Text 15693, 111 rader
Skriven 2011-09-14 05:36:00 av Dave Drum (54845.cooking)
  Kommentar till text 15660 av Ruth Haffly (1:396/45.28)
Ärende: Buffet Grub
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Skip the peanut butter and MSG. I don't mind tofu so that can stay. A

 DD> Errrrmmmmm ... note that the MSG is optional.

 RH> And, since none is in my spice collection, I'll keep it that way.

I keep a small container of Accent(tm) in my cabinet. As I have an
uncomfortable reaction to overdoses of MSG I don't us it often or in much
quantity. But, sometimes I need something to wake up the flavours in a dish --
and the dish is already salty enough. Odd, isn't it, that MSG (C5H8NNaO4) and
salt (NaCl) are cousins. And both will affect those who are sodium sensitive. I
am not overly sensitive to sodium so it must be something else in the MSG that
gives me the "cotton mouth", hot flashes, dry sweats, and flushed complexion.
But, a little MSG can be a good thing.

 DD> As I said above - you probably wouldn't like the recipe. I knew that
 DD> you don't care for peanut butter (for whatever reasons) and thus would
 DD> not care for the recipe.

 RH> IOW, it was just to get my goat. One of our neighbors just got a goat;
 RH> Steve was tempted to ask if its name is "Curry". (G)

It was not "just to get my goat". If it were I would not have warned that you
probably wouldn't care for the recipe. I like peanut sauced chicken (pork, too)
and so do others. You are not the only one reading this echo, you know. And the
recipes I post try to relate to something in the message, title, etc.

I know you will carp about the soap-weed in the rice recipe. So save your
finger tips. If you leave it out the recipe won't taste right. And this from a
guy who used to avoid cilantro altogether but has learned to use it where
needed - sparingly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Leg of Baby Goat, Portuguese Style
 Categories: Lamb/mutton, Pork, Rice
      Yield: 3 Servings

      3 lb Leg of kid; membrane, fat
           - removed
           Wine vinegar
      3 lg Garlic cloves; peeled
      1    Bay leaf; crumbled
      1 tb Paprika
    1/2 ts (ea) salt & black pepper
      2 oz Pancetta; chopped
      3 tb Olive oil
           Portuguese-style rice; (see
           - separate recipe)

  Wipe meat with vinegar and wipe dry.

  In a food processor, combine garlic, bay leaf, paprika,
  salt, pepper, pancetta and oil oil. Process to a paste and
  spread all over kid. Refrigerate, covered, for 2 or 3
  hours.

  Roast in a preheated 375øF/190øC oven until internal
  temperature reaches 165øF/75øC, about 1 hour, turning meat
  after 30 minutes. (Kid is best roasted to the medium
  stage.) 

  Transfer to platter and let rest for 10 minutes before
  carving. Serve with rice.

  Serves 2 to 4.

  San Francisco Chronicle, 6/29/92.

  Posted by Stephen Ceideberg; February 24 1993.

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Portuguese-Style Rice
 Categories: Rice, Pork, Herbs
      Yield: 4 Servings

      6 oz Linguica sausage link; cut
           - in 1/4" dice
    3/4 c  Raw long-grain white rice
  1 1/2 c  Water
        pn Salt
      2 tb Chopped fresh cilantro

  Saute diced sausage in a heavy saucepan until browned,
  about 5 minutes. Drain off excess fat. Add rice, stirring
  well to coat grains. Add water and salt, and bring a boil.
  Lower heat, cover pan, and simmer for 19 minutes, or until
  grains are soft and water has evaporated. Stir in
  cilantro.

  Serves 4.

  San Francisco Chronicle, 6/29/92.

  Posted by Stephen Ceideberg; February 24 1993.

  Uncle Dirty Dave's Archives

MMMMM


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