Text 8223, 98 rader
Skriven 2008-06-02 10:17:54 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANOTHER FOOD RANT 80502
===============================
 -=> Quoting Jim Weller to Ruth Haffly <=-

 RH> I may have to become a vegetarian if the problems with the
 RH> meats keep up as well.
 
 JW> Nah, just be willing to pay a little more for quality meat, from
 JW> healthy animals, processed with care and cleanliness.
 
 RH> We are starting to go that way.  Picked up some ground buffalo a few
 RH> weeks ago; it is very lean.

 JW> When I talked about quality I didn't necessarily mean leaner.

 JW> You will find that buffalo is very much like extra lean beef.

When in Darwin I often get buffalo sausages, which have a richer,
stronger flavour and coarser texture as compared with beef snags.  Of
course they are made out of real buffalo; your bisons, being wild,
should be similar.

Did you see the extraordinary scenes in Seol, South Korea, of people
rioting in the streets because their government has decided to allow
American beef to be imported?   It had been banned for some years
because of mad cow fear, but now is presumed safe.  Some local media
have been claiming that Koreans are genetically more susceptible than
other races to brain diseases of that kind, and that has sparked the
present furore.   Just don't tell them about the antibiotics!

Now this is something that Lord Sandwich certainly would not recognise:

 JW> Title: Baked Sandwiches

 JW> After the dough has doubled in volume, transfer it to a lightly
 JW> floured working surface.  Knead lightly.  Form into a roll and cut
 JW> into 12 equal portions.  Form each portion into a little ball,
 JW> cover with a cloth and let rest for 10 minutes.
 JW> 
 JW> Roll each ball out to form a circle 5 to 6 inches across.  Put
 JW> about 1/4 cup of the meat mixture in the center of the circle.
 JW> Pull the dough up around the filling and press together at the
 JW> top.  Place on a well greased cookie sheet, cover with a cloth and
 JW> let stand about 30 to 40 minutes at room temperature or until
 JW> doubled in volume. Bake at 350 F for 40 to 45 minutes or until
 JW> lightly browned and firm. Serve hot, using 1 sandwich per serving,
 JW> or refrigerate or freeze to be used later.

It seems to be far more like a Chinese bun, baked instead of steamed.
Interesting, and probably very good to eat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Siopao (Steamed buns)
 Categories: Appetizers, Asian, Filipino
      Yield: 30 Pieces
 
           Dough:
  4 1/2 c  All purpose flour
      3 t  Yeast
  1 1/2 c  Warm water
      4 T  Sugar
    1/2 c  Pork lard or vegetable
           - shortening
           -
           Filling:
    1/2 kg Pork, chopped
      2    Onions, quartered
    1/4 c  Soy sauce
    1/2 c  Water
      2 t  Sugar
    1/2 t  Vietsin (MSG)
      6    Hardboiled eggs, sliced
 
  Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar
  and 2 1/2 c. flour to make a soft sponge.  Beat thouroughly with a
  wooden spoon. Set aside to rise until double in bulk (about 30-40
  minutes), add remaining flour and 1/4 c. fat to sponge and mix well.
  Turn onto a slightly greased board using remaining 1/4 c. fat (pork
  lard for greasing is preferable) and knead until smooth.  Divide
  dough into 24 to 36 pieces depending on desired size.  Form into
  balls.  Flatten one ball of dough with the heel of the hand and put
  filling in the center. Gather the edges together and seal. Lay soipao
  on square piece of paper (sealed side under) and set aside to rise
  for 20 to 30 minutes.
  
  Filling: Mix together soy sauce, water, sugar, salt, onions and pork.
  Cook over low fire until tender.  Remove pork from sauce.  Use to
  fill siopao. Add egg slices and steam for 30 minutes or until done.
  Serve left over sauce with siopao.
  
  :       Recipe from "Philippine Cuisine" by Nora & Mariles Daza
 
MMMMM
 

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