Text 17491, 83 rader
Skriven 2007-06-30 07:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Beef Eater's Paradis
============================
On 06-29-07 HAP NEWSOM Scribbled to DAVE SACERDOTE about Beef Eater's 

HN>-> MLw> my "perfect" hotdog?
HN>-> MLw> hold the bun lengthwise pointing away from you... mustard 
HN>-> MLw> on the left, mayo on the right... put in the dog... add 
HN>-> MLw> the onions if in the mood... now the chili, then the cheese 
HN>-> MLw> and finally the relish... relish always goes on last...
HN>-> MLw> as for the cheese? i prefer a nice cheddar sauce... 

HN>-> I am getting an education here. [g]

HN>Me too! But I did wonder how you tell if the bun is facing away or
HN>towards you? I just sort of heap everything in there however it ends
HN>up is fine with me....never really paid much attention to order or
HN>position. chat with you soon

HN>BTW I checked at one of my local groceries and the pork roasts have
HN>no skin, but if I ask they'll leave it on for me...and at the
HN>butchers I can have it either way. I have not seen the skin sold
HN>separately anywhere. But I can get hog maws (though I have no idea
HN>what I'd make with them) and uterii (same point)

Think of it as German haggis.

Hog maw is a Pennsylvania Dutch dish. In the Pennsylvania Dutch dialect, 
it is known as "Seimaaga." It is made from a cleaned pig's stomach 
traditionally stuffed with cubed potatoes, and loose pork sausage. Other 
ingredients may include cabbage, onions, or spices. It was traditionally 
boiled in a large pot covered in water, not unlike Scottish Haggis. But, 
it can also be baked or broiled until browned or split, when it is 
drizzled with butter before serving. It is usually served hot on a 
platter cut into slices or cold as a sandwich. Often served in the 
winter, it was made on hog butchering days on the farms of Lancaster and 
Berks Counties and elsewhere in the Pennsylvania Dutch Country.

The original recipe was most likely brought to the Penn's Sylvania from 
the Palatinate area of Germany, where it is called Saumagen and served 
with sauerkraut, another Pennsylvania Dutch favorite food.

http://tinyurl.com/3ap4p7

MMMMM----- Meal Master Recipe

      Title: KAREN'S HOG MAW
 Categories: Pork, Offal, Penn-Dutch, Holiday
      Yield: 3

  1 1/2 lb Sausage
    1/4    Head cabbage
      5 md Potatoes
    1/4 c  Onion
    1/4 c  Green pepper (chopped)
           Couple of parsley flakes

  Peel and dice potatoes. Chop onion and pepper. Mix all 
  ingredients in large bowl. Stuff all into hog maw skin. 

  Bake in covered pan at 350 degrees for 3 1/2 hours. 

  You may wish to uncover for the last 1/2 hour if the hog 
  maw is not yet brown.

  from COOKS.COM

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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