Text 11078, 92 rader
Skriven 2007-01-29 05:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Making Capicola 965
===========================
 -=> Dave Sacerdote said to Jim Weller <=-

 DS> Nick's dad is a tinkerer and an engineer.  He decided a few years
 DS> ago that having to retie the capicola every few days was a waste of
 DS> time, so he started splinting the hams with strips of wood lath
 DS> and binding them with plastic wire ties.  That way, every few
 DS> days all you have to do with take a pair of pliers and tighten
 DS> the wire ties.
 JW> Very clever.

If it were you, wouldn't you sacrifice the additional 5 minutes
of effort so as to be able to enjoy the aroma and company of the
curing hams for that much more time?

 DS> He's an interesting guy.  He was trained as a mechanic and machinist
 DS> in the Italian trade school system and started out learning
 DS> blacksmithing - anyone entering the trade school for mechanical
 DS> trades had to learn blackmithing first and then graduate on to
 DS> other disciplines.

In a world with limited populations of skilled workers, that
sort of generalist background makes perfect sense. Now, as we
have ample populations of people to make specialists out of,
that isn't so vital - with the result that "inperts" (I believe
a term popularized by John Lilly) such as Nick's dad and our
Gleng are not so prized as they once were, except in the wilds
of Vanuatu or Papua New Guinea.

 DS> He told me once that good engineers aren't necessarily smart, just
 DS> lazy: inspiration comes from wanting an easier way to do something.

I wonder if our resident engineer would care to comment on this
(I bet he will, and favorably [favourably] at that).

 DS> One of the first things he did after arriving in the US was to convert
 DS> a washing-machine motor he found at the city dump to drive the 
 DS> worm gear in his tomato strainer.  Later, he re-geared the same
 DS> motor to drive his meat grinder/sausage stuffer.

And I'm sure it could be arranged so that the two applications
could be compatibly (or even simultaneously) served by one motor.

Fettuccine Rigate Stuzzicante
cat: main, pasta, stimulating
Servings: 4 to 6

3 Tb extra virgin olive oil
1/3 c shallots, minced
1/2 lb ground beef
1/4 lb pork sausage
2 oz mortadella, cut into thin strips
1 c dry white wine
14.5 oz cn peeled Italian tomatoes, pureed
- may substitute 14.5 oz cn Italian tomato sauce
6 lg basil leaves
1 c fresh shelled peas (may susbstitute frozen peas)
1/3 c grated Parmigiano cheese
1/2 ts alt
1/8 ts freshly ground black pepper
1 lb Fettuccine Rigate

Fettuccine Rigati with Sausage and Cheese

BRING a large pot of water to a boil.

HEAT oil in a large skillet over medium heat; add
shallots and cook 3 min or until softened.

ADD ground beef and sausage to skillet. Cook, stirring
to break up meat, until browned, about 7 min.

ADD mortadella and wine; reduce over medium-high heat
until about 3 Tb liquid remains. Stir in tomatoes and
simmer, uncovered for 15 min. Tear basil leaves into
sauce and add peas; simmer an additional 15 min.

COOK pasta 8 min in lightly salted water according to
package directions. Reserve 1 c of the pasta cooking
water before draining to adjust the sauce.

ADD pasta, cheese, salt and pepper to the sauce.

TOSS pasta with sauce to coat; adjust sauce with small
amounts of reserved pasta water as needed.

TRANSFER to a serving platter to serve.

Source: Barilla

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