Text 588, 118 rader
Skriven 2010-08-26 10:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: OFFAL 492  00826
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Merinos are mainly raised for wool.  They originated in Spain, but
 GJ> have been bred in Australia to produce extra-fine quality wool, much
 GJ> in demand in Italy for classy men's suits.  Most crocodile skins also
 GJ> go to Italy for shoes and belts.
 ML> What's it with the Italians and their foppish ways? No wonder
 ML> they called it macaroni.

Yes, they would.  (Something to do with a popular song of my distant
youth.  I forget the rest of the verse...)  Italian made belts and
handbags are sold in the shop attached to the Darwin Crocodile Farm.
I don't understand why they couldn't be made just as well and cheaply
in Australia.   At least their crocburgers and fried croc legs don't
have to go far for processing.  I have eaten them - the burgers OK,
but the legs rather stringy and tough.
 
 ML> Is Halality as strict on blood as Kashrut?
 GJ> I don't know Kashrut, but carcases are quite carefully bled for Halal.

 ML> There's a Jewish prohibition against eating blood. Is
 ML> this peculiarity part of the Koran, too?

Probably, as the blood is so carefully removed, and, at least in the
Halal section of the abattoir where I worked in Vanuatu, there was no
attempt to save it.
 
 GJ> The cook left them somewhat shaken and stirred.
 ML> Shaken, certainly.

My daughter was worried about Kevin's chances of getting home
unscathed, via the Silks bar in the city, but I assured her that if he
could get down my front steps safely, that was the worst part.
 
 GJ> I used this recipe for the goat liver, without soaking or doing
 GJ> anything to it except cut it small and remove any ducts, and found it
 GJ> very successful.  The liver cooked in seconds.

 GJ> Title: Sambal Goreng Hati (Chilli-fried Liver)
 
 GJ> 3 t  Ground chilli or
 GJ> 12    Dried hot chillis or
 GJ> 4 t  Sambal oelek

 ML> With the sambal oelek, the dish would be kind of salty;
 ML> without, it might be a little bland. I'd say 2 ts ground
 ML> peppers and 2 ts sambal. I found in the back of the fridge

I still have some of the Indonesian sambal I bought before your last
visit here, so I used that.  Its expiry date is 2007, but it still
tastes and smells OK.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAMBALANS
 Categories: Indonesian, Asian, Story
      Yield: 1 Servings
 
 
  The Dutch discover Sambalan
  
  A Dutch ship arrived in Bantam, so the story goes, to trade with the
  Sultan of that region for spices and other Indonesian products which
  at that time brought fabulous prices in Europe.  After the bargaining
  was over the captain and the first mate of the vessel were invited to
  dinner by the Sultan.  The two Dutchmen who had breakfasted, lunched
  and dined on hard biscuits, salted beans and salted pork all during
  the long voyage from their native land to the Far East, looked in
  wide-eyed wonder at the bewildering array of unknown and exotic
  dishes in front of them.
  
  Noticing that the Sultan and the Lords of his Court took only a
  little of a particular dish, the captain, who as a true Dutchman, was
  always out for a bargain, whispered to his first mate; "Look, Number
  One, that dish over there must have some pretty expensive and
  extrememly rare ingredients in it that they take only so little of
  it.  When it comes our way be sure to give yourself a good helping."
  
  The first mate nodded and when presented with the dish, which was none
  other than a sambalan, he dealt himself a generous helping.  But when
  tasted it the poor man thought that the Devil himself had touched him
  with his staff of fire and brimstone.  The tears streamed over his
  bearded cheeks, his mouth and throat were on fire and he felt as if
  his last moment had come.  The captain noticed his companion's
  discomfort and asked him the reason for his peculiar behaviour.  The
  mate, who would not admit that his greed had put him in his present
  predicament and who was angry with the captain anyway since it had
  been that gentleman's suggestion in the first place, took his
  revenge.  Tears still streaming, he replied in a choked voice: "I
  cannot help but cry when I think of that poor sailor we lost
  overboard just after we rounded Cape of Good Hope.  The poor devil,
  he would have enjoyed our stay her.  But," he added, "have some of
  this expensive dish; it is most delicious and of an extraordinary
  sweet taste."
  
  With these words, he handed his superior the wretched chilli dish.
  Although the latter was greatly puzzled by the sudden softheartedness
  of the man he knew as a hardbitten old sailor, he did not hesitate but
  followed his own earlier advice by helping himself most liberally.
  The result can well be imagined.
  
  When he saw the captain in the same plight the first mate leant over
  and whispered sympathetically; "May I ask why you are now cryig too,
  my captain?"  The captain who now realised that he had been tricked,
  gave his NUmbger One a withering look and growled fiercely: "I only
  cry because I amd damned sorry that you did not fall overboard with
  that sailor!"
  
  :       Extracted from "Cooking the Indonesian way" by Alec Robeau
  :          Transcribed by Glen 4/03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)