Text 35807, 86 rader
Skriven 2013-04-07 09:33:00 av Dave Drum (65995.cooking)
  Kommentar till text 35765 av MICHAEL LOO (1:123/140)
Ärende: poisoned burgers
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> All an anti-Semite has to do is source his meat from
 ML> Ireland or Europe.

 DD> Huh? I understand that Ireland is majority Papist. But, I don't
 DD> understand the comment at all. Please explain - via e-mail if it's too
 DD> far into religiosity and likely to get the missing moderator excited.

 ML> No hypersensitivity to religious ideas necessary, though
 ML> I might point out that Papists don't like the word Papist.

I don't care much for the word antidisestablishmentarianism either. At least
Papist is easier to spell.
 
 ML> Irish ground beef, or substances sold as such, has
 ML> recently tested positive for pork as well as horsemeat.
 ML> European product, too.

OK, I just didn't get the reference. Horses, of course, not having split
hooves, nor AFAIK, being cud chewers. They also don't seem to drool and slobber
like cows, either. Camels chew (spit too) - but don't have split hooves. They
are halal, though.

We had a big deal here last year or so - in which a butcher shop was grinding
pork spleen in with the hamburg. And got nailed for it. Lost all their Jewish
trade - not just on the hamburger - on everything. I note that they have
finished circling the drain and the "FOR RENT" signs are prominent in the
windows.
 
 ML> MMMMM----- Recipe via Meal-Master (tm) v7.07

 ML>       Title: German Meatloaf
 ML>  Categories: Beef, German
 ML>    Servings: 4
 
What makes this meatloaf recipe "German"? Looks pretty standard to me. Maybe it
was originated by some dude named Horst or Guenther.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picula ad Caval
 Categories: Exotics, Pork, Wine, Herbs
      Yield: 6 Servings
 
  2 1/4 lb Ground horse
      1 tb Olive oil
  2 1/2 oz Ground cured lard; (or
           - pancetta)
      2 lg Onions; minced
      6 oz Dry white wine
      6 lg Ripe tomatoes; blanched,
           - peeled, seeded, chopped,
           - drained
      2 lg Bell peppers; seeded, diced
      2 tb Minced fresh herbs (basil,
           - sage, rosemary to taste)
      1 cl Garlic; minced
           Salt & fresh ground pepper
 
  Heat the oil, lard, and onion in a skillet. Sauté until the
  onion has become golden but don't let it get really brown.
  
  Add the horse meat and brown it, stirring frequently. When
  it has browned, sprinkle in the glass of wine and reduce the
  heat to a bare simmer. Cover it, and let it cook for at
  least an hour. Mix in the chopped tomatoes and diced
  peppers, and continue cooking for another half hour.
  
  Ten minutes before removing the dish from the stove,
  sprinkle the minced herbs over everything.
  
  Serve it hot with salt and pepper to taste.
  
  This traditional Italian recipe will serve 6
  
  From: http://www.backwoodshome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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