Text 11412, 88 rader
Skriven 2008-07-31 04:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Pizza? 683
==================
 -=> Burton Ford said to Glen Jamieson <=-

 GJ> I am not a pizza buyer, but others in my family get them on occasions,
 GJ> and pineapple is a fairly common topping.
 GJ> It seems to go with pig
 GJ> meat and capsicum fairly well.
 JW> But not tomato sauce, garlic and oregano.
 BF> My pizza has no fruit on it.  I've never had it that way.  That's not
 BF> my taste, it's my upbringing.  One of those things I've always done,
 BF> with no thought of changing.   Don't have a notion why.   I'll guess
 BF> I'll have to try fruit on a pizza.

Tomatoes is fruit.

 BF> Now that i think of it, Shirley has made fruit pizza and I ate that
 BF> and thought it great.   But you know, it wasn't pizza to me, it was a
 BF> dessert. And come to think of it, I don't think it was pizza dough.

It was probably a short crust, and the more proper title for
the dish would be "tart," or maybe depending on what other
things were on top, "flaugnarde."

 BF> Pizza has cheese, tomato sauce, pepperoni and/or sausage... maybe once
 BF> in while some anchovies... not when Butch is taking part.  [g]   And
 BF> now pineapple?  Hmmmmm.

Hmmmm.

 GJ> The next time I cook this meat I will try basting it frequently, or
 GJ> alternatively, drape slices of bacon over it.
 JW> That, and barding it with a strip of pork fat poked through the middle
 JW> of it.
 BF> I've asked this before, but I don't remember what I was told.  Is fat
 BF> applied that way really going to move into the meat?   I can see how
 BF> it makes the outside fatty or greasy or moist, but how can it affect
 BF> the inside of the meat?   Materials do not easily move through skin
 BF> even, never mind muscle mass.

The terms lard and bard are often used interchangeably, but one
nineteenth-century usage (I cite this because I think it's both
the most correct and the most instructive) indicates that bard
means "cover the outside with thin slices of fat such as salt
pork" and lard means "using a hollow needle, introduce bits of
fat such as salt pork into the interior of a roast." The former
mostly bastes and provides a nice fatty crunchy outside; the
latter actually has a chance of introducing some moisture if not
fat per se into the interior of the meat.

 BF> The only thing I can think of that did that, is some organic solvent
 BF> that would carry medicine, drugs, etc., right through the skin and into
 BF> human meat.
 BF> Are you Cooks trying to fool us Eats into believe an impossibility?
 BF> Or does heat really drive fat into [through] meat?   [Small minds need
 BF> to know]

Cooks are not invariably 100% accurate.

 BF> Burt
 BF> P.S.  I typed that "Burt" by hand. Did the "t" show up

PLANTAIN BAKED IN ITS SKIN
cat: starch
serves: 4

4 md yellowish brown plantains
1 1/2 Tb lime juice, more to taste
1/2 ts mild chile powder, more to taste
2 1/2 Tb butter
Kosher salt

Oven at 375F. Trim ends from plantains. Cut a lengthwise slit
in each plantain. Place plantains slit-side up on roasting pan
and bake in oven until creamy and tender, 30-40 min. Remove
plantains from oven, and let cool slightly. Leave oven on.

Peel plantains, and cut them into 1/2"-thick diagonal slices.
Place in ovenproof serving dish. Sprinkle with lime juice and
chile powder, and dab with butter. Season with salt. Toss
gently. Return to oven, and heat through, about 10 min. Serve.

Adapted from "Uncommon Fruits and Vegetables"
by Elizabeth Schneider (William Morrow, 1998)
Posted to NCE 29 Jul 98


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