Text 13188, 72 rader
Skriven 2007-03-19 13:02:29 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HAWG TIED  70212
============================
*** Quoting Glen Jamieson from a message to Ian Hoare ***

 IH> animals are perfectly decently treated, but they're bred and brought up
 IH> for "modern" food tastes. Meat without enough fat on it, especially in
 IH> the marbling which is so important. Also the meat isn't adequately hung
 IH> either. Add to that the fact that they don't cut to order, but offer
 IH> pre cut "packs", and I'm afraid I can't get enthusiastic. 

GJ> I am surprised to hear you say that.  Unfortunately I seem to have
GJ> missed eating any decent beef in USA; the stuff I have had there
GJ> lacked flavour. By contrast, the Limousin beef that Nora and I ate in

Much of this would have to do with cooking style and as Ian notes above,
marbling.  Due to health concerns in a culture tht eats a LOT of beef per
capita compared to most others, the fat content has gone down.  This mandates
a change in cooking techniques that if not followed, will destroy the flavor
to a good degree.

It shows up radically in crockpot cooking.  Recipes from the 50's with soups
and such, just have to be adapted a bit or you get little tasteless hard to
chew bits of the current 'beef market'.  Thats why you see Michael Loo talking
so much about the specific cuts needed.

One of the crockpot tricks, is to always include some marrow bones if you have
them (or my infamous 'gently used ribs').  Pre-knarfed bones work wonders to
fix that ;-).  I imagine cooking 'roo is a bit synonimous (sp?) in this
aspect.

Done *right* the USA lower fat beefs are incredibly good.  I found adaption not
as hard as some, perhaps because my Mom's rare forays into cooking lead to
'london broil' (I am unsure of the actual cut name, we called it that and it's
still often seen under that name).  Thats an almost marble-free cut that looks
a bit the shape of pork loin.  As a kid, it was one of her best meals.  I've
later learned to make it fairly well but it's a tough but flavor-packed cut
that many do not know how to make so end up with charred lumps of hardness.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fast and Easy Chili
 Categories: Beans, Easy, Chili, Vegetarian
      Yield: 4 Servings
 
      1 lg Onion, chopped medium
      2 tb Water
      2    Hot peppers (or more to
           --taste), chopped fine
      3    Garlic cloves, chopped fine
      1 cn Pinto or Kidney Beans (or 2
           --cups cooked beans)
      1 cn Tomato sauce (15 oz.)
      1 c  TVP
      1 ts Chili powder
           Salt to taste
 
  Saute onion and peppers in water, and add garlic when nearly clear.
  Add beans, tomato sauce, TVP, and spices. Cook at low heat for 5 to
       10    minutes until TVP is soft.
 
MMMMM
Ok, I bet you all are laughing that i'd send this at all to Maura and Sean but
watch the adaption.  Skip the TVP unless you like it and use one of the
smaller packs of ground beef and brown it up.  Dont be too enthusiastic about
draining the browned beef.  Adapt the amount of chili powder upwards almost
for sure as this is pretty tame stuff.  While it barely qualifies as 'chili'
for us here, it's still not a bad tasting dish and it's fast to make.  Garlic
powder or dried garlic 'chips' do well in this if fresh garlic isnt handy.

It's fast, easy, and tastes better than 'Wendys Chili' by a good bit.
                                       xxcarol

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