Posted on 12/28/2004 11:22:04 AM PST by Still Thinking
The British Broadcasting Corporation (BBC) has issued its list of "50 things to eat before you die" -- and with it, a rebuke of nutrition scolds and animal rights activists bent on controlling our food choices. While we can't vouch for everything on the viewer-voted list (kangaroo and Moreton Bay bugs come to mind), consumers have a right to eat what they please. Unfortunately, people like the self-described "food police" at the Center for Science in the Public Interest (CSPI) and the bleating animal-rights activists at People for the Ethical Treatment of Animals (PETA) want to take away almost every single item on the Brits' list of favorite foods -- and on your list, too.
BBC to PETA: No food for you! Out of fifty items, only a handful -- such as Mango (41), Durian fruit (42), and (non-milk) chocolate (23) -- meet the meatless menu threshold.
The picture isn't much better for CSPI. Sure, it may approve of the fresh fish (1), but Chinese food (5) and Mexican food (27) have already been famous targets of the group, as has pasta (15). The nutrition nags with a food enemies list a mile long certainly wouldn't care for chocolate (23), the "American diner breakfast" (29), Australian meat pie (40), or haggis (48). And from recent experience, we know they hate burgers (26).
If the BBC received any vote for a steady diet of nagging, we're guessing that it came from an M. Jacobson. Thankfully, most of us still find his recipe for menu control fit for neither man nor beast.
Notice British cuisine is dead last (the Cornish pasty)!
No, British cuisine is #24 on the list as invented by the Earl of Sandwich.
I will seek those out in the coming year!
Overall, not a very adventurous list.
What about: Balut, T'buk, Fugu, kimchee, goat/bull fries and civet?
Do they serve civet coffee with the civet? (Coffee made from undigested beans extracted from the animal's crap. $300/lb; 550lbs made worldwide annually)
No civet, only civit-processed cheaply and cheerfully by civets who enjoy their work.
I'm a bit of an exotic food connoisseur.
I guess I'm not quite as well-travelled as you.
I've never had Moreton Bay Bugs, Cream Tea, Guinea Pig, Barramundi, Reindeer, Australian meat pie, Durian fruit, Tapas or Hagis. I've heard of and seen the infamous Durian, but I'm not sure what Moreton Bay Bugs or Barramundi are, and I don't know what an Australian meat pie would have in it.
So what did you think? Did it taste like $hit? ;-O
Ah the Earl. We owe him a lot, don't we?
"No, British cuisine is #24 on the list as invented by the Earl of Sandwich.
Ah the Earl. We owe him a lot, don't we?"
Some more than others, Veto! Some more than others...
Australian fish--I think it looks like a grouper. I am going to be in Tampa next and I'll have a grouper sandwich--and a conch sandwich!
and I don't know what an Australian meat pie would have in it.
The one I had was kangaroo, potatoes and spices in pastry dough with gravy over the top--yummy....
The man made it possible to eat lunch at your desk, away with eating/Freeping choice misery at work. :-)
Fried Guinea Pig (Ayacucho-style)
1 guinea pig, de-haired, gutted, and cleaned
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt. Have cold beer on hand.
I'll pass on the haggis, and I doubt the Aussie meat pie is anything like Mrs. Stoufer's.
Wow!!!!!!! HE invented General Tso's in those nifty little covered dishes ?????
I've not found that slow roasting in an oven does all that much for a rib roast--I figure it just gives the juices more time to leak out.
I used to roast them at 300degF for about 21 minutes/lb, but now I do it at 400degF at about 13 min/lb....
What about falafel and loofah?
I used to roast them at 300degF for about 21 minutes/lb, but now I do it at 400degF at about 13 min/lb....
I think you are correct. I'll check with the Mrs., but I'm pretty sure she uses the recipe in the Nebraska Cattleman's Auxiliary Cookbook. It's not a slow (crock-pot) roast thing, but more like 350-400 for an hour to an hour and a half, depending on the size. My absolute favorite cut of beef. We load up the freezer with a side of beef about every 13-14 months and try to save this roast for special occasions.
Crustacia , better than lobster.
It's a fish, never eaten it.
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