Text 13975, 112 rader
Skriven 2007-04-12 16:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Smokin' 357
===================
 ML> Not to play the old man card too often, but back in the day,
 ML> fun wasn't the point of the prom; it was a big old status
 ML> thing. As a result, I never went ...
 DS> That was already starting to thaw by  the time of my senior prom;
 DS> some still went for status, but my circle of friends went for fun.
 DS> We were ignored by the In Crowd anyway. [g]

The In Crowd didn't know what to make of me, as they were
afraid that I would become famous and they'd miss out on
having known me. As it turns out, I didn't become famous,
and everyone's sore except me and Carol.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DSh>    1. A visit for Maryland steamed crabs.
 DS> I am all in favor of this, for all the right reasons (which
 DS> include crabeating as well as being sociable.  I assume that
 DS> other foods will be available as well, since Lynn and Maryanne
 DS> are not big crab eaters.

Most places, even Harris, serve other things. I was wondering
if people wanted the true waterfront experience, which would maybe
involve paying 20%-odd more to look at the sunset over the water.
Otherwise, there's a place in Annapolis called Buddy's Crabs and
Ribs, which appears to have something for everyone. It tends to
get wretched reviews, but that may be because Buddy has managed to
alienate just about everyone in the state except the diners. Carol
and I go to Big Fish on occasion, which is owned by Buddy as well;
we'd recommend it except that it has a non-Maryland-type menu -
stuff like Hog Wings, PEI mussels, spicy tuna roll sushi.

 DSh>    2. Visits to local ethnic markets.
 DS> Some people go on vacation and go sightseeing; Maryanne and I go 
 DS> on vacation and tour the supermarkets and grocery stores.  That's
 DS> why I said "Yay!" above.  But you had a good point when you said
 DS> ". . . We have been to all of these and think that
 DS> they are worth going to *IF* you want or need that 
 DS> sort of thing and *IF* it is not available where you 
 DS> live. . . ."
 DS> You guys know that we've got some pretty good ethnic markets
 DS> around here, so we will defer to the wishes of the group when it
 DS> comes to the marketing.

The funnest part, though, is tooling around with friends and
getting silly over stuff like dried cuttlefish.

 -=> Dave Sacerdote said to Dave Drum <=-

 DD> Why, no. Wild vines work just fine. So long as you are certain 
 DD> that they are grape vines and not poison ivy or similar.
 DS> I'm pretty sure I know the difference between grapes and poison ivy.

It becomes less obvious when the vines are really big and old
and don't have any leaves within sight.

 DD>  Most don't have grape vines available in the wild ...
 DS> Fox grapes (Vitus labrusca) are native and widespread in New England.
 DS> The Concord grape - which has become widespread in New England also -
 DS> is a cultivar of the fox grape, developed in Concord, MA.

I am wondering whether Vitis vinifera cuttings, which would I imagine
impart a scent not unlike that of European wine, might be a better bet
than labrusca cuttings, which might make your meat remind you of maybe
Jolly Rancher candies. Speaking of that strange purple taste, does
anyone have any idea why old carrots might taste like artificial grape?

 DS> We're not a big wine-producing area

And if one's had the local wines, the reason for that would come clear.

 DD> Oh, and when trying out different woods - stay away from 
 DD> oleander (a decorative shrub) as the smoke from burning 
 DD> oleander can often be fatal.
 DS> I'll keep that in mind...but it never would have occurred to me
 DS> to use oleander to smoke with.

It's an interesting-smelling smoke. Wouldn't recommend it - when I
was growing up, there was the story bandied about that a family on
picnic all curled up and died because daddy in his infinite wisdom
threaded sausages on oleander twigs.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Bangers or Oxford Sausages
 Categories: Pork/ham, Veal, Londontowne, Sausages
      Yield: 2 servings

    1/2 lb Lean pork, ground                 1/4 ts Minced fresh thyme or
    1/2 lb Lean veal, ground                 1/8 ts Dried thyme
      6 oz Pork fat, ground                  1/4 ts Minced fresh marjoram or
      3 sl Of white bread with crust,        1/8 ts Dried marjoram
           -crumbled or finely chopped         2 ts Minced fresh sage or
      1 ts Salt                                1 ts Dried sage
    1/4 ts Black pepper                        1 ts Loosely packed finely
grated
    1/4 ts Cayenne pepper                           -lemon peel
    1/8 ts Mixed grated nutmeg                 1 lg Egg
    1/8 ts Mace                                     Prepared Hog Casings

  Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
  cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the
  egg, then knead into the meat mixture. Firmly stuff the mixture into
  prepared hog casings. Prick any air pockets with a pin. Poach, braise, or
  fry them before serving. The raw sausages can be refrigerated for 3 days,
  poached or braised sausages for 1 week. They can also be frozen, raw,
  poached, or braised, for 3 months Makes 2 lbs raw sausage

  Source unknown

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