Text 15232, 83 rader
Skriven 2007-05-10 23:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: pigmeat
===================
 -=> On 05-10-07  01:47,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: pigmeat <=-

 DSac> How can you gaze upon such crispy, and yet succulent, perfectly
 DSac> browned aromatic ambrosia and not see loveliness?
 
 DSh> If you had done that shoulder in your smoker, what would the 
 DSh> skin have turned out to be?  I suspect not quite so nice?

 DSac> I suspect it would have been equally as delicious!  The heat of the
 DSac> smoker and the time involved would still have rendered the
 DSac> subcutaneous fat and made the skin crunchy - it would have taken
 DSac> more time, and left the meat below with a lovely bright red ring
 DSac> of fire, the the effect would have been very similar.

   I asked because I have read that the smoker does not give poultry a
   crisp skin as oven roasting would.  Not crisp chicken skin is not
   well appreciated here:-}}

   I'm still planning on doing a pork shoulder roast in the smoker for
   the picnic.   I may well just go with the one cryovac of Boston butt
   which will be two hunks, about 8 pounds each and without skin.   I've
   read that cooking time is about 1 1/2 hours per pound, but think that
   the total time should be based on the larger piece -- not the total
   weight.  What do you think?

   BTW -- if you go to youtube and do a search on smoked pork butt, then
   you will see a video (15 + minutes long) that is doing two pieces of
   meat that look exactly like the BJs cryovac pieces.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masal Vadai - A South Indian Snack
 Categories: Indian
      Yield: 4 Servings
 
    3/4 lb Yellow split peas
      2 t  Salt
      8    Green Chilies
      1    In  Ginger
      6 oz Onion
      2    Curry leaves
      1 bn Coriander leaves
      1 oz Cashewnuts (optional)
      2    Cardamom (optional)
    1/2 t  Masala powder
      1 c  Oil for frying
 
  Soak yellow split peas in water for 2-3 hrs.
  
  Grind  the  soaked  mixture  with  salt  coarsely,
  without adding much water.
  
  Cut  the  onions  into  small  pieces  along  with
  ginger and chilies and add them to the mixture
  along with coriander leaves and curry leaves. Now
  add  the  masala powder and add all other optional
  ingredients. Mix thoroughly.
  
  Fry small spoonfuls of the mixture in hot oil.
  Traditionally, a banana leaf is used and the
  mixture is taken in lumps of the size of a small
  lemon and lightly pressed on the banana leaf and
  the resulting flat thingie is dropped into the oil
  and fried  until it turns brown. The intensity of
  the color needed is dependent on your taste!
  
  NOTES  This recipe is translated literally from 'samaithuppaar',
  a cookbook in Tamil.
  from: sridhar@asuvax.eas.asu.edu
  
  From: Michael Loo                     Date: 07-26-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:15, 10 May 2007
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