Text 21046, 89 rader
Skriven 2007-10-05 04:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Oddities 235
====================
 ML>You could have made a small addition of, say, strychnine, and
 ML>the little barstids could have been permanently amazingly quiet.
 DD> Except that she hasn't done anything (except the mutts) to make me
 DD> want  to bring sadness into her life. Although, I won't shed the first 
 DD> crocodile tear when one or both of them snuff it on their own. 

Does she like yappy mutts to the degree that she would seek a
replacement?

=

 DD> Other than having you for a brother - does your sib have ANY survival 
 DD> traits, at all?

Sometimes it's hard to find 'em, but if told appropriately
sternly he will stay at my father's side until informed he
can go away, even though he has even less reason to like
the old man than I do. Although he did manage to trip over
The oxygen line this morning and pull it out altogether.
And he lets me take him out to Popeye's for dinner and
likes it as much as the fancy places.

=

 DD> My local still has the 14pc All Dark ... even if the price has gone up
 DD> from the former U$10. I grabbed that the other day on the way home and
 DD> had supper that night, supper the next night (Popeye's is good cold, 
 DD> too) and will that the last two thighs and a drumstick to work this 
 DD> evening to nosh on so I can stave off the hunger pangs. Not a bad deal
 DD> -  main courses for three meals under U$13.

A buck a piece, actually $4.99 for 6 dark. Great deal.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chine, Stuffed Lincolnshire
Categories: British, Bacon
  Servings: 8

      1    chine of bacon (3-4 lb)
           Finely chopped thyme,
           marjoram, salad onions,
           lettuce and raspberry
           leaves or finely chopped
           parsley, leeks and ground
           mace
           Huff Paste:
  2 1/2 lb flour
      1 oz salt
      5 oz lard
      1 pt water

A chine or neck of chine bacon is a Lincolnshire local cut from the back
of a fat pig; in some areas it can be bought already cooked. The joint
is usually served cold, cut into slices and sprinkled with vinegar, but
on Mothering Sunday it is sprinkled with breadcrumbs for the last 30
minutes of cooking and served hot with boiled broccoli or spinach. In
Clee, chine is eaten with Clee cheesecakes on Trinity Sunday.

Oven: 350 F; gas mark 4; 1 1/4 -1 3/4 hours

Soak the chine for 12 hours in cold water; wipe, dry and weigh. Score
the meat deeply and stuff with the mixed herbs, salad onions and leaves,
pressing the filling well down into the cuts. Tie lightly in a cloth as
for a suet roll and boil, allowing 20 minutes per pound.

Alternatively, cover the joint with huff paste or kitchen foil and bake
in the oven, allowing 20 minutes per lb plus 20 minutes extra. Remove
the huff paste or foil before serving.

Huff Paste: Rub the lard into the flour and salt and mix with water to a
fairly stiff dough. Leave for 1 hour before use. Roll out to a large
round shape, no thicker than 1/4 in; remove the haunch from the marinade
and wrap the paste round it; keep the joins on the underside and seal
well.

The joint may also be wrapped in foil or well oiled greaseproof paper,
or in paper before wrapping in huff paste.

Bake in the oven until golden and serve at once.

This from Lizzie Boyd's British Cookery

Richard Wright

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