Quoting Dale Shipp to Michael Loo <=-

Slim Jim ...
Mechanically separated chicken??

I have often wondered as to exactly what is the process involved in "mechanically separated" meat products. OTOH, I have also decided
that it is one of those things "you don't want to know".

You can throw the terms into Youtube and find some illuminating
videos. They're pretty gross. You can also research "pink slime"
while you're at it. But really, you don't want to know. Seriously.

Not a typical Brit version:

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

Title: Cucumber Sandwiches W/lime Cilantro Mayonnaise
Categories: Appetizers, Sandwiches
Yield: 36 Servings

LIME CILANTRO MAYONNAISE:
1/3 c Mayonnaise
1 tb Fresh cilantro; minced
2 ts Fresh lime juice
3/4 ts Sugar
1/8 ts Pepper
SANDWICHES:
18 sl Very thin, firm white bread
1 Long seedless cucumber;
-thinly sliced
1 sm Carrot; finely shredded
2 tb Unsalted dry roasted
-peanuts; finely chopped

For mayonnaise: In a small bowl whisk mayonnaise, cilantro, lime
juice, sugar and pepper until well blended.

With a round cookie cutter or biscuit cutter, cut out 36 2" round
circles from the bread. Cut 36 very thin cucumber rounds.

Spread mayonnaise mixture on 1 side of bread rounds. Top with a
cucumber slice and arrange on a platter. Top each sandwich with a
pinch of shredded carrot and a sprinkling of chopped peanuts.

Posted to FOODWINE by Laura Hunter

MMMMM


Cheers

Jim


... Why is swordsmanship no longer a respected college major?

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On 12-14-18 23:22, Jim Weller <=-
spoke to Dale Shipp about bad jerky <=-

videos. They're pretty gross. You can also research "pink slime"
while you're at it. But really, you don't want to know. Seriously.

Not a typical Brit version:

I cannot think of the phrase "you don't want to know" without
associating with the Brits. My first exposure to it was my British
mechanic when I asked what would it take/cost to get my old banger car
so that it would pass their inspection so I could sell it to a friend
(for 50 pounds).

As an aside note: I read today that Dominion Diamond Mines recently
pulled a 522 carat diamond (size of a chicken egg) out of diavik diamond
mind in NWT, not too far from you. Supposedly the largest diamond ever discovered in North America.


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

Title: CHICKEN AND APPLE CASSEROLE
Categories: Poultry, Casseroles
Yield: 4 Servings

2 tb Olive Oil
3 1/2 lb Broiling Chicken, quartered
3 lb Mixed Root Vegetables,
Peeled and cut up
2 md Onions, peeled and cut in
Wedges
2 sm Cooking Apples, peeeled,
Cored, and thickly sliced
2/3 c Dried Green Lentils
1 c Apple Juice
1 1/4 c Chicken Broth

Preheat oven to 375øF. Select at least a 6 quart ovenproof pot large
enough in diameter to hold chicken in a single layer. Heat oil in pot
over medium heat. Brown chicken in hot oil for 20 minutes, turning to
brown both sides. Drain on paper towels. Add root vegetables and
onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
begin to brown.

Add apples, lentils, apple juice, and chicken broth. Mix well to cover
lentils with liquid. Bring to a boil. Season to taste with salt and
pepper. Add chicken, skin side up. Cover and bake at 375øF for 1 hour
until juices run clear when chicken is pierces with a fork and
lentils are tender.

Note: To thicken pan juices, puree a few of the cooked vegetables
with some of the pan juices in a blender. Stir back into remaining
pan juices.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Submitted By KATHERINE SMITH On 07-16-94

MMMMM


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JIM WELLER wrote to DALE SHIPP <=-

Slim Jim ...
Mechanically separated chicken??

I have often wondered as to exactly what is the process involved in "mechanically separated" meat products. OTOH, I have also decided
that it is one of those things "you don't want to know".

You can throw the terms into Youtube and find some illuminating
videos. They're pretty gross. You can also research "pink slime"
while you're at it. But really, you don't want to know. Seriously.

