Text 21509, 73 rader
Skriven 2012-02-21 00:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SPEAKINGOSILLINESS 252
==============================
 GJ> I beg to differ there.  The heat guns came to the fore during the
 GJ> Asian bird flu scare, as a high body (face) temperature was an early
 GJ> symptom of that and any other kind of virus-caused influenza.

The rule of thumb here is that viral infections tend to produce
lower levels of fever than bacterial ones, the flu being a most
notable and important counterexample that I should not have
forgotten about.

 GJ> In those days before water purification the administering Romans were
 GJ> well aware of wine as being a "safer" drink than water.

I think everyone was pretty well aware of wine and beer both
being safer than water.

 GJ> Yesterday we experimented with an interesting sausage from Taliban
 GJ> Traders - Sucuk (sudjuk, soudjuk, etc).  It contained finely ground
 GJ> lamb, chili, and cummin, and gave a nice, fairly gentle burn.  The
 GJ> butcher said it was normally sliced and fried.  Beside that, we tried
 GJ> it in a quiche, and it was particularly good as a pizza topping.

Sounds rather merguezlike.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lamb and Sausage Couscous
 Categories: Moroccan, Lamb, Sausages
      Yield: 8 servings

      3 lb Lamb shoulder                       3 tb All-purpose flour
           - cut into 2-in cubes               1 c  Dry white wine
    1/2 ts Salt; or to taste                   6 c  Low-sodium chicken broth
           Freshly ground black pepper              -=OR=- Water
      1 tb Olive oil                           1 ts Cayenne pepper
      1 md Onion; quartered                    1 tb Ground cumin
      4 md Carrots; peeled                     6    Spicy sausages
           -and cut into 1/2-in rounds              - preferably merguez-style
      2    Celery stalks                       2 md Zucchini
           - cut into 4 pieces                      - cut into rounds 1-in
thick
    1/4 c  Tomato paste                    1 1/2 c  Couscous

  PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as
  desired. Heat the oil in a large covered casserole or Dutch oven over high
  heat on top of the stove. Add the meat, without crowding, in batches if
  necessary, and brown well on all sides. Remove pieces to a plate as they
  are done and reserve. Repeat until all meat is browned. Do not pour off
  fat. Replace the casserole over medium heat. Add the onion, carrots, celery
  and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to
  loosen and dissolve the brown bits stuck to the bottom of the casserole.
  Add flour and cook, stirring, an additional minute. Add wine, meat (and any
  juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and
  place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile,
  combine sausage and zucchini in an ovenproof dish, cover and place in the
  oven until sausages are cooked, about 20 minutes. Follow directions on the
  back of the box and cook the couscous. Remove stewed lamb and the sausage/
  vegetable mixture from the oven. Using a slotted spoon, remove the meat
  from the sauce and place it in a serving bowl. Pour off and discard any
  excess fat from the sausages and add sausages and vegetables to the lamb.
  Pour the thin gravy through a fine strainer into the serving bowl and
  discard the vegetables and spices that remain in the strainer. To serve,
  place the couscous in another serving dish. Pour the broth into a pitcher
  or soup tureen. Encourage guests to place couscous in their soup bowl, top
  with the meat and vegetables and moisten with soup.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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