Text 2542, 92 rader
Skriven 2006-06-27 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: FOOD IGNORANCE 889
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 JW> The whaling peoples cannot comprehend the attitudes of the others.
 JW> Imagine if someone told Australians to stop eating lamb or Dave to
 JW> abstain from pork?

 ML> People are doing so, without much effect, thanks to the
 ML> countervailing efforts of the likes of Sam Kekovich.

We need a spokesman like him for our Aboriginal whaling and furring
lobby!

 ML> I heard that whale burgers taste like beef; I think the
 ML> more unbiased news stories say that. Also Weller says
 ML> that, from personal experience, I think.

Yeah, it tastes closer to beef than any other red meat I can think of.
Not identical by any means but close.

 ML> Drawn butter actually is merely liquid clarified butterfat:
 ML> it takes it name from the process: butter is melted, and the
 ML> liquid part "drawn" from the center, leaving the scum and
 ML> the whey behind.

You know what? That's what I always thought but every reference I found
yesterday referred to a sauce with flour and water in it.

This is neither whale nor butter but merely first up in the export file:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chocolate And Poppyseed Ravioli
Categories: Desserts, Pasta, Chocolate, Cheese
  Servings: 4

      1    recipe chocolate pasta dough
           rolled out thin
    1/2 c  poppyseeds
    125 ml milk
     50 g  brown sugar
      1 TB vanilla
    180 g  smooth, creamy ricotta
    1/2 ts fresh cinnamon

Place the sugar, poppyseeds and milk in a small saucepan and cook over
medium heat until poppyseeds are soft and liquid is almost totally gone.
Be careful not to let the milk scorch. Remove from heat and stir through
the vanilla. Mix in the Ricotta and cinnamon.

Roll the pasta dough out very thin, suing a lot of flour or cocoa to
keep the dough from sticking, and cut into strips 4" (10cm) wide. along
one edge of each strip, leaving a border, dollop a heaping teaspoon of
filling. repeat, leaving 2" between dollops, up one long side of each
strip. Use a damp pastry brush to wet the bare side of the strip and
gently fold it over so both long edges line up. use your fingers to
press the dough together between the lumps of filling, taking care to
make sure not too much air gets trapped. You should end up with several
long strips containing 4 or 5 ravioli lumps. Separate them into
individual raviolis by cutting them apart, either with a knife, or a
ravioli cutting wheel. Make sure all the sides of each ravioli are well
sealed.

Boil the ravioli in a large pot of unsalted water for 3-5 minutes or
until they float and are done to the teeth. If you're serving 4 people,
there will be a few extras (5 is a plenty big serving for each person)
so test some to make sure they are cooked to your liking. If you're not
going to cook the ravioli until later, spread them out on a cookie sheet
sprinkled with cocoa or flour. If they dry a little, that's okay, just
remember to increase the cooking time to account for the dried-outness.
Drain.

Serve them with chocolate whipped cream: whip one cup of heavy cream and
fold in 1/4 cup of commercially prepared or homemade fudge sauce. No
extra sugar is necessary. Dust with a bit of cocoa.

This was on some blog site, but I never did see the persons name
                                              
  From: Mignonne To: Gastronomique@yahoog
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Good bread is worth the effort.  That's why there's butter.
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