Text 29256, 98 rader
Skriven 2012-09-06 07:33:20 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: CHICKEN WINGS
=====================
-=> Glen Jamieson wrote to Jim Weller <=-

 -> Chicken wings are down to $2.20/kg.

 JW> $8.80 here. You must take my advise and tie up a long term contract
 JW> with a chicken processor at a fixed price, then introduce Buffalo
 JW> hot wings to the beer guzzling Australian public. You'll be richer
 JW> than Col. Sanders and I only want a 6% commission.

 GJ> But he is dead, as far as I know.  Would that happen to me?  For some

Happens to everyone as far as I have been able to determine. Fortunately only
once to a customer.

 GJ> reason, chili-hot dishes haven't caught on with Australian boozers.
 GJ> Most prefer to stay with the traditional fish or squid and chips.

That's because they haven't been properly marketed. Perhaps by challenging the
tipplers that they are not "manly enough" to eat a spicy nosh.  BV)))=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [ch] Emperor's Beef
 Categories: Chilies, Beef, Oriental, Vegetables, Wine
      Yield: 4 servings
 
      5 lb Corner topside; w/strip of
           - fat on the top *
      1 tb Basil Chile Paste [HOT]
      1 tb Chile Paste [HOT]
      4    Cilantro roots chopped fine
  2 1/2    Cm(1")fresh turmeric chopped
           - fine
  2 1/2    Cm(1") fresh ginger; chopped
           - fine
      1 tb Garlic Salt
      1 ts Ground Black pepper
      1 ts Cayenne powder
    1/2 c  Dried Onion flakes
      1 c  White wine
      1 tb Soy Sauce
      2 tb Fish Sauce
 
  From: Luke Speer
  
  Rub meat with garlic salt, rest for 1/2 hour. Mix other
  ingredients [don't blend] together and pour over meat in
  a roasting pan with a lid. Marinate for 2 hours, turning
  meat whenever you feel like it. Light BBQ and sear meat on
  all sides holding with tongs if needed. Return to pan with
  marinade fat side up and place in slow oven 160øC/325øF,
  cover and roast for 2 hours or till just cooked and pink
  inside, basting with marinade several times. Remove from
  oven, baste again and put pan in refrigerator on wooden 
  board so as we don't melt the plastic coating on the 
  shelves.
  
  Leave till the next morning and then slice fine. I leave
  this in the marinade to keep it moist, but if you think
  you will serve it all you can blend all the marinade and
  serve as a sauce heated with it. I cut the slices in 2cm/
  3/4" wide strips and add to Thai Dishes like a cold salad.
  
  * The meat came out of the bottom of a deep freezer due to
  the fact that my mate on the farm is about to get another
  beast slaughtered and he needed the room because we had
  filled the freezer with Fish from our last couple of trips
  out to sea.
  
  He gets the beasts killed on farm by the travelling
  butcher and does not label it when he packs it away, so
  sometimes he ends up with steaks when he thaws, sometimes
  with roasts..
  
  I'm trying to talk him into killing the beast this week as
  the traveling butcher does not take the entrails and as
  it's school holidays here, The Radar Trap is set up just
  down the Highway in its usual revenue raising spot. It is
  giving our town a bad name. Last holidays they got about
  15 pounds of Prawn [Jumbo Shrimp] heads left there to
  discourage them. It obviously did not work.
  
  The entrails should give them the message.
  
  Lukaz in Oz
  
  H. L. Mencken was on to something when he wrote: "Every
  normal man must be tempted, at times, to spit on his
  hands, hoist the black flag, and begin slitting throats."
  
  MM Format by Dave Drum - 21 January 2001
  Uncle Dirty Dave's Archives
 
MMMMM

... To stay young, live honestly, eat slowly, lie about your age - Lucille Ball
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)