Text 30214, 65 rader
Skriven 2015-08-25 01:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: odd food 123
====================
 ML> I dunno, lobsters and shrimp are kind of cousins, but they don't
 ML> taste particularly alike. Better example perhaps - bok choy and
 ML> Brussels sprouts and turnips.
 DD> Actually - I prefer shrimp to lobster in most instances.

I used to, consistently, which worked in my favor when shrimp
were like deer nuts under a buck and lobster was three or so.
Now the prices are pretty comparable for what you get, but
mostly I prefer lobster, which works in my favor again.

 
 ML> I've not had turtle that tasted like veal, either. Maybe at
 ML> a stretch beef and not very beefy beef at that.
 DD> That would be a looooooooooooong stretch. Some claim that turtle has
 DD> four (or up to seven) different flavours of meat contained in their
 DD> shells. I think those observations may have been fueled by an over
 DD> serving of absinthe or Jeppson's Malört.

Not that long. Feed a cattle fish meal and it might well
end up tasting like turtle.

 DD> I'm not sure but I think most salt water turtles are protected
 DD> species. 

Depends where and how protected. They can be gotten without
great trouble in the Caribbean and in parts of Asia.

Gigot de la Clinique
categories: French, historical, text only
yield: 1 text

A surgeon living in the provinces, as fond of good cheer as he
was learned, invented this recipe which we acquired by bribing
his cook. No leg of venison can compare with a simple leg of
mutton prepared in the following manner. Eight days in advance
you will cover the leg of mutton with the marinade called Baume
Samaritain, composed of wine - old Burgundy, Beaune or Chambertin
- and virgin olive oil. Into this balm to which you have already
added the usual condiments of salt, pepper, bay leaf, thyme,
beside an atom of ginger root, put a pinch of cayenne, a nutmeg
cut into small pieces, a handful of crushed juniper berries and
lastly a dessertspoon of powdered sugar (effective as musk in
perfumery) which serves to fix the different aromas. Twice a
day you will turn the gigot. Now we come to the main point of
the preparation. After you have placed the gigot in the marinade
you will arm yourself with a surgical syringe of a size to hold
1/2 pint which you will fill with 1/2 cup of cognac and 1/2 cup
of fresh orange juice. Inject the contents of the syringe into
the fleshy part of the gigot in three different spots. Refill
the syringe with the same contents and inject into the gigot
twice more. Each day you will fill the syringe with the marinade
and inject the contents into the gigot. At the end of the week
the leg of mutton is ready to be roasted; perfumed with the
condiments and the spices, completely permeated by the various
flavours, it has been transfused into a strange and exquisite
venison. Roast and serve with the usual venison sauce to which
has been added just before serving 2 tablespoons of the blood of
a hare. Note: A marinade is a bath of wine, herbs, oil, vegetables,
vinegars and so on, in which fish or meat destined for particular
dishes repose for specified periods and acquire virtue.
 - Alice B. Toklas

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