Text 20188, 82 rader
Skriven 2012-01-19 18:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oddities 95
===================
 RH> Living in DC you're almost in the South.  You don't have a pick up
 RH> truck with a gun rack across the back window tho. (G)

I'm trying mightily not to live south of the Mason-Dixon
line. Certainly my attitude doesn't.
 
 
 ML> As long as the inheritance money holds out.
 RH> Is he set up for the long term? I'd hate to see him blow it all with
 RH> decades left to live. Food stamps and such like are not the way to go
 RH> for gourmet eats.

That's the problem. He's not set up, and I can't have him
set up without having him declared, and it's too late for
that anyhow. As far as gourmet eats go, food stamps would
provide him with what he's eating now, so it's not a big
deal from the practical view.

 
 ML>       Title: Collards for a Feijoada
 RH> Got the rest of the recipe?

That's the whole recipe.

 RH> Collards tender in 15 minutes? Collards tender in an hour or more is
 RH> the norm.

The time is about right if one uses medium heat rather than
the low suggested by the recipe. Feijoada collards are
julienned and are neither really tough nor really tender.
When I've encountered them I cover them with farofa.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Feijoada
 Categories: Beans, Beef, Portuguese, Linguica, Sausages
      Yield: 6 servings

      3 c  Dried black beans                 1/2 lb Chuck beef
           Water                             1/2 lb Salt pork
      1 lb Carne seca (sun-cured salted             Salt & freshly ground black
           -beef)                                   -pepper
      2 lb Raw smoked tongue                   2 lg Cloves garlic, chopped
    1/2 lb Linguica defumada                   2 ts Shortening
           -(Portuguese sausage)

  Wash the beans well & soak them overnight in water to cover. Soak the dried
  beef separately in water to cover. Drain the beans.

  Add 6 cups water & cook, covered, adding water as needed, until the beans
  are tender, or about 2 1/2 hours.  As soon as the beans are cooking, begin
  adding the other ingredients.

  Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue
  & cut it into large cubes. Cover with water & bring to a boil. Simmer 2
  minutes, drain, & add to beans.

  Prick the sausages with a fork, cover with water, boil a few minutes,
  drain, & add to the beans. Cut the chuck in half & add to the beans. Cut
  the salt pork into 1/2" slices & add to the beans. Season the stew with
  salt & pepper.

  When the beans are tender, brown the garlic lightly in the shortening. Add
  about 1 cup of the beans, mash, & return to the large pot of beans. Adjust
  the seasonings.

  Remove the pieces of meat to a hot platter & turn the beans into a chafing
  dish or bowl.

  Serve with braised pork loin, collards, onions in sauce (recipes below),
  sweetened orange slices, & hot rice.  Cook the rice according to package
  directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2
  cups uncooked, long-grain rice.

  Source unknown

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