Text 31755, 102 rader
Skriven 2012-12-13 11:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Free Range/Yard 699
===========================
 DD> There is - but so many of today's farmers have let themselves be
 DD> gulled into the "bigger is better" sh!+e by bankers looking for an easy
 DD> payday that chances of getting them out of Mr. Banker's clutches become
 DD> vanishingly small.

So if this is a recognized phenomenon (I am sure it is true, just
not that it is recognized) why haven't the farmers tumbled to this
by now, or is the fast-talking shysterism of the bankers evolving
faster than the human brain?
 
 ML> Expanding the meaning of free range while constricting the
 ML> range itself.
 DD> Free range in this case meaning not confined to a tiny cage. I visited
 DD> a similar operation nearer to me than the Amish one (Arthur, IL) and
 DD> the pen covered four or more acres.

That approaches free rangedom - but much enterprise that falls
under your description, including that that made my late lamented
Thanksgiving turkey, would more properly be described as yarding.
 
 ML> To me, turkey pastrami misses the point in the culinary
 ML> sense, whether one makes allowances for its unreality or
 ML> not. I just plain find it not that great to eat - better
 ML> than turkey bacon, not so good as turkey ham.
 DD> It's still OK with me. I will abandon it for real pastrami from
 DD> brisket ... probably not for pastrami made from round.

I won't eat pastrami unless it's brisket. Outside New York
one really has to be careful and ask what it's made of and
if it's fatty enough. Beware the teenage after-school help
and his (seldom her) blank stare: what do you mean, round
or brisket?

Rein's is about the only place I know of that makes the
distinction well known to its customers:

Pastrami - Lean 1st Cut
Hebrew National first cut is lean and meaty, therefore less
tender and juicy. ... We recommend our Hebrew National
traditional cut corned beef which is well marbled, tender
and juicy.

On the other hand the menu writer/publicist fell down with:

Turkey Pastrami 
96% fat free. The best of both worlds, the benefits of
turkey and the flavor of Pastrami.

 DD> Title: Larry's Light Zucchini Bread

One of the few ways to get me to eat zucchini.
I had this (a bit of a bump in the cinnamon to
suit me) last time I spent any significant time
in Denver.

CUMIN-GRILLED QUAIL WITH GRITS AND HONEY GREMOLATA
cat: game, poultry, starter, main, celebrity, airline
servings: 2 or 4

h - For grits
3 c water
1 ts salt
1/2 ts pepper
1/2 ts cayenne pepper
1 c grits
h - For honey gremolata
1 c flat-leaf parsley
1/2 c fresh oregano
1 clove garlic
3/4 ts lemon zest
1 Tb fresh lemon juice
1 Tb honey
1 c extra-virgin olive oil
Kosher salt and pepper
h - For quail
4 semi-boneless quail
2 ts ground cumin
Salt and pepper

To make grits: Bring water, salt, pepper, and cayenne to
a boil. Add grits; reduce heat. Cook slowly, stirring
often, until grits are soft. Remove from heat, cover
and let stand.

To make gremolata: Put parsley, oregano, garlic, lemon
zest and juice, and honey into food processor and process
until chunky. With processor running, slowly add oil.
Season with salt and pepper and set aside.

Preheat oven to 400F, and heat grill pan over medium.
Season quail with cumin, salt, and pepper to taste.
Grill each until marked with grill lines, 30 sec a side.
Transfer quail to two roasting pans and put in oven.
Roast until cooked through, approximately 10 min. Serve
quail on top of grits and dolloped with gremolata.


Monica Pope, Hemispheres magazine 12/12

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