Text 6101, 76 rader
Skriven 2013-10-25 21:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: round and round 360
===========================
 DS> Wasn't it a by product of keeping a dairy herd in production?  Half of
 DS> the calves grew up to be dairy cows and most of the rest became veal.

That's why the cyclical aspect. Veal production no longer
depends on the calendar but rather the predilections of
the more affluent segments of the marketplace. I.e., it's
motivated by those who don't care about what's sensible
or seasonal, the same people who want asparagus in autumn.

 DS> Not long ago, Gail and I went to Macaroni Grill.  They had a pork
 DS> shank on the menu.  I've never had such a dish and tried it.

I fell in love with pork shank a couple decades ago (or more)
in Europe and tend to get it whenever I see it on the menu,
unless there are other favorites - kidneys, brisket, flank,
short ribs - that compete with it. Unfortunately, the two
ways to ensure tenderness are sufficient cooking (that's to
say hours) or brining, and many places save time and effort
by doing the latter, which produces a hammy-tasting product
(not bad but not what I prefer) that is grossly high in
sodium (bad).

 DS> Made me wonder what the BBQ Lamb shank at RGs would be like -- but
 DS> haven't tried that yet.  I suspect it will be slattered in their sort
 DS> of sweet BBQ sauce -- not a rich brown gravy sauce.

Lamb shank is most often served in a tomato sauce, though
I always preferred it in a wine sauce (usually Cabernet but
sometimes Port). If you are not put off by the gelatinous
bits, it's a great tasting and pretty tender cut if treated
right. In the US, one is the normal serving; in Australia,
where they slaughter lambs younger, you get two, which though
individually smaller constitute a really big serving.

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

      Title: Swiss Asparagus Casserole
 Categories: Vegetables
      Yield: 4 Servings

      5 T  Butter
      1 lb Asparagus, trimmed and
           -sliced diagonally, about 2
           -cups
      1    Medium onion, sliced
      1 T  Flour
           Salt to taste
           Pepper to taste
      1 c  Sour cream
      1 c  Grated Swiss cheese
    1/4 c  Cracker crumbs

    Melt 2 tablespoons of the butter in a large skillet. Saute the
  asparagus for 2 to 3 minutes until barely tender. Remove and reserve.
  [Save a dish! Put it directly into the greased casserole dish
  mentioned below! - JM]
    In the same skillet, saute onion in  2 tablespoons of the remaining
  butter until soft. Stir in flour, salt and pepper. Cook for one
  minute or until the flour is blended. Add the sour cream and grated
  cheese. Cook over low heat, stirring constantly, until the cheese
  melts.
    Spoon the asparagus into a shallow, lightly greased baking dish.
  Top with the sour cream and cheese mixture. Sprinkle with the cracker
  crumbs. Dot with the remaining tablespoon of butter. Bake at 400
  degrees F for 20 minutes. If top is not browned, place under broiler
  briefly to lightly brown crumbs.

  From the Buffalo News, "What's For Dinner?" column.
  Typed for you by Joan MacDiarmid.
  Posted to NCR 4/24/98

MMMMM
 
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