Text 22331, 105 rader
Skriven 2007-11-05 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: meat inspection
=======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> What we need is a small federally approved abattoir to take
 JW> commercial advantage of wild meat for export. Uninspected meat can't
 JW> be shipped outside of the NWT to elsewhere in Canada let alone
 JW> internationally.
 
 GJ> Or the system developed in South Australia for processing 'roo
 GJ> carcases, where they are taken in refrigerated vans directly from the
 GJ> shooters to the butchers, before dawn.

That could work here if we had just one single abattoir within our
boundaries.

 GJ> (unlike your shonky Canuk
 GJ> meat firm, unloading crook meat onto the poor unsuspecting USAns, then
 GJ> going broke and vanishing).

As far as I can discover they made pre-formed frozen hamburger patties
out of old cows for sale to bargain chains like "Shop Rite" and
"Buy Lo" and for export to similar discount stores in the US. I
wouldn't encounter any of that kind of meat where I shop. Once again
if one sticks to major chains, especially the ones where there is a
family name on the masthead, and pay a little extra for quality
meats from reliable processors, the odds against getting bad meat
drop dramatically.

In defense of our industry, we have far fewer recalls, in smaller
amounts and quicker (before consumers eat it all anyway) here.

 GJ> As far as you know have there been any
 GJ> health problems resulting from uninspected moose meat or similar wild
 GJ> animal meat consumed in your neck of the woods?

None locally. I have heard of a Inuit village up north where
everyone all got trichinosis from eating raw walrus meat and a few
scattered cases of botulism from storing seal meat in oil at room
temperature. That latter practice was probably a lot safer back when
the floors of igloos where the jars sat were below zero whereas
today's modern houses are plus 20 or so.

 GJ> Alternatively, was
 GJ> that firm exporting bad meat to Southerners subject to inspection?

Obviously and sadly, not enough.
               
For some strange reason I feel like posting vegetarian recipes all
of a sudden....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Bean, Red Pepper, Corn, and Quinoa Salad
 Categories: Salads, Vegan, Low-fat, Beans, Grains
      Yield: 4 Servings

      5 tb Olive oil
    1/2 c  Quinoa; rinsed in cold water
    -and drained
      1 c  vegetable broth
    1/4 ts Ground cumin
    1/4 ts Salt
      2 tb Lime juice
    1/8 ts Ground black pepper
      1 c  Cooked or canned black
    -beans; drained
      1 c  Whole-kernel corn
      1 lg Ripe tomato; peeled, seeded,
    -and diced, (about 1 cup)
      1 sm Sweet red pepper; seeded and
    -chopped, (about 1/2 cup)
      2    Green onions; finely
    -chopped, (about 1/4 cup)
      3 tb Chopped cilantro leaves
      2 tb Chopped fresh parsley leaves
      2 c  Mixed salad greens

  In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add
  quinoa and stir until toasted and aromatic--about 5 minutes. Stir in
  broth, cumin, and salt; heat to boiling over high heat. Reduce heat
  to low, cover, and simmer until liquid is absorbed--about 15 minutes.
  Remove from heat and let stand 5 minutes; with fork, fluff quinoa and
  set aside at room temperature to cool.

  In medium-size bowl, whisk together remaining 4 tablespoons oil,
  the lime juice, and black pepper. Stir in black beans, corn, tomato,
  red pepper, green onions, cilantro, chopped parsley, and cooked
  quinoa.

  To serve, divide greens among 4 salad plates. Spoon quinoa mixture
  onto greens. Serve at room temperature or refrigerate until 30
  minutes before serving.

  Posted to EAT-LF Digest by Katherine Rodman
  Apr 12, 1998

MMMMM

Cheers

YK Jim


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