Text 38003, 91 rader
Skriven 2010-05-21 07:00:00 av Dave Drum (40732.cooking)
  Kommentar till text 37991 av Dale Shipp (1:261/1466.0)
Ärende: Gluten Free
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> Gluten Free hard salame.  This was a package we got from BJs.  Citterio
 DS> Hard Salame, premium Italian-style specialty.  On the back of the
 DS> package, under the descriptive talk is the statement GLUTEN FREE.  I
 DS> can understand that there are many people to need to avoid gluten in
 DS> products, but why would anyone be suspicious that hard salami had
 DS> gluten in it?  Only answer I can think of is that some competing salami
 DS> has bread filler in it -- and that saying no gluten is a back handed
 DS> way to say "no bread filler".

 DD> I think that you have fingered it. Some inexpensive (and not so
 DD> inexpensive) sausages use bread or flour or milk/whey/etc.

 DS> Only explanation I can come up with.

 DD> fillers/binders. Did the package also say "lactose free, Michael safe"

 DS> Did not say that.  Neither did it have any markings that would imply
 DS> kosher.

Bv)=

MMMMM-------- Recipe Extracted from Meal-Master (tm) v6.14
 
     Title: Braised Kosher-cut Short Ribs
Categories: Beef, Vegetables, Ethnic
  Servings:  4

           Oil
  2 1/2 lb Kosher-cut beef short ribs 
      1 c  Cubed onion/celery/carrot
      1    Bay leaf 
    1/4 c  Brandy
      2 c  Beef stock 
      1 tb Arrowroot
           Salt & pepper 
      1 lg Onion; in 3" julienne
      1 md Turnip; in 3" julienne
      1 bn Parsley; chopped              
 
  Kosher-cuts of meat are taken from the front portion of
  the animal.
     
  Heat 2 tablespoons oil in large skillet. Add ribs and saute
  2 minutes on each side or until browned. Remove from pan.
  Set aside. Add another 2 tablespoons oil to skillet and
  heat. 

  Add cubed vegetables and bay leaf and saute 5 minutes or
  until browned. 

  Place sauteed vegetables and ribs in roasting pan. Bake at
  450øF 15 to 20 minutes. Add brandy and stock. Reduce oven
  heat to 350øF and bake, covered, 1 hour and 45 minutes to 2
  hours, or until meat falls away from bone. 

  Remove ribs from pan. Set aside. Discard cubed vegetables.
  Strain pan liquid. Heat 1 tablespoon oil in small skillet.
  Stir in arrowroot until smooth. Cook and stir until golden
  brown. Stir in 1/2 cup strained liquid until well blended. 

  Cook, stirring, until smooth and slightly thickened.
  Gradually add remaining strained liquid and continue cooking
  over medium-low heat, stirring until sauce is smooth and
  slightly thickened. Strain again. Season to taste with salt
  and pepper.

  Heat 1 to 2 tablespoons oil. Add julienned onion and turnip
  and saute until lightly browned. Place julienned vegetables
  on short ribs and pour sauce over all. Garnish with parsley.
     
  Los Angeles Times - Created by: The Grill, Los Angeles
 
  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 

 

... Never discourage anyone who continually makes progress, no matter how slow.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)