Quoting Janis Kracht to Jim Weller <=-
that "buttery spread" you see at places like KFC
They don't do that in Canada. Our laws require eating places which
serve margarine must display in large letters, "We use margarine
here."
I figured we are probably alone is this nonsense...
Every country and sometimes every state and province have their own
rules.
can't imagine most people think that what places like KFC serves is
really butter... I hope anyway :) :)
A lot of people can't tell unless they're told.
KFC uses real butter in Canada in several of their products from
outside suppliers, like their chocolate chip cookies, margarine in
others. They don't serve biscuits or buns at all but they do serve
poutine. Different country, different menu.
One last camping recipe; it just goes to show that you don't have to
live tough or eat rough in the bush!
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Campfire Ethiopian Lamb Tibs
Categories: Camping, Ethiopian, Lamb, Spice
Servings: 4
1 lb lean lamb (or beef)
2 md onions
2 sweet peppers
6 cloves of garlic
2 TB minced ginger
few pinches of rosemary
few pinches of salt
Ethiopian butter (or regular
unsalted butter)
2 TB olive oil
handful of fresh chili
peppers
To do this classic Ethiopian dish properly, you need a Tibs Cooker,
a small ceramic oven-like device heated by coals which keeps your
meat warm after cooking. These, unsurprisingly, are hard to come by
in Yellowknife. But this tibs recipe from Dinku Tadesse, who runs
Zehabesha, can be done in a pan over the fire. And the best part: no
cutlery needed; you just nab the delicious strips of lamb with your
fingers.
Heat the oil in a pan over the fire; cut the lamb into half-inch
strips and cook in the oil for five minutes; add sliced onions and
cook for seven minutes; add mashed-up paste of ginger and garlic and
cook for another five minutes; cut peppers into strips and add,
along with several pinches of rosemary; cook for three minutes; toss
in the butter and fresh chili peppers at the end; let it cool down a
bit, pop it on a plate, and dig in with your hands.
Recipe by: Dinku Tadesse, Zehabesha Restaurant
Source: Campfire Gourmet. Beyond wieners and beans: local chefs give
us their favourite wilderness cooking recipes
From: Edge Magazine
MMMMM-------------------------------------------------
Cheers
Jim
... We call it rump roast because nobody wants to eat cow's ass.
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