Text 21067, 69 rader
Skriven 2012-02-09 07:08:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Pig Guts
================
-=> Glen Jamieson wrote to Hap Newsom <=-

 HN> It is, and it's the way I like them best. Oddly enough
 HN> while I certainly did not like cleaning the
 HN> chitlins...it made me sure they were actually
 HN> clean enough for me to enjoy them...which I find
 HN> hard to do when I have NOT cleaned them.

 GJ> How did you clean pig intestines?  I have seen them being cleaned in
 GJ> the wet part of one of the Manila markets.  The intestine was
 GJ> stretched out, flushed with water, then water was used to wash a
 GJ> string through the intestine, and that used to turn it inside out so
 GJ> that the former inside could be scrubbed.  Is that how you did it?

I dunno how Hap did it. I put one end over a garden hose and turned the water
on full force until it ran clear from the other end. I don't recall turning
them inside-out to scrub down the inner walls, though.

http://importfood.com/videos/046-Dish8.html

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

      Title: Northern Thai Sausage, "Sai Oua"
 Categories: Oriental, Pork, Herbs, Curry
      Yield: 1 sausage

    3/4 c  Ground pork
      1 c  Pork belly fat; in sm dice
      5    Kaffir lime leaves; fine
           - chopped
    1/2 c  Fine-chopped fresh
           - lemongrass
      2 tb Fine-chopped fresh galangal
      2 tb Red curry paste
      1 ts Turmeric powder
      2 ts Sugar
      3 tb Thin soy sauce
           Sausage casing

  In a mortar and pestle, pound together lemongrass, kaffir
  lime leaves, and galangal until fine.

  In a large mixing bowl, add pork and the rest of the
  ingredients, mix well. Mix by hand a glove. Do not knead,
  make sure the pork fat stays in shape.

  Tie one end of the pork casing with string then use a
  funnel to force the mixture into the casing. Prevent air
  bubbles from forming, and do not over-stuff it. Tie the
  other end. Now your sausage is ready to cook.

  For best results, use a bamboo skewer to poke holes in the
  casing. Poke it before and during the cooking process,
  this will make sure that the sausage doesn't break while
  cooking. Grill on low heat, keeping watch. Flip and poke
  until golden brown, dry and aromatic (about 25 to 30
  minutes (depending on the size of the sausage).

  Video at http://importfood.com/videos/045-Dish8.html

  From: www.http://importfood.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... Don't like govenment? Move to Somalia.
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