Text 12665, 75 rader
Skriven 2008-08-25 18:34:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pig Roast
=====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> So, who got the eyes this time???

 DS> I don't know.

 DS> I got in line like everyone else, and when I got to the food, the head
 DS> was parked there by the cutting station, looking at everyone who came
 DS> up to eat.  I swiped a paring knife that was there and cut a nice big
 DS> chunk of the jowl for myself and then moved on.  (Since I've already
 DS> et a pig eye, getting one wasn't a big priority - my curiosity was
 DS> satisfied at Flo's [g])

 DS> By the time I got back up there, the head and trotters were gone.  I
 DS> suspect that Senior Rodriguez claims those bits at the Cook's
 DS> Prerogative, which is what I would do if I were the pitmaster.

When Tweed's BBQ was up and running I ate there a couple times a week. The
host/owner, Wiley Tweed told me on time that I was his only white bread
customer who ordered snoots and/or jowls. I said, "Good, as long as demand is
low the price won't go up!"

I note that my local Schnuk's has whole butts for U$1.09/lb (sliced into
steaks). I believe that I will wander that way and grab a whole one - and
another not yet sliced to have sliced at the service meat counter into THICK
pork steaks. The general pre-sliced butt comes out in 3/8" (max) slices. Much
too thin for my taste. 3/4" to 1" is much nicer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Fish W/Scallions & Ginger
 Categories: Seafood
      Yield: 8 servings
 
      2    Whole fish (2 lb ea) such as
           - black sea bass or wild
           - salmon), cleaned & scored
    1/2 c  Sliced scallions (green part
           - only)
      2 tb Fresh julienned ginger
    1/2 c  Soy sauce
    1/4 c  Peanut oil
      1 ts Sesame oil
    1/2 ts Sugar
 
  Chef Lo calls this dish her comfort food; she makes it on
  weekends.
  
  Position oven racks in upper and lower thirds of oven. Heat
  oven to 450°. Place a long piece of aluminum foil on a large,
  shallow baking sheet (foil should be longer than sheet);
  repeat with another baking sheet; place 1 whole fish on each
  sheet. Season each fish on both sides with salt and pepper.
  Whisk remaining ingredients in a bowl; spoon over each fish.
  Seal foil loosely around each fish to create a somewhat roomy
  pocket. Bake 10 minutes per inch of thickness of fish at its
  thickest part (typically 20 - 25 minutes for a 2" thick fish).
  
  Remove foil and serve with juices.
  
  by Anita Lo
  
  SELF | July 2008
  
  Makes 8 servings
  
  Meal Master Format by Dave Drum - 24 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And in the end it's only round and round.... and round" -Pink Floyd
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