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Gourmet corner
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Richard Jernigan
Posts: 3435
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Gourmet corner (in reply to Leñador)
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We lived in Alaska for a couple of years when I was in middle school. A dreaded sight wnen we arrived at school in the morning was a moose carcass hanging in the cafeteria. The snow got really deep in the winter. Along the Alaska Railroad tracks the plowed snow would stack up ten or twelve feet high. If a moose fell in, it couldn't get back out. The trainmen's only choice was to run over them and kill them. I suppose they couldn't shoot them out of season. They would stop and load the carcass into the baggage car. By the time they got to Anchorage it was frozen, and they would donate it to whichever school had the misfortune to be next on the list. The meat was terrible. It was dry and tough, and usually had bone fragments all through it from being run over by the train. Living was hard for the moose in the wintertime. No nice aquatic plants to graze on in the swamp ponds, they ate pine and spruce needles and tasted like it, with a strong dose of gaminess. But if you got one at the end of summer, it could be fixed up pretty decently. Driving from Oklahoma City to Anchorage in July, 1949 we stopped for the night at a "road house" at Lesser Slave Lake, about 200 km north of Edmonton, Alberta. On Google Maps I see there is a little town there now. In 1949 there were just a couple of log buildings out in the big woods. Dinner was a delicious moose meat pie, served by the French accented proprietor and chef, dressed in logger boots, "tin" pants, plaid wool shirt and knitted watch cap. He said he had shot the moose the day before. RNJ
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Date Aug. 15 2017 6:01:20
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: Gourmet corner (in reply to Morante)
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Lenny, the boar experience could be bound to season / hormone level (as hinted by Richard´s moose) and gender. The piece I tried had zero of strange game flavour and was tender as it gets. All I had at hand for spicing and side dish was salt and bread (don´t recall if there was some kind of fat like butter available). So, no buffering through things like onions, herbs, vine, vinegar, yoghurt thelikes, yet very yummy. - In regard of unwanted containments, we are having regular scandals in Germany, and I have mentioned before on the foro how not only the government likes to play down and cover spoiling companies, but how official channels of supervision have been shortcut correspondingly. And here in Middel East where nothing is up to date, latest cutting tricks though will be there within blink of an eye. Meanwhile even keeping chicken sedated. So now you can expect a broad cocktail with antibiotics, hormones and even sedativa in your poultry. Consumers, thinking chemistry was only contained in the flabber, let the chicken be stripped, taking home merely breast, strips from the back and the thighs. All the rest and the whole of skin goes into the garbage bin. BTW; don´t know who spread the saga of poultries tender white meat and specially breast throughout the world, but it makes for a vivid example how images get followed and senses / empirics neglected. In truth poultry breasts make for the most dry and tasteless part of the animal, whereas dark parts (unlike with fish) and legs stand for the juicy, tender and flavoured parts.
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Date Aug. 15 2017 14:31:46
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mark indigo
Posts: 3625
Joined: Dec. 5 2007
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RE: Gourmet corner (in reply to Leñador)
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quote:
For being a huge pig fan boar is not my favorite. We've got tons of em here so all the hipster restaurants serve it. I will take it over deer though. Worst red meat I ever had, moose! Terrible, a friend gave it to me, I ended up grinding it down mixing it with tons of butter and making burgers. I'm no expert on boar, but i expect age and sex is a big factor. Male domestic livestock are either slaughtered before puberty or castrated. Pigs especially are prone to "taint" if this is not done. I have had boar in Spain though, "jabali", not much, but it was good. With venison, for a start there are loads of different species. Here in the UK we have native species and introduced species, at least 5 in total. An old buck is gonna be really tough, and need marinating and long slow cooking. A young animal will be tender, but also there is the additional factor of cuts. You wouldn't cook shin of beef the same as you would fillet steak! But good venison takes some beating. So, age, sex, species, cuts, and then there is the input of what the animal has fed on, and how much it has exercised! With domestic animals all these things can be controlled, but with wild meat there is no control, and often it is hard to know what the the life of the animal has been, so hard to know exactly how to cook accordingly. But if you live and hunt in one area you get to know these things. I eat rabbit pretty often, sometimes I get given pheasant (the only thing weirder IMO than lining up to shoot them like a firing squad is not wanting to actually eat them), and occasionally acquire venison.... the only slightly unusual thing I have eaten is squirrel. It was good meat, a bit like rabbit, but it was really difficult to skin, and seemed like a lot of work for little reward.
