fc54fba0   
   From: goodsoldierschweik@gmail.com   
      
   On Sat, 22 Oct 2011 18:11:00 -0700 (PDT), nurk_fred2000   
    wrote:   
      
   >Kangaroo meat thread at rec.food.cooking ~   
   >   
   >On 22/10/2011 12:39 PM, atec77 wrote:   
   >   
   >> On 22/10/2011 11:22 AM, Storrmmee wrote:   
   >>> thanks, i am always open, well for the most part, to new items, i was   
   >>> thinking it would be similar because of the low fat content, only tame   
   >>> rabbits have any fat to speak of and only if the farmer feeds too much   
   >>> imho,   
   >>> but rabbit done properly is not dry, and tbh i am not sure it has ever   
   >>> been   
   >>> on a menu here in the states i have had acess to, Lee   
   >> My dogs like it but not a meat I would eat if there was an alternative   
   >> sorta light flavoured venison but bland imho   
   >   
   >***[Krapto responds]***   
   >   
   >The starving millions in India or China would probably eat it without   
   >complaint. I will always prefer ANY alternative. Dogs always love   
   >kangaroo meat but that's probably more to do with the gamey taste.   
   >They   
   >probably also like the fact that it's very tough and chewy.   
   >   
   >I have always been able to detect kangaroo meat in anything with only   
   >one exception. That was in Kranski sausages made of kangaroo meat.   
   >They   
   >were done by a butcher that my roo hunting brother knows. The only   
   >reason that I couldn't detect that they were made of roo meat was   
   >because they were saturated with pork fat and a few spices. The pork   
   >fat   
   >is necessary as the roo meat has no fat of its own and Kranskis are,   
   >so   
   >I'm told, a very fatty kind of European sausage. I was quite surprised   
   >that the butcher could successfully disguise the taste of the roo   
   >meat.   
   >   
   >***55555 Krappy ~ Kranski sausages, detecting "roo" meat, disguising   
   >the taste...Bwahahaha!   
      
   What the ill informed Kripto calls Kranskis are properly refereed to   
   as   
   Kranjska klobasa.   
      
   Which contains at least 68% pork (aside from bacon), 12% beef, and at   
   most 20% bacon. It may contain as much as 5% water, table salt,   
   garlic, and black pepper. No other ingredients are permitted. The meat   
   must be cut in pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is   
   stuffed into pork intestine with a diameter of 32 to 36 mm. They are   
   formed in pairs of 12 to 16 cm lengths and a weight of 180 to 220   
   grams. Pairs are linked together with a wooden skewer. The sausages   
   are hot smoked and heat-cured at about 70 °C (158 °F)   
      
   Of course, referring to his description of the ingredients it is   
   obvious that he doesn't really understand what he is talking about.   
      
   (what else is new?)   
      
   --   
   Cheers,   
      
   Schweik   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)