Text 35896, 75 rader
Skriven 2013-04-09 06:39:03 av Dave Drum (1:18/200.0)
  Kommentar till text 35857 av Nancy Backus (66045.cooking)
Ärende: poisoned burgers
========================
-=> Nancy Backus wrote to DAVE DRUM <=-

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

 NB> What did they expect... that they could get away with it...?  With
 NB> egregious behavior like that, why would anyone trust them to not be
 NB> doing other sneaky things...?

They got away with it for some time ... legally, because they didn't advertise
it as 100% beef. And practically because the pork spleens did give the hamburg
a nice red colour. And no one (me included) knew there was pork in there until
a disgruntled former meat cutter for them blew the whistle - not to the Health
Department (well, he did but they couldn't do anything) but to the food
columnist for the local fish wrapper.

Talk about setting a cat among the pigeons.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crustade of Chicken & Pigeon
 Categories: Poultry, Game, Wine, Pastry, Fruits
      Yield: 6 Servings
 
     12 oz Wholewheat pastry
      1    Pigeon
      2    Chicken breasts
           +=OR=+
      2    Leg quarters
    2/3 c  Dry white wine
           Several grinds black pepper
      4    Cloves; whole
    1/2 oz Butter
      2 oz Mushrooms; rough chopped
      1 oz Raisins
      3 lg Eggs
           Salt & pepper
    1/2 ts Ground ginger
 
  Roll out 8 oz of the pastry and line a 8 inch flan dish;
  bake the crust blind.
  
  Put the pigeon in a pot with the stock, wine, pepper and
  cloves and cook very slowly for an hour. Add the chicken and
  continue to cook for a further 45 minutes or till the meat
  of both birds is really tender.
  
  Meanwhile cook the mushrooms lightly in the butter.
  
  Remove the birds from the stock and bone them. Cut the flesh
  into quite small pieces, mix it with the mushrooms and the
  raisins and spread them over the base of the flan case. Beat
  the eggs with a fork and season with the salt, pepper, and
  ginger.
  
  Add 1 cup of the cooking juices and pour over the meat in
  the flan case. If you want to have a lid, roll out the rest
  of the pastry and cover the flan. Bake it in moderate oven
  (350øF/175øC) for 25 minutes if uncovered, 35 minutes if
  covered.
  
  Serve warm with a good green salad.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Failure is the condiment that gives success its flavour. - Truman Capote
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