Text 750, 71 rader
Skriven 2008-01-14 23:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Corned beef 690
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Hereford brand isn't bad.

We had some and made hash last night.

I googled images of cans and discovered that the Canadian version
has a cow's head on the label, as it has for decades....

http://tinyurl.com/2rd7pp

and the American version doesn't. The modern labels are all "sanitized".

http://tinyurl.com/2tct8j

Are American consumers afraid to be reminded that meat comes from
animals?

 JW> My last rutabaga recipe....

 JW> an obligatory public service, not a labour of love.

 ML> Wouldn't it have been a greater public service had you kept
 ML> your silence and been a party to the extinction of the species?

Hmmmm.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calzone Alla Palermitana - Savory Roll Palermo-Style
 Categories: Italian, Pork, Beef
      Yield: 4 Servings
 
      2 lb Leavened bread dough
      8 oz Minced (ground) beef
      8 oz Minced (ground) pork
      1 md Onion
      1 oz Semi-sweet chocolate;
           Grated
    1/4 c  Almonds; chopped &
           Toasted
      3    Egg whites and 1 yolk
    1/2 c  White wine
 
  Chop the onion and fry gently in oil. Add the pork and beef, season
  with salt and pepper and mix well. Pour on the wine and allow to
  evaporate. Add the grated chocolate and the almonds. Cook over a low
  heat for 30 minutes, stirring from time to time in order to prevent
  the mixture from sticking to the bottom of the pan. Before drawing
  off the heat, slowly fold in the stiffly-beaten egg whites. Divide
  the dough into two parts. Roll out with a rolling pin to form two
  discs. Oil a baking tin or a round baking pan and line with one of
  the discs. Pour over the meat sauce and cover with the other disc,
  pressing the edges together will. Prick the surface with a fork to
  allow the steam to escape. Brush the pie with the beaten egg yolk and
  bake in a hot oven for about 20 minutes.
  
  Recipe By: Sicilian Cookery
  
  From: Lisa Minor
 
MMMMM

Cheers

YK Jim


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