Text 35764, 100 rader
Skriven 2010-03-13 00:56:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Gamy Horses
=======================
 -=> On 03-12-10  05:30,  Dave Drum <=-
 -=> spoke to Dale Shipp about Gamy Horses <=-

 DS> When we lived in England in the 70's, the local beef had a very
 DS> different flavor and smell to us than the American beef we were used
 DS> to. I never did figure out if the cause was the feed or from the way
 DS> that they "aged" their meats.  I do know that if we were walking down
 DS> the street, we would cross over rather than walk in front of a British
 DS> butcher shop with their meats hanging in the open air.  The smell was
 DS> as objectionable to us as the smell of a bad fish market, albeit a
 DS> different odor.

 DD> That would never work in the US. Meat hanging in open air? Where germs
 DD> and flies and worse can land on it? Horrors!!!!

The Brits were also known for hanging their birds with a cord tied to
the neck.  It is said by some critics that the Brits did not think a
bird was ready to eat until the bird fell.

 DD> I know that the Brits (as do many European countries) tend to split
 DD> their food sellers into what would be (in USA) sections of a
 DD> stupormarkup. The butcher or abattoir is separate from the green grocer
 DD> (produce), is separate from the dairy/beverage is separate from the dry
 DD> good, etc. 

True, but some supermarkets were becoming popular.

 DD> I have been in several dedicated butcher shops and abattoirs - and I
 DD> have always found an underlying, very faint aroma of putrefaction - no

I.e. blood soaked sawdust and chopper blocks:-}}

 DD> matter how scrupulously clean things are kept. It seems to be the
 DD> nature of the beast (no puns intended) much like the aroma of stale
 DD> beer and tobacco smoke seemed to permeate the saloons I used to visit

I learned the odor of stale beer quite well at about the age of ten.  I
had a part time job with an establishment a few blocks from our house.
One of my tasks was to rinse and stack the empty tall neck beer bottles
into cases.   The smell of stale beer and the prevalent roaches (the
animal kind) sort of killed any ideas I had of experimenting with beer
for at least five years or so.

 DD> I wonder if what you were smelling from the English butcher shops
 DD> wasn't just the typical odour I have found on this side of the pond.
 DD> Not really a "rotten" smell - but, a hint of it.

We've been in butcher shops here -- and not detected that smell.  Plus,
it was not just the smell of the raw meat.  The taste was very
pronounced in the cooked beef, especially in the fat.

Here is something you might enjoy, although I think that the original
author is probably not in tune with your HOT level:-}}  

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili Salsa Dip (BEWARE VERY HOT)
 Categories: Appetizer, Dips, Vegetable
      Yield: 6 servings
 
     12    Tomatillos; *
    1/2 c  Yellow Onion; Chopped
      5    Jalapeno Peppers; **
      3 tb Fresh Cilantro; Chopped
  1 1/2 ts Garlic; Minced
      2 tb Lime Juice
      2 tb Olive Oil
  1 1/2 ts Fresh Tarragon; Chopped, OR
    1/2 ts Dried Tarragon; Crushed
    1/2 ts Sugar
    1/2 ts Salt
    1/8 ts Black Pepper
 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems
  and husks before using.

  ** Carefully split each pepper and remove the seeds.  Remember to wear
  some type of gloves when doing this.
  
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or
  chilled.
  
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!!
  
  Makes about 3 1/2 cups of dip.
  
  SUGGESTED DIPPERS:  Corn Tortillas, Potato Skins, Celery, Jicama,
  Monterey Jack Cheese, Cheddar Cheese
  ... from a file of Carl Berger
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:08, 13 Mar 2010
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