Text 16350, 68 rader
Skriven 2014-08-27 16:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: M's treat 866
=====================
 ML> because it's too dear. After all, you're likely to be
 ML> served potatoes elsewhere in the meal.
 DS> Sometimes it is two or three types of potatoes:-}}

One of my friends is an exceedingly famous physician
who claims that the human diet overemphasizes protein
and shortchanges complex carbs. Not surprisingly, his
name starts with Mc.

 DS> There were three different things that were classed as bacon.
 DS> Occasionally there was what they call streaky bacon -- almost the same
 DS> as American bacon.

In my Irish experience, that is rare - I've seen it only
in American-influenced places. It does occur in England,
though (not all that frequently, either).

 There was always what was called a rasher of
 DS> bacon. It looked like a thin slice loin with a little tail of fat.  I
 DS> would say that it was smoked.

The ones I've had have been sparingly if at all smoked -
more like salt pork than anything else, though not fatty.

 Finally there was something that I
 DS> would have called boiled ham, but they called bacon.  It was also cured
 DS> and quite salty.  It looked like our ham, but the texture was almost
 DS> crumbly. 

I've seen this - not fond of it. It seems to reflect back on
the origins of preserving meat, when you tried to get it
to last as long as possible, not taste as good as possible.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pheasant and Pickled Walnut Terrine
 Categories: Pheasant
      Yield: 4 Servings

      1    Pheasant
    1/2    Bottle Red vermouth
      1 lb Streaky bacon rashers
           Salt
           Black pepper; freshly
           Ground
      1    Jar pickled walnuts

  Remove the meat from the pheasant. Chop into small pieces and
  marinate in the red vermouth overnight.

  Line a terrine mold with bacon. Drain the pheasant meat and arrange
  half in the mold. Season with salt and pepper. Put a layer of walnuts
  on top and fill the rest of the mold with the pheasant. Season. Cover
  with bacon.

  Set the mold in a bain marie and cook in a preheated oven at 350
  degrees for 45 min. When cooked, ease the terrine away from sides
  of the mold and leave to cool in the mold. Turn out for serving.

  From: Patty <designwest@ameritech.Net>
  Recipe by: TWO FAT LADIES SHOW #FL1A04

MMMMM


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