Text 26124, 75 rader
Skriven 2012-06-15 18:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: plusqueparfait 801
==========================
 JW> A pig's head yields close to 20% meat, a calf or deer head maybe
 JW> 10%.
 
 JW> all meat form the bones. Reserve the tongue and ears.
 
 GJ> What would you do with the brains?
 JW> Any head I've ever cooked has had the brain removed beforehand so
 JW> that it could be dealt with separately.

Ah. Australian rules butchery! Actually, I read "any cook
I've ever met has had the brain removed beforehand" ,,, ,

 GJ> The last time I cooked a pig's head, (about
 GJ> 50 years ago), after cooking for an hour or so, I smashed my way in
 GJ> through the back of the skull, then scooped out the gooey brains with
 GJ> my fingers and slurped them, with some dribbling down my beard.  (At
 GJ> that stage a couple of the young ladies went pale and left the party.)
 JW> 50, even 24 years ago, I wouldn't have consumed liquified brains in
 JW> front of young ladies. I had my priorities straight!

Et cetera.

=
 GJ> I have never had hare.  Was it all that different from
 GJ> wild-caught rabbit?
 JW> They are very similar. In my part of the world the hares are wild
 JW> game (even if we call them rabbits) and the farmers raise rabbits.
 JW> Hare meat is darker than rabbit, but that may well be because they
 JW> are wild, not domesticated.

It is to be noted that rabbit and hare are quite different.

This stuff was beefy almost to the degree that I wondered
if they'd substituted deer meat. I had ordered the dish for
the Pfifferlingerahmsosse but was most impressed by the
meat, even though the accompaniment turned out to be
Steinpilzerahmsosse.


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hasenoehrle (Rabbit Ears)
 Categories: Rabbit, German
   Servings: 4

    400 g  Flour (3 1/2 cups)
      1 ds Salt
      1    Egg
           As much baking powder as
           -will fit on the tip of
           A knife
      1    Spoon clarified butter
   3/16 l  Warm milk (2/3 cup plus 1/4
           -cup)
           Sugar to taste
           Ground cinnamon to taste
           Fat for frying

  Combine the flour, salt, egg, milk, and clarified butter and knead into a
  firm noodle dough.  Let rest for one hour.  On a floured pastry board, roll
  out to the thickness of the back of a knife.  With a knife or pastry wheel,
  cut into rectangles and deep fry until golden brown.  While still hot, dust
  with sugar and cinnamon, and serve.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 8/92

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)