Text 14177, 91 rader
Skriven 2011-08-01 12:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: food expenses 676
=========================
 JW> I was thinking of rough hilly pasturage that doesn't support
 JW> cropping or even cattle grazing.

I admit that's the kind of setting that tempts people to
take up sheep raising.

 With their mild short winters, NZ
 JW> and Spanish lamb don't need hay but British ones do and Alberta ones
 JW> need hay for several months.

I think of lamb these days as an Australian or New Zealand
product, imported frozen in cry-o-vac, the domestic industry
being so diminished.

 JW> I just bought a 500 gram chub of frozen minced lamb for $8.88 when a
 JW> whole kilo of fresh ground beef was $4.44! So lamb is a rare treat
 JW> here.
 ML> At those prices, I'd never eat the stuff.
 JW> I still do a couple of times a year. A pound of lamb chops at home
 JW> is still cheaper than a large steak at a restaurant and I don't eat
 JW> out often so I can justify it. Hey, for the price of a Pizza Hut
 JW> pizza and salad I can have lobster tails!

Well, Pizza Hut, we draw a discreet veil over that.

 ML> But the pronounced
 ML> flavor of ovine packs more punch than that of bovine, so that
 ML> could be an offset of sorts.
 JW> I plan to mix the lamb 50/50 with beef; the resulting patties will
 JW> still taste quite lamby.

And if your beef is grass-fed, its taste is more akin to
lamb in the first place. Which leads me to a use for tiny
amounts of lamb - add pizzazz to less flavorful but fatty
corn-fed ground beef; and one might rub muttonfat on a
steak before cooking it.

 ML> Here one can get frozen ones in the shell - they cost
 ML> as much as frozen ones out of the shell, though, making
 ML> them less cost-effective.
 JW> Then I am not missing anything!

Burton points out that there's the added fun of eating
them out of the shell.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Rice
 Categories: Budget, Rice, Leftovers
      Yield: 2 Servings

      1 c  Rice- long-grain, cooked
      2 c  Water- boiling
    1/4 ts Salt
      1 sl Bacon rashers
           ;chopped
      2    Onions
           ;chopped
      2 tb Oil
    250 g  Beef- mince            -or-
    250 g  Lamb- mutton, mince    -or-
      2 c  Vegetables
           ;eg. capsicums, cabbage or
           ;mushrooms or peas
    1/2 ts Oil- sesame
      1 tb Sauce- soy
           ;to 2 Tbn

  Put the rice, boiling water and salt in a heavy covered pot. Cook
  gentlt until rice is tender and water absorbed. Allow to cool.

  In a large frypan or wok cook the bacon and onion in the oil until
  lightly browned. Add the mince. Stir over high heat until the meat is
  brown and in separate pieces. Add the vegetables. [Use a mixture of
  quick-cooking vegetables if possible, eg. capsicums, cabbage,
  mushrooms.] When the vegetables are hot, add the rice. Stir over a
  high heat until the rice is hot. Sprinkle with the sesame oil and soy
  sauce to taste.

  ** VARIATION: If desired, push rice aside when hot and add 1 or 2
  eggs to the pan. Scramble them through the rice as soon as they have
  set.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS
  U/L COOKING MARCH 25 Y2K

MMMMM
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