Text 7869, 114 rader
Skriven 2006-11-23 00:25:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: TRANS-FATS
======================
 -=> On 11-22-06  18:30,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: TRANS-FATS <=-

 >  Two or three decades ago, I had some stock in a company that among
 >  other things was trying to create a "left-handed sugar".  

 IH> Err, laevulose and dextrose are naturally occurring left and right
 IH> hand twisted sugars. They're both recognised as sugar by the body. I
 IH> wonder if you haven't perhaps over simplified what they were trying to
 IH> do!  

  Or more likely, the marketing department of the company was over
  simplifing what they were trying to do, and I did not catch them at it
  (like you did).  Won't be the first time good sounding stuff has come
  out of marketing that becomes gibberish when someone who knows the
  technical details reads it.


 >  I wonder if that is the theory behind either splenda or oleska?

 IH> Can't speak for oleska, but splenda is sucrose (iirc) with some of the
 IH> hydrogen atoms replaced by chlorine ones. What that means is that the
 IH> palate recognises it as "sweet", but the body doesn't recognise it as a
 IH> sugar. 

   Sounds good.

 IH> Made this tonight for some guests. I loved it, Jacquie liked it but
 IH> felt the sauce was a bit too dominant. (I didn't).

  Are you still serving that cajun meatloaf we made together when you
  visited here?  We made an adaptation of it and the sauce a couple of
  days ago.   Good stuff!

  Here is one that we have not made, nor are we likely to -- but you
  might like to have a go at it.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BOUDIN BLANC
 Categories: Pork, Cajun
      Yield: 12 servings
 
      3    Sausage casing(3-ft lengths)
      3 lb Pork, lean
      4 c  Onion; coarsely chopped
      1    Bay leaf; crumbled
      6    Peppercorns
      5 ts Salt
      1 c  Green pepper; coarse chopped
      1 c  Parsley; coarsely chopped
    1/2 c  Shallot; coarsely chopped
      1 tb Garlic; finely chopped
  2 1/2 c  Rice; cooked
      1 tb Sage, dried
  2 1/2 ts Cayenne
    1/2 ts Pepper, black
 
  Calories     per serving: 302
  Fat grams    per serving: 4            Approx. Cook Time:  4:30
  
  Place the sausage casing in a bowl.  Pour in enough warm water to
  cover it and soak for 2 - 3 hours, until it is soft and pliable.

  Trim the pork of excess fat and cut into 1-1/2 inch chunks.  Put the
  pork in a heavy 4-5 quart casserole and add enough water to cover it
  by 1 inch. Bring to a boil over high heat and skim off the foam and
  scum that rise to the surface.

  Add 2 cups of onion, the bay leaf, peppercorns and 1 tsp salt. Reduce
  heat to low and simmer, partially covered, for 1-1/2 hours.

  With a slotted spoon, transfer the chunks of pork to a plate. Put the
  pork, the remaining 2 cups of onions, the green pepper, parsley, green
  onions and garlic through the medium blade of a food grinder and place
  the mixture in a deep bowl.

  Add the rice, sage, cayenne and black pepper and the remaining 4 tsp
  of salt. Knead vigourously with both hands, then beat with a wooden
  spoon until the mixture is smooth and fluffy.  Taste for seasoning.

  To make each sausage, tie a knot 3 inches from one end of a length of
  the casing.  Fit the open end over the funnel (or "horn") on the
  sausage making attachment of a meat grinder.  Then ease the rest of
  the casing onto the funnel, squeezing it up like the folds of an
  accordion.

  Spoon the meat mixture into the mouth of the grinder and, with a
  wooden pestle, push it through into the casing.  As you fill it, the
  casing will inflate and gradually ease away from the funnel in a
  ropelike coil.  Fill the casing to within an inch or so of the funnel
  end but do not try to stuff it too tightly, or it may burst.

  Slip the casing off the funnel and knot the open end. You may cook the
  sausages immediately or refrigerate them safely for five or six days.

  Before cooking a sausage, prick the casing in five or six places with
  a skewer or the point of a small sharp knife.  Melt 2 T. of butter
  with 1 T. of oil in a heavy 12 inch skillet set over moderate heat.
  When the foam begins to subside, place the sausage in the skillet,
  coiling it in concentric circles. Turning the sausage with tongs, cook
  uncovered for about 10 minutes, or until it is brown on both sides.
  
  per Ellen Cleary
  
  From: Waring@ima.Infomail.Com         Date: 09-18-94
 
MMMMM


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