Text 15671, 114 rader
Skriven 2014-08-10 06:53:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Sugars
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Strawberries are sugar bombs. You may have meant white or granulated
 DD> sugar - which I can go along with. But, adding strawbs adds sugar.

 RH> Strawberries only have 7.68 grams of carbs per hundred grams of fruit.
 RH> They also have 32 kcal of food energy/100grams. (Both stats from the
 RH> USDA app.) They only taste like they're loaded with sugar.

 DD> Do they let on how much of that 100 grams of weight is water and how
 DD> much is sugar/pulp/etc.? Statistics such as that can be misleading
 DD> while telling the literal truth. As Bennie Disraeli said ....

 RH> No, but do you squeeze the water out of strawberries before eating
 RH> them?

 RH> Didn't think so. Just indicates that strawberries aren't as much sugar
 RH> as you thought--they just taste like they're full of it.

Someone/thing is full of it.
 
The "statistic" *IS* misleading. What is the ratio of sugar to other solids.
Water, in this instance, is irrelevant as it has no food value.
 
 --->8 SNIP 8<---

 DD> Sauerkraut, sauerbraten, etc. are different categories of grub from
 DD> what we have been nattering on about. I fail to see how they relate
 DD> to cranberries, coffee, or tea.   Bv)=

 RH> Likes, dislikes, and foods that pucker. Actually, there is one form of
 RH> cranberry that I do like--craisins.

 DD> Wouldn't it be a boring old world if we all liked the same things and
 DD> had the same enthusiasms? BTW - much of my lemon consumption is as
 DD> lemon juice squoze into a glass of iced tap water to cut the
 DD> chlorine/chemical taste. No sugar at all.

 RH> I'm glad we all havedifferent tastes. That way somebody we know that
 RH> likes peanut butter can have my share and I'll eat his share of
 RH> brussels sprouts.

 DD>       Title: Rheinischer Sauerbraten
 DD>  Categories: Exotics, Wine, Fruits, Marinades
 DD>       Yield: 6 Servings

 DD>    1000 g  Horse rump roast

 RH> Beef is better. My mom tried using venison once and it was rather
 RH> strong; I imagine horse would be on the same sort.

I made a venison sauerbraten for the Y2K picnic here in Spring-A-Leak. I was
either moose or elk rump provided by Georgia from a friend who harvested it in
Canuckistan. Horse-meat (from what I remember) is different from beef but not
strongly flavoured nor "gamy". Of course not all venison is "gamy" either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Loin of Venison with Cranberry-Chipotle Sauce
 Categories: Venison, Chilies, Fruit, Sauces, Wine
      Yield: 8 Servings
 
      2 tb Clarified butter or oil
      4 lb Venison loin
           Coarse salt & black pepper
      2 tb Minced shallots
      2    Minced garlic chives or
           - chives
      2 c  Cranberries
      3 tb Sugar
      1 c  Dry red wine
  2 1/2 c  Reduced Game Stock
      1 ts Chipotle chile puree
      1 tb Chopped fresh sage
           +=OR=+
      1 ts Dried sage
      3 tb Butter; room temp.
 
  Heat clarified butter in large skillet over medium heat
  until lightly smoking. Season venison loin with salt and
  pepper to taste and sear on all sides in skillet, 30 to 45
  seconds each side. Remove from skillet and place on baking
  sheet. Roast loin at 350oF/175oC about 15 minutes for
  medium-rare venison (135oF/57oC internal temperature).
  
  Pour all but 1 tablespoon butter from skillet. Add
  shallots and garlic chives and cook 20 seconds. Add
  cranberries and sugar and cook 30 seconds longer. Deglaze
  with wine by adding wine to pan over high heat and
  scraping up any browned bits. Reduce wine by 3/4 over high
  heat (about 8 minutes).
  
  Add Game Stock, chipotle chile puree and chopped sage.
  Reduce by 1/3, about 5 minutes, then strain through fine
  sieve. Press cranberry mixture with back of spoon to force
  as much sauce through sieve as possible.
  
  Return sauce to clean saucepan and heat to boiling. Whisk
  in butter, remove from heat and season with more salt and
  pepper if necessary.
  
  Recipe Source: Los Angeles Times - 12-27-1998
  
  FROM: Jim Weller; Chile-heads List - 15 Jul 2001
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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