Text 20304, 104 rader
Skriven 2012-01-22 15:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: suet
============
-=> Quoting Dave Drum to Jim Weller <=-

 RH> suet
 
 DD> Dat's true - and it is. Around here anything labelled as "suet" is
 DD> assumed to be kidney suet.

Around here, it's the opposite. And Kidney suet can be as expensive
as meat.
 
 JW> Yellow fat

 DD> I'd go more for the older animals.

Yeah, old hamburger cows that can't calve any more.

 DD> Hardly anyone around here pastures
 DD> cattle any more.

It is still prevalent back home in eastern Ontario and in northern
Alberta where my inlaws ranch. Pasture in summer, hay in winter,
modest grain supplements and a short grain finish. And the beef comes
to market is three years not two but the input costs are lower so it
is profitable and the taste superior. You'll recall how Michael
noted that even A&W burgers were better in Alberta.

Speaking of good meat, the stuff I picked up in Grimshaw at the
Ukrainian butcher shop is wonderful. The boneless pork chops have a
nice amount of fat (they even throw off a rich porky bouquet when
you unwrap them), the sausages are all muscle meat, no by-products
and minimal fillers/binders and nicely spiced and smoked. The
gravies and pan juices are so flavourful in beans and soups that I
am eating less meat overall and enjoying it more so bonuses for both
health and pocket book.. Next time I'm getting a full side, cut
wrapped and frozen plus the organ meats. 

In France and Quebec reveillon (awakening) is a long, elaborate
dinner party held on Christmas Eve (for family) and New Year's Eve
(for friends). The food is generally exceptional and luxurious
and in Quebec must include a multi-meat fancy tourtiere made with
the best meats obtainable. 

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

      Title: Reveillon Cipate
 Categories: Heirloom, Canadian, Holiday, Meats, Pies
      Yield: 10 Servings

      4 lb Chicken
      1 c  Thinly sliced carrots
      2 lb Boned pork shoulder
    1/2 lb Sliced mushrooms
    (optional - a modern
    Addition)
      2 lb Boneless stewing veal
      2 c  Diced potatoes
      1 lb Boneless stewing beef
      2 ts Salt
      2 c  Chopped onion
    1/2 ts Pepper
  1 1/2 c  Diced celery
    1/2 ts Savory
    PASTRY:
      2 c  Flour
    2/3 c  Lard or shortening
      1 ts Salt
    1/2 c  Cream or milk
      1 ts Baking powder

  Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare
  a well-flavored stock with chicken bones. Remove fat from pork,
  dice fine and fry until crisp. Cut pork, veal and beef in 3/4-inch
  cubes and mix with chicken. Mix vegetables and seasonings. Scatter
  fried pork fat over bottom of large heavy casserole (18 cup) or
  Dutch oven. Fill dish with alternate layers of meat and vegetable
  mixtures.

  To make pastry: Mix flour, salt and baking powder. Cut in lard
  until mixture resembles coarse bread crumbs. Add enough cream to
  make a firm dough that can be easily rolled. Roll out to fill top
  of casserole. Seal pastry firmly to edges of dish and cut several
  steam vents. Refrigerate overnight to blend flavors.

  Next day, pour in enough chicken stock through steam vents to fill
  pie. Cover and bake at 300  F until meat is tender (4 1/2 to 5 1/2
  hours). After 2 hours cooking, if pie seems dry add a little more
  stock. Uncover for last 20 minutes to brown pastry.

  From: Roots.Ancestry.Com

MMMMM



Cheers

YK Jim


... Christmas:  Who wants socks and underwear when you can have pork?

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