Text 13580, 119 rader
Skriven 2007-03-30 23:19:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: meats 284
=====================
 -=> On 03-30-07  08:12,  Michael Loo <=-
 -=> spoke to Dale Shipp about meats 284 <=-

 DS> I've seen the wood recommendations, but I'm not yet convinced it
 DS> makes all that much difference.   I've got apple chips which I am
 DS> using on pork plus some others to try in the future.

 ML> It makes a difference; not necessarily that much, but be
 ML> careful. If you want a rude shock, take some evergreen
 ML> wood, say pine, and try to smoke meat with that.

  That I knew -- what I meant was not much difference between the
  recommended woods that  have which are hickory, apple, pecan and
  mesquite.  I'm sure that there are differences, just not sure that I
  will be able to notice them.

  Our experiment with the pork loins went well.   We had one section for
  dinner and have stacked two other sections in the freezer for future
  dinners.   The pork came out very tender and juicy, with a light smoke
  flavor.  If anything, I was too cautious about over smoking this time.
 
 ML> just a big strip of rinds should be easy to find - but then I'd

   Today we went on an excursion.   We stopped the other Asian market on
   Rolling road and then at Lotto's.  The first one had some pork belly
   (perhaps a couple pounds, with skin) and some just pork skin (perhaps
   a pound or so, at $0.99 per pound).  Neither place had any bulk pork
   shoulder pieces -- just small packages at prices well above the BJs
   price.

 ML> I might find something bigger and/or sturdier. Or not make
 ML> the things. The amount of heat I'd need for the skin chicharrones
 ML> might damage your Farberware (though those with more experience
 ML> with that thickness of aluminum might like to correct me).

  I'd also be worried about oil overflow and fire if too shallow a pan
  was used.   Sounds like you need to know someone with a turkey frier.

 DS> Might end up with smoked salmon that tastes like pork ribs?

 ML> What would be wrong with that? Better than the other
 ML> way round, I'd reckon.

  I want my salmon to taste like salmon, not bacon.   But maybe pork
  dripping on beef or turkey might not be all that bad.  After all, we
  do save our "essence of pork" from the pan drippings of a pork roast
  to use in our Thanksgiving turkey gravy.

  One of our other stops was at that pit beef place on Rolling Road, up
  near Security Mall.   Second time we have been there, and it is still
  quite good.  About an inch of sliced very rare beef on a Kaiser roll
  for $5.75.  People who want well done beef could get that also.  Only
  problem is that they have only one bench outside for sitting.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rice-Flour Dosas with Mustard Seeds and Black Pepper
 Categories: Indian, Bread
      Yield: 8 Pancakes
 
      1 c  All-purpose white flour
      1 c  Rice flour
    1/8 ts Cayenne pepper (or more)
    1/2 c  Peeled and chopped onion
    1/4 c  Freshly grated coconut
  1 1/4 ts Salt
      1 c  Plain yogurt
           -- (the sourer the better)
      7 tb Vegetable oil (about)
      1 ts Whole black mustard seeds
      1 ts Black peppercorns
           -- (coarsley crushed
           -- or very coarsely ground)
 
  In a food processor or blender, blend together white flour, rice
  flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until
  smooth. Transfer mixture to a bowl.
  
  Heat 1 tablespoon oil in a small skillet set over medium heat and cook
  mustard seeds until they begin to pop.  Add seeds and oil, along with
  black pepper, to batter; stir to combine thoroughly.
  
  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 1/3-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 1/3 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. 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 right away, or reheat (wrapped in aluminum foil) in a 400 F.
  oven for 15 minutes.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from a recipe in:
  Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
  
  From: Karen Mintzias                  Date: 09-06-96
  Cooking
 
MMMMM


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