Text 21313, 94 rader
Skriven 2009-02-27 07:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pork Butts
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Odd that they are referred to as butts when used for water,
 DD> beef, pork, etc.  But casks when used for wine or rum. Or if
 DD> small (for spirits) a barricoe.

 DS> I don't really find it "odd" as much I do interesting - it speaks
 DS> to a certain precision of language that there would be different
 DS> terms for different sizes and uses of vessel.

 DS> I was more surprised to find that the size of a butt was usually
 DS> two hogsheads, or almost 130 gallons.  Thinking in terms of our
 DS> familiar steel 55-gallon drums, that's a hell of a lot of salt
 DS> pork. [g]

Considering how elastic a hogshead measure wass. First standardized by an act
of Parliament in 1423, it has, despite that, had diferent capacities (volume)
for different items. Even varieties of the same item (wine for example: claret
46 (presumably imperial) gallons, port 57, sherry 54; and Madeira 46). 

A hogshead of wine came to be 63 wine/US gallons or 52.5 imperial gallons,
while a hogshead of beer or ale is 54 gallons. And a tobacco hogshead
(important to the south and Connecticut) was 48" high X 30" diameter and
weighed up to 1,000 pounds.

And let's not get into rundlets, pipes, firkins, tuns, and puncheons.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Shellfish With Romesco Sauce
 Categories: Latino, Seafood, Shellfish, Sauces, Wine
      Yield: 6 Servings
 
    450 g  (1 lb) small squid or
           - octopus, cleaned
           Olive oil
      1 cl Garlic; fine chopped
    450 g  (1 lb) lg raw unpeeled
           - prawns; coarse chopped
           Salt
     18    Clams or cockles; cleaned
     18 lg Mussels; cleaned
           Fine chopped parsley;garnish

MMMMM-----------------------SALSA ROMESCU----------------------------
      6 tb Olive oil
      1 md Onion; chopped
      2 cl Garlic; crushed
      3 md Ripe tomatoes; peeled,
           - seeded
      2    Long fresh red chilies;
           - seeded
      4 tb Water
      4 tb Dry white wine
     70 g  (2 1/2 oz) whole blanched
           - almonds; toasted
      1    Canned pimiento
           +-=OR=+
      1    Roasted red pepper
      1 tb Red wine vinegar
           Salt & fresh ground pepper
 
  Place the squid bodies and tentacles or the octopus in a bowl with 2
  tablespoons of the oil and the garlic. Mix well and allow to stand
  for 20 minutes. Sprinkle the prawns with salt.
  
  FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan.
  Add the onion and cook gently for about 5 minutes, until soft. Stir
  in the garlic and cook for a few more seconds. Add the tomatoes,
  chilli peppers to taste, water and wine. Cover and simmer for 30
  minutes. Remove from the heat and allow to cool.
  
  Process the almonds in a food processor until ground. Add the
  pimiento and tomato mixture and puree. Gradually pour in the
  remaining olive oil and vinegar, season to taste and process until
  the mixture has the consistency of a thick sauce. Transfer to a bowl
  and cool to room temperature.
  
  Heat a barbecue hotplate or large heavy frying pan and brush with
  oil. Add all the seafood and cook quickly, turning the squid and
  prawns, and constantly basting with olive oil. Remove the squid and
  prawns to a large heated platter after about 3-4 minutes-the prawns
  should be cooked until just pink. When the clams or cockles have
  opened remove them to the platter, discarding any that remain shut.
  Sprinkle the seafood with parsley and serve immediately with romesco
  sauce.

  Uncle Dirty Dave's Archives
 
MMMMM

... "All philosophy is a form of confession." - Friedrich Nietzsche
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