Text 7906, 86 rader
Skriven 2006-11-24 00:32:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Thanksgiving Day
============================
 -=> On 11-22-06  23:42,  Dave Sacerdote <=-
 -=> spoke to All about Thanksgiving Day <=-

 DSac> I reserved out the necks, gizzards, etc. and some fat so I can make
 DSac> a real gravy.  If I leave that chore up to my mother, we'll have some
 DSac> kind of strange powder-based substance that tastes like a salty
 DSac> wallpaper paste. [g]

   We did our usual trek up to our friend Norma's house.   Preceeded by
   the gravy juices arriving here a few hours before:-}}   Every year, I
   make the gravy, Gail makes rolls and pies.

 DSac> Turkey Brine:

   I shall save this to a file for later import.  Thanks.

 DSac> 1 gallon of water
 DSac> 1/2 cup salt
 DSac> 1/2 cup brown sugar
 DSac> 1/4 cup thyme
 DSac> 1/4 cup mixed pickling spice

   Does your pickling spice contain nitrates?  I.e. Same as Morton's
   tender quick?  Or is it the mixed herbs, seeds and etc. ?

   Was that fresh thyme or dried?

 DSac> Make as many gallons of this brine as will cover the
 DSac> turkey in a cooler.  Brine at least 6 hours, or
 DSac> overnight.

  Does your cooler keep it cool enough?   Gail and I are a little
  worried about that sort of thing.  Wondering whether or not to get
  containers to do in the frig.

  Glad to hear that the old house is finally settled.   I know it will
  be a long and continuing process in the new old house.  BUT, it will
  by your sweat equity that makes it what you want it to be and that can
  be very satisfying.  Both in the process and in the completion (of
  stages).

  Any comments on the below recipe from our data base?  How does it
  sound to you?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herbed Beef Short Ribs
 Categories: Smoker, Beef, Main dish, Cajun
      Yield: 4 Servings
 
      4 lb Beef short ribs, about 2-1/2
           Inches thick
    1/4 c  Vegetable oil
    1/3 c  Dry red wine
    1/3 c  Vinegar
      1 tb Worcestershire sauce
      2 tb Prepared mustard
      1 ts Garlic powder
      1 ts Dried dill
      5 dr Tabasco sauce
 
  Put the ribs in a baking dish, bowl or heavy-duty plastic bag.
  combine all remaining ingredients and blend well.  Pour marinade
  over ribs.  Turn the ribs to coat them completely with the
  marinade.  Cover or seal bag and refrigerate several hours,
  prefereably overnight, turning occasionally.  remove meat from
  marinade and place on smoker grid to water-smoke.
  
  Charcoal:  Use 7 pounds charcoal, 3 quarts hot water, 2 wood
  sticks and smoke 2-1/2 to 3-1/2 hours.
  
  Electric:  Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3
  hours.
  From: Fred Towner                     Date: 08-15-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:54, 23 Nov 2006
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