Text 523, 104 rader
Skriven 2006-04-18 17:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: country 542
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 DS> Ah.  Yes.  Broccoli slaw.  Another way the processors squeeze
 DS> profit from waste.  Take a perfectly good head of broccoli which
 DS> might sell for $X per pound.  Now cut off the stems and sell 
 DS> "broccoli crowns" for $X+(.15*X).

Interesting that I've seen crowns cheaper than heads: perhaps
the stems are increasing in popularity. My sister always claimed
that they were better-tasting and sweeter than the heads.

 DS> Sometimes when I'm prepping broccoli, I peel the stems and eat
 DS> them raw; they're pretty good - cold, wet, crunchy.  One time
 DS> I figured I'd just shred the stems up and give them to the 
 DS> chickens in their "table scrap" pile.  DAMN, they STUNK!!  

They degrade to something horrible. One piece of advice: don't
leave broccoli (any part of the broccoli) in the fridge and run
away for two weeks. Or if you do, don't bother to come back.

 DS> morning today making various pierogi.  Some time ago, Ian
 DS> gave me a can of cepes packed in oil, and I used those to
 DS> make mushroom pierogi filling that is about as close to 
 DS> heavenly as we've ever made.

Was that the same time he gave me a can of cepes packed in oil?
Damn, those were old cepes. I used mine last year in cepes a la
Bordelaise, and I wondered if I would kill myself, Nicholas, and
Beth, with botulinism. I didn't.

 ML> the effect of the lunatic 170 or 180 internal temperature that
 ML> the FDA recommends (I say 135 to 145 but when I do one for me
 ML> it's more like 125 to 130).
 DS> Does the FDA still recommend 170 - 180 degrees for pork?

Looked it up - it's 160F, which is bad enough; now, with Salmonella
and bird flu and such going around, it recommends 165F for all
poultry, which would have about the same effect as incinerating
the poor birds in the first place.

 DS> I've never bothered to actually lard a pork roast, since I try
 DS> to keep the roasting temperature down and the meat temperature
 DS> just about 140 or so*, but I often ask the butcher for fat
 DS> trimmings if they've taken too much off the top.

Heck, just ask anyway. Even if your roast has enough of a fat cap,
you can always use the trimmings for something. Cracklin's are,
after all, the true ambrosia.

 ML> Speaking of which, you know what I hate? Frenched rib roasts,
 ML> whether pork, beef, or lamb.
 DS> Aye, the best part goes to waste.

"Father, forgive them, they know not what they do."

 -=> Dave Sacerdote said to Glen Jamieson <=-

 GJ> . . .Next someone will send a pic of the real Carol, 
 GJ> and someone else the real Dave Sacerdote, etc etc.  
 DS> Frightening to contemplate.

We could do a wiki site, with better (or funnier) photos
bumping their predecessors. I have one with the real Dave
Sacerdote with the real Ian Hoare, acting like Gumbies.

I actually have interesting photos of most of the active
participants here. Almost none are indecent, but many are
very silly; almost all were taken at official echo functions.

CRACKLING THIN TART WITH PECANS AND STICKY CARAMEL
cat: dessert
serves: 4

h- For the caramel sauce
2/3 c light brown sugar
2 Tb granulated sugar
1/3 c light corn syrup
1/2 c heavy cream
1 pn salt
2 Tb unsalted butter
h- For the pastry and assembly
4 5-by-5" puff pastry squares
3 c pecan pieces

In a heavy saucepan, combine all sauce ingredients except butter.
Boil on high heat for 10 min, then remove from heat and add butter.
Stir well to mix, and keep warm. (The sauce may be prepared a day
ahead of time and stored, refrigerated, in a squeeze bottle. Reheat
by placing bottle in a pot of boiling water until softened and warm.)

Preheat oven to 450 F. Place puff pastry squares evenly spaced on
parchment paper laid on a baking sheet. Chill for 15 min. Cover
with another sheet of parchment paper, and weight with another
baking sheet on top. Bake for 8 min, remove top baking sheet and
top paper, and continue to bake until golden brown, 2-3 min. Remove
from oven. (The puff pastry may be baked a day in advance and
stored, sealed in plastic wrap, at room temperature.)

If necessary, reheat oven to 450 F. Pour warm caramel sauce over
pastry squares, and sprinkle an equal number of pecans on each
square. Bake tarts until caramel is bubbly and pecans are toasted,
about 4 min. Serve hot, unadorned or with ice cream on top.

NY Times 11/17/99; adapted from the Lobster Club
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