Text 4412, 79 rader
Skriven 2010-12-01 03:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: meaty topics 816
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 JW> I'm not. I cook all meat as rare as Roslind will allow, except high
 JW> fat hamburg which I prefer medium-well done.

I don't mind my mouth being coated with suet, so I like rare
high-fat hamburg. I will, however, deign to eat medium-well
burgers if not dry.

 ML> for bear or wild pig, which might harbor trichinae, 60).
 JW> And except bear which gets cooked to 65+ to be sure.

Bear might not be good at below 65, but it would be safe
at 60. On the rare occasions when I've eaten bear, I've
not liked it much.

 JW> She's also OK with the chickens because they're just stupid
 JW> dinosaurs
 ML> Poultry are little bundles of meanness
 JW> So she has discovered.

I eat bird meat with avidity partially as there is no trace
of guilt attached to it. It might possible to conceive an
attachment for beeves or hogs or even sheep, but that doesn't
prevent me from eating their flesh; if birds tasted as good,
I'd be big as a house.

==

 ML> I like fried bread... its main purpose is to allow
 ML> you to cut back on the serving size of meat, if you so desire.
 JW> I suspect it has its roots in economy, not desire.

Desire has many faces. Many of them have an economic or
at least monetary component, as Dr. Freud and Norman O.
Brown readily point out. Desire has many meanings, as well.

 JW> a huge slab of greasy Yorkshire pudding
 JW> or bread and drippings before the roast was served, sliced very
 JW> thinly with lots of mashed potatoes and gravy.

Doesn't sound bad, if the bread is fried in beef fat first.

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

      Title: Lamb in Cream Sauce - England
 Categories: Main dish, Lamb, England, Country
      Yield: 4 Servings

      4 lg Lamb chops; wiped & trimmed
      1 oz Butter
      2 ea Onions; peeled and sliced
      2 tb Plain flour
      8 oz (fluid) lamb stock
      4 oz (fluid) single cream
           Salt and black pepper
      1 ea Dessertspoon fresh chopped
           -herbs - parsley, thyme,
           -rosemary, etc.
           Parsley sprigs to garnish

     A Shropshire country house recipe for lamb chops served in a
  herb-flavoured cream sauce.

     Dust the chops with a little seasoned flour and fry in the butter
  on both sides to seal.  Remove with a slotted spoon and keep warm.
  Fry the onion in the remaining fat until lightly golden, then stir in
  the flour. Add the stock, a little at a time, stirring between each
  addition, and bring to the boil.  Reduce the heat and stir in the
  cream, seasoning and herbs.  Add the chops, cover, and simmer for 25
  to 30 min.  Serve garnished with parsley sprigs and accompanied
  by creamed potatoes, peas, and carrots.  Serves 4.

  _English Country Fare - A Taste of the Border Country_  Compiled by
  Dorothy Baldock.  Salmon Books, 1995.  ISBN 0 898435 44 8.  Typos by
  Jeff Pruett.

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