Text 8113, 81 rader
Skriven 2006-11-29 01:08:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Ok, Ok, I give up
=============================
 -=> On 11-27-06  21:04,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: Ok, Ok, I give up <=-

 >   At the Sysco near us, we find containers of condensed stock base for
 >   a number of things.  I've often wondered where I'd use the ham stock
 >   base.  Should have thought of a recipe like this.

 IH> Be careful, be very careful. As Dave the Sac says, most "stock
 IH> concentrates" consist of nothing much more than salt, MSG and yeuch. 
 IH> You'd be much better off with water! 

  See my response to Dave yesterday -- these condensed stock bases are
  not grocery store powder, which does consist of salt and junk as you
  two say.  They are commercial grade, sold to the restaurant trade.  In
  every one I picked up, the first ingredient on the list was the meat
  for which the stock base was labeled.   Some of them are low sodium,
  and have no salt at all.
 
 IH> Oops, sorry. that's ansi<>ascii that was meant to be an e acute.

   Understand -- not too much you or I can do about the discrepency
   except ask when there is a question.

 IH> Poitrine fume' is what we get here, it's streaky bacon (belly bacon -
 IH> poitrine is french for chest (as in "tour de poitrine" - bust
 IH> measurement) or in cooking, belly. The fume' part means smoked. All
 IH> bacons are cured, of course, but only some are smoked. A straight cured
 IH> one is called poitrine sale'. Other cures/brines have othr names. 

  Thanks.

 >   hot flavor like I might have expected.  1 teaspoon of chili powder is
 >   pretty mild

 IH> yeah it's pretty mild, that's what I mean when I say that many french
 IH> redefine the meaning of chili wuss. When we're on our own, I sometimes
 IH> bump it up a bit with a tsp or less of my friend Tom Shudic's home made
 IH> habanero sauce. Michael can attest to it having a certain hotness.

  As I thought -- any person who relishes that Cajun sauce for meatloaf
  as you do would have to jazz that up a bit for their own tastes.  I
  can understand toning it down for others, and then sneaking in a few
  dashes of your sauce into your own portion:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Seasoned Pork Chops
 Categories: Cajun, Pork, Chops, Rice, Onion
      Yield: 1 servings
 
      4    Pork chop, 1 1/2 inches
           -thick
      2 c  Peppery Rice
      1    Egg, beaten
      1 c  Flour
      1 ts Cayenne pepper
      1 ts Onion powder
    1/2 ts Black pepper
    1/2 ts Sage
    1/2 ts Dried thyme leaves
 
  Preheat oven to 400 degrees F. Spray a baking sheet with no-stick
  cooking spray. Prepare pork chops by cutting in horizontally to the
  bone. Stuff with 1/2 cup peppery rice. Place egg in a medium shallow
  dish. Combine remaining ingredients in a medium shallow dish. Dip
  pork chops in egg then flour mixture. Place on baking sheet. Bake for
  1 hour or until pork is thoroughly cooked.
  Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright
  1990 SHARED BY: Jim Bodle
  From: Sharon Stevens                  Date: 12 Nov 94
 
MMMMM


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