Quoting Michael Loo to Jim Weller <=-

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"

The very dubious NP is wrong. All those items, other than lungs, are
legally edible offal. The only restriction is that they must be
labelled and sold separately and not be used in prepared meats
like sausages, wieners, bologna etc under the generic label
"meat by-products". There are similar restrictions on feet, brains,
and ears. I checked the CFIA website before responding, to be sure.

"Although several parts of a carcass may be salvaged and sold as
such for human consumption, their incorporation into prepared meat
products in a registered establishment would constitute
adulteration (e.g. spleens, brains). Refer to Section 21 of the
Meat Inspection Regulations, 1990 for more details."

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).

That of course is the whole premise behind derma or kishka ...
poor people stretching meat and fat with starch. I am not fond of
kishka either but do like English bangers, at least I like the ones
made for President's Choice that have generous seasoning and not too
much toasted bread crumbs in them.

Christie Good Thins [...] potato, spinach and garlic variety
Christie makes other varieties

We're looking forward to the reports.

I liked the first batch but the plain rice cracker ones are nasty,
being plain rice crackers.

$2.00 for a 100 g package but marked down 50%
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.

But these are 20X at full price! And double or more my regular brands
of both crackers and chips.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lite Tiramisu
Categories: Desserts, Pudding, Chocolate, Italian, Cakes
Yield: 8 Servings

2/3 c Sifted powdered sugar
8 oz Lowfat cream cheese;
Softened
1 1/2 c Cool Whip Lite; thawed
And divided
1/2 c Sugar
1/4 c Water
3 Egg whites
1/2 c Hot water
1 tb Sugar
1 tb Instant coffee granules
2 tb Kahlua or Frangelico
20 Ladyfinger cookies
1/2 ts Cocoa powder

Combine powdered sugar and cream cheese in a bowl and beat with
mixer at high speed until well blended. Gently fold in 1 c. Cool
Whip. Set aside.

Combine 1/2 c., water and egg whites and beat at high speed until
stiff peaks form. (This works best with cold egg whites, cold
beaters and cold bowl.) Gently stir in 1/4 of egg white mixture
into cream cheese mixture. Gently fold in remaining egg white
mixture. Set aside.

Combine hot water, 1 tbsp. sugar, instant coffee and Kahlua. Stir
well.

Split ladyfingers in half lengthwise and arrange 20 halves, cut
side up, in bottom of 8" square baking dish. Drizzle half of
coffee mixture over ladyfinger halves. Spread half of cream
cheese mixture over halves. Repeat layering procedure with
remaining half of ladyfingers, coffee mixture and cream cheese
mixture.

Spread remaining 1/2 c. Cool Whip evenly over cheese mixture and
then sprinkle with cocoa powder. Cover with plastic wrap and
chill for 2 hours.

Posted by: Betsy Burtis

MMMMM



Cheers

Jim


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On 08-17-18 22:46, Jim Weller <=-
spoke to Michael Loo about 164 lung + Another food r <=-

but do like English bangers, at least I like the ones
made for President's Choice that have generous seasoning and not too
much toasted bread crumbs in them.

I am not sure what you are getting under the label of English bangers,
but I can honestly say that the few bangers I had in England were the
most bland "sausage" I have ever had. They had hardly no flavor of meat
to speak of.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Boiled Bacon And Cabbage
Categories: Irish, Meat
Yield: 4 Servings

2 1/2 lb Collar of bacon
Medium-sized cabbage

(NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When
people here want what North Americans call bacon, they ask for
"rashers" or "streaky rashers". As far as I can tell, "collar of
bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I
am here using terms from the diagram in THE JOY OF COOKING). You want
any thick cut of pork, with or without bones, about four inches by
four inches by four or five inches. It does not have to have been
salted first, but if you want to approximate the taste of the real
Irish thing, put it down in brine for a day or two, then (when ready
to cook it) bring to a boil first, boil about 10 minutes, change the
water, and start the recipe from the following point.

Place the joint in a pot, cover with cold water and bring to the boil,
Remove the scum that floats to the surface. Cover and simmer for 1
1/2 hours (or 30 minutes per pound). Cut cabbage into quarters and
add to pot. Cook gently for about 1/2 hour, or until cabbage is
cooked to your liking. (Test constantly: don't overdo it!) Drain,
and serve with potatoes boiled in their jackets, and a sharp sauce --
mustard or (if you can get it) HP sauce.
From: Bobbie Beers Date: 08-16-96
Cooking

MMMMM


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Dale Shipp wrote to Jim Weller <=-

but do like English bangers, at least I like the ones
made for President's Choice that have generous seasoning and not too
much toasted bread crumbs in them.

I am not sure what you are getting under the label of English bangers,
but I can honestly say that the few bangers I had in England were the
most bland "sausage" I have ever had. They had hardly no flavor of
meat to speak of.

I suspect that bangers are like hot dogs in America - a vey wiiiiiiide
range. Nathan's All-Beef or Hebrew National is very much different from
say, Delta made with mystery meat and cereal fillers and little to no
taste.

I've not had bangers in their native land (Ireland, Scotland, England)
as my only trip to the UK was landing and overnighting at a military
airfield - and one military base is much like all the others - including
the "taste of home" in the mess halls.

I did learn something, however, in looking for banger recipes. I kept
seeing calls in the ingredients for barley, oats or rusks. I'm a farm
boy so I know from oats and barley. But rusks? Rusks turn out to be a twice-baked bread/biscuit closely related to the hardtack used in Navy
rations back in the wind-powered days.

