Text 28215, 124 rader
Skriven 2009-09-03 08:37:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: LARD
============
-=> Carol Shenkenberger wrote to Ruth Haffly <=-

 >  CS> Thats my main problem with Paula Deen's food.  As a specialty, I've
 >  CS> had many of her southern dishes made that way, but she overdoes it.
 >  CS> I'm not saying they wouldnt taste good, but i can't live on that sort
 >  CS> of stuff!

 > None of us could eat that way all the time.  We try to temper times of
 > eating that kind of cooking with longer stretches of leaner, less
 > cholesterol building foods. If we're at a pot luck or buffet, I might
 > take a small piece of fried chicken and load the plate with other
 > alternatives

 CS> Actually fried chicken is on the ok list (unless fried in lard and you
 CS> just dont see that much).

Why not use lard to cook??? I don't understand that attitude at all. Unless you
are a vegan or have religious strictures on your diet - and I know you are none
of those.

"Turns out, of course, that Lard is a very healthful food, and that we were all
brainwashed about how margarine and Crisco were better for us than lard and
butter. Crisco is hydrogenated cottonseed oil! The Okinawans, who live on pork
and pork by-products, have the highest LDL cholesterol in the world, and the
longest lifespans."  http://www.pbase.com/donboyd

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Black Pepper-Lard Pizza Dough
  Categories: Pizza, Breads
    Servings: 2 Crusts
  
       1 c  Warm tap water; 110-115øF
       1 pk Active dry yeast
   3 1/2 c  Flour
     1/2 ts Salt
     1/2 ts Coarse ground black pepper
       2 tb (heaping) natural lard
  
  “This recipe descends from one of the oldest known kinds
  of pizza crust. The Romans, who were very fond of black
  pepper, used a similar but richer dough, which included
  eggs and honey. Naturally rendered pork lard is essential
  to this crust. If you can't get any, use the same amount
  of olive oil in the recipe.ö
   
  1. Pour the water into a medium mixing bowl and sprinkle
  in the yeast. Stir gently with a fork until the yeast has
  dissolved and the liquid turns light beige in color.
   
  2. Add 1 cup of the flour, the salt, pepper and lard. Mix
  thoroughly with a wooden spoon. Add a second cup of flour
  to the bowl and mix well. After the second cup of flour
  has been mixed in, the dough should start coming away from
  the sides of the bowl and should begin to form a soft,
  sticky mass.
   
  3. Measure out the third cup of flour. Sprinkle some over
  the work surface and flour your hands generously. Remove
  all of the dough from the bowl and begin to work the mass
  by kneading the additional flour in a bit at a time.
   
  4. To knead the dough, use the heel of your hands to push
  the dough across the floured work surface in one sweep.
  Clench the dough in your fist and twist and fold it over.
  Use the dough scraper to help gather the wet dough that
  sticks to the work surface into a ball while kneading.
  Repeat this action over and over again, adding only as much
  flour as it takes to keep the dough from sticking to your
  hands. Work quickly and don't be delicate. Slap and push
  the dough around to develop its gluten and to facilitate
  its rolling out. (Kneading pizza dough is a great way to
  relieve pent-up aggression!)
   
  5. When the dough no longer feels sticky, push the heel of
  your hand down into it and hold it there for 10 seconds.
  This will test its readiness; if your hand comes up clean,
  the dough is done. If it sticks, a bit more kneading will
  be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour. Continue kneading only
  until the dough is smooth and elastic (it should spring
  back when pressed) and no lines of raw white flour show.
  The whole process should take 5 to 10 minutes.
   
  6. Lightly oil a 2 quart bowl with olive oil. Roll the ball
  of dough around in the bowl to coat it with a thin film of
  oil. Tightly seal the bowl with plastic wrap to trap in the
  moisture and heat from the yeast's carbon dioxide gases.
  This will help the dough rise faster.
   
  7. Place the bowl in a warm, draft-free place. Let the dough
  rise for 30 to 45 minutes.
   
  8. Once the dough has doubled in bulk, punch it down by
  pushing your fist into it. All of the gases will quickly
  escape, and the dough will collapse. Remove the dough from
  the bowl and knead it again for about 1 minute.
   
  9. The dough is now ready to be patted and rolled into
  pizza, or to undergo additional rising.
   
  10. To raise dough a second time, add a bit more oil to
  the bowl and repeat the procedure indicated for the first
  rising. Then the dough is ready to be shaped.
   
  Source: The Pizza Book by Evelyne Slomon Posted by Linda Davis
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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