Text 20302, 98 rader
Skriven 2009-02-01 07:50:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: 2 dollar bills
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I think the reason that the deuce fell out of favour in the US is due
 DD> to Mrs. Grundy and her blue-nose society. Since the $2 bet is common at
 DD> horse racing venues they tend to look at anyone with a supply of two
 DD> dollar bills as a "degenerate gambler".

 JW> Other folklore, not verifiable:

 JW> $2 hookers in the old west

 JW> deuce = devil

Ah, yes. I'm surprised the WCTU hasn't led a charge against Two-buck Chuck.
v)=

$2 was LOT for a hooker in the old west. Two bits for common and four bits for
quality was what my research shows. Remember the wages for the average cowboy
were around 75c (six bits) per day to $30/month for a top hand. Including found
but not bint.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Pork Barbecue
 Categories: Pork, Bbq, Rubs, Sauces, Chilies
      Yield: 12 servings
 
      7 lb Pork shoulder roast

MMMMM--------------------------DRY RUB-------------------------------
      3 tb Paprika
      1 tb Garlic powder
      1 tb Brown sugar
      1 tb Dry mustard
      3 tb Coarse sea salt

MMMMM----------------CIDER-VINEGAR BARBECUE SAUCE---------------------
  1 1/2 c  Cider vinegar
      1 c  Yellow or brown mustard
    1/2 c  Ketchup
    1/3 c  Packed brown sugar
      2 cl Garlic; smashed
      1 ts Kosher salt
      1 ts Cayenne
    1/2 ts Fresh ground black pepper
           Pan drippings from the pork
     12    Hamburger buns
           Cole Slaw
           Pickle spears; for serving
 
  Recipe courtesy Tyler Florence
  
  Mix the paprika, garlic power, brown sugar, dry mustard, and
  salt together in a small bowl. Rub the spice blend all over
  the pork. Cover and refrigerate for at least 1 hour, or up
  to overnight.
  
  Preheat the oven to 300 degrees F. Put the pork in a roasting
  pan and roast it for about 6 hours. An instant-read thermometer
  stuck into the thickest part of the pork should register 170
  degrees F, but basically, what you want to do is to roast it
  until it's falling apart.
  
  While the pork is roasting, make the barbecue sauce. Combine
  the vinegar, mustard, ketchup, brown sugar, garlic, salt,
  cayenne, and black pepper in a saucepan over medium heat.
  Simmer gently, stirring, for 10 minutes until the sugar
  dissolves. Take it off the heat and let it sit until you're
  ready for it.
  
  When the pork is done, take it out of the oven and put it on
  a large platter. Allow the meat to rest for about 10 minutes.
  While it's resting, deglaze the pan over medium heat with 3/4
  cup water, scraping with a wooden spoon to pick up all of the
  browned bits. Reduce by about half. Pour that into the sauce
  pan with the sauce and cook 5 minutes.
  
  While the pork is still warm, you want to "pull" the meat:
  Grab 2 forks. Using 1 to steady the meat, use the other to
  "pull" shreds of meat off the roast. Put the shredded pork
  in a bowl and pour half of the sauce over. Stir it all up
  well so that the pork is coated with the sauce.
  
  To serve, spoon the pulled pork mixture onto the bottom
  half of each hamburger bun, and top with some slaw. Serve
  with pickle spears and the remaining sauce on the side.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A hunger that will never die! Redjak! Redjak!" Sybo
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