Text 25365, 127 rader
Skriven 2009-06-26 23:33:04 av Sean Dennis (1:18/200)
Ärende: Something new on the BBS
================================
Hello, All.

Since I was bored tonight and I'd just got done reading Burt's discussion about
MealMaster, I decided to do something fun: my personal MealMaster program is
now available via my BBS.  Yep, you can log on, fire up MM and browse through
the recipes!  Your telnet client must support "DoorWay mode", however.  I
believe that QModem, SyncTerm, mTel and Zap-O-Comm offer that feature.  Right
now, the only way to get a recipe is to use a telnet client that has a logging
capability, but I am going to do some BBS magic to allow a download of a
recipe.

If there's enough interest, I'll set up a seperate copy of MM to be used.

If anyone's interested in access (and you have an account), let me know.  I
will say this about that though: you must be someone I know through the echo
and know well before I allow access to it.  It's not really a security risk per
se, but I don't want things screwed up. <G>

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

      Title: Pork Loin Braised in Milk Bolognese Style
 Categories: Italian, Ceideburg, Pork
      Yield: 6 Servings

           Stephen Ceideburg
      1 tb Butter
      2 tb Vegetable oil
  2 1/2 lb Pork rib roast (see note
           -below)
           Salt
           Fresh ground Black pepper
  2 1/2 c  Milk

  If among the tens of thousands of dishes that constitute the recorded
  repertory of Italian regional cooking, one were to choose just a
  handful that most clearly express the genius of the cuisine, this one
  would be among them. Aside from a minimal amount of fat required to
  brown the meat, it has only two components, a loin of pork and milk.
  As they slowly cook together, they are transformed: The pork acquires
  a delicacy of texture and flavor that lead some to mistake it for
  veal, and the milk disappears to be replaced by clusters of
  delicious, nut-brown sauce.

  Note: The cut of meat specified above includes the rib bones to which
  the pork's loin is attached. Have the butcher detach the meat in one
  piece from the ribs and split the ribs into two or three parts. By
  having had the loin boned, you can brown it more thoroughly, and by
  cooking it along with the bones, the roast benefits from the
  substantial contribution of flavor the bones make.

  Another cut of pork that is well suited to this dish is the boneless
  roll of muscle at the base of the neck, sometimes known as Boston
  butt. There is a layer of fat in the center of the butt that runs the
  length of the muscle. It makes this cut very juicy and tasty, but
  when you carve it later, the slices tend to break apart where the
  meat adjoins the fat. If you don't think this would be a problem, you
  ought to consider using the butt because of its excellent flavor and
  juiciness. Should you do so, substitute 2 pounds of it in one piece
  for the 2 1/2-pound rib roast.

  Do not have any fat trimmed away from either cut of meat. Most of it
  will melt in the cooking, basting the meat and keeping it from
  drying. When the roast is done, you will be able to draw it off from
  the pot, and discard it.

  1. Choose a heavy-bottomed pot that can later snugly accommodate the
  pork, put in the butter and oil, and turn on the heat to medium high.
  When the butter foam subsides, put in the meat, the side with fat
  facing down at first. As it browns, turn it, continuing to turn the
  meat every few moments to brown it evenly all around. If you should
  find the butter becoming very dark, lower the heat.

  2. Add salt, pepper, and 1 cup of milk. Add the milk slowly lest it
  boil over. Allow the milk to come to a simmer for 20 or 30 seconds,
  turn the heat down to a minimum, and cover the pot with the lid on
  slightly ajar.

  3. Cook at a very lazy simmer for approximately 1 hour, turning the
  meat from time to time, until the milk has thickened, through
  evaporation, into a nut-brown sauce. (The exact time it will take
  depends largely on the heat of your burner and the thickness of your
  pot.) When the milk reaches this stage, and not before, add 1 more
  cup of milk, let it simmer for about 10 minutes, then cover the pot,
  putting the lid on tightly. Check and turn the pork from time to time.

  4. After 30 minutes, set the lid slightly ajar. Continue to cook at
  minimum heat, and when you see there is no more liquid milk in the
  pot, add the other 1/2 cup of milk. Continue cooking until the meat
  feels tender when prodded with a fork and all the milk has coagulated
  into small nut-brown clusters. Altogether it will take between 2 1/2
  and 3 hours. If, before the meat is fully cooked, you find that the
  liquid in the pot has evaporated, add another 1/2 cup of milk,
  repeating the step if it should become necessary.

  5. When the pork has become tender and all the milk in the pot has
  thickened into dark clusters, transfer the meat to a cutting board.
  Let it settle for a few minutes, then cut it into slices about 3/8
  inch thick or slightly less, and arrange them on a warm serving
  platter.

  6. Tip the pot and spoon off most of the fat there may be as much as
  a cup of it being careful to leave behind all the coagulated milk
  clusters. Add 2 or 3 tablespoons of water, and boil away the water
  over high heat while using a wooden spoon to scrape loose cooking
  residues from the bottom and sides of the pot. Spoon all the pot
  juices over the pork and serve immediately.

  From "Essentials of Classic Italian Cooking" by Marcella Hazan and an
  article in the Oregonian FOODday, 1/12/93, by Barbara Durbin.

  Posted by Stephen Ceideburg

MMMMM
=== Cut ===

Later,
Sean

P.S. For the sysops out there, I just used DoorWay and set it up to use MM.  If
you want to try it, let me know and I'll send you all the details.

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... O Lord, help me to be pure, but not yet. - Saint Augustine
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - nsbbs.info (1:18/200)