Text 19753, 84 rader
Skriven 2012-01-10 07:13:34 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Stenches
================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> As one of the main exports from the Northern Territory is live cattle
 GJ> shipped to Indonesia and Philippines, double deck, 3 trailer road
 GJ> trains deliver them to Darwin.  They are best not tail-gated.  And
 GJ> then there are the ships themselves...  In Fremantle Harbour in WA the
 GJ> ships used to take live sheep to the Middle East can be smelled from
 GJ> over a kilometre away.  I should think that being confined on such a
 GJ> ship for weeks at a time would destroy the sense of smell completely.

I have noted when forced to work in smelly places that the nose becomes
"numbed" to the pong in pretty short order. And when hit with a blast of fresh
air it wonders "what's *that* smell?"  Bv)=

It's when we come upon something that is both unusual and pungent that our nose
kicks up a fuss. Once the pong becomes normal by hanging about long enough - we
no longer notice it. Else how did British seamen survive to establish the
British Empire? Living as they did in close confines with cattle to be
slaughtered for food, the unwashed bodies of their fellow sailors and the pea
soup farts engendered by being fed the purser's "portable soup".
 
 DD> There is a major pork processing plant in Georgia's hometown of
 DD> Beardstown, IL - currently run by Agri-biz giant Cargill. They process
 DD> 50 or more truckloads of pigs a day ... so, I have plenty of experience
 DD> with following the haulers on 2 lane roads.  Bv(=

 GJ> That is a lot of little piggies going to town.

And coming back as their component parts. As you can well imagine pork is
pretty low-cost around here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Apple Stuffed Pork Crown Roast
 Categories: Pork, Fruits, Breads
      Yield: 16 servings
 
       8 lb Pork crown roast
       1 ts Salt
       2 ts Black pepper
       2 c  Cranberries
     1/2 c  Sugar
     1/2 c  Unsalted butter
       1 c  Onion; chopped
       2 c  Celery; sliced thin
       3 c  Bread; in cubes
       2 c  Apple; diced
     1/2 c  Apple cider
       1 lg Egg
       1 ts Poultry seasoning
 
  Rub roast with 1 teaspoon each salt and pepper place, ribs
  down, onto a rack, in a roasting pan roast @ 325øF/160øC 
  for 2 hours.

  Combine sugar and cranberries, set aside. Heat butter in a
  dutch oven, over a medium flame. Add onions and celery,
  heat and stir for 10 minutes.

  Stir in cranberry mixture, remaining salt and pepper,
  bread cubes, apples, cider, beaten egg, and poultry
  seasoning heat and stir for 2 minutes.

  Remove from heat. Remove roast from pan and rack.

  Drain drippings and reserve for another use.
 
  Place roast, ribs up, onto rack, in roasting pan fill
  center with cranberry mixture. Roast @ 325øF/160øC for 60
  minutes.
 
  Lightly cover stuffing with a piece of foil roast @
  325øF/160øC for another 30 minutes. Remove from oven and
  let rest for 15 minutes. Serve hot.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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