It's likely that you and I would be
the only echo members who would enjoy this anyhow.
Lung and loin Bourguignonne

I would be open to it if the opportunity ever presented itself.

Sorry to have neglected you, who probably have a
better chance of legally acquiring lung through
your hunting connections. It's interesting that
the Canadian regulation appears to be even stricter
than the US one - according to the slightly dubious
National Post, see tinyurl.com/canhaglung,

While Canadians are allowed to eat most parts of
a sheep, lungs remain in a federally verboten
category that includes genitals, udders, spleens
and "black gut"

- all of the others I believe legally available
for human consumption in the US - certainly I've
eaten them all except possibly the udders, and
those I've seen in Asian markets not in Asia.

Title: Leber aun Lungen Derma
Recipe By: M. A. Gardiner

The Leber and Lungen I don't mind, but the
starchy part I'd not be so enthusiastic
about (disliking as I do tasteless sausages).

+

I encourage, even urge, those who have notably good
or bad product experiences to report these for the
benefit of all.

Here's my take on our latest purchase of a newish product ...
Christie Good Thins: If they are available in the US, they are
probably branded Nabisco. They are a cross between a cracker and a
chip and the box brags that there are no artificial colours,
artificial flavors, cholesterol, partially hydrogenated oils or high
fructose corn syrup and have 60% less fat than the "leading regular
fried potato chip".

They're indeed Nabisco, and of the versions I've had
(Rosemary has a standard set of dinner guests who are
gluten-free, fat averse, or both, and they sometimes
bring weird things) the rice, corn, and potato, none
of which I cared for, as if I am going to eat a greasy
crunchy snack I want it to be greasy.

I tried the potato, spinach and garlic variety made with potato
flour plus cornstarch, enriched wheat flour and oat fibre, canola oil,
and flavoured with dried spinach, maltodextrin, sugar, onion and
garlic powder, salt and "other spices and natural flavour."

Some of the formulas are wheatless; others have wheat
sneaked in there someplace. They could have made them
gluten-free without much trouble.

They were baked, not fried, and crispy like a good chip ought to be.
The potato and onion flavour comes through nicely. They were
sufficiently salted to be tasty but not overly salty and not
noticeably sweet despite there being two sugars listed towards the
end of the list. They went well with a variety of dips.

My favorite of the genre are Lay's Stax, which taste
better to me than Pringles and are cheaper. These are
marketed as a chip rather than as a cracker. To me the
single-starch formulations are more attractive than
the mixed ones, which strike me as a set of uneasy
compromises, useful mostly as a way of pawning off
surplus wheat crop.

Christie makes other varieties using sweet potato, rice, chickpea,
corn, and oat flours flavoured with white cheddar, sea salt and
pepper, a veggie blend, sesame, poppy or flax seeds, or garlic and
herb, as well as spinach and garlic.

We're looking forward to the reports.

They were quite tasty and I plan on trying the other kinds in the
future. I can recommend them with one caveat. I hate spending over
$10/kg on salty, greasy, starchy, crunchy things when I consider the
base price of the potatoes and flour they are made from. These were
$2.00 for a 100 g package, but marked down 50% as they were close to
the use by date. So a good buy at half price.

As dehydrated products can be 5-8x as nutritionally dense
as raw potatoes, the cost should be more justifiable.

---------- Recipe via Meal-Master (tm) v8.01

Title: Leberknoedel (Liver Dumplings)
Categories: Soups/stews, German
Yield: 4 servings

4 Chopped, stale kaiser-type Salt
-rolls Pepper
1 Onion, finely chopped Ground nutmeg
150 g Ground liver (5 oz) 1 [small]
bunch
A little scraped spleen -parsley, chopped
-(optional) A little bit grated
lemon
2 tb Marjoram* -peel
1 Egg A little butter for sauteing
1/8 l Milk (1/2 cup plus 1/2 Tbsp)

Soak the rolls in lukewarm milk. Saute the onion and parsley in butter,
then add - along with the other ingredients - to the soaked rolls and mix
well into a firm mass. If the mixture is too loose, add a bit of plain
breadcrumbs. Shape into dumplings, put into barely boiling water, and
let
steep for 25 minutes. Transfer to clear beef broth and serve.

Serves 4.

[*Note: Based on the amount, I would imagine this is fresh marjoram.
K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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