Text 6508, 73 rader
Skriven 2008-05-04 15:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: non dairy creamers
==============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> It probably contains sodium caseinate, a milk derivative. The FDA
 JW> classifies it as non-dairy ingredient but the good Rabbi doesn't.

 DS> I was checking out the label of a can of non-dairy whipped topping
 DS> my mother had, and it listed "sodium caseinate [a milk derivative]"
 DS> right there.  And at the end, in the allergy statement: "ALLERGENS:
 DS> MILK." So the industry is ahead of the curve as well.
                                                      
Sometimes makes you wonder what the FDA actually does do!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Guajillo-Braised Pork & Potatoes
Categories: Mexican, Pork, Chilies
  Servings: 6

      8    dried guajillo chilies;
           stemmed, seeded, torn into
           flat pieces
     14 oz diced tomatoes; undrained
      4 lg cloves garlic; minced
      2 ts dried oregano; pref. Mexican
      2 TB worcestershire sauce
  1 1/2 ts Salt
  1 1/2 c  Water; or more
      2 lb boneless pork shoulder
           roast; cut in 1-inch cubes
      6    yukon gold potatoes; each
           cut in 6 wedges
           GARNISH:
    1/2 c  cilantro leaves; chopped
    1/2 c  white onion; chopped

Heat medium skillet over medium. Add chilies. Toast a few at a time,
pressing them against hot surface with spatula, until they're
aromatic and lightened in colour underneath, about 10 seconds per
side. Don't let burn. Transfer to blender. Add tomatoes with juices,
garlic, oregano, worcestershire, salt and 1-1/2 cups water. Blend
until as smooth as possible.

In large, ovenproof pot or dutch oven, combine pork, potatoes and
chili sauce. Cover; braise in preheated 300F oven 3 hours, until
pork is completely tender. Gently stir. (Sauce may look slightly
broken, but will come together with gentle stirring.) If sauce seems
thick, thin with a little water.

Serve in bowls, sprinkled with cilantro and onion.

Recipe Notes

Rich Bayless calls this classic dish one of the reasons he's so in  
love with Mexican food. It's also from Mexican Everyday. He puts
this mixture in a slow cooker and cooks it on high for six hours.

Guajillos are mild, sweet dried chilies with thick skins that are
popular in stews, soups and salsas.

Recipe By: Rick Bayless

From: Terry Pogue To: Foodwine
 
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Cheers

YK Jim


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