Text 4933, 79 rader
Skriven 2008-04-03 19:10:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ANOTHER FOOD RANT 80401
===============================
 Hi, Glen,

 JW> MRSA or the Super Staph bug has been found in Canadian pork and not
 JW> just as a rarity but in 10% of the samples taken. Check it out! If
 JW> we have it in pork, so do you.

 GJ> Thanks for that advice.  Our pig farmers have been complaining about
 GJ> cheaper pork imported from America and Europe, so I would expect them
 GJ> to scream again very soon, when they hear about the MRSA in that meat.
 GJ> By buying my meat - lamb, beef, goat, chicken - from a local Halal
 GJ> butcher I know it would not be exposed to that source of
 GJ> contamination.

 I don't think I would worry about it, actually.
 We had a case of a kid with MRSA in one of the
 local schools, and the health professionals, to
 stave off a public scare, made a point that maybe
 10% of people are carrying the MRSA bacteria at
 any time. Our immune systems handle it pretty
 well most of the time. In general, only people
 with compromised immune systems are at particular
 risk...those already ill with something, AIDS
 patients in particular, people on cancer
 chemotherapy for example. I think the media
 became aware of the MRSA and ran away with it,
 over-hyping the potential for some pandemic.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barbecued Pig's Tails
 Categories: Penn dutch, Pork, Bbq, Ceideberg
      Yield: 6 Servings

      2    Dozen pigs' tails
      2 tb Olive oil
      1 c  Tomato sauce
    1/4 c  Tomato paste
    1/4 c  Brown sugar or syrup
           -[Maple, perchance? S.C.]
      2 tb Wine vinegar
      1 ts Worcestershire sauce
           Juice of 1 lemon
      1    Clove garlic, finely chopped
      1 ts Dry mustard
           Salt and freshly ground
           -pepper to taste
    1/2 ts Rosemary (optional)

  We attribute this recipe to the Mennonite colony of Ontario.  It's
  often served at picnics and is known as one of the favorite foods at
  stag parties.

  Prepare pigs' tails according to Step I in basic instructions; cut in
  3-inch pieces.  Place pigs' tails on a rack and bake in a 300F oven
  for 2 to 3 hours, until meat is tender and most of the fat has baked
  off. An alternate method to this is to simmer the pigs' tails in
  acidulated water for 1 1/2 hours.

  Combine all other ingredients for barbecue sauce, coating tails well.
  Grill over hot charcoal, turning and basting, until crisp.  If fresh
  rosemary is available, break off several branches, tie them together
  and use as a basting brush.  For barbecuing, we prefer leaving the
  tails uncut or halved so as to have fewer piece to constantly turn.

  Serve with traditional barbecue accompaniments such as corn-on-the-
  cob, French bread and green salad.

  Serves 6 to 8.

  All these recipes are from "Innards and Other Variety Meats".  Jana
  Allen and Margret Gin.  101 Productions.  San Francisco, 1974.

  Posted by Stephen Ceideberg; June 9 1992.

MMMMM
 Joan MacDiarmid
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