Yesterday I said:

IIRC Slim Jim is sold as a pepperoni/beef sausage - the jerky is
only implied.

When I got to work I took a look at our stocks of Slim Jims. My, things
have changed. It it now adverted (on the dispenser box) as "Slim Jim
Snack Stick" and contains beef, pork, and chicken (without reading the
*very* fine legal-eye-strain type of the ingredients list). We carry
regular, jalapeno, w/cheese, and w/cheese & jalapeno. When it ages out
past the "best by" date it's binned. I dumpster-dive it and take to my brother's pooches. They approve enthusiastically.

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

Title: Venison Jerky
Categories: Five, Game, Preserving, Citrus
Yield: 12 Servings

2 lb Venison
1 c Soy sauce
1 ts Lemon juice
1/2 ts Black pepper
1/4 ts Garlic

Cut the venison in strips approximately 1/4" x 1" x 8".

Mix all ingredients and marinate venison approximately
10 hours turning once every hour. Smoke venison on grill
until completely dry or you may use oven on low heat
with venison spread out on broiler pan.

Uncle Dirty Dave's Archives

MMMMM

... If one synchronised swimmer drowns, do all the rest have to drown too?

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Quoting Dale Shipp to Jim Weller <=-

I read today that Dominion Diamond Mines recently
pulled a 522 carat diamond (size of a chicken egg) out of diavik
diamond mind in NWT, not too far from you. Supposedly the largest
diamond ever discovered in North America.

Yeah, I was going to mention that but you beat me to the punch! They
have found at least one diamond that was over 100 carats in the
past, but this one is huge, the largest one in the world so far this
century.

In May, Kennady Diamonds Inc. jointly owned by Canadian Mountain
Province Diamonds and De Beers unearthed a very high quality 95
carat white diamond at their jointly owned Gahcho Kue (Big Rabbit)
mine. that sold for an undisclosed amount but probably well over
$3M.

In other local news, and something echo related, we have a new
bakery in town. It is called Ja-Pain, a nice play on words, as it
features Japanese bread. The Japanese borrowed the Portuguese word
"pan" and "pain" is French. My friend Seiji Suzuki started it up.

He came to Yellowknife in the mid-nineties from Banff and set up one
of the three original Japanese aurora viewing tour companies here.
By 2000 we were getting over 10,000 visitors a year. But after 9/11
and even worse, the SARS epidemic of 2002-2003, the numbers dropped
to under 7000 just after everyone has gone into debt gearing up for
an anticipated volume of 15,000. Seiji saw the writing on the wall
in time, called his competitors and said there's only room for 2 of
us, not 3 so who wants to buy me out? He walked away with a
reasonable but not huge amount of cash. (The other 2 guys went
bankrupt; none of the current operators who enjoy an annual volume
35,000 winter Asian visitors are the original ones.)

Although Seiji was not a professional chef, (he originally came to
Canada as a filmmaker doing tourism promotion shorts which is why he
was in Banff), he next opened up and still runs the better of the
two sushi places here. The bakery is a new venture that is off to a
strong start. It features a variety of slightly sweet breads
including melon buns and a number of other interesting creations,
many similar to Mexican panes dulces, jam stuffed milk buns and
crunchy little cinnamon and sugar sprinkled crunchy samurai sword
shaped cookies. Japanese buns are light and airy and although sweet,
not nearly as sugar laden as a Danish or a doughnut so one can have
them for a guilt-free breakfast.

One of his things is anpan, buns filled with anko (sweet red bean
paste).

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

Title: Anko (Sweet Beans)
Categories: Beans, Japanese
Yield: 4 servings

1 c Azuki beans
10 c Water
1 1/3 c Sugar

Put 4 cups of water in a pan and add azuki beans. Put the pan on
high heat and bring to boil. Turn off the heat and after an hour
drain the water. Put 6 cups of fresh water in a pan and add the
softened soaked azuki beans. Put the pan on low heat and simmer
the beans for another hour until fully cooked. Drain most of the
water, mash into a paste and add sugar. Stir the azuki on low heat
for a few minutes until thickened. Cool.

MMMMM

Cheers

Jim

... You can Asianise anything with soy sauce.

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