Text 11799, 109 rader
Skriven 2008-08-10 09:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: picnic day 748
======================
 DS> The excellently moist and tender white meat that results when a
 DS> turkey is properly smoked is why my family insists that we have
 DS> smoked turkey at Thanksgiving every year.  Even my mother prefers
 DS> the smoked bird to her roasted one.

Smoking is not a panacea, though. The person doing the smoking
has to know what he's doing. Vide the commercial products.
I remember when Harrington's of Vermont used to make decent
smoked poultry. Last I checked, the stuff tasted like supermarket
rotisserie rolled in cigar ashes. The old mail-order food places
(Harry and David, e.g.) made their original reputation on quality
and service; then they became big and hired accountants, so things
got bad; now they endure competition from Internet upstarts, so it
appears they may have to offer good product again; I'm still not
willing to take another flyer on Harrington's.

 ML> braciole (Hafflys) - round steak wrapped around stuffing
 ML> (Ruth used whole wheat breadcrumbs; I would have used white
 ML> for texture, and more seasoning, maybe even an onion, but then
 ML> I didn't have an Italian mother-in-law looking over my shoulder
 ML> when I learned to make this dish) - 
 DS> [g]  A million variations to that one, I bet.  This guinea uses
 DS> white bread crumbs, onion, and spinach the way my grandmother 
 DS> used to.

I've even had it stuffed with ricotta, which of course makes
the meat nice and moist, but ...

Speaking of braciole, one of my favorite variations is the giant
Argentine-Italian stuffed roast sometimes called matambre, which
is your round cut spirally so it's a big long sheet, then stuffed
with, let's see, capicolla, Genoa, provolone (I used mozz), hard-
boiled eggs, sometimes precooked greens, and maybe bound together
with a raw egg and some breadcrumbs. Then it's roasted or braised,
allowed to cool a bit, then served warm with tomato sauce. There
was this guy in Haymarket who used to make them; his name was Al
(no relation) Capone. He's probably long gone, but there's a
restaurant in Peabody now called Capone's; we went there a couple
nights ago for a good but ordinary meal (I had calamari fritti and
then cozze in bianco). The notable thing was my friends persuaded
me to play Keno: I did two rounds, quick-pic; the first netted me
$21 on a $5 play; the second paid off $1 total, so I came out $17
or so ahead, enough to pay for my dinner (but not the beers).

=
 DS> Wait - you mean people cook without tasting several times during the
 DS> cooking?  Doesn't that break a cardinal rule or something?

People are funny, do do do do doot doo. For anything beyond a
stir-fry, I taste regularly - sometimes I use a spoon, seldom
a crust of bread to dip into the sauce; mostly, though, a swift
finger through the bubbling sauce suffices. I hope I don't slow
down in the near future. Anyhow, what's wrong with breaking
cardinal rules? You some kind of commie or something?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Hamburgers (Labdapecsenye)
 Categories: Hungarian, June meyer, Beef
      Yield: 4 servings

    1/2 lb Ground beef (if you do not
           Want pork, use 1 lb. ground
           Beef)
    1/2 lb Ground pork
      4 sl White bread
      1 ts Salt
      2    Raw eggs
      1 sm Onion finely chopped
      1 cl Garlic, mashed
      2 tb Fresh parsley, minced (use
           Italian flat parsley for
           Best flavor)
    1/2 ts Ground black pepper
    1/2 c Water

  Saute chopped onion in a little fat or oil. Wet bread with water,
  tear into small pieces. In mixing bowl beat eggs well. Add meat,
  bread and the rest of the ingredients and mix lightly with your
  hands. Form mixture into medium sized balls, about 5 or 6.
  Flatten slightly.

  Fry SLOWLY in 1/2 inch of Crisco, lard or oil until tender and
  all sides are nicely browned and some what crispy. Let each side
  cook before attemping to turn with spatula.

  Serve hamburgers hot along with a potato and vegetable dish, and
  perhaps Hungarian cucumber salad.

  Serves 4 (you can double the recipe for robust eaters.

  Leftovers are good the next day cold!) Honest!

  In old world families, "Hamburgers for dinner" meant a hearty
  mound of meat, fried in fat until it had a rich brown crust. It
  was served as a meal for dinner, along with a vegetable dish, and
  mashed potato. In Austria-Hungary the Hamburger was carried to
  new heights. This was not a simple "make a thin flat patty and
  fry" recipe.

  Regards, June Meyer.

  MM Format by Dave Drum - 25 September 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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