Text 8428, 81 rader
Skriven 2008-06-06 22:36:57 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANOTHER FOOD RANT 80606
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Did you see the extraordinary scenes in Seol, South Korea, of people
 GJ> rioting in the streets because their government has decided to allow
 GJ> American beef to be imported?

 JW> Yeah. How silly of them. If they are truly concerned the government
 JW> could make country of origin labelling mandatory or better yet
 JW> stores could do voluntary labelling. Then those frothing at the
 JW> mouth crazies could simply just not purchase American or unlabelled
 JW> meat.

With that, and the unparliamentary behaviour of their parliament at
times, it seems that the S Koreans are even more volatile than the
Italians.  A section of the local media also appears to be to blame, as
well as local cattle raisers.  At present beef in S Korea is some of
the most expensive in the world.

 JW> I'm trying not get smug here and draw a parallel between their
 JW> reactions and some of the comments made by certain Americans when
 JW> the the Canadian beef ban was lifted. (Those Americans being the
 JW> yahoos from outfits like the Ranchers-Cattlemen Action Legal Fund,
 JW> United Stockgrowers of America, the South Dakota Stockgrowers
 JW> Association etc. and not the government or the people.)

If you had a nasty, suspicious mind you could say that those groups had
a vested interest in "maintaining the rage" against the Canuk beef.

 JW> Eat Beef... you know it's the right thing to do.

Hop into health.  'Roo for you!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Kangaroo and Lentils
 Categories: Australian, Meat, Main, Abc
      Yield: 4 Servings
 
      4 ea Kangaroo fillet (appr 150g)
      1 T  Virgin olive oil for lentils
    1/2 c  Lentils, soaked overnight in
           'cold water
      1 sm Carrot, diced small
      1 sm Onion, chopped finely
      3 cl Garlic
      1 t  Powdered ginger
      1 T  Ground cummin
    1/2 t  Cardamon seeds
      2 c  Chicken stock
      1 c  Basil, mint and coriander,
           'chopped
 
  Simmer onion, carrot and garlic in olive oil. After 3 minutes add
  spices and cook for further two minutes. Add lentils and chicken
  stock and simmer for 1 hour or until mixture has reduced to a
  thickish consistency. Stir in herbs. 10 minutes before serving, brush
  fillets with olive oil and sear in very hot pan for two to three
  minutes keeping the meat rare to medium rare. Remove fillets and
  allow to stand in warm place for a few minutes to allow meat to
  'rest'. Serve fillet with the spicy lentil sauce.
  
  Leftover potential: Best eaten immediately after cooking.
  
  Chef Gary Jones pulled off a coup for Western Australia in 1994 when
  his Perth Restaurant, San Lorenzo was voted Australia's Best
  Restaurant in the prestigious Remy Gourmet Awards.
  
  Though he uses kangaroo fillets for this dish, you could substitute
  fillet steak.
  
  © 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)