Text 22577, 122 rader
Skriven 2007-11-11 15:19:28 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ODDITIES 401 71111
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The degree of askewness is just sufficient to allow the froth and
 GJ> bubble to recede to just below the lid.  Then the top rice is not dry.
 GJ> In any case, if the rice is turned out into a bowl for serving at the
 GJ> table that doesn't matter.

 ML> I serve rice straight from the pot and find that if the rice on the
 ML> bottom is fine, the top is a little dry. Of course, I've been known
 ML> to eat rice of many textures.

Don't you find that the rice in the bottom of the pot has cooked onto
the metal?  Or do you carefully only dig down as far as it is soft,
keeping the hard caked stuff to be carefully levered away from the pot
and then deep fried?  (One of my favourites.)
 
 
 ML> I actually don't think so anyway. Metabolic pathways differ
 ML> quite markedly in some ways. Else why can nonprimate mammals
 ML> eat Amanita mushrooms? for example.
 GJ> I do not know these.

 ML> Anyone who collects mushrooms at any time in his or her life
 ML> must know these. Must, must, must.

I looked up my only book on mushrooms, which had a lot on the Amarita
muscaria, the "Fly Agaric", which I of course then recognised from
seeing them growing in the Adelaide Hills, although I didn't recognise
it under the name Amarita.  The "Fly Agaric" is thus named because of
its age-old use in Europe as a fly killer.

"A very old and curious practice of the Siberian tribesmen is the
ritualistic drinking of urine from men who have become intoxicated with
the mushroom.  Tha active principles pass through the body and are
excreted unchanged or as still active derivatives. Consequently, a few
mushrooms may inebriate many people."

 ML> Some of my friends used to eat rather strange
 GJ> mushrooms though, which had an interesting effect on them.

 ML> I was referring to A. phalloides and verna rather than
 ML> A. muscaria.

No mention in my book of those, although Grolier lists them as being
poisonous, together with the agaric.  No mention of what animals could
eat them without being poisoned.

These friends' odd mushrooms were skinny little pale brown ones,
probably a Mexican species, and nothing like the spectacular red
Agarics with white spots.

 ML> Now we're to be blamed even for this:

 ML> http://www.australianprescriber.com/magazine/23/2/artid/359/
 ML> Deathcaps now grow in Australia. They are thought to have been
 ML> imported inadvertently from the USA attached to the roots of oak
 ML> trees. Deathcaps are found mainly in the Australian Capital
 ML> Territory, but are spreading and have been reported in Victoria.
 
Grolier calls A. Phalloides, "death cups", and A. Verna, the "avenging
angel", without explaining why.  I shall look up that address later.
Canberra would be a good place to grow them, particularly if there was
a chance they could be introduced into politicians' meals.

 ML> President Clinton's pound cake
 GJ> I wonder if he actually made it, or like Count Stroganoff, had his
 GJ> chef make it for him?

 ML> I doubt he got his wife to make it! Probably his momma
 ML> or someone like that.

I wonder what food item will be historically associated with his missus.

 ML> Now here's something that a Real Man could make without
 ML> ruining his Manly reputation -
 ML> President Eisenhower's Recipe for Steak

Seems straightforward, and simple enough for even a president to cook.

And now something for our friends...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MANLY MANNY CHILLI
 Categories: Mains, Starters, Beef, Chilli, 30-min
      Yield: 4 servings
 
      2 tb Vegetable oil; OR
      2 tb ; corn oil
      4    Garlic cloves; minced
  1 1/2 lb Beef sirloin; minced
           ;MONTREAL STEAK SEASONING or
           Salt and pepper
    375 ml Wine- beer
     14 oz Stock- beef broth
      6 oz Tomato paste
  1 1/2 tb Chilli powder- dark
      1 tb Cumin, ground
      2 oz Smoky BBQ sauce; 2 glugs
      2 oz Hot sauce; 3tb
      6 oz Cheddar; grated
           Onions; chopped, OPT
 
  Heat oil in a deep pot over med-high heat. Add onions & garlic; saute
  3 to 5 minutes, stirring frequently. Add beef & brown, another 3 to 5
  minutes. Season lightly with Montreal seasoning or salt & pepper. Add
  beer & reduce by half.
  
  Stir in the broth, chilli powder, cumin, BBQ & hot sauces. Reduce
  heat to med-low & simmer 10 minutes. Top with cheddar cheese &
  onions, if using. Serve with corn chips
  
  From: GUY FOOD - TOP 30 - 30-MINUTE MEALS By: RACHAEL RAY ISBN: 1
  891105 21 3 Scanned by: KEVIN JCJD SYMONS SEPTEMBER 2007
 
MMMMM
 

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