Text 7223, 67 rader
Skriven 2006-11-02 22:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Misc. Commentary 524
============================
 >All you had to do was to read to the conclusion of my post. [g]
 IH> I did, I did!!! But I felt it was sort of inconclusive. 

I could perhaps have said that the average breeding boar
weighed in at 5 or 600 lb, but I didn't (and don't) remember
that. By implication, though, my post said that the 250 lb
porkers were juveniles, whereas your standard breeding female
at 400 is not; so for a mature smelly male, the sky should
be the limit.

 > IH> Liver And Bacon Sauté With Potatoes And Parsley
 >I can see lamb's liver being very nice in this dish, but
 >mandatory I don't understand. Why wouldn't calf's do?
 IH> It's too delicate. We made the dish with calves and found it
 IH> significantly less pleasing to us!! 

Ah. And of course you'd not encounter pork liver on an
everyday basis. Pork liver is a distinctly Chinese taste.

 >Beef Brisket
 IH> Now this looks seriously good. Good old Kathy. ("I still miss her", he
 IH> sniffed, "Along with the dreaded Bodle")

There are those whom I miss as well. On the other hand, the
echo is at a manageable size (the low end thereof). So from
a practical bandwidth standpoint, we could use a few more,
not too many. On a personal level, I remain curious and
concerned about many former members, including those two.

 >I began with a 3-4 lb. hunk of very lean brisket (cut and de-fatted it
 >myself from a primal cut brisket we'd gotten at a bargain price).
 IH> We get rather smaller bits, on the bone. Maybe I can persuade the
 IH> butcher....

I don't think we can get brisket on the bone. I don't even
know what that would look like.

 >Marinated the thing for 3-4 hours in a mixture of half liquid smoke
 >marinade (Figaro's)
 IH> Don't know that. BUT I do have liquid smoke. 

Liquid smoke of course (as well as the marinade) is a compromise
for those who don't have smokehouses.

(Hroos Tee Kee) XPYCMUKU

6 yolks                 1 tsp. very soft sweet butter
1/2 lb. sour cream      flour
1 tsp. vanilla

Blend together very well all of the ingredients, adding flour to them slowly,
until it becomes like a very soft clay.  Then take one soup spoonful of
dough; roll out on a floured wooden board, as thin as possible.  Cut in
strips of about 1 1/2 x 5 inches; twist and deep fry in vegetable oil.  It
takes only a few seconds until they turn a light brown color.  Cool on rack
and then sprinkle with powdered sugar and serve!

-Favorite RUEBU Recipes
(Lydia Jasko)

<G>  All grammar hers, all typos mine are.

Posted to FIDO by Ruth Hanschka 10-21-96

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