Text 6678, 79 rader
Skriven 2008-05-08 10:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MOSTLY PLEASANT FOOD 271
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 GJ> Applying that ability to cattle would be more likely to result in a
 GJ> multitude of ox tails

[I was using hyperbole for humor's sake, as you no
doubt detected somewhere down in your engineerly
cerebrum.]

 ML> Unless the foxes outfoxed us and got to all the food first.
 GJ> In the competition between the feral cats and the feral foxes, for the
 GJ> feral rabbits, I wonder who wins?  Certainly the indigenous bilbies
 GJ> and potoroos lose.

You, the consumer, are the winner ...

 JW> Walrus mustache is cooked the same way as moose nose! [g]  
 GJ> Of course!  I should have guessed.
 ML> Moose nose, actually, is simmered in lightly salted water until
 ML> the meat falls off the bones; then the meat and cooking liquid
 ML> are packed into molds to make a kind of head cheese.
 GJ> As the hairy part would not be terribly nutritious, I would expect the
 GJ> fleshy part of the walrus nose to be the more desirable.

Depends on what it tastes like. If it was sufficiently fishy,
I might be happier with mustache.

 GJ> Isolated as you are on the North side of the planet, you may not have
 GJ> heard of the "Colossal Squid", which occurs at great depths in
 GJ> Antarctic waters.  One which hit the news items here yesterday was a
 ML> At one of our museums in Boston we had one of the first captures,
 ML> a juvenile weighing in at only a couple hundred pounds; don't know
 ML> if it's still there, as it wasn't in the best of condition when I
 ML> saw it, sometime in the 1970s.
 GJ> Note that the "Colossal Squid" is not to be confused with the better
 GJ> known, and more widely distributed "Giant Squid" variety.

At this stage I can't vouch, as said museum (I checked) disavows
ownership of either kind of squid.

Emeril's New Orleans-style Welsh Rabbit
Cat: Entree, Cajun/Creole, Cheese
Yield: 4 to 6 servings

Ingredients
3 Tb butter 
3 Tb flour 
2/3 c dark beer, such as Abita Turbodog 
4 oz sharp English cheddar cheese, grated 
4 oz Caerphilly cheese*, grated 
1 1/2 ts Essence 
1 1/2 ts Worcestershire sauce 
1/2 ts dry English mustard 
1 pt raw oysters 
12 (1/2" thick) slices French bread, toasted 
6 sl crispy-cooked bacon, crumbled 

*Note: If you cannot find Caerphilly cheese, substitute cheddar.

In a medium saucepan, melt 2 Tb butter over medium heat. Add the
flour and cook for 1 min, stirring constantly. Slowly whisk in
the beer. When the bubbles have begun to subside, add the cheeses,
1 handful at a time, stirring constantly and in 1 direction only,
until smooth and creamy. Add 1 ts Essence, the Worcestershire
sauce, and the dry mustard and stir to combine. Keep warm while
you prepare the oysters.

In a small skillet or saucepan, melt 1 Tb butter over medium-low
heat and add the oysters. Cook for 1 1/2 to 2 min, or until the
oysters are just cooked and have begun to curl around the edges,
stirring occasionally. Season with the remaining 1/2 ts Essence.

To serve, divide the French bread toast between 6 plates, and
divide the cooked oysters among the toasts. Top with the cheese
mixture, and garnish with the crispy bacon.

http://www.emerils.com/recipe/7923/Emerils-New-Orleans-style-Welsh-Rabbit

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