Text 12356, 79 rader
Skriven 2014-04-19 10:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: humans 523
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 DD> in surveys when they ask for my race and do not list "Human". My
 DD> ethnicity of genotype is Caucasian. But, I know of no White race, nor
 DD> Black race nor Pacific Islander race.

Speaking of words with peculiar histories.

When the Israel Philharmonic went on tour, this was back
in the '60s or so, the Australia immigration form asked
the race question, and the orchestra en masse chose to
answer "human"; after some consultation among the
authorities, they were allowed into the country. But if
you or I had individually done such back then, it's
doubtful we would had been admitted.

 ML> especially as crisping by torch takes way more time and
 ML> effort than most people think.
 DD> Was it an actual picture of the actual dish or was it some art
 DD> director's idea of what an idealised picture would be (food porn)? 

It was the picture originally posted with the review,
on some blog someplace before it hit Yelp.

This led me to the conclusion that whoever it was that
didn't know what pork belly was also would not have
been able to tell the difference between raw and cooked.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Herb Roasted Rabbit and Potatoes
 Categories: Cyberealm, Wild game, Kooknet
      Yield: 6 servings

      4 lb Rabbit [cut into 8 pieces,
           Rinsed & patted dry]
      8 md Red potatoes [quartered]
     24 lg Cloves garlic
      6 tb Olive oil
      4 oz Slab bacon, [rind removed
           & cut into 1" cubes]
      6 tb Fresh rosemary leaves OR
      2 tb Dried rosemary
      2 ts Coarsely ground black pepper
           Coarse salt, to taste
           (optional)
      6    Sprigs rosemary, for garnish

   1.  Preheat the oven to 400 degrees 2. Place the potatoes and garlic
  cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
  the olive oil, and toss to coat. Bake for 30 minutes.
   3.  While the potatoes and garlic are roasting, combine the bacon
  and 2 tablespoons of the oil in a large skillet, and place over low
  heat. Cook just until the bacon begins to wilt. Then remove the bacon
  with a slotted spoon, and set it aside.
   4.  Saute the rabbit, in batches if necessary, in the skillet,
  setting the pieces aside as they are browned.  Reserve 2 tablespoons
  of the pan drippings.
   5.  Remove the roasting pan from the oven, and reduce the heat to 350
  degrees.
   6.  Add the rabbit, rosemary, pepper, coarse salt, reserved pan
  drippings, and remaining 3 tablespoons oil to the roasting pan with
  the potatoes and garlic.  Toss thoroughly, and return the pan to the
  oven. Bake for 20 minutes.
   7.  Sprinkle the reserved bacon over the top, and bake until the
  meat is tender and the vegetables are golden, another 20 minutes.
   8.  Arrange the mixture on a warmed platter, and garnish with the
  rosemary sprigs.

  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120

  This is one of the few Cyberealm recipes I find plausible,
  but cut the rosemary in half at least.

MMMMM

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