Text 15358, 75 rader
Skriven 2008-10-20 19:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Scalding pigs
=========================
-=> hap newsom wrote to JIM WELLER <=-

 -> It softens the hair so that it can be removed easily and then you
 -> don't have to skin it.

 hn> I was a little kid at the time, I don't
 hn> remember if they skinned it or not!
 hn> I do remember we had a big supply
 hn> of "cracklins" for the week after hog
 hn> day!(grin) Homemade pork rinds are
 hn> WaY better than storebought!

 ->  HN> And these were not lean hogs...they wanted the
 ->  HN> lard as much as the meat!

You scalds the hawgs for the same reason as you scalds the chookens - to make
the hair/feathers easier to remove. Even if you are going to skin the pig to
make shoes or feetballs ar something - you don't want all that coarse hair. Not
to mention pig hair is good for making hairbrushes. If you've noticed "boar
bristle" hair grooming brushes are pretty expensive. And seem to live longer
than their synthetic cousins.

BTW - you remove the last of the hairs from the pig the same way you remove the
pin feathers from a chooken - with fire. A devine odour.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tarragon Crab Salad
 Categories: Herbs, Salads, Seafood, Shellfish
      Yield: 4 servings
 
      1 lg Egg yolk
      1 tb White-wine vinegar
      1 tb Water
      3 tb Mild olive oil
      1 lb Jumbo lump crabmeat; picked
           - over
      2 ts Chopped tarragon
      3 tb Chopped chives
      2 lg Tomatoes; sliced thick
      3 c  Baby romaine leaves
 
  The keys to this fast, simple dish, which was inspired by a
  crab-stuffed tomato at Yves Camdeborde's Paris brasserie,
  Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and
  excellent crabmeat.
  
  Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 ts
  pepper in a blender. With motor running, add oil in a slow
  stream.
  
  Toss crabmeat with dressing, tarragon, and chives.
  
  Season tomatoes with salt and serve topped with romaine
  and crab.
  
  Serve with: a toasted baguette
  
  Cooks' notes: The egg yolk in this recipe is not cooked.
  
  by Shelley Wiseman
  
  Gourmet | September 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "*The* Bela Lugosi.  Yes, he's still alive." -- Ed Wood
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