Pork Goulash au Blanc

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            FOOD FUNNY
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Thanks to Carl Wallander for this look at truth in advertising:

- The Dairy Association's huge success with the campaign "Got Milk?"
prompted them to expand advertising to Mexico. It was soon brought to
their attention the Spanish translation read "Are you lactating?"

- Coors put its slogan, "Turn It Loose," into Spanish, where it was
read as "Suffer From Diarrhea."

- When Gerber started selling baby food in Africa, they used the same
packaging as in the US, with the smiling baby on the label. Later
they learned that in Africa, companies routinely put pictures on the
labels of what's inside, since many people can't read.

- An American T-shirt maker in Miami printed shirts for the Spanish
market which promoted the Pope's visit. Instead of "I saw the Pope"
(el Papa), the shirts read "I Saw the Potato" (la papa).

- Pepsi's "Come Alive With the Pepsi Generation" translated into
"Pepsi Brings Your Ancestors Back From the Grave" in Chinese.

- The Coca-Cola name in China was first read as "Kekoukela" meaning
"Bite the wax tadpole" or "female horse stuffed with wax," depending
on the dialect. Coke then researched 40,000 characters to find a
phonetic equivalent "kokou kole," translating into "happiness in the
mouth."

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            TODAY'S RECIPE
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The "au blanc" part of this recipe's title refers to the fact that the
meat is not browned prior to braising. This simple yet delicious stew
is equally good made with lamb or veal. As with most good stews, it
can be eaten on its own or spooned over buttered noodles or mashed
potatoes.

Pork Goulash au Blanc

4 Tbs (60 ml) butter or vegetable oil
2 onions, chopped
1-2 cloves garlic
1 Tbs (15 ml) paprika
1 tsp (5 ml) dried thyme
1 tsp (5 ml) caraway seeds
1 tsp (5 ml) grated lemon zest
Salt and freshly ground pepper to taste
1 cup (250 ml) dry white wine, beef or chicken stock, or water
1 1/2-2 lbs (675-900 g) boneless pork, trimmed of excess fat
and cut into 1-inch (3 cm) pieces
Chopped fresh parsley for garnish

Heat the butter in a large heavy pot over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Meanwhile, combine
the garlic, paprika, thyme, caraway seeds, lemon zest, salt, and
pepper in a mortar and mash to a thick paste. Add the seasoning
mixture and the wine and bring to a boil. Add the pork and simmer
tightly covered over low heat until the pork is tender, about 1 1/2
hours, adding more liquid if necessary. Garnish with chopped parsley.
Serves 4 to 6.
Received on Wed Mar 30 05:50:41 2005