Text 29104, 85 rader
Skriven 2009-09-26 06:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Bar Food
================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> I've seen beef tongue in the deli for slicing as a sandwich meat.
 DS> Don't recall ever trying it and can't say what it tastes like.  Nor do
 DS> I even know how it is cured.

 DD> I would suspect the the beef tongue in the deli was boiled
 DD> rather than pickled.

 DS> At the delis around here, when there's tongue on the menu, yes -
 DS> it's usually corned first, then boiled.  Vinegar-pickled lamb's
 DS> tongue was "bar food," like pickled eggs or whatnot.  Been a long
 DS> time since I've been in the kind of "rough-edged" joint that kept
 DS> jars of pickled eggs and pig's feet behind the bar, how about you?

Actually, last time I was down the American Legion with my brother they had a
big jar of pickled eggs on the bar. No pig trotters but, there was a jar of
pickled (Polish - I think) sausage sections right next to it. I wouldn't,
however, call the American Legion's bar "rough-edged". Geriatric, maybe.   Bv)=
 
 DS> Gotta be careful with the term "pickled."  Sometimes it can mean
 DS> just "salted down" or "cured," sometimes actually pickled in
 DS> vinegar.  Reading the recipe is the only way to tell - I think
 DS> that comes from the early way pickles were made, by salting
 DS> down cukes or cabbage and letting fermentation make the "sour."

Well, yeah. Of course, not everyone is as smart on matters culinary as we few
here.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Red Pepper Pickle
  Categories: Relishes, Vegetables, Preserving, Condiments
       Yield: 6 Servings
  
       1    Red bell pepper
       1 sm Onion; see below
     1/2    Lemon, juice of
            +=OR=+
       1 tb Bottled lemon juice
       2 ts Cumin seed
            Fresh-ground black pepper
  
  NOTES: This is served in small quantities (about 2 tablespoons per
  person) as a crisp contrast to tender vegetables and creamy dhals.
  
  Cut the red pepper in half; de-seed and remove all white membrane.
  Slice as thinly as the sharpness of your knife will allow :-) then
  cut the longer slices in half. Keep in mind always the way this 
  will look when you serve it. Make it possible to pick them up in a
  tablespoon.
   
  Put the pepper slices in a non-metal bowl (if you use a metal one 
  the lemon juice will react with it and the pickle will have a
  metallic taste).
   
  Cut the top end off the onion then shave off very thin slices. 
  Really the sharper your knife the better. Make them wafer-thin
  and if you can't consider sharpening your knife. Separate the
  rings. Mix them in with the pepper slices - use your own
  judgement as to how much onion you want. I use 1/8 small
  onion to a medium red bell pepper but that's just me.
   
  Add the lemon juice, grind over black pepper to taste and
  mix in the cumin seed.
   
  Now cover the bowl and leave for at least an hour, NOT in the 
  fridge but even possibly in the sun, stirring once or twice.
   
  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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