dejtingsidor i finland ykkonen
As a snack with drinks, as an energy supplement on the slopes, on the golf course, at the hockey rink, après ski, or why not when your tummy begins to rumble on a long journey...
dejtingsajter i norge jobb
The uses are many, and the best part is that, even though it is delicious, it is also extremely healthy. Air-dried seasoned moose meat is one of the most natural things you can eat. It contains no additives, but it has a long shelf life due to the seasoning and the drying process, not to mention a dash of vinegar. The 40 g bag, which you will find at Bishops Arms, Norins Ost, Tindereds Lantkök and Eriksbergs Vilthägn, actually contains around 80–100 g of pure meat which has dried down to 40 g after the drying process. In other words, it contains as much protein as you would have consumed after a visit to a top restaurant, making it a very filling snack! The seasoning accounts for around 4% of the weight before the meat is dried. The seasoning mix is actually a secret, but we can reveal that it is the coriander that gives it its unique taste.
The origin of Famoose goes back to the day I met Mrs Pringels in Eastern Cape, South Africa. My daughter and I were invited to afternoon tea on her English veranda in her fantastic English garden in the middle of the bush. We were there to go hunting, but had the honour of visiting Mrs Pringels that afternoon. Mrs Pringels’ son Andrew had already revealed that his mother made a mean “biltong” as it is called in South Africa, so naturally I made sure to ask her how she made it. Mrs Pringels took out the old family recipe and showed us each step carefully – and the secrets that had been passed from generation to generation.
Once home, I started to have a go myself, and Lund University helped me with analyses with regard to the drying process. The shelf life and flavour were tested and the meat was tested in various ways at the laboratory at Lund University, all under the careful watch of Professor Inggerd Sjöholm.