Text 272, 85 rader
Skriven 2006-04-12 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: country "ribs" 501
==========================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> the craze for spareribs heated up

Sigh. Yes.

 ML> (but how dumb is that? Braised pig shoulder is one of the
 ML> great foods).

I scored a pair of good ones recently. Bone in, lots of fat cap.
They're in the freezer right now.

Also a less than wonderful ham. All I noticed in the store was $1.39 a
pound. Fantastic price. When I got home and looked at it with a more
critical eye I noted that the skin had been peeled off and all visible
fat trimmed away. The fine print on the label mentioned "enhanced
flavour solution". It also said "Conagra, Product of the USA". Now I
don't want to sound anti-American but this is really skanky meat. I
sawed off a ham steak about 3/4 inch thick and fried it. Unbelievably
salty! So unpleasantly salty as to be almost unedible. So I slivered the
leftovers and used them in omelets and fried rice to dilute the salt.
I decided to soak the rest of the ham in water with sugar and various
spices to desalinate and flavour it; then I simmered it, then I baked
it. By the time I got the salt content down to reasonable there was no
ham flavour left and the meat was dry (overcooked and not enough fat).
I'm having a real hard time getting a good meal from this thing no
matter what I do. Even the boiling water is too salty and not hammy
enough for decent split pea soup. A pox on Conagra and their cheapoid
chemical saturated meatesque products!

 ML> the supermarkets invent counterfeit ribs, that was a big
 ML> chuckle. Once in a while, they'd be so desperate to sell the
 ML> stuff that they'd cut up the pork shoulders entire and package
 ML> them as country-style ribs, with many trays having no bones of
 ML> any kind.

We getting those quite often with a really tasty in-store dry rub for
the same price as plain. I've been crock potting them for pork stews or
oven baking them at 225 but plan to start grilling them soon.
                   
 ML> Have you tried Bufalo chipotle sauce? If you can get it cheap,
 ML> it's pretty good.

No, but I'd like to. It's not carried by my local stores so I must get
ambitious and order some on-line from Chilly Chilies in Ottawa.

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

     Title: Grilled Minced Meat Rolls - Sieftalies
Categories: Greek, Pork, Groundmeat
  Servings: 6

           pork or lamb net fat,
           drained (panna)
      1 kg minced pork
      1 lg onion (1 glass coarsely
           grated)
           lot of parsley, finely
           chopped
      1 ts salt
           pepper
      8 TB milk

Wash the net fat very well and then rinse with a mixture of vinegar and
water well the minced meat, onion, parsley, salt and pepper and add as
much as needed to make a soft mixture. Cut the net fat into square
pieces and 1 tablespoon of the meat mixture on each piece. Close the two
edges and roll. Cook sieftalia over glowing coals on a barbecue or under
grill and turn to brown on both sides. It makes about 30 sieftalia.

Provided by: Panayiotis Zaphiris

From: Mary Anne
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife



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