Text 16921, 160 rader
Skriven 2008-11-26 17:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: meat 267
================
 ML> The antidote went faster than the soup.
 RH> (G)
 ML> Tasted better than the soup, though to be a good example
 ML> I ate plenty of the soup.
 RH> Suffering for appearances sake? (G)

Nope, to encourage people to choose the soup, of which there
were gallons, over or in addition to the antidote, of which I
made mere quarts.
 
 -=> Ruth Haffly said to Nancy Backus <=-

 RH> I don't think you'll find any false personalities here.  I've not
 RH> encountered any yet. If anything, you find out in real life that some
 RH> of us may be a bit more "eccentric" than comes across in our typing.

And some of us perhaps a bit less eccentric. There are people who
are perfectly nice in person but a tad abrasive on the echoes (this
true more of other ones than this one).

It is said that there were at one time one or two false personalities
here; discussing them is probably offtopic in addition to digging up
old dirt, so we'll let that go. Here's a beer recipe that I can
safely send you:

Fresno Beerocks
cat: california, pie, main
yield: 24

h - dough
1 pk active dry yeast
1/4 c warm water
2 c warm milk
2 Tb sugar
2 Tb oil
1/2 ts salt
6 c flour
h - filling
5 lb bone-in chuck roast
2 1/2 c water
1 ts pepper plus more to taste
2 lb cabbage
4 lg onions
s, p

A tasty meat pie with an unlikely name makes Fresno, California, its
home. How the pie got there is fairly clear; how it got the name
beerock is muddled.

Distinctly seasoned with lots of black pepper and wrapped in a thin
yeast dough, these individually portioned beef and cabage pies are
sturdy, wholesome, and good-tasting. Their local history dates back
to the 1870s, when a version arrived with German-Russian settlers.

Speculation has it that beerock is a corruption of a Russian or
German word. However, it is hard to overlook the fact that the
Armenian or Turkish word for a filled turnover is borak, borek,
buerreck, beurek, to name a few variations; and that these folk
also share in the heritage of Fresno. But the debate has only to
do with beerocks' name, not their popularity.

The Harvey Hartman family shared this flavorful version with us. It
starts with a piece of beef chuck, which you braise until tender,
then grind coarsely.

In the meat drippings, you slowly cook sliced cabbage and onion
until the vegetables are limp, golden, and have developed a mellow,
sweet flavor.

Serve beerocks hot from the oven; they make a sturdy lunch or light
supper to eat out-of-hand. One or two are about equal to a hamburger.
For the family or an informal gathering, accompany with salad and
pickles.

Beerocks can be made ahead and refrigerated or frozen, so it's easy
to keep a supply on hand for meals or snacks.

Beerock dough. In a large bowl, sprinkle 1 package active dry
yeast over 1/4 c warm water (110F); let stand for 5 minutes.

To bowl, add 2 c warm milk (110F), 2 Tb each sugar and salad oil,
and 1/2 ts salt. Stir in 4 c all-purpose flour just until evenly
moistened. With a heavy-duty mixer or sturdy spoon, beat until
dough pulls cleanly from sides of bowl, about 10 min.

Stir in 2 c more flour. Scrape dough out onto a lightly floured
board and knead until dough is smooth, about 5 min; if dough
sticks, add more flour to board, a little at a time.

Place dough in a greased bowl; turn over to grease top. Cover
with plastic wrap. Let rise in a warm place until doubled,
about 1 hr. Punch down and knead on a lightly floured board
to expel air bubbles. At this point, dough is ready to use
to shape beerocks.

Beef and cabbage filling. In a 6-8 qt pan, combine a 4-5 lb
bone-in beef chuck roast and 1/4 c water; cover and cook over
medium-high heat 30 min. Uncover and boil until juices
evaporate and only the rendered fat remains.

Cook roast in its own fat over medium heat until the meat is
richly browned on all sides, about 30 min more; turn as needed
to brown evenly. Add 2 c water and 1 ts pepper. Cover and
simmer until meat pulls apart easily, about 2 hr; add water,
if necessary, to keep about 1/2" in pan.

Lift out meat. Boil drippings until most of the juices
evaporate and the fat remains; set aside.

Pull out and discard bones and gristle from meat. Coarsely
grind meat, a handful at a time, in a food processor; or
force through the coarse blade of a food chopper. Set aside.

Cut 2 lb green cabbage (about 1 lg head) lengthwise in half;
remove and discard core. Thinly slice cabbage. Thinly slice
4 large onions.

Discard all but 1/4 c of the fat, then add as much cabbage
and onions as will fit in the pan. Cook, stirring, until
vegetables begin to wilt; add remaining vegetables as there
is room to do so. Cook cabbage mixture, stirring often,
until vegetables just begin to brown and develop a sweet,
mellow flavor, about 1 hr.

Stir in ground meat. Add salt and more pepper to taste
(pepper should be very evident). Let cool and use to fill
beerocks; if made ahead, cover and refrigerate up to 3 days.

Assembly
Divide dough into 6 equal pieces. On a floured board, roll out
1 portion of dough at a time (cover remaining pieces with plastic
wrap) to form a circle 12" in diameter; cut into 4 equal wedges.

Divide meat filling into 24 equal portions, about 1/3 c each.
Shape each portion into a ball and set one portion in the center
of each wedge.

Working with 1 wedge at a time, pull the three points of dough up
over filling and pinch edges together firmly to enclose filling.
Set beerocks, seam sides down, 1" apart on ungreased 12x15"
rimmed baking pans. Repeat to shape each beerock.

As each baking pan is filled, loosely cover beerocks with plastic
wrap and set in a warm place until dough is puffy, about 15 min.

Bake, uncovered, in a 375F oven until tops are golden brown,
about 20 min. With a spatula, transfer the beerocks to a basket
and serve hot, or transfer to racks and cool to room temperature.

If made ahead, cool, cover, and refrigerate up to 3 days. Freeze
to store longer; thaw wrapped. To reheat, set beerocks, slightly
apart, on ungreased rimmed baking pans and bake, uncovered, in a
350F oven until hot, about 15 min. Makes 24 beerocks, 1 or 2 for
a serving.

Beverly Hartman, Fresno, Calif.
Sunset, April 1985  
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)