[Sca-cooks] Red Meat or White?

[Phil Troy / G. Tacitus Adamantius]

On Mar 8, 2007, at 11:40 PM, Craig Jones wrote:

>
>
> http://www.abc.net.au/news/newsitems/200703/s1865991.htm
>
> So... Is it a Red Meat or White?
> And what would be the best wine to go with such a meat?

Well, it's cheal, see, and I'd use a white for sauteed, and maybe a  
red for a roast with a concentrated jus. Similarly, for a braise au  
blanc, white, and au brun, red.

However, that said, it's clearly the emergence of a new species, or  
simply the end of the world. I'm equally disturbed by the  
implications of the fact that in my area at least, seagulls are now  
effectively non-coastal hawks (or possibly vultures), especially at a  
time when pollution is not as bad as it had been previously when  
there had also been no obvious change to seagull behavior.

Adamantius, also in a weird mood...





"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread, you have to say, let them eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04