Text 9024, 89 rader
Skriven 2008-06-10 12:28:23 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANOTHER FOOD RANT 80610
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

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

 JW> One might draw that impression.

I see that protests are continuing in Seol against imports, and even
Australian beef is being objected to.  Shock, horror!!  It is alleged
that the local producers of the most expensive beef in Asia are behind
the media-fueled "mad cow" riots.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aussie Bucco
 Categories: Australian, Veal
      Yield: 4 Servings
 
      2 kg Veal (or baby beef) shanks
           Plain flour for dusting
           Shanks
      1 lg Onion (finely chopped)
      1 lg Leek (cut into thin rings)
      1 sm Celery stick (finely
           Chopped)
      2 md Carrots (grated)
      4    Cloves garlic (finely
           Chopped)
    500 ml Chicken stock
      1    Glass wine (red or white)
      1    400g can tomatoes
      1 tb Fresh oregano leaves, or
    1/2 ts Dried)
      2    Strips of lemon rind
      2 tb Brandy (optional)
    1/4 ts Black pepper
      3 tb Olive oil
           (preferably extra virgin)
           Gremolata:
           Grated rind of 1 lemon
      2    Cloves garlic (finely
           Chopped)
      2 tb Fresh parsley (finely
           Chopped)
 
  This recipe uses the shank, or shin, of veal. You could also use
  beef. Ask your butcher for an osso bucco cut, he or she will know
  what you mean - or should. Allow about 500g per person, since much of
  the weight is in the bone and the marrow, which goes to make up the
  beautiful flavour. The gremolata (a mixture of garlic, parsley and
  finely chopped lemon rind) is added at the end of cooking.
  
  Using a large heavy cooking pan, gently simmer onion, leek, celery and
  garlic in half the olive oil until onion has softened. Meanwhile, dust
  shanks with flour, shake in sieve to remove excess. Remove vegetables
  from the pan. In the remaining oil quickly brown veal shanks, a few
  at a time. If using brandy, put all shanks in pan and turn up heat.
  Warm brandy, strike a light. Pour brandy over shanks in pan and touch
  flame to the vapours. Whoosh, it should go. (Be careful of low
  ceilings and eyebrows!) If there wasn't enough heat to flame it, it
  doesn't matter, the brandy flavours will infuse the meat and the
  alcohol will still be evaporated away. So it's still safe for
  children - even if the flambe process wasn't. Place the shanks as
  tightly as you can to stop them falling apart during cooking. Add
  wine, stock and canned tomatoes, breaking up the tomatoes. Add
  oregano leaves and black pepper. Cover with tight fitting lid or foil
  and put in oven at 160C for at least 2 1/2 hours.
  
  Gremolata: Mix all ingredients in a bowl. Set aside until ready to
  use. Wine suggestion: Chardonnay
  
  Serve with... rice and sprinkling of gremolata.
  
  Ilyce's Lists: rwbf@topica.com http://www.topica.com/lists/rwbf-zips
  From: "Ilyce" <ilyce@tpg.Com.Au>
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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