Text 7096, 109 rader
Skriven 2006-10-30 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: meat
============
 -=> Quoting Dale Shipp to Ian Hoare <=-

When I talk about America here, I really mean North America as the
situation here in Canada is virtually the same.

 IH> Such pork as I've had in the States has been very much what I'd
 IH> call "battery" meat. Pale in colour, too lean and without a very
 IH> marked "porky" flavour.

Ours is white, not pink. The animals are slaughtered quite young while
they are still quite lean. They are the "veal" of pork.

 DS> And your comments on American chickens ... :-}}

Bloody tasteless, unless you pay double for free range older (just 2-4
weeks is all it takes) birds from small independent farmers like my
Mennonite connection. It takes as much time and feed to bring a chick
from 4 to 6 pounds as it does 0 to 4 pounds.

 IH> We normally buy free range pork

 DS> wonder how common it is to have that available.

You need to know somebody like my friend Bill or go to a specialty
butcher shop. You won't find it in supermarkets.

 DS> Just how free are
 DS> they?   Barn yard fence?  Pasture?  Completely free range? (but then
 DS> what would the neighbors say?)

In Bill's case, a large outdoor pen. Completely free range would be a
wild pig never to be seen again!

 IH> The meat has a very pronounced pork flavour and is a mid pink. It
 IH> has more fat than supermarket pork, but still not really enough to
 IH> carry the best flavour (IMO). 

Again Bill lets his mature an extra 4-8 weeks. The final weight gain is
more lard than meat.

 DS> I suspect that some American pork is grown in the same sort of
 DS> confined quarters that battery chickens are

About 99% of them.

 DS> but I also have a
 DS> sense of a farm with a few pigs rumaging around in a wallow outside
 DS> the barn, with selter available when they want it.   No way of
 DS> knowing which is the dominant scenario.

About 1%, by people like Bill.
 
 IH> but not the dark purply-red as properly hung beef. In flavour I'd

 DS> The phrase "properly hung beef" wonders me.

Most supermarket beef is fresh. It's bright red. It's cheaper because
there's no shrinkage, waste from spoilage or time delay going to market.

Proper beef is aged 14-28 days (or longer depending at lower temperature).
Happily my Co-op now carries 14 day aged beef as well as fresh (at a
25-33% premium). It's brown not red, tastier and more tender. You can
age your own if you get large primal cuts and are prepared for some
wastage (on the surface, which you trim away).

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

     Title: CATFM Shrimp And Mushroom Stuffed Filet
Categories: Beef, Shrimp, Mushrooms
  Servings: 8

      1    whole beef tenderloin
           (cleaned of silver skin)
    1/2 lb mushrooms (shitake )
    1/2 lb shrimp (Lobster works also
           but is expensive)
      3    feet of wet butchers twine
      1    BGE -350 degrees

Begin by sauteing the shrimp and mushrooms in olive oil and a little
butter, add salt and pepper. Lay out your whole filet and remove the
silver skin. Take your knife and butterfly the filet. Season with S&P.
Add the stuffing, roll back over and begin to tie the filet at the head
(big end). Tie it about every 1 1/2 -2 inches. Season the outside with
S&P. Place the whole stuffed filet on the preheated egg. Cook until
desired doneness. LET IT REST at least 15 minutes cover with foil to
help maintain heat.

Notes: These fine recipes cooked at "Good Life II" by Chef Fred on
01-31-2005
            
  From: Www.Chefandthefatman.Com        
 
MMMMM-------------------------------------------------

A whole tenderloin generally runs about 4 pounds.


Cheers

Jim, in Yellowknife




... We want beef in desserts - National Cattlemen's Assn.
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