Text 26387, 85 rader
Skriven 2009-07-23 23:43:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Otakon/Baltimore 2
==============================
 -=> On 07-22-09  21:47,  Dave Sacerdote <=-
 -=> spoke to All about Otakon/Baltimore 2 <=-

 DSac> But something was amiss!  Dale's smoker had ceased functioning
 DSac> after only a few hours and the pastramis had to be transferred
 DSac> to the oven inside to finish cooking.  The few hours over smoke
 DSac> and the long finish in the oven did the trick, though.  We sliced
 DSac> it ever so thinly against the grain, and it was marvelous -
 DSac> some of the best pastrami I've ever had.

I spent a couple of hours taking the thing apart and trying to find the
cause.  In the end, the best I could do was to remove the wood box and
loosen the heating unit from inside the smoker.  Then I could see the
wires and connectors.  One of them was loose and had some "smoke crud"
on it.  I cleaned it off, and crimped the connector to make it be
tighter.  After getting the thing back together (no easy task, some of
the screws were very hard to reach), I tested it out and it seemed to
heat ok.

PS:  It took about 30 minutes to scrub my arms of all the black gunk
that has rubbed off on them from inside the smoker box.  Have you ever
been tempted to sandpaper your arms?  I was.

But, as we discussed there is an issue of faith in the box at this
point.   I'm going to look for some of that heat resistant foam
insulation and tackle it again from the back.  There is a box where the
wire connectors live.  It is hidden by foam, so I don't want to try
working on it until I have a supply of replacement foam.

The other pastrami is in the freezer, and will come up to Salem a week
from now -- along with the pork.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kathy Pitts' California Spanish Rice
 Categories: Rice
      Yield: 1 servings
 
      1    Recipe
 
  Hmmmm....Suspect I know the dish she's talking about (it's neither
  authentic nor Spanish, BTW, but is part of the curious California
  cuisine that combines Mexican cooking ingredients/techniques with the
  ingredients available in California ;-)  I can make it (don't often,
  as it's not a particular favorite), and I've never measured anything
  when I did make it, but here goes....
  
  Melt about 3 tablespoons of bacon fat or pork drippings in a wide,
  deep frying pan.  Add 2 cups long grain raw rice (the cheap,
  unconverted stuff), plus one finely chopped onion, one chop
  ped green bell pepper,
  and about 1/4 cup of chili powder.
  
  Cook, stirring frequently, until the onion is transparent, and the
  rice has absorbed almost all the grease.
  
  Add 1 small can of canned tomatoes (including the juice), plus enough
  chicken broth to equal four cups of liquid.  Your friend also might
  want to add a bit of salt to taste (I don't, as we try to keep the
  amount of salt we use in cooking to a minimum, and if you use a chili
  powder that contains salt, that, plus the salt in the tomatoes and
  chicken broth should just about do it).
  
  Bring the mixture to a boil, stirring frequently, and using the back
  of the spoon to break up the tomatoes.  Reduce the heat to low, cover
  and cook for about 20 minutes.
  
  Assuming this is the dish your friend is talking about, this should
  come fairly close to what she remembers.  If she prefers a spicier
  dish, she could add a can of chopped Anaheim chiles instead of the
  bell pepper, or chop up a few jalapenos or other hot peppers to add
  to the sauteed rice/vegetable mixture.
  
  From: Kathy Pitts                     Date: 08-28
  Cooking Ä
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:29:40, 23 Jul 2009
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