Text 35280, 86 rader
Skriven 2010-02-28 15:03:12 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: things 857
======================
On 2/28/2010 10:04 AM, MICHAEL LOO wrote:

> Essentially, there's no difference in efficacy between bowling and
> pitching, though the deliveries differ.

Oddly enough, and I'm probably wrong, it appears to be a method of 
delivering the ball that is opposite of the "underhand" used by softball 
pitchers.

>   GJ>  A car driven at the Bonneville Salt Flats would travel at the same
>   GJ>  speed down your local superhighway.

I think that statement is asymmetric.  ;-/

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Pitchfork Fondue
  Categories: Information, Beef
       Yield: 1 event

            Text only

   One of the people helping to keep the heritage of chuck wagon cooking
   alive in this country is John Conter of Billings, Montana.  For the
   past 30-plus years, he and his wife, Claire, have been demonstrating
   and perpetuating a way of cooking beef that dates back to the days of
   the cattle drives.

   The Conters call their cooking "pitchfork fondue", a method that has
   been around since the days of the trail drives and wagon trains West,
   when cowhands and settlers had no way of keeping meat fresh.

   Back in those days, the folks who traveled the West carried black iron
   kettles filled with beef suet hooked to the shady side of the wagon.
   In the evening, when they pitched camp, the kettle went on the fire
   and the fat was melted down.  When the fat was so hot that it "goes
   calm", they would cook pieces of beef or game or other meat in it.

   Even meat that might be turning could be cooked this way without
   worry, according to John Conter, since the extreme heat destroyed any
   bacteria present.  After the evening meal, the kettle was set aside
   to cool, the fat solidified and by morning the pot could be hung back
   on the wagon until needed again.

   If you try pitchfork fondue at home, it helps to have John Conter's
   advice. "It takes a good hour," he says, "to get the fat hot,
   depending on how big your pot is.

   "The one we use holds about 100 pounds of suet or fat.  If you're
   using a little 12 or 14-inch Dutch oven, it won't take so long.  Ask
   your butcher to run the fat, either suet or "clod fat", through the
   coarse plate of his grinder.  Most places will do that for you and
   beef fat is not expensive.

   "As you melt the fat down, keep dipping out any bits of meat or
   'cracklins' that cook out.  I use a big strainer with a wooden handle
   for that.

   "You know that fat's hot enough for cooking when it goes calm.  It'll
   sputter some while the fat's melting, but when all the moisture is
   cooked out and it's hot as it needs to be, it will get real calm, and
   it'll get dark.  You won't see the bottom of the pot.  Now you're
   ready to cook.

   "The best steak for pitchfork cooking is a top loin or top sirloin,
   about 6 or 8 ounces, cut about a half-inch to 5/8-inch thick.  A
   steak like that will cook to medium-rare in about 40 seconds.  It's a
   great way to feed a crowd.  Claire and I have cooked 800 steaks in
   about an hour and a half."

   The Conters thread six or eight steaks at a time on the fines of a
   pitchfork and plunge them into the fat.  The kettle that Grandma's
   left me is much smaller than theirs.  I heat it up on my barbecue
   grill and use the long-handled fork from the barbecue set in place of
   the pitchfork. The steaks cook so quickly that even cooking one at a
   time you can easily serve four to six guests without anyone getting a
   cold steak.

    Merle Ellis, "Cooking With Meat" column, as printed in the Hartford
   [CT] Courant, 6/12/96

    MM format by Dave Sacerdote

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