From: goodsoldierschweik@gmail.com   
      
   On Sun, 23 Oct 2011 18:20:45 +0700, Schweik   
    wrote:   
      
   >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?)   
      
      
   Ah, it will be noted that I misspelled "refereed". After all one has   
   to offer the old duffer something to claim superiority about; sort of   
   pearls before swine, or kangaroos, in this case.   
      
   --   
   Cheers,   
      
   Schweik   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)