Text 4420, 93 rader
Skriven 2010-12-01 21:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: flying around 824
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 JW> Native owned Canadian North still has Aurora Class, better than
 JW> economy, cheaper than business and they still serve pretty decent,
 JW> substantial hot meals. There is always one wild game or fish entree,
 JW> one regular one and often a Japanese one as well on those winter
 JW> flights with Vancouver (and therefore Tokoyo) connections.

How US carriers manage to lose money while providing cut-to-the-bone
amenities and service I don't know.

 JW> Japanese tourists always order the caribou or char and the white
 JW> people have the sushi platter. Which makes sense. Why would they fly
 JW> thousands of miles from home to eat second rate sushi? And why would
 JW> I order caribou when I have a freezer full at home?

Makes sense in both cases. The topic of gastronomic disappointment
at offerings intended to comfort or pander has come up here before.

 JW> The best part for me though is 4 across rather than 6 across
 JW> seating (on a 737) and ample leg room, at a just slightly higher
 JW> than economy fare. I don't know why more airlines don't offer an in
 JW> between class of service.

That is what I know as domestic first class (not just business),
except for the fare thing, which here is somewhere between too
much and bizarrely too much. San Fran to Philly on US Air on
February 28 (random picks) at 9 am goes for $235 in coach but
$1463 in so-called first.

 -=> Jim Weller said to Dave Drum <=-

 JW> I never understood the popularity of eye of round
 NB> It has a certain cachet (achieved through deft marketing) as being
 NB> the "poor man's filet mignon".
 JW> How bizarre. Incredible that they could pull that off.

Triumph of appearance over reality.

 DD> Chuck-eye is much closer to being "poor man's filet mignon".
 JW> I almost made the same comment.

And I differ only in that chuck eye (underblade) is the "poor
man's ribeye" - the overblade muscle is the "poor man's filet
mignon".

 DD> Monkfish is somewhat of a lobster texture. But, beware of
 DD> monkfish fat - it is *extremely* strong tasting and very (to
 DD> me) off-putting.

I don't recall dealing with it: I've carved up a halibut
(whose fat is strong but not unpleasant) but never a monkfish.

 JW> I was not fond of monkfish liver the one time I tried it but then I
 JW> do not like fish liver in general, just bird's and mammal's. IIRC
 JW> Michael holds it in high esteem though.
 
YRC. It's feather light, rich like foie gras, and gently fishy.

Caribou ribs with apple bbq sauce
Categories: main, Canadian, eh, game
Yield: 4 servings

4 lb Caribou ribs
4 c Apple cider
h - BBQ SAUCE
1 c Ketchup
1/2 c Apple cider
1/4 c Apple cider vinegar
1/4 c Low sodium soy sauce
2 cloves Garlic, minced
1/2 ts Black pepper
2 Apples, peeled, cored and finely diced
1 Sweet onion, chopped
1 ts Ginger, finely minced

Place ribs in crock pot or shallow pan and cover
with apple cider. Set crockpot on low or oven at
200 F and braise for no more than 2 hours.
Remove the ribs from apple cider and reserve cider.

Mix together all ingredients for BBQ sauce in
heavy-bottom saucepan. Bring to a boil and reduce
heat. Add reserved cider from braised ribs.
Simmer for 20 - 25 minutes.

Heat BBQ to 300F. Place braised ribs on grill and
brush liberally with sauce. Heat thoroughly,
approximately 20 minutes.

By Jennifer Zimmerman and Sean Kelly
www.blackangusmeat.com
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