Text 10350, 72 rader
Skriven 2011-05-04 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: square meals 289
========================
 ML> I have it on good authority that
 ML> moose head provides the best eating of the animal.
 JW> It's certainly OK but the steaks are still the best part.

For those who like soft gelatinous meat ...

 JW> BTW I have recently calculated that a moose back bone is 6 feet
 JW> long, yields 24 pounds of meat and makes 12 gallons of broth or 192
 JW> cups which translates into 256 bowls of soup by the time you add the
 JW> other stuff. No wonder it took us 16 months to dispose of it from
 JW> tip to tip. I just had the very last cup from the last bucket
 JW> tonight.

Into what size pieces did you have to saw the bone? And I
presume you didn't make all the broth at once, or did you in
one exhausting go and froze the result?

 JW> Title: (NWC) Moose Balls Gourmet
 JW> 1/2 c  grated cheddar cheese

I started to lose interest around here. The reliance on
dried ingredients struck me peculiar until I realized that
until recently you poor souls up there were stuck without
heat, running water, or fresh ingredients.

==

 ML> It's a servile occupation, waiting
 JW> Unless you are an elderly male who has worked for over 40 years in
 JW> the same Italian or Jewish place where the menu is 60 years old.

In such places, the dynamic is I guess a bit different, with a
high percentage of regular or at least repeat clientele, who
actually build a relationship with the restaurant, in the
European style, where waiting thus has become a respectable
profession. It still is a dependency situation, though.

Coming to think about it, the tipping system has likely
evolved because of the transient nature of society: where
subsequent encounters are expected, fairness all round is
expected; where one time is the rule, instant squaring of
all obligations is the rule.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Baked Kibbee
 Categories: Lebanese, Beef, Lamb
   Servings: 5

      2 lb Raw kibbee
      1 lb Meat filling
    1/2 c  Onion
    1/4 c  Pine nuts
      1 pn Cinnamon
      4 tb Olive oil

  Pour 2 T olive oil in bottom of 9x13" pan.  Divide raw kibbee in half
  and press half into pan.  Cover with meat filling and press other half
  of kibbee on top. Spread remaining olive oil on top.  Bake until deep
  brown at 375 F. Serve with plain yogurt. Things I forget to tell you:
  Just before kibbee is ready to go into oven, score the top layer
  (about 1/2" deep) into 2" squares.

  Meat filling: Coarse grind 1 lb. beef or lamb ( I prefer Lamb for
  filling). Brown pine nuts in butter and add onions until translucent.
  Brown meat with pinch of cinnamon.  Combine with pine nuts and onions
  Posted by Dar Rains, Fidonet Cooking

MMMMM
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