Text 10474, 122 rader
Skriven 2007-01-13 11:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Old booze
=================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> The gin is gone 

 DS> Four simple words, so innocent, and yet so poignant when
 DS> assembled into such a sentence.

It brings a tear to my eye.

 DS> I'm currently drinking a bottle of elderly Coronet VSQ Brandy
 DS> that came with the house.  After that I have my eye on two
 DS> bottles of Canadian Club whiskey

Any other old treasures?

 DS> BTW, I wonder what is going on with modern liquor.  I have all 
 DS> these bottles of old hooch that came with the house, and a lot
 DS> of them are 86 proof (bourbon, rums, etc.) and I have their
 DS> modern counterparts that I have boughten in the past few years,
 DS> and they are all 80 proof!  Why are they watering down my fun?

Perhaps the proof varies from state to state. Canadian booze is 80 proof
except for a small number of over proof premium brands and has been for
as long as I can remember. Say 40 years. I googled for provincial
regulations on maximum proof but could find anything easily.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Mike's Stuffed Cabbage W/Kasha
Categories: Groundmeat, Pork, Beef, Grains
  Servings: 15

           CABBAGE ROLLS:
      2 lg head cabbage
      2 lg onions, finely chopped
    1/3 c  oil
  1 1/2 c  dry kasha (not boil in bag)
      2    egg yolks
      1 lb ground pork
  1 1/2 lb ground beef chuck
    Salt and Pepper to taste
      3 c  Beef Stock
           SAUCE:
      2    28-ounce can diced tomatoes
     18 oz tomato paste
    1/3 c  brown sugar
    1/3 c  + tablespoons vinegar White
    or Apple Cider
    Zest of 1 large orange
  1 1/2 TB Salt
      2 ts celery seed
    Freshly ground black pepper
    to taste

Core and cook each whole head of cabbage in large pot of boiling water
about 5 minutes to soften the leaves. Stick a fork in the heart of the
cabbage and rotate in the hot water and remove the leaves with tongs as
they come off. Drain and set aside in colander over large bowl. When the
leaves are cool, you may want to slice off the thick part of the main
vein in each cabbage leaf. Be sure the cabbage leaves are wilted enough
to roll without tearing. If the leaves (especially the large leaves)
need more cooking, drop them into the boiling water for a few minutes to
soften. Drain and set aside.

Saute onion in oil in a heavy 2- to 3-quart skillet. With slotted spoon
or tongs, remove onion from pan and set aside. In same oily pan saute
meat until separated and slightly brown. Set aside. Mix 1 1/2 cups of
Kasha with two egg yolks in dry bowl until completely coated. Place
coated Kasha into an unseasoned medium hot skillet; and with a flat
spatula, separate the kasha, cooking the egg on the surface of the Kasha
until all the kernels are separate and the smell of buckwheat is in the
air. Add the Sauteed onion and stir quickly, add one cup of the beef
broth and stir until incorporated. Stir in meat mixture and rest of the
beef broth and salt and pepper and let this mixture simmer 15 to 20
minutes, beginning to check at 15 minutes. When only a small amount of
water remains in the bottom of the pot, remove from heat. Cover and let
sit a few minutes until the kasha absorbs the stock. Stir to fluff and
to separate the grains. Let this mixture cool enough to handle while
making cabbage rolls.

Sauce: Drain some of the liquid from the tomatoes into a heavy 3 quart
pot. Stir in the tomato paste and stir until smooth. Add remaining
contents of tomato cans. Mash the tomatoes with a potato masher to break
them up. Stir in the rest of the ingredients. Simmer about 10 minutes.
Stir and add to casserole dish or large baking pan as called for in
recipe.

(MikeNote) I added a bit more apple cider vinegar to this mixture while
it was still in the pan. If this mixture is too thick (depending on type
of tomato paste) add a bit of beef stock or water. Preheat oven to 350
F. Separate the cabbage leaves. On each leaf, place 2 or 3 heaping
tablespoons of kasha. Fold one edge of the leaf over the filling, tuck
in the sides, and roll. Cut up any leftover cabbage and place in an
oiled baking dish or casserole. Place rolls seam side down on top. Pour
in sauce almost to cover. Cover with foil or lid and bake about 2 hours,
or until cabbage is tender. Uncover for the last 45 minutes to allow the
sauce to thicken (this sauce is fairly thick). Baste occasionally and
adjust seasoning according to your taste. Serving Size: 15 to 20

Notes: These fine recipes put together by Father Willy, Kevin Jenkins
(TheFatman), Fred Genovese, (TheChef), and Mike Stock-the helper, for
the benefit of needy families at St. Brendans Church in Cumming, Georgia
on 12/18/2004 for our Christmas Day show airing on 12/25/2004 This
recipe finally remembered and written by Mike Stock 12/17/2004

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... I'm on some people's filter list and frankly I can't blame them.
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