Text 15133, 118 rader
Skriven 2011-09-01 17:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SILLY THINGS 835
========================
 ML> No, more like piles of bleached bones.
 GJ> A sad sight!

Depends. What happens to the bones of field butchered roos?

 ML> I understand there is a harvesting strategy that takes into
 ML> account the overplus of the vermin, involving simply a much
 ML> higher rate and more persuasive marketing of the product,
 ML> resulting in such phenomena as soccer shoes and kangatarianism.
 GJ> Perhaps you will see USAn advertising of "free range" roo meat.

I'm not so enthusiastic about roo meat as you are, especially
because of the dearth of fat. Roo tartare, sure; but here we
would be getting previously frozen meat, not the best for
serving raw, as it tends to get watery.

 GJ> What is really needed is someone to find an economic use for the
 GJ> poisonous cane toads, apart from selling stuffed corpses to tourists.

http://tinyurl.com/Kanetoad

 ML> As far as cost effectiveness of butchering goes, that issue
 ML> doesn't seem to have stopped the lamb, chicken, and veal
 ML> industries.
 GJ> The established abattoir slaughter and butchering of those young
 GJ> animals is a very different procedure from the night-time field
 GJ> butchering used for the 'roos.

Can't that be adapted?

 GJ> increasing to the point where licenced shooting may be allowed - for a
 GJ> large fee.  It is thought that rich white hunters from overseas may be
 GJ> attracted.   Like in just about everything, it is money that rules.

Rick Perry recently signed into law (that's l-a-w) an act
legalizing the hunting of wild pigs from aircraft in Texas.

 -=> Glen Jamieson said to Burton Ford <=-

 BF> I thought you were saying, early on in this thread, that the kangaroos
 BF> were just vermin like rats; that the intent was to get rid of them;
 BF> that the natives could kill all they wanted.  Now you're talking about
 BF> maintaining the stock for harvest? 
 BF> I 'tink I miss someting?   [g]
 GJ> Very likely.  An excess of anything is unwanted.  Introduced animals
 GJ> are more verminous than native ones

That just sounds so chauvinistic I had to laugh. 

 GJ> Kangaroos are native and good to eat, so even if they kill a few
 GJ> people by being run into, they are not considered as pests as long as
 GJ> they don't increase to such numbers that they deprive the sheep of
 GJ> food and water.

But they have increased to such numbers, as you and all
right-minded Aussies admit.

   Camels, otoh, have been steadily increasing in
 GJ> numbers, and have been damaging wells and cattle troughs, and even
 GJ> smashing fences around houses to get to gardens at cattle homesteads.
 GJ> It is estimated that there are about a million of them roaming around
 GJ> the outback.  Shooters in helicopters have killed quite a few, but the
 GJ> decomposing bodies make a terrible smell, and look messy.  Some
 GJ> people, like my son's father-in-law, who runs a cattle station near
 GJ> Alice Springs, consider such culling a waste of good meat, so they
 GJ> organise monthly camel musters and bring the camels in for slaughter
 GJ> and sell the meat.  I have enjoyed that meat.
 
As old camel is said to taste like mutton and young camel like veal,
that would make sense. 

  Camel [meat] has a distinctive taste which shows up in a
  peculiar way. While you are eating it, it tastes just like
  rather ordinary beef or relatively tasty veal (depending on
  age), but when you've finished and run your tongue around
  your mouth, you suddenly discover a slightly sweetish
  after-taste, like horse but not quite so much, very faint,
  but definite.
  -- Lloyd Cabot Briggs, quoted by Waverley Root,
     quoted by theoldfoodie.com

Veal meatballs
cat: hotel, main, New York
Serves: 10

1 1/2 c whole milk
1 1/2 c bread crumbs
5 lb ground veal
1/4 lb chopped basil
4 eggs
1 caramelized onion, chopped
1 Tb red pepper flakes
1 Tb chopped herbs
Vegetable oil
1 1/2 qt chicken stock
16 oz English peas
16 roasted cherry tomatoes, halved
2 oz Italian parsley leaves
Salt and pepper, to taste

Combine bread crumbs and milk in a bowl and mix until the
mixture takes on a dough-like consistency. Add ground
veal, chopped basil, eggs, caramelized onion, red pepper
flakes and chopped herbs. Mix and season to taste. Roll
the seasoned mixture into 1-oz meatballs. Set aside.

Heat vegetable oil in a pan. Sear the meatballs in the
hot oil. Place seared meatballs into a pot. Add the chicken
stock. Simmer for 20 min over medium-low heat. Add the peas,
tomatoes, and parsley. Season with salt and pepper. Simmer
for an additional 10 min. Chef's tip: best served reheated
the day after making.

Roberto Alicea, Andaz 5th Avenue, NYC

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)