Text 13402, 91 rader
Skriven 2007-03-24 23:58:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Hispanic Meat Market
================================
 -=> On 03-24-07  15:41,  Jim Weller <=-
 -=> spoke to Dale Shipp about Hispanic Meat Market <=-

 DSh>   What is the whole shoulder you are talking about like?

 DSac> I think you guys call it a "fresh picnic ham" or "picnic shoulder."
 DSac> It's the front leg of the pig from hock to shoulder, includes bone
 DSac> and skin.  Skin it and bone it out and you get a "boston butt," a
 DSac> term which is unknown in New England.
 
 DS> What I call a picnic shoulder is that lower joint

 JW> The relationship between Boston butts and picnic hams/shoulders
 JW> becomes clear if you look at the sketch at:

 JW> http://www.meninaprons.net/images/pig_chart.gif

  That is a good picture, and it fits with what I had gleaned from other
  sources.  The ironic thing is that the "shoulder" cut is the bottom of
  the front leg, and is not what I would have called a shoulder -- but
  might have called a fore arm.  The ham from the rear of the pig seems
  to go much further up -- which makes me wonder if pigs have knees?
  And finally, the "butt" or "Boston butt" is closer to what I might
  have characterized as a shoulder (e.g. connected to the clavical bone)
  and about as far away from the butt as can be:-}}

  Ah well.  Meat is meat.  Pork is good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South Indian Dosas
 Categories: Bakery, Indian, Breakfast, Snack, Vegetarian
      Yield: 8 pancakes
 
    1/2 c  Urad dal
      1 c  Long-grain rice
    3/4 ts Salt
    3/4 ts Ground cumin seeds
    1/2 c  Vegetable oil (about)
 
  Pick over and wash urad dal.  Soak in 2 cups water for 8 hours.
  
  Wash rice and soak in 3 cups water for 8 hours.
  
  Drain dal; blend in food processor or blender for 2 minutes, scraping
  down sides occasionally.  Add 2 tablespoons water and process another
  minute. Add another 2 tablespoons water and process again for one
  minute. Continue adding water until you've reached 3/4 cup total, and
  mixture is light and fluffy.  Place in a bowl and set aside.
  
  Drain rice; blend in food processor or blender, adding 3/4 of water 2
  tablespoons at a time, until mixture resembles fine grains of
  semolina. Combine rice mixture with dal mixture.  Cover and leave in
  a warm place to ferment, 16-20 hours.
  
  The fermented batter should be frothy.  Add the salt and cumin and
  stir to combine.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2
  cup of the mixture onto the center of the hot skillet. Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side, until lightly browned. Remove
  pancake to plate and repeat with remaining batter, adding only enough
  additional oil to the skillet as needed to keep surface evenly
  greased.  I found that about 1/2 to 3/4 teaspoon for each pancake was
  plenty, but your mileage may vary.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
  From: Mark Satterly                   Date: 09-11-95
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:46, 25 Mar 2007
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