Text 13116, 79 rader
Skriven 2007-03-17 14:59:44 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11433 av Sean Dennis (1:18/200.0)
Ärende: Re: Zum's Grand Buffet 18
=================================
*** Quoting Sean Dennis from a message to Michael Loo ***

ML>It's also hard to figure how YOU decide what's edible and what isn't.

SD> Hmm, that's what my wife says about me.  I can eat my hamburgers plain
SD> only (maybe with cheese).  I dislike mayo, pickles, tomatoes (unless 
SD> pureed - it's weird, can't eat apples unless they're pureed too)...my
SD> mom blames it on my father.  I think I'm just weird. :)

Ok, I agree with you <g>.

I do however detest miricle whip (was about to type whimp).  I dont
particularily care for tomatoes on my burgers either.

Meantime, I've been flitting about the kitchen since typing the last message to
Maura and adapted that recipe mentioned.  I was out of cumin so used
alternative tastes to make up this one.  Now it's spiced and smells
*wonderful* though not nearly ready to eat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's porky butt
 Categories: Xxcarol, Crockpot, Diabetic
      Yield: 12 Servings
 
      2 lb Pork butt, whole frozen
      1 lb Pork cutlets, frozen
    1/2 ea Head cabbage, torn up bits
      1 lg White onion, chopped big
     10 ea Peeled garlic cloves, whole
      2 ea Cans (16 oz) sliced tomatoes
      1 c  Tomato juice
      5 c  Water (estimated)
      2 ts Patis (alt 1 TB soy sauce)
      2 ts Sesame oil (alt olive oil)
      1 ts Black pepper
      1 ts Salt
 
  This is a sort of 'trash cooking for the crockpot' born of a day when
  I wanted to cook but didnt want to stir out of the house.  I have
  this extra freezer than could hold a whole hog so I always have
  'stuff' about even if frozen. This time, it was markdown pork bits
  and I clobbered 2 types together to make about 3 lbs of meat.
  
  I added 1/2 head of cabbage and tore it by hand up to big chunks, then
  sliced a large white onion up in about 8 pieces.  Toss in 10 cloves of
  garlic (ours is a bit milder, you may want to use 6 cloves with
  regular USA types) then add the rest.  The tomato cans are contadina
  brand. The patis is Tiparos brand (lower sodium than all others I
  have seen).  The tomato juice is actually a local vegetable juice,
  close to a can of spicy V-8 so you can use that if you have it handy.
  
  You will see soy sauce as an alternate to patis and it will work but
  change the dish.  Same for the olive oil in place of a good sesame oil
  (highly suggest stick with the sesame oil if you can! Very distinctive
  difference).
  
  Optional additions:  Carrots would be a natural.  The tougher woody
  parts of asparagus would work well and cook to soft in the crockpot.
  Mushrooms, dried or fresh would be a nice touch (leave them whole).
  
  Serving suggestions: With rice at the side or as a bed you place the
  'stew' on.  This one cries for fresh fruit at the side, such as
  cantalope or honeydew.  Oranges or sliced pears would work.  Most
  berry types would be too 'tart' to match well but muskdine 'grapes'
  would be perfect.  Deep red wine will match this dish but make it a
  table wine, not a dry one.
  
  From the Sasebo Japan kitchen of:  xxcarol 17MAR2007
 
MMMMM
PS one of my few that use an alcohol-wine suggestion.  I dont even like red
wine but I can tell this one matches it for those who do like such with
dinner.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)