Text 11172, 95 rader
Skriven 2007-01-31 14:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cappy 980
=================
 DS> I check the capicola every couple of days to see if they need
 DS> tightening.  Today - finally - they did!  They've lost about
 DS> a quarter inch (not too much) in girth due to the water slowly
 DS> evaporating out.

I can almost smell them from here.

 The casings are getting harder and there are
 DS> a few white marks developing on the casings.  I was afraid this
 DS> might have been mold (in which case a wine or vinegar wipedown
 DS> would take care of it) but no, it's just a natural characteristic
 DS> of the casing's texture as it dries.

As most respectable cured Italian meats have some exterior mold,
it would have been no big deal.

 DS> The hams don't have any smell from a distance.  I was a little
 DS> trepedatious at first about spoiling; we used only a 48-hour
 DS> "cure" in a coating of sea salt only, quite a bit different
 DS> from the web chatter that demands salt, saltpeter, and a couple
 DS> weeks of soaking in the salt.

The concern of the nitrite people is anaerobic (clostridial)
bacterial poisoning; salt will certainly take care of most of
the other bugs (and my impression is that it does a pretty
good job on the botulinism organism as well).

 DS> Up close, the aroma is even a little tantalizing.  A meaty sort of
 DS> pork smell, and not in that "smells a little rank" way that cryovac
 DS> fed-on-fishmeal pork sometimes has.  Deep and earthy and red, if 
 DS> you know what I mean.  The meat is darkening as well.  Indications
 DS> are (so far) that they will be delicious.

I'm sure they will be.

Speaking of bugs, I have another Stupid Computer Question.
When I log into Juno and use it to connect to the Internet
(using IE5), often the box will freeze up. I see in Task
Manager that wmiprvse.exe and wmiapsrv.exe are sitting there
doing nothing. I unload these manually, and things start
going again. Is there any reason not to do this kind of fix
(I haven't seen any other problem from it)?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Celery Soup (Zuppa Di Accia)
 Categories: Italian, Soups, Vegetables
   Servings: 6

    1/4 c  Extra-virgin olive oil
      1 sm Onion, finely chopped
      4 c  Sliced celery (1/4-inch
           -slices)
    1/4 c  Chopped celery tops
      5 c  Hot meat or chicken broth
           Salt
      6    Italian toasts (1/2-inch
           -slices Italian bread)
      6    Italian toasts (1/2-inch
           -slices Italian bread)
      3    Hard-boiled eggs, coarsely
           -chopped
      3 oz Sopressata or other dried
           -sausage, chopped
      4 oz Cacciocavallo or mild
           -provolone cheese, chopped
           Freshly grated pecorino
           -cheese
           Lovage leaves or chopped
           -celery tops (Optional)

  Heat the olive oil in a soup pot, add the onion, celery and celery tops;
  cook over low heat until softened, about 8 minutes.  Add the hot broth and
  salt and bring to a boil, then simmer, partially covered, for 20 minutes.

  Prepare the Italian toasts.  Lightly brown the 6 slices of Italian bread in
  a 400 F oven until golden on both sides.  Brush with olive oil on one side.

  Place the Italian toasts in the bottom of 6 soup bowls.  Divide the eggs,
  sausage, and cacciocavallo cheese evenly among the 6 servings and place on
  top of the bread.  Bring the soup to a boil and ladle while hot into the
  bowls.  Sprinkle with the grated pecorino cheese and lovage leaves (or
  chopped celery tops).

  Serves 6.

  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

  Posted by Fred Peters.

MMMMM

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