Text 25117, 87 rader
Skriven 2012-05-21 16:40:56 av Dave Drum (1:261/38)
  Kommentar till text 25066 av Jim Weller (1:123/140)
Ärende: pig fat
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> The roast should be elevated on a rack so
 JW> that it doesn't stew in its own juice. And roasted slowly at 300 F or
 JW> less for a long time to allow the fat to render out of the joint.

 DD> I can almost tell that you've never encountered an *uber*
 DD> greasy pork roast.

 JW> Oh I most certainly have. Quite often as a kid growing up in the
 JW> country where neighbours butchered their own and more recently at
 JW> Dutch Farmer Bill's. The last time I visited him, his wife Ruth did
 JW> a skin-on, bone-in shoulder roast from his extra fat "lard" pig. The
 JW> roast had a two inch fat cap and the meat itself was saturated with
 JW> fat. But she roasted it low and slow on a rack and the resulting

Perhaps what I had was cooked at too high a temperature or not long enough.
Your deal sound like something I would, if not get ecstatic over, at least
enjoy.

 JW> meat was the best I had had in years.... tender, juicy, very
 JW> flavourful meat, amazing cracklings, served very hot on a warmed
 JW> plate so the grease didn't congeal. Cold leftovers were not so good
 JW> mind you; but re-warmed in gravy they made great hot pork
 JW> sandwiches, with no need to butter the toast. Best pork I've had in
 JW> decades, including my recent discovery of Slovenian Johnny's in
 JW> Grimshaw.

 DD> Fortunately no one that I can think of sells
 DD> that sort of pork any longer.

 JW> Unfortunately no one that I can think of sells that sort of pork any
 JW> longer, not even Johnny.

No, but there is a movement to go back to fatter pigs - especially in BBQ
country. There was a story in Gourmet about it some years back. I remember
posting part of it with a link to the rest of the article. If you're interested
I'll dig out that issue and get the link (after making sure that it's still
live) for you.

 DD> I have a cast-iron "deep fryer" that is pure bacon dripping - I buy
 DD> bacon ends, off cuts and trimmings in a 2 kilo box and heat up the
 DD> fryer ... after the bacon is all crisped up

 JW> I had an old uncle who did the same and made the most incredible
 JW> deep fried fried eggs in it every morning.

Never had deep-fried eggs. Closest would be eggs skillet basted with bacon
grease ... which are great. And something no commercial joint will do these
days. Best you'll get for basted eggs is eggs fried on a griddle and a bit of
water poured next to them. The egg mechanic then claps a lid over the area so
that the resulting steam cooks the snotty egg whites. If s/he's paying
attention and removes the cover in a timely fashion the eggs are nice. If left
too long the whites are rubbery and the yolks set and congealed. Nothing to dip
the cottage fries in.

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

      Title: Mexican Pork Roast
 Categories: Latino, Pork, Herbs, Vegetables
      Yield: 8 Servings

      2 md Onions; chopped
      2 lg Carrots; pared, sliced
  4 1/2 lb Pork loin or shoulder roast
      2 ts Salt
    1/2 ts Leaf oregano
    1/2 ts Cumin seed
    1/2 ts Coriander
      2 c  Water

  Place onions and carrots in crockpot. Rub pork roast with
  seasonings. Place on top of vegetables; add water. Cover
  and cook on low setting for 8 to 12 hours. Good when
  shredded and served in hot buttered tortillas with spicy
  taco sauce.

  Posted by: Lisa Hlavaty

  Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)