Text 19507, 70 rader
Skriven 2007-08-19 07:07:24 av Michael Loo (1:18/200)
     Kommentar till en text av Joan Macdiarmid
Ärende: assorted tastes 4
=========================
 JM> SOW, I brought 3 flavors of fresh-made pork rinds
 JM> to the Picnic for you and Michael to try. They are
 JM> made up fresh on Friday nights by a local guy for
 JM> sale at my Saturday morning Farmers Market.

[drool]

It's not that I can't make them for myself, but it's
so much easier having someone else do the chore. Plus
one can get lots more!

  So they
 JM> were about a week old by the time I got them to
 JM> Dale's. I was told to put them along with other
 JM> offerings on the dining table, and after that I
 JM> saw nothing of them! Please tell me these were
 JM> discovered and tried, at least.

"Say it ain't so, Joan."

No sign of them. Had I known, I'd have saved some room
special. Either that or gained 5 lb over the weekend,
instead of the 4 that actually happened.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cerveny  Kapusta
 Categories: Vegetables, Polish
      Yield: 3 -4 as a si

      3 c  Rendered pork fat
           -(trimmed from
           -chops or roast)
           Finely chopped onions
           Paprika
      1 md Head red cabbage
           Salt
    1/2 ts Paprika
           Fresh ground black pepper
      1 lg Apple, grated
      2 tb White [sic] vinegar
      1 tb White sugar
    1/2 ts Caraway seeds

  Render pork fat very slowly; remove "cracklings", & add enough finely
  chopped onion for taste and flavor. Cook until golden. Add paprika
  slowly, DON'T let it burn or smoke. Let cool, and store, covered in
  refrigerator - will keep for a long time.

  Wash the cabbage in cold water, quarter it & chop finely, salting as
  you go. Discard the core. Heat about 3 cups of the pork-fat/onion
  mixture, add about 1/2 teasp. paprika - don't let it burn. Add the
  wet, salty cabbage & stir until it's coated with fat. Add pepper to
  taste, grated apple, stir in; add about 2-3 tsps wine [sic] vinegar,
  1 tbsp sugar. Rub about 1 1/2 tsp caraway seeds between palms, & add
  to cabbage.

  This totally "handed-down-through-the-Wincenc-family" recipe will
  come out differently each time - until you arrive at the taste you
  like best. Taste as you go along! But the true test will be on the
  2nd or 3rd day when reheating the left-overs. I always loved it best
  then!!

  Carol Wincenc

MMMMM

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 * Origin: Outpost BBS - bbs.outpostbbs.net - 770-489-1561 (1:18/200)