Text 26724, 129 rader
Skriven 2012-06-30 14:29:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: What's in a name?
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> (Presto Digital ProFry Deep Fryer) Which will heat the oil to 400øF -
 DD> or so it says. I've not taken mine above 375øF.

 ML> 400 is a hefty temperature. Even the second crisp-up
 ML> frying (the first having been more a poaching in oil
 ML> at 300) in a Chinese deep-fry is only at 380 or so.

As I said - I've not been above 375øF. Which is sufficient for any deep frying
I care to do.
 
 DD> It is as close as I could get to my late, lamented, family-heirloom
 DD> Mary Dunbar deep-fryer without going down Greco's Restaurant Supply -
 DD> it's a bit smaller and with digital rather than analog dial controls.

 ML> It is said that digital is more accurate. Do you find that
 ML> to be the case?

 I've not tested the Presto with the digital controls by sticking a thermometer
in the oil. It works for what I ask of it - at the advertised timings ... so, I
am guessing that the settings are pretty accurate.
 
The analog dial of the Mary Dunbar was *very* close to what my immersion
thermometer told me. If you aligned the white stripe in the middle of the
pointer with the mark on the dial it was always (within reading error) right on
the money. If the oil cooled as little as 5øF I could see the electric coils
within begin to glow red. And when they dimmed off the oil was at advertised
temperature. As I said, I miss that old girl. And I've not been able to find
another - for love nor money.
 
 DD> Mary Dunbar was the house brand of the Jewel Tea Company - a band of
 DD> itinerant pack peddlers who were a foodie version of the Fuller Brush
 DD> Man. Eventually they retired their fleet of little brown trucks and
 DD> became a grocery/stupormarkup chain.

 ML> I don't remember anything about them but have seen an
 ML> occasional Jewel store, mostly in the mid-south I think
 ML> and in the distant past.

Jewel-Osco has 180 stores across northern, central, and western Illinois;
eastern Iowa; and portions of northwest Indiana. Jewel-Osco and Jewel are
currently wholly owned subsidiaries of Eden Prairie, Minnesota-based SuperValu.

In 1932, Jewel acquired the Chicago unit of Loblaw Groceterias, Inc., then a
chain of 72 self-service stores, as well as four Chicago grocery stores
operated by the Middle West Stores Company, and began operating them under the
name Jewel Food Stores In 1934, Jewel Food Stores merged with Jewel Tea
Company. In 1957, Jewel acquired Eisner Food Stores, located in downstate
Illinois and west central Indiana (Lafayette, West Lafayette, Indiana), and in
1981, the Eisner stores were converted to the Jewel name. Also in 1981, Jewel
sold its home shopping service, which now operates under the name "J.T's
General Store".

With all the mergers and acquisitions I believe that American Grocery (which
owned the marque at one time) opened some stores under the Jewel and Jewel-Osco
name in Florida (because of all the retired Chicagoans), Texas, Oklahoma, etc.
One of those may have been what you saw. When Albertsons/SuperValu bought the
Jewel-Osco brand they got all bet the Springfield, IL stores - which were
bought be a part of Cerberus Capital and in turn peddled to Nieman Foods
(Cub/County Market) and the Jewel stores and existing Cub stores re-branded as
County Markets. CVS wound up with all the stand-alone OSCO drug stores.

I had thought that Jewel got into the southland because many of the Eisner
stores which Jewel bought out around here began life as Piggly-Wiggly outlets.
But, some close reading of my search results soon disabused me of that notion.
Piggly-Wiggly still exists - as independently owned stand alone stores ...
mostly in the mid-South.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Roasted Pig's Head
 Categories: Oriental, Pork, Offal, Booze
      Yield: 1 Head
 
      1    Pig's head; cleaned, tongue
           - removed
      1 ts 5-spice powder
      2 tb Salt
    1/2 c  Mien see (ground brown bean
           -sauce)
           +=OR=+
    1/2 c  Oyster sauce
    1/4 c  Bourbon
      1 c  Honey
           +=COMBINED WITH=+
      1 c  Boiling water
 
  Remove any hair on head by singeing over and open flame or
  plucking. Scrub well (using a vegetable brush, if desired)
  and then sprinkle with salt, rubbing it into the skin.
  Rinse well with cool water; pat dry. Remove any excess
  fat.
  
  Place head in a colander in the sink and pour a kettle
  full of boiling water over. Let cool.
  
  Combine the 5-spice powder, salt, bean sauce and bourbon.
  Slash the meat on underside of head and rub half of the
  spice mixture into the meat. Rub the remaining spice
  mixture onto the skin. Place head upright on a rack in a
  large baking pan. Bake at 375øF/190øC for 1 1/2 hours.

  Lower heat to 325øF/160øC and continue cooking for an
  additional 2 hours, or until the meat is cooked through,
  basting the skin well every 30 minutes with the
  honey-water mixture. (Cooking time will depend on the size
  of the head.) If ears begin to brown too quickly during
  cooking period, wrap them with foil.
  
  When head is done, remove to platter and garnish with
  watercress or coriander. Chop head into pieces and serve
  with sweet vegetable relish or plum sauce.
  
  [I'd definitely serve with spiced salt and Chinese mustard
  and minced green onions for dipping too. - SC]
  
  From "Innards and Other Variety Meats". Jana Allen and
  Margret Gin. 101 Productions. San Francisco, 1974.
  
  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives
 
MMMMM

... A scientist looking at a nonscientific problem is as dumb as the next guy.
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)