Text 15494, 130 rader
Skriven 2008-10-25 07:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Scalding pigs
=========================
-=> hap newsom wrote to Dave Drum <=-

 hn> We had a different technique. On the
 hn> back porch was the "summer kitchen" which
 hn> was right off the inside kitchen. The
 hn> summer kitchen had a huge iron
 hn> woodburning cookstove and they'd

Same effect - only we had this 30" square "laundry stove" and an "English"
basement.

 hn> melt a big pot of water and toss
 hn> wax into it (beeswax from the hives).
 hn> When it was melted we'd dip the
 hn> plucked chickens, ducks, geese
 hn> etc, into it and hang them up
 hn> to let them cool and harden.
 hn> Then you simply peel off the
 hn> wax and it takes all the
 hn> remaining feathers, down, and
 hn> quills with it. when you
 hn> "peel" the birds you put
 hn> the wax back in the pot
 hn> and when you're done you pour
 hn> it through a screen to get all the
 hn> bits out and let it harden for next time.

Likely would - but, we never did that. My mother sometimes plucked the little
downy feathers from chickens ... but, mostly didn't. We got most of our down
from the geese and ducks.

Body feathers from chickens (not the longer, coarser wing and tail feathers)
were often used to stuff inner cores of feather matresses then a "wrapper" for
down feathers between the core and the outer ticking. I used to sleep on
feather beds until I was a teen-ager. Sometimes in the winter - if the other
bed in the room was unused I would have one feather matress under me and the
one from the other bed used as a comforter. Warm and toasty.

Until I had to get up and feed the stove in the morning.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rib-Eye Steaks W/Roasted-Pepper Salsa
 Categories: Beef, Salsa, Chilies
      Yield: 6 servings
 
MMMMM---------------------------SALSA--------------------------------
      6    Red bell peppers
      2 ts Habanero or Scotch bonnet
           - chilies; seeded, minced
      3 tb Fresh lemon juice
      2 tb Extra-virgin olive oil
      1 cl Garlic; fine chopped
    3/4 ts Salt
    1/2 ts Black pepper
      2 tb Coarse chopped fresh
           - flat-leaf parsley

MMMMM---------------------------STEAK--------------------------------
      4    (1 1/2" thick) bone-in
           - rib-eye steaks
  3 1/2 ts Salt
      2 ts Black pepper
 
  Special equipment: an instant-read thermometer
  
  Garnish: flaky sea salt such as Maldon
  
  It's made from one of the hottest chilies on earth, so heat
  seekers can slather the salsa all over their rib eyes with
  bravado; but those with refined taste buds will appreciate
  how the peppers' sweet fruitiness cuts through the rich,
  meaty steaks.
  
  Make salsa: Prepare grill for direct-heat cooking over med-
  hot charcoal (moderately high heat for gas).
  
  Oil grill rack, then grill bell peppers, covered only if
  using a gas grill, turning occasionally, until slightly
  softened and charred, 15 to 20 minutes.
  
  Transfer bell peppers to a large bowl and cover tightly with
  plastic wrap, then let stand 20 minutes. When cool enough to
  handle, peel peppers, discarding stems and seeds, and cut
  lengthwise into thin strips. Toss with remaining salsa
  ingredients.
  
  Grill Steaks: Prepare grill for indirect-heat cooking over
  medium-hot charcoal (moderately high heat for gas).
  
  Pat steaks dry and sprinkle with salt and pepper. Oil grill
  rack, then sear steaks directly over coals, uncovered, turning
  over once and moving to area of grill with no coals underneath
  if flare-ups occur, until well browned, 4 to 6 minutes total.
  Move steaks to area with no coals underneath and grill,
  covered, until thermometer inserted into center of meat (do
  not touch bone) registers 120°F for medium-rare, 8 to 12 min
  more. Transfer steaks to a cutting board and let stand 15 min.
  
  Cooks' notes: If you're using a charcoal grill for the peppers
  and steaks, the coals will need to be replenished and rearranged
  before you grill the steaks. Instead of grilling the peppers,
  you can broil them on rack of a broiler pan about 2 inches
  from heat, turning occasionally with tongs, until skins are
  blackened, 20 to 30 minutes, then proceed with recipe.
  
  Steaks can be grilled in a hot lightly oiled well-seasoned
  large (2-burner) ridged grill pan, uncovered, turning over
  once, about 10 minutes total. Reduce heat to moderately low
  and cook steaks, covered with an inverted roasting pan,
  turning over occasionally, 10 to 15 minutes more for med-rare.
  
  Salsa, without parsley, can be made 1 day ahead and chilled,
  covered. Stir in parsley just before serving.
  
  Recipe by Ian Knauer
  
  June 2007 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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