Text 8504, 84 rader
Skriven 2006-12-05 22:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Smoking and Brining632
==============================
 -=> Mark Lewis said to Mick Lazic <=-

 ML>  MickL> It actually 'www.sausagemaking.org' :)
 ml> hey! i did find it! cool... now if i can get it to pass my
 ml> protections so's i can view the "step by step guide to dry curing
 ml> bacon" which comes up empty along with the other two on that
 ml> bottom row...
 ML> I only visited that site to have a quick look. No time for snag
 ML> making :) 
 ML> i hear ya...
 
I'm responding to this not because I'm interested in
sausage making (just sausage consumption) but so that
it can be probably the first thread with comments by
three people with the same initials. Gotta get there
before anyone named something like Robert Henry finds
the echo.

Boudin Blanc

Boudin blanc (or "white boudin") is a Cajun sausage stuffed
with pork and rice.  It's one of those food products that originated in
frugality; the rice was meant to stretch the meat.  Now, it's a unique
and delicious treat all its own.

  3 pounds boneless pork butt or shoulder, in large chunks
  1 pound pork liver
  3 cups raw long grain rice
  4 medium yellow onions, quartered
  2 bunches green onions, chopped
  1 tablespoon garlic, finely minced
  4 tablespoons parsley, finely chopped
  2 tablespoons salt
  1 tablespoon cayenne pepper
  2 teaspoons freshly ground black pepper
  2 teaspoons white pepper

Place the pork and pork liver in separate saucepans, cover with water,
then bring to a boil.  Reduce heat, skim and simmer until tender, about 1
hour.  Cook the rice.

Remove the cooked pork and liver and let cool.  Discard the liver stock.
Reserve 1 pint of the pork stock and discard the rest.  Put the pork,
liver and onions through a meat grinder with a medium disc, or grind it
coarse in a food processor.  Transfer the mixture to a large bowl and mix
in the green onions, garlic, parsley, salt, peppers and cooked rice.
Adjust seasonings.

For traditional boudin, stuff into sausage casings.  Boudin links are
generally about a foot long.  You can also serve it out of the casing as
a rice dressing.

To heat and serve boudin, place in a 350 oven for 10-15 minutes, until
the boudin is heated through and the skin is crackly.  Serve hot, with
crackers and beer.

posted 6/21/02 from Carol Bryant to Langston Goldfinch


==

 ML> generally speaking, when one is used to their browser being fullscreen
 ML> or stretched to the extents of the monitor's viewport, and it suddenly
 ML> doesn't come up like that, it is because the _last_ _closed_ browser
 ML> window wasn't at the desired height and width...

Others have suggested this - but in my case, it's not true.
The browser opens in a box that's about 2/3 x 2/3 the screen,
and it's invariant. I always maximize my boxes, and nothing
changes this. I've never, ever opened a box that was this new
default size.

 ml> call it my way of getting back atchildhood "enemies"...
 ML> "Living well is the best revenge."
 ML> sometimes we can't do the things we like so we have to "settle" for
 ML> the next best item that we can best others with :)

The best way to get back at childhood enemies, whether human,
culinary, or conceptual, is to forget them. Then they don't
exist any more, see?

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