Text 600, 113 rader
Skriven 2010-08-27 05:53:00 av Dave Drum (44355.cooking)
     Kommentar till en text av Glen Jamieson (44339.cooking)
Ärende: EATING BLOOD
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 -=> Quoting Dave Drum to Michael Loo <=-

 ML> Is Halality as strict on blood as Kashrut?
 GJ> I don't know Kashrut, but carcases are quite carefully bled for Halal.
 ML> There's a Jewish prohibition against eating blood. Is
 ML> this peculiarity part of the Koran, too?

 DD> Muhammad began Islam by filing the serial numbers off the established
 DD> religion(s) of the region and rewriting the parts he disagreed with.
 DD> There are *many* similarities between ALL of the religions that rose in
 DD> that (Middle Eastern) region.

 GJ> The food selection and preparation rules which the Jews originated
 GJ> were logical, and suitable for the Middle Eastern region.  Eating pigs
 GJ> there could be dangerous because of hydatid infection.  Meat which was
 GJ> bled kept longer than if not bled.

Which is true - but, has bugger-all to do with the original Q&A.
 
 GJ> Blood can be kept from clotting by adding vinegar.

Also true.
 
 GJ> I heard recently that the Christian idea of eating fish on Friday was
 GJ> started by Queen Elizabeth I of England, to ensure that there were
 GJ> plenty of experienced seamen/fishermen available to fight off invaders
 GJ> in time of war, such as when the Spanish armada arrived.  Dunno if
 GJ> that story is really true.

Proving once again that if one listens long enough one can hear the most
amazing mis-information espoused.

Lillibet the 1th was the daughter of Hank the 8th and Anne Boleyn AND was the
founder of what became the Church of England. By which time the practice of
fasting (a hold-over from the Jews) was firmly established. Here's a quote from
an article I found which clarifies this somewhat (and saves me the trouble of
organising my thoughts clearly  Bv)= ) ...

"The Wednesday and Friday fasts were a universal Christian custom in ancient
times. The Eastern Orthodox still observe these fasts. The Roman Catholic
Church downplayed the Wednesday fast, but kept the Friday fast until quite
recently. Anglicans and Protestants also observed these fasts. In the 18th
century, a man could not be ordained a Methodist minister if he did not fast on
Wednesdays and Fridays, with the reasoning that a person who could not rule his
own belly could certainly not rule the church."

http://tinyurl.com/FISH-FRIDAY

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Monkfish Stir Fry
 Categories: Seafood, Squash, Vegetables, Wine
      Yield: 3 servings

      1 lb Monkfish; in 1" cubes
      4    Ribs celery; cut diagonally
      2 sm Zucchini; in 1/8" rounds
      1 md Red bell pepper; thin sliced
      3 tb Peanut oil
    1/4 lb Mushrooms; quartered
    1/4 c  Soy sauce
      2 tb Sherry
    1/2 c  Flour
 
  Heat wok until very hot. Add 2 TB peanut oil and coat
  sides. Let oil heat for a few seconds. Add celery
  and cook about 3 minutes, stirring occasionally with
  wooden spoon. When just tender, transfer to platter.
   
  Add zucchini to wok and stir fry for 2 to 3 minutes.
  When tender, transfer to platter with celery.
   
  Add onion to wok. When half cooked, add red pepper
  and cook about 2 minutes, stirring occasionally.

  Transfer to platter with other vegetables.
   
  Next, stir fry mushrooms for 2 to 3 minutes; transfer
  to platter.
   
  Dredge fish in flour. Add 1 TB more peanut oil to wok.
  Heat to very hot. Stir fry fish in 2 to 3 batches. Do
  not allow cubes of fish to touch each other in wok.

  Transfer to platter.
   
  After fish is cooked and removed from wok, add soy
  sauce and sherry to wok and mix. Return fish to wok
  and toss briefly to coat. Next add vegetables to wok
  and toss briefly to coat with soy mixture and to heat
  briefly.
   
  Serve immediately.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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