Text 1667, 82 rader
Skriven 2010-09-16 07:02:41 av Stephen Haffly (1:396/45.27)
   Kommentar till text 1665 av Dale Shipp (1:261/1466.0)
Ärende: Pigs
============
Hi Dale,

On (16 Sep 10) Dale Shipp wrote to Jim Weller...

 JW> Pigs are the smelliest of barnyard creatures.

 DS> That fact has come up in several contexts.   The closest to us is
 DS> Stephen Haffly's reaction after being too close to a pig farm once.

Actually, it wasn't just a pig farm. It was many. I don't think I would
have had the reaction I did if it were only one. It was when we were
travelling and took a route that went down through western North
Carolina. This was after major flooding, and many of the hog farm
sewage ponds had overflowed. There was that putrid smell for many
miles, and it got so bad that it put me off from eating anything pork
for several years. When pork was cooking, all I could smell was the hog
farms.  It took a long time for that memory to fade enough so that I
was willing to try pork again, but I think I'm okay now.  Hopefully,
I'll never experience anything like that trip again.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Koenigsberger Klopse (Meatballs in Caper Sauce)
 Categories: Ethnic, Meats
      Yield: 4 servings

    250 g  Minced beef
    250 g  Minced pork
      1    Slice stale bread
  3 1/2 tb Fine dry breadcrumbs
      1    Onion; grated
      1    Egg
      2    Anchovy fillets; finely
           _chopped
      1 tb Butter; melted
           Salt
           Black pepper; freshly ground
    750 ml Beef stock
      1    Egg yolk
      1 tb Capers
           Lemon juice; or
           Wine vinegar

  Trim the slice stale bread, soak it in water and squeeze it dry. In a
  large bowl, combine the minced beef and pork with the bread, 1/2
  tablespoon of the breadcrumbs, the onion, egg, anchovy fillets and
  melted butter. Season to taste with salt and pepper and mix well.
  Shape the mixture into 8 large meatballs. Bring the stock to the boil
  in a large saucepan. Drop in the meatballs and cook them for 15 to 20
  minutes. Lift them out with a slotted spoon and put them aside. Stir
  the remaining breadcrumbs into the stock and simmer gently for a few
  minutes to allow the stock to reduce and to thicken slightly. Remove
  from the heat. Beat the egg yolk lightly. Add a few tablespoons of
  the hot stock and mix well. Stir the mixture back into the pan.
  Return the pan to low heat and stir until the sauce has thickened.
  Take care not to let it boil or the egg yolk will curdle. Add the
  capers and a few drops of lemon juice or wine vinegar to taste.
  Return the meatballs to the sauce and reheat gently, making sure that
  the sauce does not boil. Serve in a ring of rice or accompanied by a
  potato puree.

  This dish originated in Koenigsberg, formerly the capital of East
  Prussia. Berlin adopted it more than a century ago, however, and
  Berliners have come to regard it as their own.

  Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
  Guide to the Great Regional Dishes of the World. Mitchell Beazley
  Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
  55929 7. Typed by Heiko Ebeling.

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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