Text 24011, 99 rader
Skriven 2012-04-25 08:09:24 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Recipe Migration
========================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> Halva certainly has a wide distribution, from India to all along the
 GJ> Mediterranean, possibly as result of Persian empire-building.

 JW> The Arabs took it Morocco and the Turks took it to Greece and the
 JW> Balkans.

 GJ> A book on the migration around the world of food ingredients and
 GJ> cooking styles could make interesting reading.

This one is an excellent start: The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother (http://www.amazon.com)

In the review below context seems to tell me that "YA" means "young
American(s)". But, I could be wrong on that.  Bv)=

From School Library Journal: YA-- If ever a book needed to be on the shelves of
libraries serving YAs, this is it. It's a treasure trove of information for
those who enjoy cooking, who are interested in ethnic studies of the U. S., or
who long for a deeper connection with their heritage. Smith shares with readers
recipes of immigrants who are often overlooked--Basques, Ethiopians, Jamaicans,
Latvians, Scottish, Saudi Arabians, and many more. Each chapter begins with an
illustration of the people, a map, and a few pages of introduction, including
history and food customs. The recipes are clearly written and easy to follow.
Hints and equipment lists are thorough. A cookbook bibliography, immigrant
history bibliography, source list for unusual ingredients, and an index
complete the package. Celebrate America's melting pot with a cookbook that
honors our diversity. - Linda Vretos, West Springfield High School, VA

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rullespulse
 Categories: Lamb/mutton, Beef, Vegetables
      Yield: 1 Servings
 
      4 lb Lean lamb breast & flank *
      4 ts (heaping) kosher or pickling
           - salt; no iodine
  1 1/2 ts Fresh ground black pepper
    1/2 ts Ground allspice
      1 md Yellow onion; peeled, chop'd
      1 lb Boneless veal shoulder; in
           - 1" cubes

MMMMM--------------------------BRINE--------------------------------
    1/2 lb Pickling salt; no iodine
    1/4 c  Sugar
      2 qt Water

MMMMM-------------------------TO COOK-------------------------------
      2    Whole allspice
      2    Bay leaves
      1 lg Yellow onion; peeled, chop'd
      2 lg Carrots; scraped, chopped
 
  * (Have your butcher bone it and cut out the extra fat.
  Tell him you need 4 pounds total of meat after boning...
  and take the bones home for soup stock. Also, tell him
  that you are going to roll and tie the meat. He will
  understand.)
  
  Lay out the breast of lamb on a counter or tray. Mix the 4
  heaping tsp of salt, the pepper, allspice, and saltpeter
  together and spread over the meat. Top with the chopped
  onion and veal cubes. Roll the whole works up like a jelly
  roll and tie it with good string so that it will not come
  undone.
  
  Make 2 rolls from this meat. Mix the brine and soak the
  rolls in the brine for 3 days, refrigerated. Be sure that
  the whole rolls are submerged in the brine. I use a plate
  and a weight for this.
  
  At the end of the 3 days, rinse the rolls in fresh water,
  quickly. Place them in a tight-fitting pot and add the
  whole allspice, bay leaves, yellow onion, and carrots.
  Barely cover with water and simmer, covered, for 2 hours.
  
  Remove the rolls from the pot, and while still hot, place
  the rolls on a plate. Cover them with another plate. Place
  a weight on top plate then put the whole works in the
  refrigerator. Chill for 2 days.
  
  This should be sliced very thinly for a classic Norwegian
  buffet. Serve with bread and butter... and enjoy!
  
  Recipe: The Frugal Gourmet on Our Immigrant Ancestors,
  by Jeff Smith
  
  From: Christine A. Smith

  Uncle Dirty Dave's Archives
 
MMMMM

... Salary is no object. I only want enough to keep body and soul apart.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)