Text 3825, 127 rader
Skriven 2008-03-14 12:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
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 GJ> I think the meat I got was tough leg or thigh meat, rather than the
 GJ> prime cuts from the tail and along the back.
 ML> That's what happens when you are cheap!
 GJ> At $20/kg it was not cheap!
 ML> That's what happens when you aren't a smart customer!
 GJ> Crocodile meat is not commonly offered for sale in supermarkets here,
 GJ> so I felt lucky to get some locally.  I learnt a lot about cooking it.

An expensive lesson, not unlike that of Governor Spitzer.

 ML> I saw flank steak at approximately $20/kg today. Shook my head.
 GJ> So would I.  Kevin got some almost time expired prime roo fillet steak
 GJ> from the local Coles the other day, which had been reduced to $6/kg.

About the right price, if you ask me. The problem with expired meat
from the super is that you take a risk cooking it blood rare the
way I like it.

 GJ> He was very pleased with that, saying it was the best he had had.
 GJ> Perhaps its age helped its quality.

Undoubtedly. I'm not sure if you were here when Kathy was a regular,
but she was a strong advocate of the "green meat bin."

 ML> How many people are in the Chunnel at any given time?
 ML> I suppose I should take EuroStar the once before the
 ML> Qaeda folks read your post.
 GJ> My guess is that if a couple of passenger trains were in the 50 km
 GJ> long tunnel, going in opposite directions, plus cars, buses, and trucks
 GJ> full of Albanian illegal migrants, the total number would be at least
 GJ> 3000. The loss of trains and other vehicles would be a bonus, but the
 GJ> main success would be in the destruction of the iconic Chunnel and all
 GJ> it stands for, which would have a greater European impact than the
 GJ> destruction of only two out of many sky-scrapers.

I dunno, the loss of two passenger trains and a few handfuls of
other vehicles might rate big on the terrorist scorecard but
shouldn't have much effect on the EU economy. The most it would
do is dampen the enthusiasm of the Brits for the system: this
would strengthen their ties with the US if anything, something
that the Qaeda probably don't have any interest in causing

 GJ> I am surprised that you haven't travelled on the Eurostar

There was a brief time when I could get United miles on it,
but that promotion passed. I can get United miles on the
TGV to Lyon, though.

 GJ> I haven't experienced the joys of Heathrow.

I don't pay it much heed - I have lifetime access to the
London Lounge and probably to the Silver Kris as well, so
far from the madding crowd.

 The train is so civilised and
 GJ> quick. Within minutes of arriving at Waterloo Station you can be
 GJ> shopping at Harrods.

If that were to be considered civilized. Knightsbridge is
entertaining, but the crowds do get to me.

Ballymaloe Irish stew
cat: Irish, main
servings:  8

3 lb lamb chops, not less than 1" thick
8 md or 12 baby carrots
3-4 md or 12 baby onions
8 md or 12 small potatoes
Salt
Freshly ground pepper
3 1/2 c lamb stock or water
1 sprig fresh thyme (or 1/4 ts dried)
1/4 lb (1 stick) butter
7/8 c all-purpose flour
1 Tb freshly chopped parsley
1 Tb freshly chopped chives

Preheat oven to 350F.

Remove excess fat from chops and place fat in
a heavy pan over low to med-low heat to render.
Discard remaining fat solids. [M's note: EAT.]

Cut trimmed chops in half, discarding any bones.
(Bones can be used to make lamb stock.)

Peel onions and scrape or peel carrots. If onions
are large, quarter through the root; if small,
leave whole. If large, cut carrots into chunks;
if small, leave whole. Set aside.

Toss meat into hot rendered fat in pan over medium
heat. Brown slightly, then remove from pan. Toss
the carrots and onions in the hot pan just long
enough to coat them with fat. In a Dutch oven or
casserole dish, layer the meat, carrots and onions,
seasoning each layer with salt and pepper.

Deglaze pan with lamb stock or water, scraping up
any browned bits from the bottom of the pan. Pour
the liquid into the pot with the meat and vegetables.
Peel the potatoes. Cut into chunks or leave whole if
small. Place potatoes on top. Add sprig of thyme and
bring contents of pot to a boil on the stove. Cover
pot with aluminum foil, then the pot's lid. Place in
oven and cook until meat and vegetables are tender,
1 to 1 1/2 hr.

Pour liquid from casserole dish. Let rest 5 min,
then skim off fat. Place defatted liquid in a pot
and bring to a simmer.

Meanwhile, melt the butter over low heat in a small
saucepan and stir in the flour. Cook, stirring for
2 min. Stir some of the roux by tablespoonsful into
stew's liquid until thickened as much as desired.
(Expect to have plenty of roux left over.) Place
thickened liquid back in stew pot. Serve stew
garnished with chopped parsley and chives.

Darina Allen, Traditional Irish Cooking"
in Rogers Morning News 3-12-08

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