Text 8164, 67 rader
Skriven 2013-12-24 14:10:33 av Nancy Backus (1:261/1381.0)
   Kommentar till text 8074 av MICHAEL LOO (1:123/140)
Ärende: Re: cats yum etc 617
============================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 21 Dec 13  07:54:00 <=-

 NB>> So far we've only threatened our cats with becoming dinner,
 NB>> generally backing down with the acknowledging of their only
 NB>> being a bite's worth so not worth the trouble... ;)
 ML> When I came in the house Lola got this panicked look that
 ML> said "oh chute, mommy let that BAD MAN in again" and ran
 ML> off as fast as her little legs could take her. 

Guilty conscience there... ;)

 ML> Annie says that I would "just as soon cook her as look at her,"
 ML> which is only a very small calumny. The other cats seem to like
 ML> me, and I at least tolerate them.

Less bad blood there... ;)

 ML>> Beef hearts, by the way, are pretty completely
 ML>> unobjectionable for anyone who likes beef in general.
 NB>> Something that Richard tends to mention every time I serve beef
 NB>> heart... he just marvels that people that like beef in general
 NB>> can't manage to enjoy hearts... 
 ML> My objection is that it's too lean - if you found a mature
 ML> bull heart, there might be some exterior fat, but then the
 ML> meat tastes a little strong (as would all the meat).

For most people, the leanness should be a plus... being as they always
complain about the fat, and cut it all off...

 ML> You don't get meat from mature animals any more, as they
 ML> don't let them live a full life span. Better culinarily
 ML> and economically, I think, the new way, but probably
 ML> worse healthwise, as the former stronger flavors almost
 ML> forced people to use and serve smaller quantities.

That supposes that too much meat is bad for one...?   Dairy farmers,
putting an older cow from milk production to the freezer for meat, get
more mature meat...  :)

 ML> Speaking of which, I now recall that there were a few
 ML> times when we could get pork liver in the supermarket,
 ML> exceedingly cheaply, and my mother tried to reproduce
 ML> the Chinese store red-cooked pork liver. I don't quite
 ML> remember the flavor and how it compared to storebought,
 ML> but the color was pallid (boiled with insufficient soy
 ML> sauce) and there were these cook clots of protein on
 ML> the surface of the cooking liquid and clinging to the
 ML> meat itself.

The sort of stuff that would be cleared off before putting out to sale,
I'd guess... but one might consider those protein clots the "good
stuff"...   (G)

 ML>> Serve these anticuchos with slices of grilled cooked
 ML>> sweet potato.
 NB>> Those sound right nice, too... :)
 ML> On the other hand there are ways to prepare organ meats
 ML> that I'd have thought would please the most finicky diner.
 ML> Title: Liver Dumplings

As long as one doesn't let on what was in the dumplings...?

ttyl         neb

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