Text 34970, 56 rader
Skriven 2013-03-18 12:38:02 av Janis Kracht (1:261/38)
  Kommentar till text 34903 av JIM WELLER (1:123/140)
Ärende: seal meat
=================
Hi Jim,

> I guess one learns to like it if it is eaten regularly from birth
> and you don't have anything to compare it to.

Sure, that makes a lot of sense.  It's all according to what one is used to.
And given the meat I'm sure culinary types make the 'best' of it.

>Roslind's assistant up
> in K-Town is in fact quite fond of it. Lucky for her that she does
> because a pound of New York strip loin or a pound of Mitchell's
> bacon is $25 there (when the average income is $44K and the average
> home heating bill eats up $8K per year).

ouch..  not an easy place to live, no doubt.

>> tasted "like rich beef"..

> More like beef marinated in cod liver oil ... out in the sun.
> Actually more like horny bull marinated in cod liver oil ... out in
> the sun.

:)

>> she said it tasted good in stews, soups etc.

> Newfoundland fishermen eat them too but only when catches are poor and
> prices are down. They much prefer any kind of beef or pork from the
> store, even cheap ass bulk baloney. Nfld is the only place where
> I've seen baloney on restaurant menus regularly: fried baloney and
> eggs for breakfast, baloney and cheese sandwiches for lunch and
> baked baloney chubs with pineapple-rum glaze for dinner.

True, I've never seen boloney on any menu :)  One of the ways we eat baloney
(if ever (g)):

Baloney sandwiches
2 slices baloney
2 slices american cheese
1 tablespoon butter
4 slices bread

Place the baloney slices on a work surface.  With a sharp knife, place 4
diagonal cuts in the baloney slices.

Melt the butter in a saute pan, then add one slice of baloney. The cuts in the
baloney keep it from curling.  When slightly browned, turn off and brown the
other side.  Top with slice of cheese and allow the cheese to start to melt.
Use a spatula to place on bread.  Repeat with second piece of baloney. Makes 2
sandwiches.  Some people like to slather the bread with mustard.

Take care,
Janis

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