 GJ> might be similar to that which resulted in past years of the newspaper
 GJ> headline, "Fog in the Channel. Europe isolated".

I have the feeling that unless the Muslim population in Britain is
ready to rise up en masse, it would be a poor idea for Islamic
militants to target that nation.

 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.
 GJ> That is enjoyable, also.  Have you travelled that?

No - I was scheduled once on the TGV from Lyon to Dijon, but it
was cancelled, and we had to make do with a plodding milk train
at TGV prices.

 GJ> All right, shopping at Sainsbury's, then?

Not too fond of Sainsbury's or Fortnum's or Marks and Sqwarks
for that matter. I guess the problem is that they tend to charge
pound for dollar. I once went to lunch at the cafe at Fortnum's
with my father, who ordered Dover sole - L19.50 a la carte. I
made up for this extravagance by getting steak-and-kidney pie,
which was about a third that.

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

      Title: Roast Pork Loin with Beer Sauce
 Categories: Live!, Pork, Sauces
      Yield: 6 Servings

  3 1/2 lb Boneless pork loin, tied (3
           To 3 1/2 inches wide)
      2 tb Vegetable oil

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Dijon mustard
      1 lg Onion, chopped
    1/2 c  Honey
      3 c  Beer (not dark), preferably
           German

MMMMM------------------------BEURRE MANIE-----------------------------
           Rub together
      1 tb Softened unsalted butter
      1 tb All-purpose flour

  Recipe Courtesy of Gourmet Magazine

  Make marinade:

  In a large saucepan stir together marinade ingredients. Bring
  marinade just to a boil, stirring (marinade will rise and foam), and
  remove pan from the heat. In a blender puree marinade in 2 batches,
  transferring it as pureed to a bowl. Cool marinade to room
  temperature and spoon off any remaining foam.

  In a large heavy resealable plastic bag combine pork and marinade and
  seal bag, pressing our any excess air. Put bag in a baking pan and
  marinate pork, chilled, turning bag once or twice, at least 8 hours
  and up to 24. Let pork in marinade come to room temperature, about 40
  minutes. Transfer marinade to a saucepan and bring to a boil.

  Preheat oven to 375 degrees.

  Pat pork dry with paper towels and season with salt and pepper. In a
  flameproof roasting pan heat oil over moderately high heat until hot
  but not smoking and brown pork on all sides. Roast pork in middle of
  oven, basting frequently with some marinade, until a meat thermometer
  registers 155 degrees F. for slightly pink meat, 1 to 1 1/2 hours.
  Transfer pork to a cutting board, reserving juices in roasting pan
  and discarding string, and let stand, covered loosely with foil,
  about 15 minutes.

  While pork is standing, skim and discard fat from pan and add
  remaining marinade. Deglaze roasting pan over moderately high heat,
  scraping up brown bits. Bring sauce just to a boil and strain through
  a fine sieve into another saucepan, Bring sauce to a simmer and whisk
  in beurre manie, bit by bit, whisking until sauce is combined well
  and thickened slightly.

  Serve pork, sliced, with sauce.

  Yield: 6 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9212

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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