Text 20723, 112 rader
Skriven 2012-02-01 20:47:04 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20661 av Dave Drum (1:18/200.0)
Ärende: Tamales
===============
Hi Dave,

 DD> nice - actually I found out later that he had a nice business selling
 DD> hair-on goat pelts to another guy I knew who was a fur buyer. Just
 DD> sharp business on Farmer Fred's part. And no skin (no puns intended)
 DD> off my nose.

 RH> IOW, don't let the farmer know what you're going to do with Billy.
 RH> Especially if you don't know him that well. Good thing he found out
 RH> before the goat was killed.

 DD> If he had put up some notification about selling pet or show goats
 DD> then it might have been different. What did he think a bunch of young
 DD> guys from "town" were going to do with a goat in an urban area,
 DD> anyway? We certainly didn't look like
 DD> pagan-sex-magick-under-a-dark-moon types. Oh, well. It worked out. And
 DD> I got a good story from the experience ... not to mention the
 DD> experience.   Bv)=

Tales of the young and foolish. BTW, I saved off some of the lamb
recipies from your last batch of posting. I was at Whole Foods Market
yesterday & grabbed the last 3 lamb shanks (NZ origin according to the
package) from the fresh meat case. Steve wasn't with me so when he saw
the package, he asked what it was. I told him & he said he'd been
looking at them as well. Tomorrow I'll marinade them in Italian
dressing. Friday I'll dredge them in a mix of flour & parm cheese, then
braise them in the cast iron dutch oven.

I'll also be getting ingredients ready on Friday to make a couple of
batches of chili for our church cook off on Sunday. One will be my usual
with ground meat, beans, pepper, onion, corn, tomato, & spices. The
other will be just chunked meat, peppers, onion, tomato and spices--it
will definately be hotter than the first one.

 DD> amount of the product is sold here. Less the high transport costs ...
 DD> it's only 45 miles from Cargill's plant to nearly any stupormarkup in

 RH> So it's surprising the local Mexican places haven't picked up on using
 RH> more of it. I don't think it's used too often in Mexico--but probably
 RH> more than I realise.

 DD> I think I got a clew yesterday for lunch - stopped at my favourite
 DD> Chinese lunch place and they were offering "Black Pepper Chicken" ...
 DD> a dish I had only seen before in Thai places. So, I tried it and it
 DD> was reminiscent of what I had eaten at Magick Kitchen - but, sweeter
 DD> and with no heat. When the owner asked how I liked it I told her it
 DD> was pretty good (true) but that I preferred it with pork (also true).

 DD> She told me that very few people order pork in her place. Just Hunan
 DD> Pork (which I eat regularly) but mostly they want chicken or beef ...
 DD> so, that's what is on the menu. Thinking back - when I first started
 DD> going there the offerings included Twice Cooked Pork, Mongolian Pork,
 DD> Pork w/Mushrooms and Sweet & Sour Pork along with the Hunan Pork. I
 DD> quite enjoyed the Twice Cooked Pork as it was nicely spicy and quite


So there's your answer. Your area is so glutted with pork that nobody
wants to do much with it at restaurants. I guess they figure people eat
enough of it at home that they want something else when they eat out.
It's as logical an explination as any other.

 DD> tasty. Apparently I was among the few, the proud.   Bv)=

But you weren't a Marine. (G)


 DD>       Title: Pork w/Garlic & Black Pepper
 DD>  Categories: Oriental, Pork, Vegetables
 DD>       Yield: 3 Servings

 DD>       3 tb Peanut oil
 DD>       4 tb Finely chopped garlic
 DD>       1 lb Boneless pork; very thin
 DD>            - sliced
 DD>       2 tb Fish sauce
 DD>       1 ts Black pepper; or more, fresh
 DD>            - ground
 DD>       1 tb Chopped coriander or parsley
 DD>            - stems *

 DD>   Heat wok and add peanut oil. Saute garlic for moment and add
 DD>   pork. Cook 3-5 minutes then add remaining ingredients. Stir
 DD>   for another minute or so then serve.

 DD>   * I use fresh basil instead of coriander. - UDD

 DD>   NOTES: This is the Chinese version. To make it Thai-like add
 DD>   some fine diced green chile - jalapeno, serrano, or those really
 DD>   "bitey" little fresh green Thai chilies. And definitely use the
 DD>   fresh basil in place of the soapweed. -- UDD

 DD>   From: http://www.cooks.com

 DD>   Uncle Dirty Dave's Kitchen

 DD> MMMMM

 DD> ... Avoid making irrevocable decisions while hungry. -- Robert A.
 DD> Heinlein --- MultiMail/Win32 v0.49
 DD>  * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net
 DD> (1:18/200)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... *Everyone is weird. Some of us are proud of it*

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)