Text 8775, 111 rader
Skriven 2006-12-14 01:00:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Cans from hell 666
==============================
 -=> On 12-13-06  06:01,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about Cans from hell 666 <=-

 DSac> That reminds me, I should stop up at Food Zone this afternoon and
 DSac> see if they have any of those scrawny soup hens in stock. We're
 DSac> supposed to get some rain and snow, and a good chicken soup would
 DSac> be welcome.

 ML> We used to get things called fowl - they were old chickens of
 ML> indeterminate gender, not nice and yellow with marigold petals,

   In our area, the biggest and most vocal marketer of chickens is
   Purdue.   They used to make a big point of them being fed marigold
   petals, which must have been done for the sole purpose of making the
   flesh more yellow / creamy colored than the pale white you might
   expect of a battery chicken.   I wonder -- do other chicken growers
   do the same thing?   I don't see ads which mention it any more, even
   for Purdue.

   Sounds sort of like feeding the salmon shrimp shells to make them
   pink-up for market.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boudin Blanc (Ellen Cleary 1)
 Categories: Sausage, Cajun, Homestyle, Meat
      Yield: 1 servings
 
      3    Three foot long lengths hog
           Sausage casing
      3 lb Boneless lean pork, trimmed
           Excess fat and cut into
  1 1/2    Inch chunks
      4 c  Coarsely chopped onions
      1    Mdm bay leaf, crumbled
      6    Whole black peppercorns
      5 ts Salt
      1 c  Caarsely chopped green
           Pepper
      1 c  Coarsely choped parsley
    1/2 c  Coarsely chopped green
           Onions
      1 tb Finely chopped garlic
      2    12 c freshly cooked white
           Rice
      1 tb Dried sage leaves
  2 1/2 ts Cayenne
    1/2 ts Freshly ground black pepper
 
  Place the sausage casing in a bowl.  Pour in enough warm water to
  cover it and soak for 2 - 3 hours, until it is soft and pliable.
  
  Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough
  water to cover it by 1 inch.  Bring to a boil over high heat and skim
  off the foam and scum that rise to the surface. Add 2 c of onion, the
  bayleaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer,
  partially covered, for 1 1/2 hours.
  
  With a slotted spoon, transfer the chunks of pork to a plate. Put the
  pork, the remaining 2 c of onions, the green pepper, parsley, green
  onions and garlic through the medium blade of a food grinder and
  place the mixture in a deep bowl.  Add the rice, sage, cayenne and
  black pepper and the remaining 4 tsp of salt. Knead vigourously with
  both hands, then beat with a wooden spoon until the mixture is smooth
  and fluffy. Taste for seasoning.
  
  To make each sausage, tie a knot 3 inches from one end of a length of
  the casing.  Fit the open end over the funnel (or "horn") on the
  sausage making attachment of a meat grinder.  Then ease the rest of
  the casing onto the funnel, squeezing it up like the folds of an
  accordion.
  
  Spoon the meat mixture into the mouth of the grinder and, with a
  wooden pestle, push it through into the casing.  As you fill it, the
  casing will inflate and gradually ease away from the funnel in a
  ropelike coil.  Fill the casing to within an inch or so of the funnel
  end but do not try to stuff it too tightly, or it may burst. Slip the
  casing off the funnel and knot the open end.  You may cook the
  sausages immediately or refrigerate them safely for five or six days.
  
  Before cooking a sausage, prick the casing in five or six places with
  a skewer or the point of a small sharp knife.  Melt 2 Tbsp of butter
  with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate
  heat.  When the foam begins to subside, place the sausage in the
  skillet, coiling it in concentric circles. Turning the sausage with
  tongs, cook uncovered for about 10 minutes, or until it is brown on
  both sides.
  
  FROM :    Ellen Cleary, Apr-15-91 5:27am
  Makes 3 sausages, each about 30 inches long.
  
  Boudin is the French term for the blood sausage, or "pudding," made
  with the blood of the pig.  Boudin blanc is a white sausage made with
  pork but no blood.  This Louisiana version adds rice and is even
  whiter.
  
  Keywords: Sausages
  
  From: Sallie Krebs                    Date: 04-29
  Cooking
 
MMMMM


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