Text 4356, 81 rader
Skriven 2010-12-01 00:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: all for one 781
=======================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW>> I never understood the popularity of eye of round

 NB>> It has a certain cachet (achieved through deft marketing) as being
 NB>> the "poor man's filet mignon".
 
 JW> How bizarre. Incredible that they could pull that off.

 NB> Never underestimate the power of marketing...?

I often do. The last time I watched TV, about two weeks ago for the
first time in years, I was horrified and offended by the
repetitious, irritating ads for life insurance for seniors,
prescription meds, other meds, shampoos, household cleansers, air
fresheners and scented feminine sanitary wipes for down there etc ad
nauseum. They did not persuade me to purchase anything. Actually
they put me off shopping in general as well as ever thinking about
watching TV again. On cable, your channels are, quite frankly, even
worse than ours.

Don't even get me started on game, reality and talk shows!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Moosewich Dip
Categories: Canadian, Venison, Sandwiches
  Servings: 2

      1 pt "bottled"  Moose
     12    inch Ciabatta loaf or
           baguette, halved,
           cut lengthwise
           mozzarella cheese, grated
      1 md yellow onion
      1 TB chili sauce (or ketchup)
           cold bottle of your favorite
           beer

Bottled (i.e. pressure canned in mason jars) moose is a Newfoundland
delicacy. There are typically three key ingredients....cubed moose
meat, a little onion, and a little fat back or salt pork. The
bottling processes makes even the toughest cut of meat incredibly
tender, and the flavor is distinctly rich, savory, and just slightly
gamy (in a good way). 

Empty pint jar of bottled moose into a dipper (small sauce pan) and
warm through, over a light simmer for 10 minutes or so. Cut onion in
thin slices and saute in a little oil over a medium high heat for
2-3 minutes. Reduce heat to medium and let onions brown and begin to
carmalize for another 10-15 minutes. Season with a little salt and
pepper. Meanwhile, cut a baguette or narrow ciabatta loaf in half so
you have 2 6" pieces, and slice each in half lengthwise. Place a
layer of grated cheese on each cut side of bread and melt in the
oven or under the broiler. Once the moose meat has heated through,
remove from the sauce pan and set aside, leaving the moose liquor,
or au jus in the pan over the heat. To make a dipping sauce add the
chili sauce or ketchup. Open your bottle of beer and a drop to the
sauce. Arrange the moose meat on a piece of the bread, top with
fried onions and add the second piece of cheesy bread. Serve warm
with a side of savory and garlic roasted chips and dip the sandwich
in the au jus as you go. It is awesome! Enjoy. 

(makes two 6 inch sandwiches)

  From: A Wicked Scoff                  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... What a country. Heat, humidity, terrorism, reality TV.

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