Text 15184, 155 rader
Skriven 2007-05-09 09:29:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: E: FALAFEL - 70509
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> I like to always have fresh tomatoes on hand, as I usually slice them
 GJ> onto my breakfast toast, with Vegemite and cheese, mettwurst and
 GJ> Indonesian sambal or canned sardines.

 CS> Sambal *or* sardine?  I'd have said the 2 match so not omitted one
 CS> when using the other.  Now mettwurst is a liver tasting almost pate
 CS> item right? I'd omit that for sure.  I simply do not like liver though
 CS> I can make one dish of chicken livers that i find good enough to eat.

The sardines I have are canned in tomato sauce; one food I haven't
thought of using sambal with.  Mettwurst is not liver based.  It is a
fermented, uncooked meat sausage, with some spices included.  My
favourite is made of roo meat, with either garlic or chili added.
 
[Tomatoes]
 GJ> Certainly for cooked dishes, the canned is usually better.
 CS> Yes.  Thats how I use them more and more.  nce I get back and can
 CS> grown my own, I might use more fresh, but someting in my soul just
 CS> refuses to pay 4$ a lb for 'fresh' here when they arent very good.  Oh
 CS> they drop to 2$ and even a bit less in season, but they arent very good
 CS> even then.  They look pretty. 

My limit for buying fresh tomatoes would be about that latter price.
Enough of Australia is hot enough so we get them all year, though the
ones picked green and transported long distances by truck don't have
much flavour.

 CS> I use the liquid from canned beans too but I dont often use canned
 CS> beans.  I make bean pots so often from dried, that this is not a needed
 CS> thing for me.  Recipes that drain the canned beans normally dont add
 CS> much water right?  I'd save the 'water' (bean juice really, should be a
 CS> bit starchy looking) for a thickener in something else, like the
 CS> drippings from a roast to make a thin gravy?  Would work with pork or
 CS> beef. 

[Don't tell anyone here, but I sometimes make a chili which includes
drained, canned, kidney beans.]
 
 GJ> Young Jim warned me off using the bean liquid, out of consideration
 CS> Grin, most o fthe 'fart potential' is in the water.  The folks who eat
 CS> beands all the time, do not have that same effect unless they stop for
 CS> a bit then go back to it.  Kinda like sambal lips.  Folks who eat that
 CS> all the time, do not get that effect much.

Once again I bow to your superior knowledge of such matters.
(Although, thinking about it, when living in the confines of a tiny
cabin with several other sailors, that characteristic of beans would
be of vital importance.)
 
 GJ> although the flavour was excellent, it was too runny to be called
 GJ> baked beans, so I re-named it "Bean and bacon soup", and served it up
 GJ> with bread.   Wonderful!

 CS> Sounds it!  I'd not have thought to try that same spicing (Chilipote
 CS> and the sugars) but it sounds like a mix that would work well.  Humm,
 CS> calamansi beans? Thats my variation on the lime.

As the local greengrocer had a special of 1.5 kg of juicy, thin-skinned
green limes for $2, I have been trying adding the juice to things.
The small amount of chipotle added a pleasant slight smoky taste.

 CS> My fresh french bread at the bottom of the bowl would be perfect.

The locally baked Turkish bread was excellent with that soup.
 
 GJ> dragon fruit (white flesh), persimmons, custard apples, freshly picked
 GJ> Asian eggplants, bitter melon and okra, so I bought more of the
 GJ> pinakbet ingredients to work on.

 CS> Humm.  What is a 'custard apple'?  The rest I know bit that one I am
 CS> not sure of.

Size of grapefruit, thin lumpy green skin, sweet creamy white flesh,
hard black pea-sized seeds, grows on trees in hot places, one of the
many delights of the tropics, but doesn't transport well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venison/Elk Mettwurst Smoked Summer Sausage
 Categories: Venison, Sausage, Pork, Smoked, Chilies
      Yield: 4 Servings
 
  2 1/2 lb Deer or elk, trimmed
  1 1/2 lb Pork shoulder or butt,
           Untrimmed
      1 tb Canning salt
  1 1/2 tb Ground pepper
      4 ts Morton's Tender-Quick
      1 ts Sugar
      3 ts Garlic powder
    1/2 ts MSG
    1/4 ts Cayenne pepper, or more
      5 oz Cold water
    1/4 ts Garlic powder
      1 ts Coarse black pepper
 
  Mix the spices with the water, then mix this with the ground meats
  thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a
  finer textured sausage. Makes 3 sausages.
  
  To smoke sausage without casing:
  
  Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4
  pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by
  10" to 12" long. Place each loaf on an 18" long piece of plastic
  wrap, then roll up tightly. Knead this sausage loaf carefully to
  eliminate air pockets in the sausage. Prick any air pockets with
  knife or ice pick, and twist the ends loosely to make a temporary
  casing.
  
  Place the wrapped sausage loaves running across the wires on your
  smokers grid. This will produce a better appearance on the finished
  product. Leave 1/4" space between sausages for heat penetration. Wet
  smoke-cook in a water smoker, or cook in a custom smoker or kettle
  grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed
  275 degrees, or the plastic wrap may melt. You need to cook just long
  enough to "set-up" the meat, 120-130 degrees internal.
  
  Remove the sausage from the smoker, and cool for 10 to 30 minutes in
  the plastic. You want the meat to reabsorb the liquids, for a moist
  sausage. Then, remove the plastic wrap. Remove any liquid and
  sediment from the surface with a paper towel. Dry smoke for 40 to 60
  minutes, to an internal temperature of 150 to 155 degrees. Check the
  temp with a meat thermometer from the end of the sausage. Remove
  immediately when done, cool and refrigerate.
  
  Age for 12 hours up to 5 days in the refrigerator for mellowing out
  before serving. Cover with foil or plastic to prevent drying out.
  This can be kept up to 6 months in the freezer without great loss of
  flavor by wrapping in foil and placing it in a plastic bag.
  
  Notes: I tasted the beef version of this recipe, which is made with 1
  1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic
  & black pepper at the end of the recipe. Twelve people made 1 sausage
  disappear in less than 10 minutes. Making this without the casing
  made for an irregular shape, but nobody cared!
  
  From "Barbecuing & Sausage-making Secrets" by the Culinary Institute
  of Smoke Cooking, Charlie & Ruthie Knote.
  
  Paul C. Gustafson AKA Chef Paul
  
  Smoking in the Heights of Columbia
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)