Text 2953, 118 rader
Skriven 2008-02-22 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Canadian food
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Ah, but you also have: Moxie...

 DS> Eastern Canada doesn't have access to Fluff or Necco products?  For
 DS> shame.  When I lead the Revolution and New England & eastern Canada
 DS> are finally One, all shall know of their glories.

We have different brands of marshmallow creme everywhere but nothing
like Necco wafers. They aren't distributed in Canada. I've never
actually seen one. I did find a few web sources though : just a
small handful of import shops and specialty candy stores.

 JW> ... Gordon Ramsey has a lot say on the matter that cannot 
 JW> be printed here.

 DS> Heh.  I notice that Food Network Canada is carrying the first
 DS> season of Kitchen Nightmares UK.  Have you checked it out?
 DS> Finally something worthwhile on FoodTV. (Kitchen Nightmares is
 DS> carried by BBC America in the US, so for me there's still
 DS> nothing on FoodTV worth tuning in.)

Nah, my TV is solely a DVD player these days. I might catch FTVN or
CFTVN about half an hour a month at my SIL's place while waiting for
dinner to be prepared. I haven't had the good luck to catch one of
his shows at random, just a bunch of lamoids.

The latest Fiery Foods mag is out. Here's a BBQ primer....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Barbecue Sauce By Region
Categories: BBQ, Sauces, Info
  Servings: 1 text file

           Barbecue Sauce

Most agree there are four major regional areas for barbecue--Kansas
City, Texas, the Carolinas and Memphis--but even within those
geographical areas, barbecue variations abound with different types
of meat and sauces. There are also two varieties of barbecue sauces,
sauces applied during the cooking (properly called mops or bastes)
and those applied near the end of cooking or served at the table,
known as finishing sauces.

"There are generally considered to be four types of barbecue in the
country and they, by and large, are broken down by the type of sauce
used in basting and also as a finish sauce," explains Lake E. High
Jr., a South Carolinian and barbecue historian. "Those four, in
order of historical emergence, are vinegar and pepper, mustard,
light tomato and heavy tomato. And while there is always 
disagreement on the varieties of preparation, such as whether one
should use a dry rub or a wet rub and various other culinary
arguments, all of the many sauces used in America generally will
fall into one of those four basic groups."

Kansas City: A big pork rib and beef brisket town. Kansas City
sauces are usually tomato-based with vinegar and are sweet, thick,
spicy and commanding. Many believe Kansas City barbecue to be the
best combination of all the regional styles.

Texas: Beef country! The sauce used is a tomato-based blend spiked
with chili powder, paprika and cumin, limited only by what's in the
pantry.

Eastern North Carolina: Notable for whole hog cooked over oak or
hickory wood then chopped and mixed with a vinegar-based sauce
spiked with crushed red pepper flakes, black pepper, salt and
sometimes granulated sugar.

Western North Carolina: Specializes in Boston butt (shoulder) pulled
and bathed with a thin tomato-based sauce with a strong vinegar
taste. Sometimes Worcestershire sauce and molasses are added to the
sauce.

South Carolina: Historically regarded as the birthplace of barbecue
in America, this is where Spanish settlers met with South Carolina
Native Americans in the 1500s. Again, "pulled" pork is the meat but
the sauce can be one of four different types including a mustard
based variety with vinegar and honey or molasses.

Memphis: Ribs and shredded pork dominate in Memphis. Memphis ribs
come wet or dry--with or without sauce--but most come dry with a
thick crust of dry rub. Western Tennessee shredded pork is mixed
with a sweet tomato-based sauce, somewhat less spicy than a
Texas-style sauce.

Kentucky: Sauces here include a mild tomato-based sauce, a peppery
hot sauce, or a unique black sauce made of a basic vinegar sauce
with molasses. During cooking, a combination of Worcestershire
sauce, vinegar, lemon, salt, black pepper and water bastes the meat.

Alabama: Barbecue in Alabama is traditional Southern-style, but what
makes Alabama stand out is its barbecue sauce. Unlike others that
are tomato-based, northern Alabama features a white barbecue sauce,
similar to a classic French Bechamel. Made with mayonnaise,
vinegar, salt and pepper the sauce adds a delicate flavor to 
barbecued meats.


From: Mike Stines Author Of Mastering Barbecue
 
MMMMM-------------------------------------------------


Cheers

YK Jim

... Here at Mott's we definitely do not have anything against the
Great Clam. In fact, although the Clamato has very little Clam Broth
in it, we still gave the Clam the main part of the name! Quite the
honor for the Clam!


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