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Date Aug. 15 2017 16:33:54
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BarkellWH
Posts: 3462
Joined: Jul. 12 2009
From: Washington, DC
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RE: Gourmet corner (in reply to mark indigo)
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So far in this thread we have discussed insects, mammals, and poultry prepared in various ways. Permit me to introduce seafood into the discussion by reprising a comment I posted several years ago. My two favorites are sting ray, known in Malay as "ikan pari" (literally "ray fish") and tiger prawns. Sting ray is one of the culinary wonders of the world. I tasted sting ray for the first time in 1983, shortly after arriving on assignment in Kuala Lumpur, Malaysia. Previously, I had never thought of sting ray as edible, much less the delicacy it really is. It quickly became (and still is) my favorite sea food. I ate it frequently at sea food specialty restaurants in Malaysia and Singapore. Sting ray in Malaysia is cooked two different ways. The Malays grill it and the Chinese steam it. I much prefer the Malay style of grilled sting ray. The sting ray belongs to the shark family and has shark-like cartilage. The Malays grill the wings and serve them with chili sauce and other condiments. One just takes the beautiful white flesh of the wing off the cartilage and tastes the sweetest of sea foods. When I was assigned to the American Embassy in Jakarta, Indonesia, twice I took leave for two weeks at a time to ramble about the Riau Archipelago, which begins just south of Singapore and runs more or less along the South China Sea side of Sumatra. I first went in 1997 and enjoyed it so much I went again in 1998. My Malay language ability was (and remains) very good, and the Malays of the Riau Archipelago are considered to speak the purest form of Malay, as they are the remnants of the Malays of Malacca, which in the 15th century was the main entrepot of the Eastern spice trade. In 1511 the Portuguese defeated them, and they retreated south to Johore, finally centering their court in the Riau Archipelago. I was anxious to hear what linguists consider a reasonably pure form of Malay. I flew to Singapore and took a ferry to the island of Bintan, which begins the Riau Archipelago. After a few days in bintan, I paid Malay boatmen and fishermen to take me to several islands in their prahus. I spent a few days on Lingga and surrounding islands, finally ending up on Singkep, where I spent several days. In each place I got to know the owner of a kedai, an open air restaurant or stall (Riau lacks the modern restaurants of Singapore and Jakarta--for the most part one eats in what are known as "kedais," particularly in the southern part of the archipelago.) In each place, I made a deal with the owner of the kedai that I would go to the fish market every morning to pick up the finest sting ray I could find from the catch that was brought in from the night's haul of fish, I would bring it to the kedai owner that morning, and he would prepare it for me when I showed up for dinner each evening at about 7:00 PM. I was in linguistic and culinary heaven, learning the Riau dialect of Malay and having Malay-style, grilled sting ray for dinner each evening. It doesn't get any better than that. My other favorite is tiger prawns, found in Malaysia, Singapore, and Thailand. One goes to an open-air restaurant, picks out the tiger prawns one wants for dinner, all of which are fresh and on a bed of ice, and has them grilled. Tiger prawns are huge and have a fair amount of meat in the tail. Three or four make a meal in itself. Nothing better than tiger prawns dipped in butter and lemon sauce, washed down with a Tiger, Anchor, or Singha beer. Bill
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And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East." --Rudyard Kipling
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Date Aug. 15 2017 18:18:50
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