Text 8518, 108 rader
Skriven 2006-12-06 18:19:58 av Ian Hoare (1:275/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Smoking and Brining632
==================================
Hi MICHAEL, 

 on Tue, 05 Dec 2006 22:57:00 -0500, you said:-

>I'm responding to this not because I'm interested in
>sausage making (just sausage consumption) 

you should be, you know, because you can make them FAR and away better than
any you can buy. At least, that's what I've found here. What's more, you can
put a decent amount of good pork fat in. 

I've currently got Cumberland, Thuringer Bratwurst, Chorizo and Thai
sausagemeat patties in the freezer, and it's a real joy to be able to hoik
them out whenever we feel like it. 

>Boudin Blanc
>
>Boudin blanc (or "white boudin") is a Cajun sausage stuffed with pork and
rice. 

Err.... sorry to be a pedant but 

had Carol's  explanation been prefaced with

"In America BB is best known as ..." I'd have had nothing to say. 

But of course, while Boudin Blanc means "White boudin" it was known in
France long before Louisiana, and is still a traditional New Years even
speciality, especially when richly and extravagently truffled.

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Boudin Blanc (French)
 Categories: poultry, sausages
      Yield: 1 batch

    1/4 lb bacon fat
      3 c  onions, sliced thin
      1 c  milk
    2/3 c  french bread crumbs
    1/2 lb lean boneless veal
    1/2 lb skinned, boned breast  of 
           -chicken
    1/8 ts allspice
    1/8 ts nutmeg
    1/8 ts ginger
    1/8 ts cinnamon
      1 tb chopped parsley
      2 ts salt
    1/4 ts pepper
      1    egg
      3    egg whites
    1/2 c  whipping cream

Render half the bacon fat until all the fat is expressed. Add onions and
cook slowly until clear. While bacon is cooking, pour milk over bread
crumbs in a small saucepan and bring to a boil. Stir gently and constantly
with a potato masher, cooking until mixture thickens to resemble a pudding.
Set aside.

Cube veal and chicken, mix with onions, and grind once. Mix dry spices
thoroughly in a small bowl. Add all spices to the meat mixture and grind
two more times. Transfer ingredients to large bowl and beat with electric
mixer for 2 minutes, add egg, and beat 2 minutes more. Add egg whites and
beat 3 minutes. Add bread crumbs, stirring. Pour in cream a little at a
time, beating between additions. The mixture should have the consistency of
sticky roll dough.

Stuff mixture into casings forming 1-by-5-inch sausages. Refrigerate
overnight.Place boudins in heavy saucepot and cover with equal parts milk
and water. Bring liquid to simmer and poach slowly for 25 minutes. Drain
boudins, cool at room temperature, and refrigerate. Before final cooking,
prick each boudin in three or four places with a needle to prevent
bursting. Bush with melted butter and grill or dredge in flour and fry in
butter at a slow temperature. Use within three or four days or freeze.

Don't confuse this version with Louisiana's Cajun-style boudin made from
rice and pork scraps.

From: Ramone@worldnet.att.net (Ramone)

MM format by Dave Sacerdote


MMMMM

>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.

Can you change the screen resolution? I don't remember whether you're using
XP or not, but Start/settings/control panel/display/settings on my setup,
leads to a window in which you can change the screen resolution. Mine is
currently 1024 x 768, but I can move the slider to change it. 

What can happen sometimes is that something confuses the application and it
"thinks" it's in a different resolution. So if you change it to something
like 800 x 600 - which is often arguably better on a portable anyway. Accept
that new setting, power down and then reboot and change it back to what it
is at the moment, you may find that this de-confuses your browser. It may
not, of course, but it costs nothing to try. 

Bon appetit
Ian in Forges
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