Quoting Michael Loo to Jim Weller <=-

smoked turkey legs became Pterodactyl Wings and the price
doubled.

Names can be a powerful influencer, even stupid ones.

When Neekha was five and into dinosaurs like so many kids are, she
was impressed by the name. Now that she is a jaded 20 year old it's
"stupid #$$#%**&)(#$#@$^ marketroids".

Kugluktuk [...] moose

We just thawed out the first of the two pound packages. I made a
small meatloaf with half and some chili with the rest. It smelled
and tasted moosey but somehow a wee bit different than normal.
Perhaps their diet above the treeline is a factor. The meat was even
leaner than usual, so perhaps they were harvested in late winter or
early spring.

The cucumber sandwich is the aristocrat of the tea table

Sounds like somebody has an idealizing notion of aristocracy.

In the old days real English aristocrats survived on thick slabs of
roast beef accompanied by huge tankards of French claret while common
folk got by with cabbages, roots and small beer.

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

Title: Baron of Roast Beef
Categories: Beef
Yield: 8 Servings

1/4 c Flour
2 tb Dry mustard
1 ts Basil
1/2 ts Each of thyme leaves;
-chervil, salt
5 lb Baron of beef
2 tb Worcestershire sauce
1 Chopped onion
2 Chopped carrots
2 Chopped celery stalks
1 Bay leaf
1 c Red wine
1 c Beef broth or water

You may begin your roast in the high oven for 10 minutes which
sears the meat and locks in the juices, then turn the oven down
and continue to cook as per instructions.

Preheat the oven to 325 F (160 C). Mix the flour, mustard and
seasonings together. Rub into the roast. Place roast into a
roasting pan. Pour Worcestershire over. Surround roast with the
vegetables and bay leaf. Pour in the red wine and water. Bake to
desired doneness see chart below, basting often. Use the pan
juices to make gravy.

Roasting Chart:
Rare medium well done
27 34 44 minutes per lb (454 gr)

From Simply Delicious Cooking 2

Posted to EAT-L by Ron Kalenuik

(A true Baron of Beef is a double sirloin joined at the backbone
while a Saddle of Beef is the entire double loin. - JW)

MMMMM


Cheers

Jim


... Put extra peppers on it; now it's Cajun!

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