Text 14399, 96 rader
Skriven 2011-08-06 02:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: odd/bad tastes 716
==========================
 HN> I like snake, (although all I've ever had was
 HN> rattlesnake), and if you consider iguana the 
 HN> same as "lizard", I've had that..and yes, they
 HN> do all taste similar, and somewhat closer to 
 HN> chicken than other meats...but that's (to me)
 HN> like saying bear tastes like steak, or lamb...when
 HN> it doesn't.

Bear tastes sort of like possum, which tastes sort
of like rancid pork. We had a discussion here not long
ago about meat-taste.com, which I characterized as
dubiously accurate.

 I'll confess that the difference in flavor
 HN> profile may be narrower between chook and 
 HN> snake/frog/lizard...but they don't taste
 HN> "like" chicken...at least not to me.

The Wikipedia article entitled Tastes Like Chicken draws
heavily from a 1998 paper in the Annals of Improbable
Research by a guy called Joe Staton, at that time at
the MCZ at Harvard. Unfortunately, he apparently did
not have taste buds, either that or was riding hard on
a theory about tetrapody. He claims that all of the above
taste like chicken; he also claims that goose and of all
things kangaroo do also.

===

 HN> He was an (Bedard) expensive experiment that
 HN> failed miserably for us...just like Milton Bradley, and
 HN> now Chone Figgins...who simply take the money and 
 HN> fail to perform at any acceptable level of competence.

A bad string. So why did we get Bedard? Does it signal
a turn in our fortunes? I see that we just got beat by
the Damn Yankees, who pushed us out of first.

===

 -> Yes! That's what I remember, but I haven't seen it
 -> spelled out. Makes the stuff taste almost like fish.
 HN> Almost like fish that has been kept in
 HN> an old damp gym sock, wrapped in a
 HN> musty damp used towel from a turkish
 HN> bath (with questionable cleanliness), 
 HN> stuffed in an old rubber boot, kept in
 HN> a footlocker of soiled sweatshirts!

Yum. There was that mildewy aspect.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pissaladiere filling (for preserving)
 Categories: Mix, French, Fruits, Pastries, Tarts
      Yield: 6 Jars

MMMMM----------------------METRIC MEASURES---------------------------
   2200 g  Tomatoes
    250 ml Olive oil
    210 g  Tomato puree; opt
   4500 g  Sweet onions; sliced
    150 g  Butter

MMMMM---------------------AMERICAN MEASURES--------------------------
      5 lb Tomatoes
      1 c  Olive oil
      8 oz Tomato puree; opt
     10 lb Sweet onions; sliced
      6 oz Butter ; 1 1/2 sticks

MMMMM------------------------COMMON UNITS-----------------------------
           Basil & Thyme; for tomato
           Tarragon or rosemary; onions
           Salt & pepper; mixture

  Peel, deseed and core tomatoes. Slice them thickly. Fry in olive oil
  with thyme & basil and optional puree until reduced & thickened.
    Peel and slice thinly the onions. In another pan, melt the butter
  and add the onions as well as some chopped tarragon or rosemary.
  Sweat, covered very gently until well softened. Remove cover, raise
  heat and cook until onions are really soft and golden, and the juice
  has evaporated. Don't allow to brown. Combine with tomatoes, cover
  and simmer 15 min. Salt & pepper to taste and put into
  sterilising jars of suitable size. 500g (1 lb or so) of mix will
  nicely fill a 25 cms (10" diameter) round pastry shell and generously
  serve 8 people as a first course.

  Recipe after Robert Carrier & MMed by
    IMH c/o LeMarYol BBS Fido 2:324/151.4

MMMMM

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