Text 8277, 82 rader
Skriven 2006-12-02 09:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Muffu 606
=================
 -=> Dale Shipp said to Dave Sacerdote <=-

 DSh> Title: Italian Sausage in Tomato Sauce
 DSh> Categories: Cajun, Appetizer
 DSh> From Justin Wilson's Outdoor Cooking With Inside Help.
 DSac> I would say that it's classified as "Cajun" because it's from
 DSac> one of Justin Wilson's books.  Sort of a knee-jerk classification.
 DS> Thought so -- makes about as much sense as tagging all of the Emeril
 DS> recipes as Portuguese:-}}

Kinda, but Justin was associated more closely with Cajunism
than Emeril with Portugal. If you'd said "... Emeril recipes
as Creole," I'd agree pretty heartily with your statement.

 DS> What is your opinion on Muffuletta?   It is Italian, but originating
 DS> in New Orleans.   Some call it Cajun, but I'd think that is also
 DS> wrong.

The olive salad is what distinguishes a muffuletta. The
Italians in Chicago make similar sandwiches, but the
relish component is something called "giardiniera." In
both cases I find the sour stuff detracts from the
enjoyment of the protein (although would eat it reasonably
happily on its own). One notable advantage of olive salad,
though, is it's incredibly fatty (with good fats of course).

 DS> What is true is that it is very good!

If you like sandwiches, it's great. In general my own
carnivorism is such that I don't want the taste of bread
interfering with the enjoyment of the main ingredient.
Last night I made myself a turkey sandwich out of two
slices of bread (one or two more slices than I'd normally
use if not in polite company) and 6 oz of my friend
Jackie's leftover Thanksgiving turkey. Ended up eating
most of the turkey and bread separately and giving half
a slice of bread and the fat off the skin (sigh) to
Trevor the dog.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Giardiniera (Pretty Pickle)
 Categories: Pickles
   Servings:  1

      1 kg Small carrots (2cm diam)
      1 bn Celery
      4    Capsicums
      1 lg Cauliflower (1 kg)
      1 kg Small white onions, peeled
      1 c  Salt
      4 l  Cold water
      2 l  White vinegar
    1/4 c  Mustard seed
      2 tb Celery seed
      3    Dried chillies
    500 g  Sugar

  1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long
  pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums
  and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into
  4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold
  water. Cover the vegetables with this brine and leave overnight. A clean
  (new) plastic bucket is a suitable container. After 12-18 hours drain the
  vegetables, rinse in cold water, and allow to drain again.

  2. Select jars with glass or enamelled lids. Wash and rinse well, then dry
  in a warm oven, 100 deg C.

  3. In a large enamel or stainless steel pan combine vinegar, mustard seed,
  celery seed, chillies and sugar. Boil for 3 minutes and then add the
  carrots and onions and boil for 5 minutes. Fill the warmed jars with hot
  vegetables and top up with vinegar to within 1cm (half inch) of rim. Close
  lids firmly.

  Makes approx 3 litres. Source unknown. The stuff in my experience
  is more sour and less sweet-sour than this recipe.

MMMMM
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