Text 935, 83 rader
Skriven 2010-09-03 00:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: odd food 534
====================
 GJ> Sweet potatoes are quite correctly called kumara in NZ, kau-kau in
 GJ> PNG, and kamote in the Philippines.  Never yams, which are different.

Yes and no. Are hoods of cars bonnets? Pawpaws papayas?

 GJ> In the Philippines a variety of yam called "ube", with deep purple
 GJ> flesh is sometimes made into purple yam jam.
 ML> Not thrilling food, unfortunately, the purpleness
 ML> submitting heavily to the starchiness and the milk.
 GJ> Not something I am attracted to.  All the kinds of yams I have eaten
 GJ> are almost flavourless lumps of starch.

In some of our stores, the true African yam can be bought under the
label Name (with a tilde over the N, so its name isn't really name).
It sells poorly except among those who grew up with it.

 ML> Liz Smith's Sweet Potato Pie
 ML> cat: celebrity, dessert
 ML> 2 lb yams
 GJ> What would a "celebrity" know!

What does anyone know?

 GJ> The first time I had turkey legs was at a "Medieval Fair", held in a
 GJ> paddock, somewhere near Austin in Texas, where they were being sold as
 GJ> snacks.  Mine was fully cooked, tender and of good flavour.  The small
 GJ> bones were no problem.

With a big turkey leg, the small bones are not so small, can
be used as knives or lancets, and are rather offputting.

 Local mead was also sold, in small shots, to
 GJ> be drunk while watching the jousting cowboys with their PVC lances.

I've only had one first-class mead in my life.

 GJ> The blood and washing water were all treated before disappearing down
 GJ> the back creek.  Fat, heads and other trimmings were pressure cooked
 GJ> to render down to tallow, which was used to fuel the abattoir boilers
 GJ> and run one of the electric generators, while the residue was sold as
 GJ> chook feed.  Skins were salted and tumbled in an old concrete mixer
 GJ> drum before being packed and shipped out to NZ.  Haunches were buried
 GJ> in trenches.

Okay, that sounds mostly reasonable, but the blood and haunches
could be used for something.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Clive Younghusband's Venison Stew
 Categories: Soups/stews, Beef, Pork/ham
      Yield: 12 servings

      4 lb Venison (haunch, ham)                    Salt
      3 c  Cheap red wine                      8 oz Jar of beef gravy
  1 1/2 c  Red or white wine vinegar         3/4 c  Pearl onions, trimmed
        pn Ground allspice                   3/4 c  Fresh mushrooms
      2    Whole bay leaves                    2    Cloves, garlic, crushed
      4 c  Celery, carrots, leeks,             2 pn Ground oregano
           Roughly chopped                     1 lb Salt pork, diced
           Sugar

  1>. Pour half bottle of red wine and half the wine vinegar into a
  non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season.
  Bring to a boil for 30 minutes. Cool to room temperature. This can be done
  overnight in the refrigerator but allow to return to room temperature
  before adding meat. Strain mixture through cheescloth. Discard the
  vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2
  tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the
  strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>.
  Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the
  remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to
  Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away
  marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture.
  Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
  hours or until venison checks done. 7>. Serve stew over wild rice with
  cranberry sauce on the side.

-----

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