Text 1660, 96 rader
Skriven 2008-02-01 11:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Old Sayings
===================
-=> DAVE SACERDOTE wrote to BARBARA MCNAY <=-

 DS> Interestingly, if you look in old cookbooks (pre-1965 or so) you'll
 DS> find recipes for "mock chicken" made from various cuts of veal.
 DS> Because egg production doesn't ramp up until the days get longer,
 DS> chickens breed later than cows and market-sized fryers and roasters
 DS> were usually not available until around July 4th*.  Veal, being cheap
 DS> and commonly available, was used as a substitute.

I remember veal being less expensive than chicken most of the time.

 DS> * - This is also why fried chicken and corn-on-the-cob was once
 DS> considered a "4th of July picnic" meal.  Farmers in the mid-Atlantic
 DS> states had bragging rights if they could get fresh corn to market by
 DS> July 4th.  Up here in New England, there's an old saying that goes
 DS> "Knee-high by the 4th of July" as a gauge of how well the corn is
 DS> doing, reflecting our shorter growing season.

Not just in New England. That phrase was quite common here in the Great
American Outback, too. Now, with "early season" hybrinds it's not very uncommon
to see corn in tassel stage around the 4th.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Spareribs With Teriyaki Glaze
 Categories: Oriental, Pork, Marinades
      Yield: 8 servings
 
MMMMM---------------------SPICED SPARE RIBS--------------------------
      4 lb (2 racks) pork spareribs;
           - trimmed
    1/2 c  Chinese five-spice powder
           Sea salt
           Fresh ground black pepper

MMMMM-----------------------TERIYAKI GLAZE----------------------------
      1 c  Soy sauce
      1 c  Grapefruit juice
    1/4 c  Hoisin sauce
    1/4 c  Ketchup
      3 tb Rice vinegar
    1/4 c  Brown sugar
      1    Fresh red chile; minced
      2 cl Garlic; smashed
      1    2" pc fresh ginger; whacked
           - open with flat side of a
           - knife

MMMMM--------------------------GARNISH-------------------------------
      2 tb Sesame seeds
           Chopped fresh cilantro
           Green onion
 
  Preheat the oven to 300 degrees F.
  
  Rub the ribs all over with the five-spice powder; then season
  generously with salt and pepper. Put the ribs in a single layer in a
  roasting pan and slow-roast until they are almost tender, about 2
  hours.
  
  Meanwhile make the glaze. In a large bowl combine the soy sauce,
  grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili,
  garlic and ginger in a saucepan. Bring the sauce to a simmer over
  medium heat. Cook until the sauce reduces and thickens then remove
  from the heat. Strain the sauce and reserve.
  
  When the ribs are about 30 minutes away from being done, baste them
  with the teriyaki sauce. Cook until the meat pulls easily from the
  bone (about 1/2-inch of bone will show).
  
  Just before serving, preheat the broiler. Baste the ribs again with
  the teriyaki sauce and brown them under the broiler for 5 to 8
  minutes. (Keep a close eye on these guys - ribs go from perfectly
  crisp to perfectly burnt in seconds.) Separate the ribs with a
  cleaver or sharp knife, pile them on a platter, and pour on the
  remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and
  green onion before serving.
  
  Recipe courtesy Tyler Florence
   
  Prep Time: 20 minutes
  Cook Time: 2 hours 8 minutes
  Yield: 8 servings
  
  Episode#: TU1B10
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 28 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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