Text 11565, 75 rader
Skriven 2014-03-30 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: muscle meat equality
============================
-=> Quoting Michael Loo to Ruth Hanschka <=-

 ML> in Asia, pretty much all muscle cuts cost the same

The Inuit feel the same way about meat. In 1979, the first year in
nearly a century that the western Inuit had a legal commercial
muskox hunt, meat was offered for sale within the NWT, frozen, in 10
lb boxes, delivered by air freight. I called for details and was
told everything was the same price so I ordered tongue and
tenderloin. After roasting the first tenderloin I called for another
box and was told that they only had chuck (they called it shoulder)
stew meat and burger left, for some strange reason. They were
mystified but the next year they had differential pricing so that
everything sold.

Sales were limited to the NWT only as there was no federal meat
inspection done at a licensed abattoir, so no export sales.

That was the same year Early Shelsby went on a hunt in the eastern
Arctic as the canny Inuit there realized that guiding rich Americans
paid more than selling frozen meat semi-locally.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fire and Ice Soup
 Categories: Soups, Chicken, Chilies, Fruit, Dairy
      Yield: 4 Servings

    HOT TOMATO ICE:
     14 oz canned tomatoes
    1/2 c  Chicken broth
      1 tb Fresh lemon juice
      1 ts Sugar
    1/2 ts Tabasco sauce
    AVOCADO SOUP:
      4    Avocados; peeled and
    Pitted
      6 tb Fresh lemon juice
  1 1/2 ts Cumin
  4 1/2 c  Chicken broth
    1/2 c  Green onions; minced
      2 tb Diced canned jalapenos
    1/4 c  Sour cream
    Salt and pepper

  In blender or food processor, puree tomatoes with liquid.  Strain
  puree through fine sieve into bowl, pressing hard on solids. Mix
  in chicken broth, lemon juice, sugar, and Tabasco sauce.  Freeze
  in ice cube tray for 3 hours until firm but not frozen solid. Chop
  into pieces and blend in food processor until smooth.  Return to
  container and freeze until firm.

  Mash avocados in bowl with lemon juice and cumin.  Heat chicken
  broth to simmering and whisk into avocado mixture.  Stir in green
  onions and jalapenos.  In food processor or blender, puree mixture
  (do in two batches to avoid spilling).  Pour into large bowl.
  Whisk in sour cream, salt and pepper to taste.  Cover and chill
  soup for 2 hours or until very cold. Ladle soup into chilled
  sherbet glasses and put 1 teaspoon of tomato ice in center of each
  serving.

  Recipe by: Creme de Colorado

  From: Jack And Andi Waite

MMMMM

YK Jim


... In the 50s none of us had ever heard of yoghurt.

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