Text 39568, 92 rader
Skriven 2010-06-28 22:57:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: menus
=================
 -=> On 06-27-10  23:26,  Stephen Haffly <=-
 -=> spoke to Ruth Haffly about menus <=-

 SH> For some reason, her computer suddenly ran out of power and shut down
 SH> in the middle of her fido tossing which corrupted the files and
 SH> databases in Professional Point to the extent that I had to wipe out
 SH> the corrupted files.  This means that there are probably messages she
 SH> will not see since they are no longer on her system.

Have you two figured out when you might be coming by to Maryland?

 SH> I was having trouble installing MultiMail on her system so she could
 SH> use QWK packets.  I gave up for now, so if you wrote and were expecting
 SH> a reply, please don't feel offended if you don't see one.  That is why.

Bummer -- it's especially bad when your backup method fails on you as
well.

 SH> As for the salmon, I found out that it was brined in a solution
 SH> containing kosher salt and brown sugar for 24 hours.  It was then
 SH> smoked (hot smoked, since it was cooked quite thoroughly) over apple
 SH> wood chips.  It had a stronger smoke flavor than I would have thought,
 SH> but the caterer said that the brining contributed to it having that
 SH> taste.

When we did smoked salmon, we brined in a lower concentration of salt
than we use for pork.   We've also been told that it is important to let
it air dry for about an hour or more -- until it gets a tacky surface,
aka pellicle.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Tasso - John Folse
 Categories: Cajun, Ham
      Yield: 1 servings
 
      4 lb Pork butt
    1/2 c  Worcestershire sauce
      1 tb Louisiana Gold Pepper Sauce
    1/2 c  Granulated garlic
    1/4 c  Fresh cayenne pepper
    1/4 c  Cracked black pepper
    1/4 c  Salt
    1/4 c  Brown sugar
 
  2-1/2 Hours
  3 pounds
  
  Comment:
  Tasso is yet another example of the Cajun and Creole
  desire for unique flavor in a recipe. Tasso is a dried
  smoked product that is seasoned with cayenne pepper, garlic
  and salt and heavily smoked. The word tasso is believed
  to have come from the Spanish word "tasajo" which is
  dried, cured beef.
  
  Although this delicacy is often thinly sliced and eaten alone,
  it is primarily used as a pungent seasoning for vegetables, gumbos,
  and soups. Today in South Louisiana, tasso is becoming a popular
  seasoning for new and creative dishes. It has also gained wide
  acclaim as an hors d'oeuvre served with dipping sauces or
  fruit glazes.
  
  At Lafitte's Landing Restaurant, we have incorporated tasso
  into our cream sauces and compound butters to create a new
  taste unheard of in classical cooking.
  
  Cut pork butt into one half inch thick strips. Place on
  a baking pan and season with Worcestershire and Louisiana
  Gold sauces. Once liquids are well blended into meat,
  add all remaining ingredients. Mix well into meat to ensure
  that each piece is well coated with the seasoning mixture.
  Cover with clear wrap and refrigerate overnight.
  
  Using a home style smoker, and using briquettes flavored with
  pecan wood and sugar cane strips if possible, smoke tasso at
  175-200 degrees F for two and a half hours. Once cooked, tasso
  may be frozen or used to season gumbos, vegetables, or a great
  pot of white or red beans.
  
  From: Bill Birner                     Date: 22 Mar 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:10:58, 28 Jun 2010
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