Text 12643, 77 rader
Skriven 2008-08-25 05:22:08 av Michael Loo (1:18/200.0)
  Kommentar till text 12573 av Jim Weller (1:123/140)
Ärende: thyme for pork 820
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 JW> Sagebrush is edible but contains volatile oils that kill the
 JW> bacteria in ruminant's stomachs so is toxic to cattle.
 ML> I wonder if any antibiotics have been derived from these?
 JW> Wormwood of course expels/kills worms.

Yup; what I was wondering more specifically is whether any
prescription drugs were based on the oils.

 ML> Perhaps what happens in my head when I smell roast beef is the
 ML> same as what happens in mine when I see a pretty young lady in a
 ML> red bikini. I'm off pretty young ladies. As a buddy of mine says,
 ML> stick to violins, they're safer than women.
 JW> At my age I'm off them too except to admire discretely in the
 JW> distance.

I imagine it's not so much your age as your life situation.

 JW> Gallo still makes "Hearty Burgundy". But that too is outside your
 JW> range. [g]

Indeed. Though I got a 1.75L bottle of Canadian Mist, which could
be said to be to real whisky what Hearty Burgundy is to real wine,
for $16 the other day; the girl at the liquor store - maybe thirty -
looked at me and said, "my parents used to drink this all the time;
it must be pretty good." How I brought a 30-year-old to think about
her parents, well, I don't know. The worst part of it is of course
that her parents could very well be younger than I.

 JW> www.cnn.com/FOOD/specials/1999/champagne/primer/

Yup, but doesn't fully explain the disparity in levels of protection
of the various terms.

 ML> Interesting that pig broth receives major
 ML> thumbs up here, but in classic French cooking and the methodologies
 ML> that have drawn therefrom it receives short shrift.
 JW> But it is highly regarded in many Asian cuisines. Perhaps the lack
 JW> of veal has something to do with it?

But some of us actually prefer pork stock to veal stock.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Roast Pork Provencale
 Categories: Pork
      Yield: 6 servings

      3 lb Boneless rolled pork roast
      3 ea Garlic cloves
    2/3 c  White vermouth
    1/4 c  Lemon juice
    1/4 c  Olive oil
      1 ea Medium onion, chopped
      2 ea Bay leaves
      1 T  Dried thyme
      1 ts Salt
    1/2 ts Pepper

  Blend vermouth, lemon juice, olive oil, onion, bay leaves, thyme,
  salt and pepper.  Cut garlic into slivers and insert under the fat of
  roast. Put roast in plastic bag, add marinade, tie securely, marinate
  24 hours turning occasionally.

  Remove roast from marinade (reserve marinade), place roast fat side
  up on rack.  Bake at 350 F for 40 minutes per pound, basting twice
  with strained marinade.

  Remove roast from pan, skim fat from juices in pan, add remaining
  marinade to pan juices and thicken with cornstarch or flour for gravy.

  From the recipe files of Grandma Sheila Exner - August 1991

MMMMM
___ Blue Wave/386 v2.30

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 * Origin: Nocturnal State BBS (1:18/200)