Text 18596, 95 rader
Skriven 2007-08-06 00:25:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: Echo Picnic 2007 mus
================================
 -=> On 08-04-07  22:31,  Stephen Haffly <=-
 -=> spoke to All about Echo Picnic 2007 musings <=-

 SH> Blob's Park:

 SH> This was quite disappointing.  The mushroom gravy on the

   Sorry bout that.

 SH> on our end of the table.  Michael already commented on the ambviance. 
 SH> I have determined to keep a set of earplugs in the car in case I am at
 SH> such a place again in the future. :)

  We went there once before suggesting it.  They had a different band,
  two pieces.   The food we had was cheap and what we had was of
  passable quality (except for the crab cake which was not worth
  having).  A plus for some (but not you) was that the beer was also not
  expensive.   The night with the group there, they had a different band
  with three pieces.   I think that the trumpet player had his amp set
  to drown out the other two -- not good.

 SH> Good friends, good food...what more can one add?  I did try a sample
 SH> of both the marinated and rubbed pork, albeit liberally coated with
 SH> Dave's homemade sauces.  I'm still waiting for the recipe for the
 SH> chipotle BBQ sauce. :)

  So, have we cured your adversion to pork -- or only if coated with
  chipotle sauce?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crusty Scrapple
 Categories: Pork, Offal, Ribs
      Yield: 6 Servings
 
      3 lb Pork ribs
      1 ts Salt
      1    Bay leaf
      2 ts Thyme leaves
           -(not ground thyme)
      5    Cloves, whole
      2    Yellow onions
      1 c  Cornmeal (coarse)
    1/2 ts Cayenne
    1/2 ts Sage leaves
           -(not powdered sage)
      1 lb Pork liver
      3    Garlic cloves
    1/4 lb Butter (1 stick)
 
  Peel and dice one onion.  Simmer pork ribs with salt, bay, thyme,
  cloves and onion in the water till the meat falls off the bones.
  Remove the bones and gristle, rub the meat into fibers (with your
  fingers), and reduce this pork liquor to about 4 cups by further
  boiling.
  
  Cool 1 cup of the pork liquor and mix it with coarse corn meal and
  cayenne. Add the sage, rubbing it between your fingers to crush it as
  you put it in.
  
  In your Cuisinart, using the steel blade, grind pork liver, the other
  onion, and the garlic cloves. Fry the resulting slurry in butter. Add
  the cornmeal mixture and the pork-liver mixture to the pork liquor and
  simmer the whole thing over a very low flame (or in the top of a
  double boiler) for half an hour. Spread thin into two 9-inch square
  pans to cool. (The pans needn't be greased.)
  
  To serve, cut and fry squares or fingers with sunny-side-up eggs on
  the side.
  
  NOTES:
  
  *  A rough, livery, crusty scrapple.
  
  Difficulty:  easy
  Time:  1 hour preparation; several hours cooking; some hours cooling.
  Precision:  no need to measure.
  
  Mary-Claire van Leunen
  DEC Systems Research Center, Palo Alto CA
  mcvl@decwrl.DEC.COM
  
  Copyright (C) 1986 USENET Community Trust
  From: Jim Weller                      Date: 12-15-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:27, 06 Aug 2007
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