Text 15873, 90 rader
Skriven 2007-05-23 10:51:56 av hap newsom
     Kommentar till en text av MICHAEL LOO
Ärende: RE: Picnic stuff 551
============================
Hey Michael!

->  HN> You may be forgetting that my folks live in South Carolina, and so did
->  HN> I for a  time as a child....I've been crabbing on the east coast before
->  HN> and while those  cute lil' bitty crabs to have a nice sweet taste, I
->  HN> prefer the dungy meself and 
-> 
-> The farther from the equator the better for most shellfish I find.
-> This may be changing, as the northern regions get overfished; it
-> appears the only ones we will be able to get around picnictime may
-> be from the Caribbean, which is a mild disappointment.
-> 
I tend to agree....I like living further from the equator myself!

->  HN> even red rock crabs are better than the blues I've had. FWIW I also
->  HN> prefer  the cold water shrimp we have here in Hood Canal (spot 
shrimp
->  HN> if I remember   rightly) to almost all other shrimps....and even Anne
->  HN> would eat them when we  had some. 
-> 
-> Cold is good. Warm-water things tend not to have so much
-> oomph and character. We went crabbing off Galveston Bay
-> once, and the product, though similar in appearance to
-> the real thing, paled by comparison in taste. 
-> 
I used to have a friend who's dad had a commercial shrimping license and 
would catch hood canal shrimp in season and freeze them aboard his 
boat...boy were they good! I used to get about 20 pounds (sold in 2 pound 
bags aprox)  and we'd make em last as long as we could. 

->  HN> One thought, I  could send out some dungy meat (either canned or
->  HN> froze)  and a comparison could be done by the assembled company!
-> 
-> That is a kind thought, but you know, if you can get canned or
-> frozen, we can probably get it here, as well. And, if we use the
-> Douville connection at Martin's the wholesaler, perhaps cheaper.
-> 
-> 
Well if you can get it wholesale I'd say you could probably instead of perhaps!

-> MMMMM----- Recipe via Meal-Master (tm) v8.02
-> 
->       Title: Pit-Style Roasted Pork
->  Categories: Pork, Roast, Lat, Cuban
->       Yield: 12 servings
-> 
->   1 1/2 c  Sour orange juice or 3/4 cup
->            - orange juice and 3/4 cup
->            - lime juice
->       2 ts Salt
->       2 ts Ground cumin
->       2 ts Dried red pepper flakes
->       2 ts Oregano
->       6    Cloves garlic, crushed
->       1    (6- to 7-pound) fresh or
->            - picnic ham
-> 
->   Active Work Time: 10 minutes * Total Preparation Time: 2 hours, 30
->   minutes plus 8 hours marinating and 30 minutes standing
-> 
->   Not everyone has enough ambition to dig a pit and roast a whole pig.
->   You can get some of the same effect using this oven-roasting
->   technique and just a leg. What you want is the uncured whole leg of
->   pork. It is usually sold as a fresh or picnic ham, which is not to be
->   confused with a cured ham.
-> 
->   * Combine juice, salt, cumin, pepper flakes, oregano and garlic, and
->   mix well. Place ham in large dish or casserole, pour marinade over
->   and cover. Marinate overnight in refrigerator.
-> 
->   * Remove pork from marinade and pat dry, reserving leftover marinade.
->   Roast at 325 degrees until internal temperature reaches 160 degrees,
->   basting occasionally with leftover marinade. Remove from oven and set
->   aside, loosely covered with foil, for 30 minutes. Allow about 25 to
->   30 minutes per pound.
-> 
->   12 servings. Each serving: 274 calories; 546 mg sodium; 120 mg
->   cholesterol; 12 grams fat; 4 grams carbohydrates; 37 grams protein;
->   0.15 gram fiber.
-> 
->   MM format by Manny Rothstein, 3/20/01.
-> 
I may try that marinade...but I roast pork like that at a much lower 
temp ....275 or so and for a LOT longer time....still look for the internal
temp 
to be above 160 though. 
chat with you soon
hap 
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