Text 7385, 80 rader
Skriven 2008-05-20 01:02:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Buddig's
====================
 -=> On 05-18-08  10:55,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Buddig's <=-

 DS>  DSac> This fall, there will be wonderful air dried salt beef in my
 DS> attic.
 
 DS> We will be there the first week in October:-}}

 DD> I think you may be jumping the season a bit ... like six months.  Bv)=

 DD> Of course it's not traditional to do a tour to se the spring colours. 
 DD> BTBTBBBT

We have booked a coach tour of New England, including the White
Mountains, that starts in early October from near the Hartford airport.
That is not far from Sacerdote's house.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE-STYLE BARBECUED PORK
 Categories: Barbecue, Pork, Chinese
      Yield: 6 Servings
 
    1/4 c  Shao xing
    1/3 c  Soy sauce
      1 T  Sugar
      1 T  Ginger, fresh; grated
      1    Garlic clove; minced
  2 1/2 lb Boneless pork rib end roast
    1/3 c  Catsup
      1 T  Mustard, dry
      2 ts ;Water
 
  Combine the sherry, soy sauce, sugar, ginger and garlic, blending
  well. Place the pork roast in a dish or plastic bag, add the sauce,
  and brush over the meat or close the bag tightly and turn to coat the
  meat with the sauce.  Marinate at room temperature 2 to 3 hours or in
  the refrigerator overnight.
  
  This cut of pork is best cooked on a grill with a cover or on a spit.
  If you do not have a spit or grill with a cover, shape a loose tent
  of foil over the meat to hold in the heat and help prevent flare-ups
  while cooking.
  
  Remove the meat from the marinade, reserving the marinade, and place
  on a grill 6 to 8 inches above a drip pan surrounded by hot coals or
  with the coals pushed to the back of the grill.  Brush the meat with
  the sauce and grill 1 hour, basting and turning as needed to cook
  evenly and prevent flare-ups.  Test with a meat thermometer.  When
  the internal temperature reaches 160 degrees F. the meat is
  thoroughly cooked but still tender and juicy.  A thick roast might
  require 30 minutes longer.
  
  Just before the meat is done, mix the catsup into the remaining
  marinade and brush over the meat.  Turn and glaze the meat over the
  drip pan. Remove the meat to a serving plater, cover loosely with
  foil and let stand 30 minutes.  About 10 minutes before serving, mix
  the dry mustard to a smooth thin paste with the water.  Slice the
  pork roast thinly and serve the catsup sauce and mustard sauce
  separately, or swirl the mustard into the catsup sauce.
  
  "I was a young woman in Miami when I first had what my date called
  Chinese roast pork with hot and heavenly sauce.  This is my
  adaptation, after I learned that the restauranteur's 'hot and
  heavenly' is American catsup and mustard."
  
  From Barbecued Ribs And Other Great Feeds by Jeanne Voltz
  
  From: Waring@ima.Infomail.Com         Date: 09-04-95
  Email Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:04:41, 20 May 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)