Text 4921, 90 rader
Skriven 2010-12-13 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Legal???
================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Huh!? Since when? As long as they don't advertise it as pure beef - so
 DD> what? Is there some arcane USDA regulation about it? Or perhaps some
 DD> provincial regulation from somewhere not Illinois? Other than Jewish or
 DD> Islamic dietary strictures I don't see any violation of "law".

I don't know about the USDA but in Canada ground beef contains only
beef, all muscle meat, no organs or by-products, no pork, no
fillers, no seasonings and the percentage fat must be listed. They
don't have to label it as pure beef because it always is.

One can also buy ground pork, all pork meat, no organs or
by-products.

Also ground veal is all veal etc. etc.

There is no legal category for mixed ground meat, may contains meat
by-products, may contain other animals. I can only think of one
exception. Stores may sell "meatloaf mixture" provided that the
package says "ground beef and pork and veal" and there are three
distinct clumps of separate meats on the tray.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bill Blass' Meatloaf
 Categories: Veal, Pork, Bacon, Beef, Groundmeat
      Yield: 6 Servings
 
      1 c  Chopped celery
      1    Onion; chopped
      3 tb Butter
      2 lb Ground beef sirloin
    1/2 lb Ground veal
    1/2 lb Ground pork
    1/2 c  Chopped fresh parsley
    1/3 c  Sour cream
    1/2 c  Soft bread crumbs
      1 pn Dried thyme
      1 pn Dried marjoram
           S&P
      1    Egg
      1 tb Worcestshire sauce
  1 1/2 c  Heinz chili sauce
      3 sl Bacon
 
  
  Preheat oven to 350. Oil an 8 x 4 inch loaf pan. In a heavy
  skillet over medium heat, saute the celery and onion in the butter
  until soft. Remove from the heat and set aside to cool for 5
  minutes.

  Add the meats, parsley, sour cream, bread crumbs, thyme, marjoram,
  and salt and pepper to the skillet.  Whisk the egg with the
  Worcestshire sauce and add to the mixture. Using a wooden spoon or
  your hands, combine the mixture and mold into a loaf shape.

  Place the meat loaf in the prepared loaf pan. Top with the chili
  sauce and bacon slices. Place in the oven on a jelly roll pan to
  catch any drips. Bake until cooked through and nicely browned, 1
  hour.
  
  From:  Molly O'Neill's "New York Cookbook"

  From:  Diane Dowiot to Eat-L June 22, 1996
 
MMMMM













Cheers

YK Jim


... I do not want callow, milk-fed, undeveloped wodges of protein.

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