Text 4884, 104 rader
Skriven 2006-08-25 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Fixing Up The House Fallo
=================================
 -=> Quoting Dave Sacerdote to Burton Ford <=-

 DS> That's why I decided to sell many of the smalls on eBay. You
 DS> know from first-hand experience the sale price difference you can 
 DS> realize online as opposed to a standard estate sale.

 DS> So I really don't mind sharing prices.  I'm sure many of you will be
 DS> startled when you see what some of the stuff goes for.  And I'm sure
 DS> I'll be startled at the amount of stuff that will go unsold. [g]

See earlier post on serendipity at auctions. I knew I could have done
better on E-Bay but lacked the time and inclination to go that way.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cajun Headcheese 1
 Categories: Cajun, Pork, Offal, Chilies, Casseroles
      Yield: 1 Recipe

  4 1/2 lb Fresh pigs feet
      2 lb Fresh pigs heart
      1 lb Fresh pigs tongue
      4 qt Water
    1/4 c  + 2 ts. salt
      1 tb Cider vinegar
    1/4 c  Strained fresh lemon juice
      2 tb Butter
      1 c  Finely chopped onions
      1 md Bay leaf, finely crumbled
      1 ts Ground sage
    1/4 ts Ground mace
    1/2 ts Cayenne
      1 ts Freshly ground black pepper
      1 c  Finely chopped fresh parsley
      1 c  Finely chopped scallions,
    Including 3" of green tops

  Note: On the farms of South Louisiana, this savor jellied meat is
  made from the head of a hog. The following recipe uses instead fresh
  pigs feet, tongue and heart, because these ingredients are more
  readily available from most retail butchers.

  Place the pigs feet, heart and tongue in an 8-10 qt. enameled or
  stainless steel pot and add the water, 1/4 c. of the salt, the vinegar
  and 1 T. of the lemon juice.  Bring to a boil over high heat,
  meanwhile skimming off the foam and scum as they rise to the surface.
  Then reduce the heat to low, cover partially, and simmer for about 4
  hours, or until all the meats are tender and show no resistance when
  pierced deeply with the point of a sharp knife.

  With tongs, transfer the tongue, feet and heart to a cutting board.
  Measure and reserve 3 1/2 c. of the cooking liquid.  While it is still
  warm, skin the tongue with a small sharp knife, cutting away the fat,
  bones and bristle at its base.  Cut or pull off the meat from the pigs
  feet and discard the bones, skin, gristle and fat. Slice the pigs
  heart lengthwise into quarters and cut away the arteries and veins and
  any pieces of fat. Cut all the meats into small chunks and put them
  through the coarsest blade of a food grinder. There should be about 5
  1/2 c. of ground meat.

  In a heavy 12" skillet, melt the butter over moderate heat.  Add the
  onions and, stirring frequently, cook for about 5 minutes, or until
  they are soft and translucent but not brown.

  Pour in 1/2 c. of the reserved cooking liquid and, stirring from time
  to time, simmer over low heat for 15-20 minutes, until almost all of
  the liquid has evaporated.

  Stir in the ground meat, the remaining 3 c. of cooking liquid, 3 T. of
  lemon juice and 2 ts. of salt.  Add the bay leaf, sage, mace and red
  and black pepper, and bring to a boil over medium heat.  Reduce the
  heat to low and simmer, partially covered, for 10 minutes longer.

  Remove the skillet from the heat, stir in the parsley and scallions,
  and taste for seasoning.  With a rubber spatula, transfer the entire
  contents of the skillet to a 9x9x2 baking dish and smooth the top with
  the spatula. Cool to room temperature, then cover with foil or plastic
  wrap and refrigerate for at least 4 hours, or until the headcheese is
  thoroughly chilled and firm to the touch.

  To unmold and serve the headcheese, run a thin-bladed knife around the
  edges of the dish to loosen the sides and dip the bottom briefly into
  hot water.  Place an inverted platter on top of the dish and, grasping
  the platter and dish together firmly, turn them over.  The headcheese
  should slide out of the dish easily.

  Slice the headcheese thin and serve it with crackers or toast.

  Source: "AMERICAN COOKING:CREOLE AND ACADIAN", 1971

MMMMM

Cheers

Jim, in Yellowknife




... Iran just purchased 200 pounds of enriched uranium on eBay!
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