Text 8290, 83 rader
Skriven 2013-12-28 08:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cats yum etc 656
========================
 ML> When I came in the house Lola got this panicked look that
 ML> said "oh chute, mommy let that BAD MAN in again" and ran
 ML> off as fast as her little legs could take her. 
 NB> Guilty conscience there... ;)

Linda and JJ are supposed to be coming over. Actually, they
were supposed to be over yesterday, but they didn't show up.
They are supposed to bring Ciara, an 8-1/2-year-old breeder
who is getting too old for the work. It'll be interesting to
see what happens between the very aggressive Lolo and this
veteran.

 ML> Annie says that I would "just as soon cook her as look at her,"
 ML> which is only a very small calumny. The other cats seem to like
 ML> me, and I at least tolerate them.
 NB> Less bad blood there... ;)

I think that I sympathize with them because she steals their
food, too. It's a cat steal food world: yesterday Annie was
eating leftover chicken wings (leftovers! yes!), and it was
kind of comical watching the beasts mob her. I went over and
critters went flying, and she thanked me - her hands being
greasy, she felt she couldn't do it herself. If I were she
I'd rub delicious chicken fat on the fur of all three and
watch the fun as they tried to lick it off.

When the cats get on the table and try to steal my food, the
current condition is that I give them the look of death and
say "bad!" or just growl, and they're off the table in a jif.
Annie doesn't like that, when it's my food in the balance.

 NB> For most people, the leanness should be a plus... being as they always
 NB> complain about the fat, and cut it all off...

It's mostly the idea of eating heart, I think. The flavor and
texture are a little different but not that different from
skeletal muscle.

 ML> and economically, I think, the new way, but probably
 ML> worse healthwise, as the former stronger flavors almost
 ML> forced people to use and serve smaller quantities.
 NB> That supposes that too much meat is bad for one...?

Well, I was just parrotting the current standard wisdom,
which as you know I do not live by.

 ML> On the other hand there are ways to prepare organ meats
 ML> that I'd have thought would please the most finicky diner.
 ML> Title: Liver Dumplings
 NB> As long as one doesn't let on what was in the dumplings...?

Those were delicious! What was that delicate flavor?

Liver.

[retching noises]

Mushroom and meat kebabs
cat: main, Slovenian, offal
servings: 10

400 g mushroom caps
200 g calf liver
200 g veal
200 g pork
2 onions, quartered
100 g smoked bacon
1 ts marjoram
salt and pepper to taste
spicy oil for basting

Use only caps for this dish; ... use wooden skewers !

Slice meat into appropriate pieces, about the size of mushroom hats.
Skewer the meat and vegetables so that the series goes:
mushroom-onion-meat-onion-meat-mushroom-bacon-meat-onion-mushroom.
Sprinkle kebabs with marjoram and spicy oil, and grill until the meat
is done (about 10 min).

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