Text 25789, 98 rader
Skriven 2015-04-07 12:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cheesy 480
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 NB> I DO eat bleu cheese... ;>
 ML> Then you might like rancid seal.
 JW> I doubt it. I love blue cheese, stinky tofu and durian but whole
 JW> heartedly detest rancid seal.

I am doing a gedanken experiment - my plane back from the
Pole has made an emergency landing in the middle of God
knows where and amid the blizzard someone finds the leavings
of a polar bear banquet, of which a few bits of rancid seal
remain. My ration is a spare rib. What next? I've played this
scenario in my head three times with three different endings.
None of them involves savoring the delicious substance.

 JW> Now, fresh seal is merely strong and gamy like mutton or old buck
 JW> deer but it is edible. I was very disappointed with the piece that
 JW> was our little experiment.

It was almost enough to drive people from the kitchen with
the fragrance.

 JW> BTW it appears that poc chuc is a real term.

Ah, poop. I was looking for Internettal absurdities and am
slightly saddened this wasn't one of them. Latest cool thing
I saw was someone complaining about Welsh rabbit because it
was neither Welsh nor rabbit.

So, I think to myself, what think you about the Holy Roman Empire?

Perfect welsh rarebit
categories: English, snacks, cheese
Serves: 2

1 ts English mustard powder
3 tb stout
30 g butter
1 ts Worcestershire sauce or to taste
175 g lancashire cheese, grated
2 egg yolks
2 sl bread

Now, let's get the name thing out of the way at the start.
Some suggest that the dish earned its rather peculiar
title (and, once and for all, rabbit is the correct form
regardless of what this newspaper's style guide says.

Rarebit doesn't pop up until some 60 years after the
recipe itself first surfaces, although given both have
been in use for over two centuries, I think you're
entitled to go with either. I prefer rabbit, but to fall
in line with the official guidance will suffer rarebit
here) from the poverty of that nation. The point was that
a Welshman couldn't afford even that cheapest of meats.
Whatever the truth of it, I think this does the heavenly
combination of crisp toast and molten cheese a disservice;
done right, it's certainly no poor relation.

Indeed, according to a 16th-century joke, the Welsh were
famous for their love of toasted cheese - St Peter was
said to have got rid of a troublesome "company of Welchman"
who were troubling the peace of heaven by going outside and
shouting caws pobi - "that is as moche as to say 'Rosty'd
ches!' Which thynge the Welchman herying ran out of heven a
grete pace". And who wouldn't be tempted from eternal bliss
by such a prospect? In fact, according to Jane Grigson,
rarebits were once common throughout southern and western
England, but, with the only Welsh sort still on the menu,
it seems they really do know how to do it best north of
the Bristol Channel.

Mix the mustard powder with a little stout in the bottom
of a small pan to make a paste, then stir in the rest of
the stout and add the butter and about 1 ts Worcestershire
sauce - you can always add more later if you like. Heat
gently until the butter has melted.

Tip in the cheese and stir to melt, but do not let the
mixture boil. Once smooth, taste for seasoning, then take
off the heat and allow to cool until just slightly warm,
being careful it doesn't solidify.

Pre-heat the grill to medium-high, and toast the bread on
both sides. Beat the yolks into the warm cheese until
smooth, and then spoon on to the toast and cook until
bubbling and golden. Serve immediately.

Felicity Cloake, The Guardian 10/27/2011

See also, for a semi-contrasting view, 
https://georgianjunkie.wordpress.com/2011/09/24/historical-
recipe-4-welsh-rarebit/

And for a somewhat scholarly etymologic-style view:
blog.oxforddictionaries.com/2014/07/origin-welsh-rabbit/

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