Text 812, 101 rader
Skriven 2010-08-31 00:08:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: SILLY 509  00830
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> At the state fair the other day they were selling 1100-Calorie
 ML> turkey legs for $9. I was somewhat tempted, but a leg that size
 ML> would likely also be stringy and tough. So I had beef ribs (tender
 ML> but salty) and Prince William Sound oysters (tender but salty)
 ML> instead.

The first time I had turkey legs was at a "Medieval Fair", held in a
paddock, somewhere near Austin in Texas, where they were being sold as
snacks.  Mine was fully cooked, tender and of good flavour.  The small
bones were no problem.  Local mead was also sold, in small shots, to
be drunk while watching the jousting cowboys with their PVC lances.
One stall, selling Chinese take-away food bore a sign saying it was
the "Chinese Embassy to the court of King Henry".
 
 ML> There's a Jewish prohibition against eating blood. Is
 ML> this peculiarity part of the Koran, too?
 GJ> Probably, as the blood is so carefully removed, and, at least in the
 GJ> Halal section of the abattoir where I worked in Vanuatu, there was no
 GJ> attempt to save it.

 ML> It really does make good fertilizer.

The blood and washing water were all treated before disappearing down
the back creek.  Fat, heads and other trimmings were pressure cooked
to render down to tallow, which was used to fuel the abattoir boilers
and run one of the electric generators, while the residue was sold as
chook feed.  Skins were salted and tumbled in an old concrete mixer
drum before being packed and shipped out to NZ.  Haunches were buried
in trenches.
 
 GJ> I still have some of the Indonesian sambal I bought before your last
 GJ> visit here, so I used that.  Its expiry date is 2007, but it still
 GJ> tastes and smells OK.
 ML> Salt and chile, good preservatives. The only issue is that if
 ML> the stuff were made with oil, that component might go rancid.

No oil; just salt and vinegar to preserve the chile, garlic and other
flavours.
 
 ML> Hot Relish with Shrimp Paste (Sambal Terasi)

 ML> 2 Tb shrimp paste

 ML> Wrap the shrimp paste in aluminum foil and bake for 20 min
 ML> at 350F*, or until light brown. Remove from oven, chop, and
 ML> add to remaining ingredients. Mix well and serve.
 ML> M's note: an acceptable alternative, if you do not want to
 ML> heat the oven just to cook 2 Tb shrimp paste, is to stir-fry
 ML> the foil packet in a dry pan for 15 min.

As one of our better TV cooks, the lovely Poh, said recently, always
wrap the terasi (blachan) in foil before frying, otherwise you will
have to change all the soft furnishings in your house.

Too late, in my house!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Daging Masak Bali / Meat in Hot And Spicy Sauce
 Categories: Indonesian, Asian, Chili, Chilies, Shrimp
      Yield: 1 Batch
 
      2 tb Oil- vegetable
    500 g  Beef- round steak
           -thinly sliced
      1 c  Water
      2 tb Sauce- dark soy
           -or Javanese soy
      2 ts Sugar- palm or brown
      1 tb Juice- lime
           Salt
           -== PASTE SPICES ==-
      6    Chillies- red [to 8]
           -seeded and sliced
           Ginger- green, 2.5cm
           -chopped
      1 ts Paste- shrimp [terasi]
      4    Garlic cloves
      5    Onions- shallots
 
  In a mortar or food processor grind the spice paste ingredients into a
  paste. Heat a little oil in a wok and fry the paste until soft. Add
  the meat slices and stir-fry until they change colour. Add the water,
  sugar, soy sauce, lime juice and salt, and simmer uncovered until the
  meat is tender and the gravy thick.
  
  Add more water if the dish threatens to become dry before the meat is
  cooked.
  
  from: SOUTH EAST ASIAN FOOD by: ROSEMARY BRISSENDEN typed by: KEVIN
  JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)