Re: roast aussi

["Pantelis Giamarellos" <pantg@otenet.gr>]

Dave and listers Hi,

Apart from your delicatessen recipe for roast aussi here in Greece we have
another way of preparing various game too. Game may be euro, latin, states
or even aussi too.

It is quite easy to prepare it too.

Step one.
Apply liberal amounts of alcohol to the game, preferably during the night
before.

Step two.
Let game relax until mid day.

Step three.
Expose game to Greek islands' sun for five hours dipping occasionaly in sea
water.

Step four.
When game is red in colour are crispy, remove from sun

PRESTO!!!
Sun dried game ala Greque.

Hope you enjoy it too

Regards
Pantelis



-----Original Message-----
From: Dave Eaton <Dave.Eaton@clear.net.nz>
To: quattro@coimbra.ans.net <quattro@coimbra.ans.net>
Cc: rmyers@inetone.net <rmyers@inetone.net>
Date: &Tgr;&rgr;&iacgr;&tgr;&eegr;, 16 &PHgr;&egr;&bgr;&rgr;&ogr;&ugr;&agr;&rgr;&iacgr;&ogr;&ugr; 1999 1:19 &pgr;&mgr;
Subject: roast aussi


>here in the boonies, as you know, we are a long way from the civilising
>influence of the great us-of-a (ahem) and that great leveller of humanity,
>hollywood.  how refreshing therefore to get your kind invitation for usa
>regional cuisine
>
>so, i thought it appropriate that we mention a special delicacy that we
have
>in this part of the world.  it is called , roast aussi.  to effectively
>roast an aussi, you require some preparation time, in fact, the end result
>is directly influenced predominately by this factor.
>
>the other essential ingredient is surprise.  if an aussi is caught
>unprepared and roasted slowly, the flavour stays and the enjoyment can last
>a number of days.  on the other hand, a stale and quickly roasted aussi is
>rather best avoided and, alas, as this tends to describe the majority, you
>need to be very careful.  in fact, you must use your wisdom, gathered over
>years of careful aussi-roasting to learn to pick a good specimen.
>appearances can be deceptive.
>
>slow roasting, helped by liberal doses of good alcohol is best.  my
>preference is a fine single malt, although others prefer greater volumes of
>beer.  for this an irish stout is usually wasted, and a lager too
>sophisticated.  an ale is just about right.  through an as yet barely
>understood mechanism, the aussi seems to be somewhat porous to alcohol and
>therefore more amenable to roasting as time passes.  most would wait around
>2 hours at this stage, although the inculcation of alcohol by the aussi is
>the primary determinant.  do not rush!  your patience will be amply
>rewarded.  the presence of women is also, im afraid, best avoided because
>this will encourage the aussi to consume all the available alcohol within a
>few city blocks, to stagger around making unpleasant grunting noises, and
>unfortunately, making a last minute desperate attempt to eat grass to avoid
>becoming sick and passing out.  usually after a futile attempt to chase any
>women in the vicinity.  if the aussi is at this lamentable state, there is
>really little that you can do other than to put off the roasting for
another
>day.
>
>once you are ready to proceed, slowly turn up the heat.  a straight
forward,
>simple-minded approach seems to work best.  the aussi, at their best, is a
>rather slow, dim-witted animal and can quickly become confused.  at this
>point, it can turn and become aggressive, which rather spoils the taste.
if
>you have made this mistake, a chorus of a soothing maaaaaaaaaaaate seems
>to work the best.  once they hear this, the aussi instantly relaxes and can
>even go to sleep.  so avoid needless repetition.  you will also need to
>apply more alcohol.  once the aussi has settled down some more, you can set
>to work again.
>
>to start the roast, first saut&igr; lightly, all the while adding further
>amounts of alcohol, then gradually turn up the heat.  the aussi will, much
>like the frog in hot water, be unaware of the increasing temperature.  this
>is the key to success.  gradually turn up the heat until the aussi starts
to
>turn pink, and then red.  if the colour at this point is simply puce, then
>the aussi has simply had too much alcohol and you must apply more heat.
>bright red is the best colour.  your friends can all help with the roast
and
>will undoubtedly enjoy the experience.  as with all cooking, the key is to
>know when to stop and when to apply more heat.  do not overcook the aussi
or
>the taste will be ruined.
>
>remember to garnish to taste and serve hot.  it is a meal best shared with
a
>few good friends.  if you are careful, there might even be enough left over
>to share later with your friends.  this later meal can be had cold, without
>alcohol.
>
>dave
>'95 rs2
>'90 ur-q
>
>
>