Text 13003, 77 rader
Skriven 2007-03-14 01:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: THE GOOD GUYS 216
=========================
 GJ> Ah.  I must try your long-name variety.  The sitsaron I am used to
 GJ> only tastes of freshly puffed pork (intestines, I think).

Perhaps instead of arborio risotto I should make chicharrones
for the picnic.

 GJ> light and crunchy, and the vinegar sprinkled over just before eating
 GJ> doesn't have time to soak in and spoil the crispness.  I think you
 GJ> would like it.

Pork. Entrails. Crunchy. What's not to like?

 ML> Each kind of chicharron has its place. Which is inside my tummy.
 GJ> I rather like sitsaron, myself, so I would probably like your things.
 
Pork. Skin. Crunchy. What's not to like?

 GJ> As you have probably noticed, the above line was quoted, verbatim,
 GJ> from your comments on one of my memory lapses.  It gave me great
 GJ> pleasure to use it.  :)

I noticed this, and I figured that.

 ML> Age, gray hair, you know what I mean.
 GJ> I know it well.  So you know what you have to look forward to when you
 GJ> reach the Third Age.

I've already tasted of it, thanks.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: French Canadian Pea Soup
 Categories: Canadian, Soups, Vegetables, French, Pork
      Yield: 8 Servings

      1 lb Dried peas
      8 c  -Water
    1/2 lb Salt pork-all in one piece
      1    Onion, large;chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots;grated
    1/4 c  Parsley; fresh,chopped
      1    Bay leaf;small
      1 ts Savory, dried
           -Salt and Pepper

  Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated.. The most authentic
  version of Quebec's soupe aux pois use whole yellow peas, with salt
  pork and herbs for flavour. After cooking, the pork is usually chopped
  and returned to the soup, or sometimes removed to slice thinly and
  served separately. Instead of fresh or dried herbs, herbes salees
  (herbs preserved with salt) are often used; they are available
  commercially or made at home.

  Pea soup remains a popular dish in restaurants where tourists enjoy a
  true taste of old Quebec. In some variations, a little garlic, leeks,
  other vegetables or a ham bone are added for flavour. For a thicker
  consistency (though this is not traditional) a cup or two of cooked
  peas can be pureed then returned to the soup.

  Wash and sort peas; soak in cold water overnight. Drain and place in
  a large pot; add water, parsley, salt pork, onion, celery, carrots,
  parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat
  and simmer until peas are very tender, about 2 hours, adding more
  water if needed. Remove salt pork; chop and return to soup. Discard
  bay leaf. Season to taste with salt and pepper.

  SOURCE: "The First Decade" chapter in A Century of Canadian Home
  Cooking.

MMMMM

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