Text 33747, 82 rader
Skriven 2010-01-21 07:37:10 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Cleaning Chitterlings
=============================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Mostly when they are being "prepared" or cleaned. I've had to do that a
 -> time or two. I worked out a successful method of "pre-cleaning"
 -> the intestine which involved placing one end of the intestine over a
 -> garden hose and turning the water on full-force. Of course one had
 -> to be careful where the outlet end of the thing was "aimed". Parental
 -> units tended to get some upset if they got sprayed. Or if the spray
 -> got onto the freshly killed pork.

 RH> That could be not good.  It doesn't sound like a fun job, unless
 RH> performed by a bunch of teenaged boys who like Jackass reruns.

I was, like, eight or nine at the time and we didn't have our first Glass Teat
yet. But, my method was easier than the "traditional" method of cleaning guts.
And somewhat less messy on a personal level.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: My Personal Fry Bread Recipe
 Categories: Breads, Snacks
      Yield: 11 Servings
 
  1 1/2 c  Unbleached flour
      1 c  Whole wheat flour
    1/2 c  Cornmeal
      4 tb Baking powder
      2 tb Sugar
    1/4 ts Salt
      1 c  Warm milk; (water can be
           - substituted if desired)
      1 tb Oil for hands & dough
           Oil or Shortening to fry

  Fry bread is one of the most popular and widespread of the
  modern Native American Indian foods. There are two main
  types of this bread that are used for everything from a
  quick snack to an everyday dinner bread.

  In the North and East regions, a fried yeast bread is most
  popular, while in the South & west regions  recipes using
  baking powder in lieu of yeast are more common. In Texas
  the Alabama-Coushatta use the same recipe as the Navajo
  Fry Bread listed here.

  In a mixing bowl, sift together flour, baking powder and
  salt. Stir in milk and knead briefly with lightly oiled
  hands until smooth. Rub the remainder of the one tb oil
  over the dough. Cover and let sit in a warm area for about
  30 minutes.

  Either pat or roll out enough dough to fit in the palm of
  your hand in a circle about one quarter inch thick. Deep
  fry in a hot 350øF oil for about one minute per side or
  until golden brown.

  Makes 10-12 pieces.

  Note: Dough can also be cut into triangles, squares or
  perfect circles if rolled out and a cookie cutter like
  device is used. Serve with honey, maple syrup, or as a
  bread for meals.

  From: Darren Christmas; 03-16-96 - Cooking Echo
 
  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 

 

... I used to work in a fire hydrant foundry. I couldn't park near the place.
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