Text 12320, 88 rader
Skriven 2007-02-25 16:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: more land o' 120
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 ML> Good for them. I don't know whence the defectiveness in these
 ML> children arises, unless it be genetic.
 JW> I think it's usually lack of training.

These kids' training is okay but inconsistent. The
fact of doting grandparents' presence might have some
effect, but natural Ritalin-treatable hyperactivity
also appears to be a factor.

 JW> "Another myth about primitive diets, and one that is harder to dispel,
 JW> is that they were low in fat, particularly saturated animal fat. Loren
 JW> Cordain, PhD, probably the most well known proponent of a return to
 JW> Paleolithic food habits, recommends a diet consisting of "lean meat,
 JW> occasional organ meats and wild fruits and vegetables."

Does this person also advocate returning to a 25-year
life expectancy?

 JW> Vilhjalmur Stefansson, who spent many years living with the Eskimos
 JW> and Indians of Northern Canada, reports that wild male ruminants like
 JW> elk and caribou carry a large slab of back fat

Ah, yes, I always spelled his name Steffanson, which, now,
looking at it, looks wrong.

 JW> As lean meat from game animals was often given to the dogs,
 JW> there is no reason to suppose that everyday fare did not have the same
 JW> proportions: 80% fat (mostly highly saturated fat) to 20% protein-in a
 JW> population in which heart disease and cancer were nonexistent."

I'd say 80% fat was an ideal, because it's not likely that
they would be in a position to discard lean meat all the time.

[Guess what step I'd omit in this recipe]

Pork Belly With Savoy Cabbage (Restaurant Version)
cat: main, pork
servings; 6

3 lb fresh raw pork belly
1 oz brandy
8 pods star anise
6 ts whole grain mustard
1 bn fresh thyme
3 ts salt
1/2 ts cracked black pepper
6 cloves garlic, lbed
16 oz veal stock
3 carrots, chopped
1 onion, chopped
1/2 hd celery
1 carrot, diced small
1 onion, diced small
1 hd savoy cabbage, chopped
1 oz bacon, diced

Cure the pork belly by rubbing it with the brandy, star
anise, mustard, thyme, salt, pepper, and garlic. Cover
and let cure in the refrigerator for 48 hr.

After the pork belly has cured, preheat the oven to 325F.

Place the pork belly in an ovenproof pan and cover with
12 oz veal stock. Add the 3 chopped carrots, the chopped
onion, and celery. Cover with foil and braise in the oven
for 4-5 hr or until tender. Remove the pan from the oven
and let cool, then place the pan in the refrigerator.
Remove the top layer of fat from the braising liquid.
Remove the meat from the liquid, cut the top layer of fat
off the meat, and cut into 6 portions.

Turn the oven to 450F.

Warm the braising liquid and strain the sauce over the
meat. Place the meat and the sauce an ovenproof pan, and
let cook uncovered, periodically basting the sauce over
the meat, until it develops a slightly crusty glaze.

Prepare the cabbage: Sweat the bacon, onion, and carrot
over low heat until the onions are translucent, 5 -10 min.
Add the cabbage and 4 oz of stock and braise until tender,
15 to 20 min. Serve hot under the pork belly.

Tom Powers, Washingtonian Magazine

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