Text 3028, 89 rader
Skriven 2008-02-25 04:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Pork and pork 901
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 JW> At Christmas I was gifted with some Hy's Seasoning Salt.

Back in '00, I wrote to Gerald Miller regarding Tony Chachere's:
  Tony's is merely just another above average seasoning product,
  for which you could substitute Essence of Emeril (several
  types), Johnny's seasoning salt (if you added a few shakes of
  cayenne), Krazy Mixed-Up Salt (ditto), or Everglades Seasoning
  (ditto, if you wanted a more herbal note; add a little black
  pepper, too).

They're all essentially the same thing, and they're all essentially
something you could throw together using whats in your spice rack
(randomly to carefully chosen, or somewhere between, your choice).

 ML> I wonder what vinegar-cured bacon would be like.
 JW> Hmmm. Pickled pig's feet and hocks are good. So, maybe, perhaps.

I wonder now what the effect of frying would be - probably to
concentrate the sourness. So, maybe, but less likely. 'tother
day, I had roast bacon at a bratwurst place. It was good.

 JW> That sort of thing used to bug Neekha all the time when she was
 JW> young and still learning how to talk. She got frustrated, peeved,
 JW> irritated and put out with homonyms two.

Aber, homonyms two are three (to, too, two).

 JW> This showed up just a little too late for New Year's.
 JW> Title: Chinese Turnip Cake / Daikon Cake

Not so. You might have been so behindhand as not to be
able to MM it in time, but you originally sent it a
couple weeks ago, within the limits of New Year (which
lasts a month, counting ramp-up and ramp-down).

Goan pork sausages
cat: meat, Indian
yield: 1 kg

h - For the sausage meat
1 kg fatty pork (boneless)
1/2 c salt
1 ts saltpetre
2 Tb lemon juice
h - For the spice paste (do not use water)
25 dry red chiles
1 ts cumin seeds
2 ts peppercorns
10 cloves
1 ts turmeric
2 lg pieces cinnamon
40 gm ginger
40 gm garlic
vinegar to grind the spices
6 Tb palm feni (not to be used while grinding)

Wash the pork well. Remove the skin, cut into small
cubes, apply half the salt and place in the basket.
Keep heavy weight on the meat for 4 hr. Drain out all
the water that collects around the meat and apply the
remaining salt, saltpeter, and lemon juice. Keep the
meat again under weight for 24 to 48 hr, turning the
meat after 12 hr. Sprinkle a little salt before
keeping weight on the meat. Drain out any water that
might be left, wipe the meat pieces with a clean dry
cloth and keep it in the sun for a day. Mix the meat
well with the spice paste adding the feni a little
at a time. Again keep this mixture in the sun for
2 days stirring it now and then with a wooden or
plastic spoon.. Cool the meat and store in an
airtight jar. This will remain for months. Using
a clean dry spoon, remove just enough sausage meat
that is required at a time.

As mentioned above it could be plain fried, broiled,
or cooked with lots onions. No need to add oil as
the fat in the pork will take care of the cooking.
A little water may be added to avoid initial burning.

The traditional way to store the meat is to take
2 meters approximately, of dried guts. Clean wash
and dry thoroughly. Fill the sausage meat into the
guts, 4 in apart tying the space in between with
strong thread. Sun dry for a couple of days.

http://gluttonyandgourmet.blogspot.com/2006/01/
goan-pork-sausages-my-all-time.html
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