Text 17005, 94 rader
Skriven 2008-11-28 00:15:00 av Michael Loo (1:18/200.0)
  Kommentar till text 16909 av Jim Weller (1:123/140)
Ärende: different tastes 276
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 ML> I've had deep-fried salmon, and it's not so good as pan-fried,
 ML> grilled, poached, baked, or raw. I suppose char would be the
 ML> same way.
 JW> Lean fish takes well to battering and deep frying; oily fish does
 JW> not. And Char is oilier than the richest Sockeye salmon. Renata

See below.

 JW> Bullock was actually right; it's just she comes across like the Soup
 JW> Nazi. "OK lady, no fish for you today."

I was amused by the idea of the immovable object being met
by the irresistible force.

 JW> Title: Falling Leaves

Kidding, right? Else, what else did I say to offend anyone?

=
 JW> "There are few foods not improved by a little dip in hot oil..."

See above.

Actually, in general I prefer finfish of all sorts if reputable
and fresh done other ways than deep-fried. Of course, raw is
usually high on the list, along with broiled on the rare side.

Roast pork

a small piece of meat (about 10 pounds).
One very large onion, cut, or two medium sized.
one head of garlic (medium)
three to four tablespoons of oregano
1/4 cup of lemon juice or vinegar
one to two tablespoons of vegetable oil
Pepper to taste (about one teaspoon.

Preheat your oven to 500 degrees.

Prepare the meat as follows.

With a very sharp knife, cut under the skin, separating the fat from the
flesh, it's okay to leave a bit of the fat on the skin, but do not cut
the skin from the meat completely.  I usually just let it hang at the
shank.

With the point of knife, make cuts about one to two inches long, and as
deep as possible.  Do not pierce.  make one of these ever four to five
inches, also, pierce the skin.

In a blender, mix the seasoning, don't be afraid, you can set it to
liquify.  Pour mixture into a bow.

With a teaspoon (I use a long handled, mixing one) spoon mixture into
the slits made on the meat, until you have placed some in all of it,
take the remaining mixture and rub it over top.  cover with the skin.

Place in a baking pan, covered with aluminum foil (helps with clean-up)
and cover the meat with one large piece of foil, wrap around the edges.
I usually bake this s-l-o-w-l-y. This means, I lower the ove temperature
to 250, about 11:00 p.m., if I have to take somewhere early in the
morning, or about 8:00 a.m., if for dinner, and cook for about six
hours.  No need to get up and check on it.  Trust me.

About five hours into the cooking, I remove the foil, and raise the
temperature to 350.  Cook for another hour or so.

If you want the skin to be nice and crispy, you can take your chances,
and if it has not crisped stick it under the broiler, or in a very hot
oven, I put it in a glass dish, covered with paper towels and microwave
it for 2 minutes, take out, replace the towels and do it for another
minute or so, the skin, will puff and crisp.

One more thing, you know the liquid that remains at the bottom of the
pan?  Well, I like to (very carefull) remove it from the pan when I
remove the foil, I place it in a metal container (stainless) and then
put it in the freezer.  The fat solidifies, and I remove it.  The gel, I
reduce on top of the stove and either put it in a bowl at the table, or
if I have sliced the meat before serving, pour it over.

Of course, you can take the mix and do this to your piggy.  if you are
going to cook on a pit, or stick it, just follow your directions.

You may have noticed, that I did not put salt.  That is a personal
decision, I feel that it's not needed, and that it toughens the meat,
you can put it in then, or just at a bit to the sauce.

In any case, buen apetito.

Posted by Aura Almanzar 10-96
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