Anyway - this recipe looks decent. And it's from a writer I trust as I
have made several of his recipes which have appeared on my favourite
food blog "Simply Recipes".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: British Bangers Sausages
Categories: Sausage, Herbs, Grains, Beer
Yield: 5 Pounds

4 lb Venison, pork or other meat
- cut into chunks
1 lb Pork fat; cut in chunks
+=OR=+
1/2 lb Pork fat; cut in chunks
+=AND=+
1/2 lb Venison fat; cut in chunks
36 g Kosher salt (2 tb + 1 ts)
2 ts Dried thyme
2 ts White pepper
1 ts Minced sage
1 ts Porcini powder; (opt)
1 ts Onion powder
1/2 ts Mace
1/2 ts Nutmeg
1 c Coarse ground oats or barley
+=OR=+
1 c Breadcrumbs
3/4 c Malty beer
Hog casings

Get out about 15 to 20 feet of hog casings and soak them
in warm water. If you don't trust your source, run water
through them to check for punctures or weak spots.

Make sure all your equipment is cold, as in freeze the
grinding plate and blades, and the bowl you will put the
meat into for 30 minutes to an hour. Do the same for the
meat and fat. When everything's nice and cold, mix the
meat and fat with all the spices (leave out the oats and
beer for the moment).

Grind it all through a coarse plate; I use a 10 mm
plate. Test the temperature of the mixture, and if it's
35°F/2°C or colder, go ahead and grind it all again
through a fine die, like a 4.5 mm or somesuch. If it's
warmer than 35°F, put the mix back in the freezer to
chill. This might take an hour or so if you've let the
meat warm up too much.

Once the sausage has been ground twice, test the
temperature again to make sure it's 35°F or colder. I
prefer to chill the mix down to 28°F to 32°F for this
next stage. Chill the mix and when it's cold enough,
take it out and add the oats and beer. Now, mix and
knead this all up in a big bin or bowl with your (very
clean) hands for a solid 2 minutes -- your hands will
ache with cold, which is good. You want everything to
almost emulsify.

Stuff the sausage into hog casings rather loosely. I
like bangers to be about 6 to 8 inches long, but it's
your choice. To twist them into links, tie off one end
of the coil you just made. Pinch off links with your two
hands and roll the link between them forward a couple
times. Move down the coil and repeat, only this time
roll backwards a few times. Repeat until you do the
whole coil. Now look at the links, which will probably
have air pockets in them. Use a sterile needle or
sausage pricker (set it aglow in your stovetop flame) to
puncture the casing over all the air pockets. Gently
compress the links together to squeeze out the air
pockets and rotate the links a bit more to tighten; this
takes practice.

Hang your links for at least 1 hour if your room is
warm, and up to overnight if you can hang them in a
place that's 40°F or cooler. Don't let them freeze yet.
If you are not hanging overnight, let the sausages
continue to dry uncovered in the fridge overnight before
you seal them up and freeze. Bangers will keep a week in
the fridge and a year in the freezer, if you've vacuum
sealed them.

From a recipe for a Gloucester-style sausage I found in
a charming little book called British Charcuterie.

By Hank Shaw; Hunter, Angler, Gardener, Cook!

RECIPE FROM: https://honest-food.net

Uncle Dirty Dave's Archives

MMMMM

... The only sure remedy for gray hair is French. The guillotine.

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Quoting Dale Shipp to Jim Weller <=-

English bangers, at least I like the ones made for President's
Choice that have generous seasoning and not too much toasted
bread crumbs in them.

I can honestly say that the few bangers I had in England were
the most bland "sausage" I have ever had. They had hardly no
flavor of meat to speak of.

They do have that rep. Bangers that actually blow up in the pan
have way too much cereal starch and added water in them. But the
ones prepared for Loblaws here are quite nicely made.

According to the CFIA, sausages of any kind in Canada must be at
least 30% lean muscle meat, no more than 40% fat and 30% combined
fillers, extenders, binders, seasonings, spices, sweeteners, salt
and water. Also they must have a minimum of 7.5% meat protein with
9% total protein. The PC bangers are obviously meatier than the
legal minimum.

Recipes vary but the spicing generally contains mace and ginger
along with sage and pepper. The filler content should run no more
than 10-15% and the volume of liquid should be less than the dry
crumb volume. The crumbs should be dry, even toasted; ground rusks
are the best. As well when frying them, the sausages should be
liberally pricked with a fork so that the fat and liquid can
bubble out and not break the casings.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bangers (English Sausage Making)
Categories: Sausage, British, Pork
Yield: 4 Lbs

BANGER SEASONING:
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg
SAUSAGE:
2 1/2 lb Boneless lean pork shoulder
-or loin cut in cubes
1 lb Fresh pork fat in cubes
1 1/2 c Dry bread crumbs
1 1/4 c Chicken broth
3 1/2 ts Banger seasoning

Grind pork and fat together using fine hole disc of meat grinder.
Add Banger Seasoning. Mix well. Grind again. Force mixture into
casings and tie in 4-5 inch lengths. This mixture will be too
fine to form into patties. Bake or saute.

Taken from: Sunset Magazine

Paul A. Meadows - Ottawa, Ont rec.food.cooking

MMMMM

Cheers

Jim

... Meat Fact #9: fatty sausages are actually healthier then crystal meth

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