Text 9896, 89 rader
Skriven 2011-04-24 07:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: human behavior 252
==========================
 
 DD> I maintain that it is more politically driven that advertising driven.
 ML> Not substantially different. The advertisers, after all,
 ML> drive the politicians largely via the media.
 DD> It's a difference in philosophy and outlook.

The oft-quoted statement, which I find largely true, is
'm's got the money make the rules, an equivalency.

==

 ML> recipes in the packet, and yick, why are there so many
 ML> indiscriminate recipe collectors out there?
 DD> Not out there ... more, in here. This particular series is from an
 DD> e-mailed file of recipes I found in an obscure folder. I have no idea
 DD> whence it came. But, the recipes are (some of them) interesting.

I got Otto Brandt's collection of floppies just before he
died (he was living in a one-room rehab home, and his own
packrattism was confined to this) and shipped them to various
places to have reformatted and reposted (I did some myself,
I think, because he asked me to) but generally have quit doing
stuff like that.

 And
 DD> all have been posted in here previously. My posting them in batches of
 DD> ten is just my way of pulling a gun on myself to correct minor (and
 DD> some major - especially yield and category) discrepancies before
 DD> importing them into my own Meal Masher. 

No need to explain - my comment however did relate to the
fact that so many recipes are kind of crummy and should either
be vandalized or left to rot neglected. I tend to do the former,
my contribution being in a disclaimer up top or a not down bottom.

 DD> I have, as I have noted here before, been afflicted with the pack-rat
 DD> gene.

Most of us have, and some have sublimated it or transformed
it somehow.

 DD> And recipes take up little space except on the hard drive.

Indeed, and partially my point.

Rum Rabbit Terrine
cat: starter, game
yield: 1

1 rabbit
6 chicken livers, cubed
2 lb loin or leg of pork
1 clove garlic, crushed
1 lb extra pork fat
1 ts ground ginger
2 oz pistachios, split
1 egg, beaten
12 oz streaky bacon
3 Tb Jamaican Rum
8 fl dry white wine

Bone the rabbit, separating the two back fillets. Cut the back fillets into 2cm
(½ inch) cubes and place in a sealed container with the cubed chicken livers
and marinade overnight in the rum. At the same time, put the pork meat and
remaining rabbit meat to marinate overnight in the wine with the garlic.

Next day, preheat the over to 180C/350F/Gas Mark 4 and
mince the wine-marinated meat with the pork fat using
the fine blade of a mincer. Mix in the wine from the
marinade, the ginger, drained fillet and chicken livers,
and the pistachio nuts. Add the rum, juices and beaten
egg. Season well with salt and pepper. Line a terrine
or seamless loaf tin with the bacon and pack in the
mixture. Cover with buttered foil. Stand this in a
second container of hot water (a bain-marie) and bake
in the oven for 90-105 min.

Remove the foil 30 min before the end of the cooking
time. A terrine is cooked when the juices run quite
clear. Cool before pressing with a board and 3-4 lb
scale weights or an equivalent load, and refrigerate.
Serve cut into elegant slices with a watercress salad
and fingers of lemon-buttered brown toast.

cookingwithbooze.org

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