Text 28237, 96 rader
Skriven 2012-08-15 14:00:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: too common 70
=========================
-=> Quoting Michael Loo to Nancy Backus on 08-03-12  11:05 <=-

 ML>> Nah, reading to the bottom of the message is something I
 ML>> do only for messages with content.
 NB>> Some echoes (especially this and similar) I'd at least skim the entire
 NB>> message just in case there might be some content hidden therein...  :)

 ML> Often that's made difficult by the habit of quoting entire
 ML> previous messages or worse by the habit of posting whatever
 ML> junk comes into one's head, especially if it's anti-American.
 ML> With such, if they're addressed to me I at least skim down to
 ML> the bottom; otherwise, user's discretion. 

Well, true... although I'd still skim...  ;)

 ML> It's not that I miss Glen that much, rather that I miss his
 ML> shot in the arm to the echo stats; also, I prefer not to 
 ML> have to wait until we meet in Hotzeplotz to see him again.

Reason enough... :)

 ML>> Mike and Jill called up and said, do you have power, good,
 ML>> we're coming over for drinks. We had lamb racks supplemented
 ML>> by leftover ribs and the famed Billy Joel recipe flank steak
 ML>> that Annie would have thrown out had it not been for me. 
 NB>> Ya just never know when leftovers will come in useful... ;)

 ML> You're preaching to the choir - leftovers have for me always
 ML> been the best part of the meal.

I know, I know... :)   Hence the wink... ;)
 
 NB>> parents way of fixing liver simply went too far...  We seared the
 NB>> liver, and then put it in a pressure cooker with flour and onions to
 NB>> make its own gravy... always rather dry and overcooked...  But I
 NB>> discovered, by tasting right after searing the liver, that liver could
 NB>> be very nice tasting, at that stage of things...  :)  When I got out on
 NB>> my own, I'd cook the onions first, and then sear the liver...  Much
 NB>> Better...  :) 

 ML> There is also one other thing that you have to keep
 ML> in mind regarding historical and generations-handed-down
 ML> heirloom recipes. It's not just the palate-deadness of
 ML> our forebears, but more that meats back in the olden days
 ML> were (at least perceived to be) potential sources of
 ML> parasitic and other kinds of infection.  The pressure
 ML> cooking bit was just a little overexercise of caution,

I don't think that it was anything historical or handed down... just the
way that they decided they wanted to fix it.  The pressure cooker was
used for quite a few things, to make cooking times shorter.  I endured
the over-cooked liver for many years... when I started tasting it
mid-way was probably in my college years or possibly my last year of
high school, it was after we'd moved here to Rochester...  

 ML> but, then too, there weren't the precise data available
 ML> that there are now, you know, x fluke is killed at 127F,
 ML> y bacterium at 140. And don't forget mad cow prions,
 ML> which aren't done away with until you incinerate them.

And, granted, I'm not nearly as paranoid about the germy stuff as some
people are... I figure most of them I'll just develop an immunity to, if
I haven't already...  :)

 ML> Title: Stuffed Liver
 ML> Categories: Penn-dutch, veal, main
 ML> Servings: 1

 ML> 1    Calves Liver
 ML> Bread Stuffing Recipe
 ML> 3    Salt Pork
 ML> Flour
 ML> Salt & Pepper

 ML> Wash the liver in cold salted water and dry well. Make an incision
 ML> in the thickest part, using a sharp knife. Fill with bread stuffing.
 ML> Season well with salt and pepper and dredge with flour. Place in
 ML> roasting pan and place strips of salt pork on top. Add a little water
 ML> and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue
 ML> cooking for 45 minutes. Serve with cooked spinach and baked potatoes.

 ML> Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
 ML> Arts Press, 1936.

Hmmm...  I can see where that might have been a forerunner to what my
parents did with the pressure cooker, of sorts...  They usually served
it with rice, though.  And we used bacon, or bacon grease, to saute the
liver, when we had it... otherwise, margarine... not salt pork...

ttyl          neb

... Mashed potatoes with skim milk is like a sports car with an automatic.

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