Text 14311, 56 rader
Skriven 2008-09-28 20:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: bbq 959
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> The average consumer doesn't know shit from shinola about meat
 DS> or how to cook it.  That's why companies like Hormel, Smithfield,
 DS> Perdue, and others have to inject saline into their case meats;
 DS> stupid consumers bleating about how much they want "lean" meat
 DS> and then crying like babies when it cooks up flavorless and dry.

Dutch Farmer Bill markets most of his hogs when they hit 220 pounds
but the one he keeps for his own table is allowed to mature a few
more weeks until it hits 280-300 pounds. The additional weight is
more fat than meat and not "economic". But his wife's roasts are
the best you will ever taste. They have at least a two inch fat cap
under the skin and lots of marbling throughout. The meat is always
self basting, juicy and moist no matter how well done the roast.

I'm getting good beef and turkey these days (I've mentioned my SIL's
ranch and the Mennonite poultry farm often enough in the past, so I
won't blather on about them again) but just regular old supermarket
too young, extra lean tasteless pork. I sure wish Bill didn't live
so far away!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork with Ginger
 Categories: Penn dutch, Pork, Onion
      Yield: 12 Servings
 
      6 lb Pork loin
           Salt & pepper
      1 ts Ginger
           Flour
      2    Onion, thinly sliced
 
  Wipe meat with wet cloth and season well with salt & pepper and the
  ginger. Dredge with flour and place in roasting pan in a hot oven
  (400 F) until meat is brown. Reduce heat to 350 F and roast for three
  hours. Add 1 cup hot water and the sliced onions after the first hour
  and baste every 15 minutes. When roast is finished, remove to hot
  platter and to the liquid in the pan add 2 Tbsp flour, stirring until
  blended. Pour in 1 1/2 cups of water and cook, stirring constantly,
  until mixture is thick. Serve as a gravy.

  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM

Cheers

YK Jim


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