Text 20396, 51 rader
Skriven 2009-02-02 15:49:06 av Michael Loo (1:18/200.0)
  Kommentar till text 20336 av Dave Sacerdote (1:123/140)
Ärende: pork 169
================
 ML> thank you, what's that supposed to mean? 
 DS> Maybe it means she saved a bundle at the butcher shop by grabbing the
 DS> big green barrel off the loading platform before the rendering
 DS> plant truck got there? 

Feijoada is one of those dishes that has that aspect to it.
Sort of like, okay, let's see what the buzzards didn't get. 

 ML> H'm. I don't put two and two
 ML> together fast enough, though, so pay the bill and out I go.
 DS> ...Leaving her to gaze blankly at the door thinking, "Damn. I
 DS> wasted another perfectly good hog dick.  I've got to quit being
 DS> so subtle."

That's what I was thinking, in retrospect. "Only straight guy in
a quarter mile, how'd he get away?"

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hog Head Cheese (Festival)
 Categories: Cajun, Appetizers, Offal, Pork
      Yield: 1 Pan

     10 c  Water
  2 1/2 lb Pork meat
      1    Pig's foot
      2 ts Salt, divided
    3/4 lb Onions, chopped
      1 tb Parsley flakes
      1 tb Celery flakes
      1 c  Green onion, chopped
      1 ts Black pepper
    3/4 ts Red pepper

  Measure water into 5-quart saucepot.  Add pork meat, pig's foot, and 1
  teaspoon salt.  Cook until meat is tender and pig's foot can easily be
  boned. Approximately 3 cups of liquid should remain in saucepot. Add
  chopped onions, parsley flakes, celery flakes, chopped green onions,
  teh remaining teaspoon of salt, black pepper, and red pepper. Cook
  about 3 minutes.  Remove meat from liquid.  Reserve liquid. Remove
  bones from meat. Place meat in food processor bowl. Chop well but do
  not puree. Mix chopped ingredients and reserved liquid.  Pour into
  9"x13"x2" pan. Chill thoroughly.

  Posted by YK Jim, 11-15-03

MMMMM
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