Text 33308, 135 rader
Skriven 2010-01-08 22:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: notWanting2GrowOld 641
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I have before me the remains of a duck. Now, if you
 ML> look at the Nutrient Database (www.nal.usda.gov/fnic) you see
 ML> that a roast duck has 1558 mg of K and 450 mg of Na - pretty good
 ML> ratio, if you ask me. Well, this duck (when you stay in strange
 ML> places you get to eat strange things) has the following nutritional
 ML> fact: Serving size 3 oz; Calories 220; Sodium 480 mg. And each
 ML> serving is 1/12 of a duck! So the processing of this duck has
 ML> increased the Na content over 10-fold. Here's the front label
 ML> information...
 ML> Ingredients: duck, water, sodium lactate. Contains 2% or less of
 ML> the following: sodium phosphates, salt, maltodextrin

It must have been heavily brined to have almost 2% residual salt and
sugar. Or injected.

 ML> very moist, slightly but not grossly salty

The added sugar would mitigate the salty taste.

My last duck was also from Maple Leaf but it was just plain Canada
grade "A" duck and no added ingredients. I guess their domestic and
export birds differ a bit. The only time I ever see injected meat is
Con-Agra products imported from the States and sold through Loblaw's
cheaper than their domestic meats.

 ML> When my grandfather was about 90 he took a visit
 ML> from a friend; wined and dined him, took him to the best places.
 ML> Around midnight he gave him a list of (ahem) clubs and said, sorry,
 ML> I can't join you, but I lost my abilities in that department a
 ML> couple years ago.

Then he was fine up to 88? Not a bad life.

 ML> other one, as I related maybe a decade ago here, had a whole
 ML> nother family that my father didn't know about until then.

I do sort of recall that.

 ML> Grannies are older than they used to be. They just look and
 ML> act young.

That may well be the real and complete answer.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Headcheese 1
 Categories: Cajun, Pork, Offal, Chilies, Casseroles
      Yield: 1 batch
 
  4 1/2 lb Fresh pigs feet
      2 lb Fresh pigs heart
      1 lb Fresh pigs tongue
      4 qt Water
    1/4 c  + 2 ts. salt
      1 tb Cider vinegar
    1/4 c  Strained fresh lemon juice
      2 tb Butter
      1 c  Finely chopped onions
      1 md Bay leaf, finely crumbled
      1 ts Ground sage
    1/4 ts Ground mace
    1/2 ts Cayenne
      1 ts Freshly ground black pepper
      1 c  Finely chopped fresh parsley
      1 c  Finely chopped scallions,
           Including 3" of green tops
 
  Note: On the farms of South Louisiana, this savory jellied meat
  is made from the head of a hog.  The following recipe uses instead
  fresh pigs feet, tongue and heart, because these ingredients are
  more readily available from most retail butchers.
  
  Place the pigs feet, heart and tongue in an 8-10 qt. enameled or
  stainless steel pot and add the water, 1/4 c. of the salt, the
  vinegar and 1 T. of the lemon juice.  Bring to a boil over high
  heat, meanwhile skimming off the foam and scum as they rise to the
  surface. Then reduce the heat to low, cover partially, and simmer
  for about 4 hours, or until all the meats are tender and show no
  resistance when pierced deeply with the point of a sharp knife.
  
  With tongs, transfer the tongue, feet and heart to a cutting
  board. Measure and reserve 3 1/2 c. of the cooking liquid.  While
  it is still warm, skin the tongue with a small sharp knife,
  cutting away the fat, bones and bristle at its base.  Cut or pull
  off the meat from the pigs feet and discard the bones, skin,
  gristle and fat. Slice the pigs heart lengthwise into quarters and
  cut away the arteries and veins and any pieces of fat. Cut all the
  meats into small chunks and put them through the coarsest blade of
  a food grinder. There should be about 5 1/2 c. of ground meat.
  
  In a heavy 12" skillet, melt the butter over moderate heat.  Add
  the onions and, stirring frequently, cook for about 5 minutes, or
  until they are soft and translucent but not brown.
  
  Pour in 1/2 c. of the reserved cooking liquid and, stirring from
  time to time, simmer over low heat for 15-20 minutes, until almost
  all of the liquid has evaporated.
  
  Stir in the ground meat, the remaining 3 c. of cooking liquid, 3
  T. of lemon juice and 2 ts. of salt.  Add the bay leaf, sage, mace
  and red and black pepper, and bring to a boil over medium heat.
  Reduce the heat to low and simmer, partially covered, for 10
  minutes longer.
  
  Remove the skillet from the heat, stir in the parsley and
  scallions, and taste for seasoning.  With a rubber spatula,
  transfer the entire contents of the skillet to a 9x9x2 baking dish
  and smooth the top with the spatula. Cool to room temperature,
  then cover with foil or plastic wrap and refrigerate for at least
  4 hours, or until the headcheese is thoroughly chilled and firm to
  the touch.
  
  To unmold and serve the headcheese, run a thin-bladed knife around
  the edges of the dish to loosen the sides and dip the bottom
  briefly into hot water.  Place an inverted platter on top of the
  dish and, grasping the platter and dish together firmly, turn them
  over.  The headcheese should slide out of the dish easily. Slice
  the headcheese thin and serve it with crackers or toast.
  
  Source: "AMERICAN COOKING:CREOLE AND ACADIAN", 1971
 
-----

Cheers

YK Jim


... Cool is such a dieing art.

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