Quoting Michael Loo to Ruth Haffly <=-

My beef with pork tenderloin is that it needs as
much help as white chicken. When the pig farmers'
lobby came up with that Other White Meat stuff,
they weren't kidding.

Yesterday I ranted on about modern battery chicks vs. mature free
range birds. Well pork doesn't have to be overly lean either if you
know a small time farmer. My buddy Bill, who runs a market garden
operation, can raise a dozen hogs for free from the scraps and
waste. He sells 10 (to discerning customers in Ottawa at a premium
price) and keeps 2 for his own table. Commercial hogs are
slaughtered at around 24 weeks when they are 220 to 280 pounds. They
are young, mild tasting and lean. Bill's swine are somewhat free
ranging and get to live to close to Christmas, so they run 8 months
old and close to 400 pounds. The extra 120 pounds is almost all fat.
I had a leg roast at his place once that had a 4 inch fat cap! The
cracklings were amazing, the meat rich and juicy even when well done
and the pan drippings of course saved.

We've gone from near-record cold to near-record
heat in the space of a few days. Worldwide it's
averaging out above average (for recorded history)

The above normal heat patterns are most noticeable in the northern
latitudes. All five of our last five winters have been the five
mildest ones since we started tracking weather here in 1942. We are
setting new records again this week with daytime highs in the -2 to
-4 C range vs. a historical average of -25 to -27.

In the past 30 years Yellowknife has been invaded by coyotes, deer
and magpies which are now mingling with and competing with our native
wolves, caribou and ravens.

Roslind's Kugluktuk people have seen (and hunted and eaten) moose
locally in the last 3 years for the first time in 4000 years. And I
have the proof in my freezer!

75% of the the arctic ice pack has disappeared in the past 30 years.
And there are plenty of other obvious changes too, more bad than
good.

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

Title: Apple Roast Pork
Categories: Pork, Fruit, Onion
Yield: 8 Servings

3 lb Boneless pork
1 tb Salt
3 tb Peanut oil
2 Sprigs rosemary
3 lb Potato; large dice
2 c Apple; peeled, cored,
Sliced
1 c Onion; thinly sliced
3/4 c Apple cider
1 ts Black pepper

Rub pork well with salt and oil. Place rosemary into a roasting pan.
Place roast on top of rosemary. Roast at 350 degrees for 15 minutes.
Surround roast with onion and apple slices. Place potatoes onto
apples and onions. Pour cider over roast and garnish. Sprinkle with
black pepper. Insert a meat thermometer. Roast at 350 degrees for 1-2
hours, to an internal temperature of 165 degrees. Allow to rest for
20-30 minutes before carving. Serve hot.

Recipe By TJ Hill - Appetites Catered

From: Nancy Pallotta

MMMMM



Cheers

Jim


... Climate Scientists Quietly Looking for Different Planet to Live On

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Quoting Michael Loo to Jim Weller <=-

Bill's swine [run] close to 400 pounds.
a leg roast at his place once that had a 4 inch fat cap!

I exaggerated; upon reflection it was more like two inches.

Wild Harmony Farm (the name makes me cringe)

When Canada's Lilydale Poultry Processors became Lilydale Farms,
their smoked turkey legs became Pterodactyl Wings and the price
doubled.

Kugluktuk [...] moose [...] I have the proof in my freezer!

Of course we tend to draw our conclusions
based on evidence that we have witnessed
locally; drawing universal conclusions is
a riskier proposition. It takes worldwide
data to draw worldwide conclusions.

And there is plenty of that too. As somebody noted, the number of
severe weather records broken globally is itself continually setting
new records for several years running.

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

Title: Spicy Cucumber Sandwiches
Categories: Vegetarian, Sandwiches
Yield: 16 Pieces

1/4 c Soy mayonnaise or
Yogurt cheese
1/2 ts Prepared horseradish
8 Thin slices whole wheat or
-white bread; crusts removed
1 English cucumber;thin sliced
1/2 c Torn arugula or watercress
Salt and ground white pepper

SERVES 4 VEGANS

The cucumber sandwich is the aristocrat of the tea table; cool,
gracious and proper. Here, it's given a rambunctious twist with
the addition of horseradish and peppery arugula or watercress.

In small bowl, mix soy mayonnaise or yogurt cheese, and
horseradish. Spread half the bread slices with soy mayonnaise
mixture and cover with cucumber slices. Top with sprigs of arugula
or watercress and season with salt and pepper. Cover with
remaining bread slices and apply firm but delicate pressure with
the palm of your hand.

Cut each sandwich into four triangles. Pile neatly on serving
plate and cover with lightly dampened cloth until tea is served.

Recipe by: Vegetarian Times Magazine, May 1998
Posted By: Kathleen Schuller

MMMMM

Cheers

Jim


... With the right formula anyone can make a great drink.

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