Text 16654, 152 rader
Skriven 2007-06-11 21:36:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic
==================
 -=> On 06-09-07  07:05,  Dave Sacerdote <=-
 -=> spoke to Sean Dennis about mayo 630 <=-

 SD> I prefer a rub on my BBQ to sauce.

 DSac> I can understand that well enough.  I really don't like the sugary
 DSac> syrupy stuff that seems to get  sold as "BBQ Sauce" these days, and
 DSac> I wish people would understand that most sauces are meant to be put
 DSac> on the meat just before cooking, not charburnt onto the surface of
 DSac> the meat WHILE it's cooking!  =)

   Been there, done that, learned better!    The pork that I will be
   doing for the picnic will not have either sauce or rub on it while
   cooking.   I'll have some sauce on the side for those who want to add
   it later while eating.   Folks are welcome to bring their favored
   sauce for share tasting.

   Have you ever had Cattleman's BBQ sauce?   I saw some show on Food
   Network which claimed that it was the premier sauce, used by a vast
   majority of BBQ restaurants for decades and only recently been put
   into the public market.   It seems to come in many varieties.  I
   looked at one variety in our local Safeway and #1 ingredient was
   HFCS.   I put it back on the shelf.


 -=> On 06-08-07  00:33,  Dave Sacerdote <=-
 -=> spoke to Burton Ford about meaty 605 <=-

 DSac> PS - Shad bake:  As it turns out, Maryanne and I weren't able to go
 DSac> after all.  We both had to work that day, and so missed out.  =(

  Maybe next year.  We had thought about it, but it was too close to
  Bryan's graduation to consider this year.

 -=> On 06-08-07  01:45,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Picnic <=-

 DSh> a.  Sounds good -- book it.
 DSh> b.  Don't care, I'll go if the group wants to.
 DSh> c.  Not interested.
 
 ML> I'm closer to a than b - I look forward to it and would be pleased
 ML> to go with the crowd, but if the rest of the world is lukewarm or
 ML> wants to do something else, that's okay too.

 DSac> I'm going on the record as concurring with the Esteemed Mr. Loo.

   Noted.   I've decided to call and book a small group tour (10 to 15)
   for Friday morning at 1000.   Then by the time we finish that, we can
   move on to the Korean market in time for lunch at one of the counters
   (or at the pit beef place).   People can then shop at the market for
   as long as their driver is willing.

   Based on the words from Ruth and from Gail -- less is more, and so
   I'm going to forgo booking anything at the other museum that Michael
   mentioned.  Anyone who wants to visit there will have time to do so.

 DSh> all-you-can-eat sushi bar at lunch time ($10.95).
 
 ML> I'm not sure that ayce sushi is a great idea. 

 DSac> Hah!  Exactly what I was thinking.  But I don't care if the group
 DSac> wants to go there, as long as there is something other than sushi
 DSac> to eat.  I can tolerate it well enough (though certainly not enough
 DSac> for "all I can eat" since that number is, like, 1.5) but Lynn went
 DSac> on a sushi jag a few months ago, ate sushi every day for about two
 DSac> weeks, and now can't stand the sight of it! [g]  n00b.

   Some of the Chinese buffet places have "sushi" on trays.   I usually
   avoid it or at most have a single piece.   I've never had fresh made
   sushi, and doubt that that buffet would be my choice either.  Still,
   as we say here, to each his/her own!

 DSh> For those who do not want that sort of food, there is a pit-beef
 DSh> place up the road a couple of miles away.   It has only one picnic
 DSh> table outside, but it has really good pit beef.
 
 ML> I'd favor this.

 DSac> Sounds good to us as well.

   It will be easy to go get a beef (or pork BBQ) and then after eating
   to go back to the Korean market.

   Hopefully, the guy who makes rice cakes will be there -- making rice
   cakes live, and passing out reject samples.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROASTED PORK AND FRENCH FRY PO'BOY
 Categories: Emeril, Sandwich, Pork, Potato
      Yield: 8 Sandwiches
 
      2 lb Pork butt
           Salt and pepper
      2 lb Idaho potatoes, peeled and
           - cut into shoestrings,
           - deep fried in 350 degree
           - vegetable oil, until
           - golden and crisp
      8    12 in loaves of crusty
           - French bread

MMMMM----------------------REMOULADE SAUCE---------------------------
    1/4 c  Fresh lemon juice
    3/4 c  Vegetable oil
    1/2 c  Chopped onions
    1/2 c  Chopped green onions
    1/4 c  Celery
      2 tb Chopped garlic
      2 tb Chopped horseradish
      3 tb Creole or whole-grain
           - mustard
      3 tb Prepared yellow mustard
      3 tb Ketchup
      3 tb Chopped fresh parsley
      1 ts Salt
    1/4 ts Cayenne pepper
    1/8 ts Freshly ground pepper
 
  Preheat oven to 300 degrees F.
  
  Season entire pork butt with salt and pepper. Place pork in a
  roasting pan. Place in the oven and cook for about 6 to 8 hours or
  until the meat is falling apart. Remove from pan, and set aside to
  cool. Meanwhile, prepare the remoulade sauce. Place all ingredients
  in a food processor and process for about 30 seconds.
  
  To assemble: Shred cooled meat into pieces. Slice the bread in half
  and spread remoulade sauce on both halves. Arrange a layer of
  shredded pork on top one half of the bread. Then pile a handful of
  shoestring potatoes on top of the meat. Cover with the other half of
  the loaf and cut sandwich in half. Serve immediately.
  
  Yield: 8 Po' Boys
  
  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW
  #EMIB39
  
  Format by Dave Drum - 22 October 98
  From: Dave Drum                       Date: 04-14-99
  Cooking
 
MMMMM


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