The swine flu -- towards the end of the article it reports that half the pork products brought by Chinese visitors to Australia are infected with swine flu
WULONGQIAO, China — A devastating disease spreading from China has wiped out roughly one-quarter of the world’s pigs, reshaping farming and hitting the diets and pocketbooks of consumers around the globe.
China’s unsuccessful efforts to stop the disease may have hastened the spread — creating problems that could bedevil Beijing and global agriculture for years to come.
China Responds Slowly, and a Pig Disease Becomes a Lethal Epidemic - The New York Times
pm me if you'd like a PDF of the article.
WULONGQIAO, China — A devastating disease spreading from China has wiped out roughly one-quarter of the world’s pigs, reshaping farming and hitting the diets and pocketbooks of consumers around the globe.
China’s unsuccessful efforts to stop the disease may have hastened the spread — creating problems that could bedevil Beijing and global agriculture for years to come.
China Responds Slowly, and a Pig Disease Becomes a Lethal Epidemic - The New York Times
pm me if you'd like a PDF of the article.
Reminds me of a funny post I saw elsewhere:
Somebody’s Mom claimed that she would give-out her (Sugar Cookie?) recipe “over her DEAD body”. In her will, she had the recipe and instructions to have it engraved on the back side of her gravestone. A chuckle and something useful from beyond the grave...
Not really but my mother gave all of us a reprint of the cook book she used in boarding school (designed to produce good leaders of the household).
Some great recipes in there including diets for certain illnesses, sausage-making etc.
It was old-fashioned when it was first printed in 1936...
I found a restaurant called Outback Steakhouse. This thing is completely UScentric (look and feel, menu), do you guys have an outback I haven't heard about?
The cheese was orange? The ribs were american style (our ribs look as pictured below), what's a cobb salad and why does it have toast in it? Pecan brownie, honey mustard, french fries??
The cheese was orange? The ribs were american style (our ribs look as pictured below), what's a cobb salad and why does it have toast in it? Pecan brownie, honey mustard, french fries??
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Nope it's an attempt to pretend to be antipodean that fails miserably. I did like the onion blossom but battered and deep fried onion is always good in my book.
Cobb salad is an oddity. I've had it in restaurants with nothing green on the plate at all!
Cobb salad is an oddity. I've had it in restaurants with nothing green on the plate at all!
"Blooming Onion" is a popular entrée stateside. No interest in a deep fried onion, thank you.
Haven't gone near the NJ version in at least 20 years although my sons enjoyed it when they were late-stage teens.
I just finished cleaning up and cubing 3 pounds of lamb kidneys and 10 lbs of lamb liver. Sautéed it all and ground it up in a "Meat Chopper" with a large onion and a few pounds of rendered fat. Twice ground to make sure it is uniform and then added half a bottle of brandy.
After a few hours I have enough pate to make my New Year's Eve appetizer. Mold the pate, surround it with smoked fish, (probably trout as they are smaller and thus serve more folks) top it with carved veggies and a small bit of caviar in the top center.
Next would be to bake a few small loafs of bread and make toast thins to surround the platter.
After a few hours I have enough pate to make my New Year's Eve appetizer. Mold the pate, surround it with smoked fish, (probably trout as they are smaller and thus serve more folks) top it with carved veggies and a small bit of caviar in the top center.
Next would be to bake a few small loafs of bread and make toast thins to surround the platter.
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I can't help you with the geese (though now I want to go to Orkney to eat some), but that reminds me: I'm on the lookout for any good or interesting duck recipes. Where I'm from one can buy ducks in the grocery store, but they are always frozen and a bit expensive so I have never bothered. In Montreal in the grocery store I see fresh duck and it costs less than chicken, so I am of a mind to cook and eat some. Any suggestions?
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They do, it's in Las Vegas near the Eiffel Tower. I heard Crocodile Dundee lives there now, three shows nightly.
Leftovers from Christmas dinner at BILs place:
-Thinnish slices of Baguette, brush with olive oil & toast on cookie sheet
-Top with thin slices of leftover Chateaubriand
-bit of sharp cheese on some
-little dab of horseradish sauce
I almost prefer it this way from eating it hot, day-of...
Snack on that with some rummaged-up red wine
-Thinnish slices of Baguette, brush with olive oil & toast on cookie sheet
-Top with thin slices of leftover Chateaubriand
-bit of sharp cheese on some
-little dab of horseradish sauce
I almost prefer it this way from eating it hot, day-of...
Snack on that with some rummaged-up red wine
Used to do relatively frequent bird hunting with Dad and my brother- less now that Dad’s gone...
Depending on size of goose in question- either roast whole, or skin and remove breast meat (plucking geese is a HELLUVA chore - we used to dry-pick the feathers as much as we could, and then dunk the semi-picked carcass in wax, then cold water = down comes off with the wax [re-melt, filter wax/down later to recycle])
For those who’ve never eaten wild goose - it’s MUCH less fatty than domesticated. One needs to cook it with stuff that adds moisture and/or fat. Mom used to stuff whole birds with apples, raisins and a little spice. Breasted-out birds can be cooked low and slow in a slow-cooker / crock pot / Dutch oven with some sort of savory sauce like cream of mushroom mixed with something else to add more flavor/ complexity.
We once attempted to eat a banded bird that was literally “tough as shoe-leather” (serrated knives made “squeeka-squeeka” sounds while cutting the cooked meat). We had returned the leg band (used for wildlife/migration research) to a Federal agency and got a copy of the statistics on the bird - it was 14 years OLD!
Those used to eating WILD duck and goose usually find the domesticated varieties to have a fatty / tallowy taste to them. (But I hear from reliable sources that stuff cooked in Duck Fat is a rare treat - maybe even better than Bacon?)
When I was in CA for Christmas we could get fresh Halal ducks. Believe it or not the cliche dish, duck a l'orange can be great if you do it classic style with bitter oranges (bigarade) and cooking the sugar to a deep caramel dissolved in sherry vinegar. I substitute kumquats but getting the juice out of them is a thankless task. The classic is far from the sweet thing you get in restaurants.
You know me, I made a stock from the pluck, necks, and trimmings the night before.
Where the information is required on the menu I heard it approaches 2000 calories.
I don't understand the criticism of these fast food restaurants they are packed with locals everywhere I travel, KFC in China, Burger King in Japan, Micky D's in France, Taco Bell in Antwerp. I just laugh, now that my kids are all >30 I can say I've never entered one in 20yr.
McD is for coffee stops
Other than the once a year hitting the hut (where at least there is salad) I've already given up on fast food joints. I am a bit gutted that the only half decent Indian (as in proper Indian food) restaurant closed down. No where to get a Dosa now unless I make it myself. And last 3 attempts at that were a total failure.
Other than the once a year hitting the hut (where at least there is salad) I've already given up on fast food joints. I am a bit gutted that the only half decent Indian (as in proper Indian food) restaurant closed down. No where to get a Dosa now unless I make it myself. And last 3 attempts at that were a total failure.