Text 31761, 125 rader
Skriven 2012-12-14 06:57:29 av Dave Drum (1:18/200.0)
  Kommentar till text 31755 av MICHAEL LOO (1:123/140)
Ärende: Free Range/Yard
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

 ML> So if this is a recognized phenomenon (I am sure it is true, just
 ML> not that it is recognized) why haven't the farmers tumbled to this
 ML> by now, or is the fast-talking shysterism of the bankers evolving
 ML> faster than the human brain?

Part of it is the macho "my pile is bigger than your pile" and the other main
component is a combination of factory farming as taught my major "agricultural"
colleges and universities without the business courses needed to see where it
all ends up and Mr. Farmer with the "big eyes" not thinking things through.
Once in the financial institutions have that particular profit node entrapped
as firmly as a small boy meeting his first "Chinese" finger trap.
 
 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.

 ML> That approaches free rangedom - but much enterprise that falls
 ML> under your description, including that that made my late lamented
 ML> Thanksgiving turkey, would more properly be described as yarding.

Well, turkeys being raised for the table are not as wise to the ways of nature
as their undomesticated cousins - and you don't want them wandering off too far
lest they not find their way back home in time for their market day.
 
 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.

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

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

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

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

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

IOW - marketroid speak.
 
 DD> Title: Larry's Light Zucchini Bread

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

I don't hate zucchini - but, I don't seek it out, either. One of my favourite
Chinese places for lunch often uses it in some of their dishes - half moons of
"crinkle" sliced zucchini about a 1/4" thick. The flavour seems to be fairly
neutral and the texture is not objectionable.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hunan-Style Pork
 Categories: Oriental, Pork, Vegetables, Chilies, Rice
      Yield: 4 servings

    1/2 lb Boneless pork loin; in thin
           - slices
      1 tb Cornstarch
           +=PLUS=+
      4 ts Cornstarch; divided
      3 tb Soy sauce; divided
      1 cl Garlic; minced
    1/2 ts Red pepper flakes; crushed
    1/2 ts Sugar
      1 lb Fresh broccoli; trimmed
      2 tb Oil; divided
      1 tb Fresh ginger root; slivered
      1 lg Onion; chunked & separated
     10    Cherry tomatoes; halved *
           Hot cooked rice

  * HUH?!?!? - UDD

  Coat pork strips with mixture of 1 tablespoon each
  cornstarch and soy sauce, sugar and garlic. Let stand 10
  minutes. Meanwhile, combine remaining 4 teaspoons
  cornstarch and 2 tablespoons soy sauce with red pepper
  flakes and 1 1/4 cups water. Cut broccoli into bite-size
  flowerets and stems into thin slices. Heat 1 tablespoon
  oil in hot wok or large skillet over high heat. Add pork
  and stir-fry 2 minutes; remove. Heat remaining 1
  tablespoon oil in same pan. Add ginger, stir-fry 30
  seconds. Add onion and broccoli; stir-fry 4 minutes. Stir
  in pork, tomatoes and soy sauce mixture; cook, stirring,
  until sauce boils and thickens. Serve over rice.

  Serves 4. 

  From: http://www.porkbeinspired.com

  Uncle Dirty Dave's Archives

MMMMM

... Horse sense is the thing a horse has which keeps it from betting on people
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