Text 11918, 99 rader
Skriven 2014-04-08 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bovicultural 467
========================
 ML> Surprised that they didn't immediately recognize the
 ML> additional value of the tongue at least and keep it
 ML> for themselves.
 JW> They did hold back the livers for local consumption.

At least they had some sense.

 JW> stew meat and burger
 ML> I hope you bought the second box anyway.
 JW> I confess I did not.

OK, I know that they would have eventually eaten the stuff
themselves, but if the price were anything close to
reasonable, it was worthwhile encouraging them.

 JW> Every single animal harvested generates $10,000 to
 JW> $20,000 each, way more than the value of the animal as meat.

So we're talking $25-50/lb, yeah, not bad.
 
 JW> MSM is hard salted, not brined, brisket
 JW> Proper pastrami is plate (navel beef) that is brined
 ML> Not so sure about that.
 JW> Those are the old fashioned classic definitions. But these days
 JW> anything goes, even eye of round.

If you think the residents of the European ghettos
went, no, that's brisket, not plate, that won't do,
you've got another thing coming. The criteria were
cheap (all the tender cuts are out), tenderizable
(shin is out), and, in most places, Kosher (round
and rump are out). Aside from the grain and the
marbling being more even, there's scant difference
between plate and brisket. I like point cut brisket
best, for obvious reasons.

Anyhow, a lot of MSM (Schwartz's, I understand, being an
example) is hard salted but then put in a container where
the fluids ooze out and become a de facto brine before (I
originally typed boefore) the meat is hung up in the air
for a brief period.

 JW> I thought I had made it clear that it was not excellent at all but
 JW> typical of what they do in the arctic. For excellent I would have

Hence my remark to Burtonoski that he could have fancied
himself the tribal elder helping to fend off starvation
for his famine-stricken neighbors.

 JW> brought Ray's smoked caribou jerky, nine ways (mesquite/oak/hickory
 JW> X teriyaki/black pepper and honey/Cajun spice.

That would have been nice.

 ML> You can simulate the flavor of willow smoking
 JW> No thanks, I don't want to!

Or even easier, one can find some trash softwood and
just smoke with that.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Mock Duck
 Categories: Canadian, Beef
      Yield: 4 servings

      1    Onion;chopped                     1/4 ts Thyme,dried
    1/2 c  Celery;chopped                           -salt & pepper
    1/2 c  Mushroom;chopped                    1 lb Round steak
      1 tb Butter                              1 tb Vegetable oil
    3/4 c  Dry bread crumbs                  3/4 c  Beef stock
    1/2 ts Savory,dried

  "Today a nonstick frypan works well, but just as in the 30s, a black cast
  oiron one is great, too. Thicken the gravy with flour if desired. ... With
  the prairie sloughs dried up and little snow in the winter, there were very
  few wild birbs in the worst years of the 30s. Stuffly, thinly pounded
  less-tender cuts of beef made an adequate substitute. Some books called for
  flank steak, other for round steak. Veal birds are similar, Rouladen, a
  German dish, is made with meat spread with mustard and wrapped around dill
  pickle spears. And in many regions of Canada, venison, moose and caribou
  were used in place of beef. In Newfoundland, savory seasons the stuffing
  and salt pork tops the meat rolls.

    In a skillet, cook onion, celery and mushrooms in butter until softened.
  Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
  taste and just enough water or stock to mositen.
    Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
  spread with stuffing almost to edges. Roll up each from widest sides;
  secure with string. In skillet, brown rolls in oil. Add stock; cover and
  simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven
  for 1 hour. MAKES: 4 or 5 servings

  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

-----

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)