Text 33816, 71 rader
Skriven 2013-02-18 11:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: breins 124
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 JW> I think it has to do with the fact that the neck, skirt, tongue and
 JW> heart even though they are red muscle meats are available at the same
 JW> time as the more perishable brains, liver, tripes and kidneys etc., the
 JW> same day that the animal is slaughtered. They are generally all
 JW> eaten straight away without hanging or aging.

In some places, especially subtropical and hotter, all
meats are dealt with the same day. Tongue and heart, they
fit with the others; skirt and neck not so much. The former
I can guess is easily carved out with the innards; neck I
don't see fitting in the reasoning, but as it can be seen
as part of a unit with the hide, tail, shanks, and hooves,
maybe it sneaks in that way.

 ML> Braised Caribou
 JW> Hey food.com, that's mine! Sent to FIDO yonks ago when I still
 JW> called Bordeaux claret.

I have always been an advocate of the doctrine that recipes
are in the public domain unless possessed of some content
that defines them as literarily "creative." That's a really
strict definition of creativity, but it's easy to stick to.
For myself, I try to attribute as best information allows
but don't see that as a necessity.

It still is an annoyance to see one's original (though not
necessarily creative by the legal definition) work with the
attribution snipped put on the Web like that. I've seen it
with my stuff, and worse have seen stuff that isn't originally
mine put up with my name on it. I think this may have been a
Richard Sterling recipe originally posted with that
attribution, but I'm not sure and am too lazy to research it.
It was found in an early Internet collection of recipes that
had my name attached at one point, some rightfully, some not.

---------- Recipe via Meal-Master (tm) v8.05

      Title: La Phet - Green Tea Salad
 Categories: Salads
      Yield: 4 Servings

    1/4 c  Peanut oil
    1/3 c  Loose green tea leaves
      6    Garlic; sliced
      2 tb Peanuts; chopped
      1 tb Sesame seeds; toasted
    1/4 ts Sugar
    3/4 c  Napa or bok choy; shredded
           -fine
      1 ts Shrimp powder
    1/2    Lime; juice of
    1/4 ts Cayenne
           Garnish: red chiles, lime
           -wedges

  Combine tea with all the oil except a couple teaspoons. Make sure oil is
  well distributed. Let stand 1 hr or until leaves soften; you may cheat and
  add a little water if necessary.

  Fry garlic in 2 t of the oil until just golden.

  Combine all ingredients except garnish. Mix well.

  Garnish with lime wedges and red chiles and serve.

  Source: Michael Loo, The Dinner Table - but not his idea

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