Text 22175, 124 rader
Skriven 2012-03-08 06:26:59 av Dave Drum (1:18/200.0)
  Kommentar till text 22145 av MICHAEL LOO (1:123/140)
Ärende: Humour
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> There is an apocryphal story of people confined to jails in the
 DD> southern states telling new inmates, "Don't eat the raisins in the rice
 DD> pudding. Especially if they move."

 ML> Au contraire, if they move, they're at least fresh.

And not been cooked long enough.
 
 DD> OTOH, protein is protein. As Andrew Zimmern and the "reality"
 DD> gross-out, Fear Factor have proven. Over and over.

 ML> All proteins are equal, but some are more equal than others.
 ML> See the recipe below and imagine it with chicken or roaches.

Chicken, yes. Roaches still gonna trip my squeamishness trigger.
 
 -=> Dave Drum said to Jim Weller <=-

 JW> A short video satirizing Cook's Illustrated's obsessive and finicky
 JW> recipes.
 JW> http://www.youtube.com/watch?feature=player_embedded&v=o8tvmOJbeMc

 DD> HUH? I thought Cook's Illustrated was self-satirizing. When your

 ML> Not intentially, is it?

Well, no. But, then, neither is Rush Limbaugh.
 
 DD> editor/publisher/owner looks and acts like Mr. Peepers and brags about
 DD> being finicky ... I mean, we've already go Consumer Reports and the
 DD> Kiplinger Magazine.

 ML> What he doesn't brag about is being completely wrong
 ML> much of the time, which he at least used to be in the
 ML> earlier days (15 years ago say) of his enterprise.
 ML> Almost made me want to have started such a project
 ML> (which was suggested to me but which I did not want)
 ML> if only to prevent him from having happened.

Apparently still is - I passed the Adobo recipe in front of Glen and he spit up
on it. The dish itself looks decent and I would probably enjoy it. But, it
ain't "authentic".
 
 ML> Do not trust a waspy WASP in matters food-related.
 ML> Just don't.

You kidding? I don't trust anyone as WASPish as Christopher Kimball.
 
 -=> Dave Drum said to Dale Shipp <=-

 DD> They claim that birds do not control their cloaca and just dump their
 DD> "load" when and wherever.

 ML> They claim a lot of things. Didn't we grow up reading
 ML> that we were the only tool users, gays, reasoning
 ML> beings, sexual predators, and so on? All of which
 ML> turned out to be inaccurate.

Apparently someone has video of a previously unsuspected tool using animal. A
brown bear was observed using a barnacle covered rick to exfoliate itself.
http://www.bbc.co.uk/nature/17264679

This was mis-reported in several places as being a grizzly bear.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Bear Roast
 Categories: Game, Smoker, Vegetables, Chilies
      Yield: 8 Servings
 
      5 lb Bear roast
           Basil, garlic, vinegar
           Water
      2 lb Potatoes; peeled, sliced
      1 lb Carrots; peeled, sliced
      2 lg Onions; quartered
     10 cl Elephant garlic
      2    Ribs celery; thin sliced
      1    Sprig fresh rosemary
      1    Sprig fresh thyme
      2 tb Black pepper
      2 tb Black mustard seed; crushed
      4 tb Worcestershire sauce
      3 tb Nuoc mam
      2    Dried Tabasco peppers;
           - crushed
      2 tb (ea) Basil, garlic, vinegar
           Flour for roux; opt
 
  Marinate the bear roast for four hours in a mixture of
  basil, garlic, vinegar and water.
  
  Put the roast in the smoker and smoke for four hours at
  around 225øF. Have a drip pan underneath the roast to catch
  the drippings.
  
  Preheat your range oven to 325øF. Bring bear in from the
  smoker, put in a large covered dutch oven. Add remaining
  ingredients, pan drippings from the smoker, 2 tablespoons of
  basil garlic vinegar, water, and cook for an additional
  hour, or until vegetables are soft. If you choose, you may
  add flour to the liquid in the dutch oven to make a thick
  gravy or roux.
  
  Recipe By: Tom Solomon; bbq-digest V4 #40
  
  NOTES: Bear meat should be assumed to carry trichinosis,
  so be sure the internal temperature of the roast at it's
  thickest point reaches at least 170øF. I take it on up to
  190øF just to be on the safe side.
  
  Yield: 8 Servings
  
  From: http://recipes.chef2chef.net
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... Nostalgia isn't what it used to be. -- Peter DeVries
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)