Text 13240, 78 rader
Skriven 2008-09-03 15:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: thyme for pork 866
==========================
 DS> Also, lobster stock reminds me that the lobster is all gone and
 DS> there's nothing left but some water in the kettle we steamed it
 DS> in, and that needs scrubbing.
 
We had an enormously costly and bizarre meal yesterday at Nicholas's
place:  the second course was an incredibly thick, somewhat grainy
lobster bisque: I'd never have attempted such a dish without a very
fine sieve, but Nicholas made it, and people ate it without complaint.
I think the texture was largely from microscopic bits of shell, so
maybe a bit of calcium got into my system after all. The entire
house (which is enormous) smelled like lobster shells until I
unwrapped and started to process the sweetbreads. I'd forgotten how
nasty they are to work with. More on this later: I'll send a full
report when my hangover, er, head clears. We had 7 bottles for 5
diners (Gus from Toscanini's cancelled at the last minute), and the
ladies didn't drink much. Of the four bottles that Nicholas provided,
two would have probably gone at auction for in the four figures, and
the other two would have retailed for close on four figures. So that
makes up for a lot of wallet forgetting.

P.S. Lobster is incredibly hard to get off cookware, even glass and
stainless.

 ML> Pork and chicken
 ML> have the advantages of being chameleon flavored and also carrying
 ML> some nice gelatin (also true of veal stock, but that's so darned
 ML> expensive).
 DS> Somewhat related: It grieves me that one is so hard-put to find a 
 DS> simple veal knuckle anymore, because of the transformative magic
 DS> it performs in a slowly simmered pot of spaghetti sauce.

Chicken wings and necks do a similar magic. I admit that veal
is more neutral in taste, so you can sneak a bunch of it in
without altering the flavor of the sauce pretty much at all, but I
think that for me, unless Nicholas is on one of his authenticity
kicks and is willing to pay for the luxury ingredients, nonveal
will have to do. Another wonderful trick is to make braciole of
pork skin. You roll a filling of herbs, crumbs, cheese (yeah),
and maybe a bit of sausage in the skin pieces, tie them up, and
in they go. A few hours of simmering in the sauce, and yummo.
SOW, I saw Rachael Ray on the TV the other day: she's becoming
more and more of a cow with a crow voice ...

---------- Recipe via Meal-Master (tm) v8.00

      Title: Snapper Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings

  3 1/2 lb Veal knuckle                        1 c  Chicken fat
      1 x  *or:                                1 c  Butter
      3 qt Broth, beef                         1 x  *or:
      4 qt Broth, beef                         2 c  Wine, dry sherry
      1 c  Flour                               1 ea Turtle **
      2 ea Carrot, diced                       3 ea Onion, finely chopped
      2 ea Celery, chopped                   1/4 t  Thyme
    1/2 t  Marjoram                            1 ea Bay leaf
      3 ea Cloves                              3 ea Sl Lemon
      1 ds Tabasco                             1 x  Salt & pepper
      1 ea Egg, hard boiled, chopped           2 c  Tomato, strained

  ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken
  into 2 inch pieces. Place knuckles in a roasting pan and add the butter or
  chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf,
  salt and pepper. Bake at 400-F until brown. Remove from oven and add flour,
  mixing well and cook 30 minutes longer. Pour browned mixture into a large
  soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours.
  Combine the snapper meat with 1 cup sherry, some salt, the tabasco and
  lemon slices, and simmer for 10 minutes. Strain the soup and combine the
  two mixtures. Add the chopped egg and the balance of the sherry and serve
  immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.

-----

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