Text 26425, 79 rader
Skriven 2009-07-25 02:09:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Ham
===========
 -=> On 07-22-09  21:16,  Dave Sacerdote <=-
 -=> spoke to All about Otakon/Baltimore 1 <=-

 DSac> Dale:  Maryanne wanted me to ask you what brand that ham was.
 DSac> It really was excellent.

We were at BJs today.  They had two brands of ham with a red foil
wrapper.  One was Smithfield, and the other was Carando (as Michael
suggested).  We are quite certain it was the Carando pre-sliced ham,
shank half.  Gail recognized the packet of glaze attached to one.  She
did not use their glaze, but made her usual glaze consisting of brown
sugar dissolved (sort of) in orange juice.  The ham cooked for a while
under an aluminum foil tent, then for the last hour she took the tent
off and put her glaze mixture on it.

We've had other pre-sliced from various stores and I think this was the
best of them.  She'll definitely buy it again.

BTW -- we have looked for those tortilla crumbs in several stores with
no success.  The company that makes them is Soynut Butter Corp.  Their
web site claims that their soynut butter is carried by Giant, Food Lion
(both of which we have now tried, as well as Safeway), Harris Teeter,
Wegman's, and your Stop&Shop.  The only one left that we might try is
Harris Teeter.

Gail is sure that we got them at a regular grocery store, next to the
panko -- but it might be worth checking out a health food store.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tortillas
 Categories: Hints, Kathy, Mexican
      Yield: 4 Servings
 
      1    Free form recipe
 
  Well, the students in my cooking classes (most of 'em, anyway) managed
  to get decent ones after a couple of dozen tries.  Are you rolling the
  dough into little balls, then letting it rest (covered with plastic
  wrap) for a half hour or so?
  
  Or, you could do what a friend of mine does, and pretend she intended
  'em to look that way -- she lets her kids play guessing games as to
  what the tortilla looks like.  For some reason, the most popular shape
  in their house is "rabbit":-)
  
  Seriously, try this:
  
  1.  Roll the dough into smooth balls the size of a golf ball.
  
  2.  Allow the dough to rest, covered with plastic wrap for about 30
  minutes.
  
  3.  Remove the balls, one at a time, from the plastic wrap.
  
  4.  Using your hand, squash the ball into a flat round cake.
  
  5.  Using a rolling pin or a dowel rod, begin rolling the tortilla
  from the center toward the outside.  Turn, and repeat, until you have
  a round tortilla of the size/thickness desired. (This method is
  identical to the way you roll pie crust, if that helps).
  Please note these instructions are for flour tortillas ONLY.  I'm
  convinced that the ability to hand-shape corn tortillas is genetic.
  Without a decent tortilla press, a poor gringo(a) hasn't a chance.
  
  From: Kathy Pitts
  
  From: Pat Stockett                    Date: 05-30-96
  Cooking
 
MMMMM


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