Text 1017, 93 rader
Skriven 2010-09-04 11:11:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ODD FOOD 534  00904
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Sweet potatoes are quite correctly called kumara in NZ, kau-kau in
 GJ> PNG, and kamote in the Philippines.  Never yams, which are different.
 ML> Yes and no. Are hoods of cars bonnets? Pawpaws papayas?

I had a motorcar with a hood; when unfolded and put up, it kept the
rain off the driver.  That car also had mudguards, and ran on petrol.
 
 GJ> Not something I am attracted to.  All the kinds of yams I have eaten
 GJ> are almost flavourless lumps of starch.

 ML> In some of our stores, the true African yam can be bought under the
 ML> label Name (with a tilde over the N, so its name isn't really name).
 ML> It sells poorly except among those who grew up with it.

Is that the large, black, hairy yam?
 
 GJ> paddock, somewhere near Austin in Texas, where they were being sold as
 GJ> snacks.  Mine was fully cooked, tender and of good flavour.  The small
 GJ> bones were no problem.
 ML> With a big turkey leg, the small bones are not so small, can
 ML> be used as knives or lancets, and are rather offputting.

Bones like that don't worry me.  I liked the flavour.

 ML> Local mead was also sold, in small shots, to
 GJ> be drunk while watching the jousting cowboys with their PVC lances.
 ML> I've only had one first-class mead in my life.

The mead served there was NOT first-class.
 
 GJ> and run one of the electric generators, while the residue was sold as
 GJ> chook feed.  Skins were salted and tumbled in an old concrete mixer
 GJ> drum before being packed and shipped out to NZ.  Haunches were buried
 GJ> in trenches.

 ML> Okay, that sounds mostly reasonable, but the blood and haunches
 ML> could be used for something.

That was a terrible, unfortunate typo.  I meant "paunches"!  Of course
the haunches were eaten.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRILLED KANGAROO, FRIED BUSH YAM, TOMATO & MUSHROOM
 Categories: Mains, Game, Aboriginal, Australian
      Yield: 4 servings
 
      3 tb Olive oil; OR
      3 tb ; canola oil
      4    Kangaroo steaks; haunch
      1    Onions; chop fine
      1    Garlic cloves; crushed
      2 c  Mushrooms; sliced
      4    Tomatoes; blanch/peel, OR
      1 cn ; peeled tomatoes
      1    Stock- beef cubes; Mixed in
      1 c  Water
           Salt and pepper
 
  Generally the men cook kangaroo whole in a fire pit & drink the warm
  blood. When the roo is cooked it is broken into pieces & given to
  family members. Some groups di this as a special ceremony as the
  kangaroo is a symbol of the desert people. The haunch part of the
  kangaroo comprises the upper leg meat & the loin, which is boned in a
  similar way to the wallaby the river people use. Kangaroo can be
  purchased at the supermarket or store in some communities. The desert
  people will only buy the tail, not the other parts.
  
  Heat oil in camp oven or frypan. Add kangaroo steaks & cook till
  medium or still bloody inside. Put meat aside & keep warm.
  
  In the same pan fry onions & garlic till clear, stirring constantly
  with wooden spoon. Add mushrooms & stir till lightly cooked (2 or 3
  minutes) then add tomatoes & liquid stock. Simmer lightly for 5
  minutes.
  
  Season with salt & pepper. Pour sauce over kangaroo steaks.
  
  Serve with wedges of bush yams, stir fried or baked in hot coals.
  Sweet potato can also be used.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)