Text 30168, 91 rader
Skriven 2012-10-05 06:15:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: pig & chick
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Out east I see only type one, which is tolerable if heavily
 ML> doctored with hot oil; type two does not sound thrilling at all.
 DD> It's not. So, if I know the soup is thin and watery I order egg flower
 DD> or similar - or won-ton as my soup.

 ML> I come by my distrust of soup honestly.

There are very few places whose soups I trust without question. And I was
recently burned by one of those places. Their chicken noodle soup used to was
their Monday chicken & noodles special leftovers thinned a bit with chicken
broth and with some diced carrot added. I really liked it. Recently they had
chicken noodle soup, so I ordered a bowl to go with my cheeseburg. WHOA!!!!
This was thin, watery, uber salty, and used hard, flat noodles instead of the
dumpling-like egg noodles from the Monday special. IOW - not the same or even
close despite having *some* shreds of chicken. Now I ask which soup is on offer
if that variety is mentioned - and pass it by if it is type two.
 
 ML> I don't see a problem with that, and there is precedent.
 ML> Chicken with Smithfield-type ham is a well-regarded combi
 ML> in Chinese cooking, for example.
 
 DD> No doubt, but I've not tried it that way that I remember. And my
 DD> mental taster is having a problem getting its tongue wrapped around the
 DD> concept - Smithfield-type ham that is - outside of Cordon Bleu. But,
 DD> Smithfield ham isn't the only pork that would be tasty with chooken.

 ML> Salt-cured dried ham has to be treated carefully. It's best
 ML> sliced tissue-thin or shredded, otherwise it overpowers,
 ML> and as you say, one has difficulty wrapping one's tongue
 ML> around it. By the way, Smithfield would ruin cordon blue
 ML> in jig time.

OK - I did some research and found according to the 1926 statute of Virginia
"...Genuine Smithfield hams are hereby defined to be hams processed, treated,
smoked, aged, cured by the long-cure, dry salt method of cure; and, aged for a
minimum period of six months; such six-month period to commence when the green
pork cut is first introduced to dry salt, all such salting, processing,
treating, smoking, curing, and aging to be done within the corporate limits of
the town of Smithfield, Virginia." (rev 1966 to remove the requirement of
peanut feeding of the pork.)

However, the Smithfield Hams I have had were sugar cured but with the premium
pricing demanded by the Smithfield label. So, apparently we are both correct.
Smithfield itself adverts "Smithfield Marketplace - Home of your favorite
country hams, sweet cured hams and other specialty foods from Smithfield Hams,
The Smithfield Collection ... "

I do not care for salt-cured ham as a regular thing. Not at all.

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

      Title: Parma Ham, Melon & Mozzarella Salad w/Chile-Mango Dressing
 Categories: Salads, Pork, Cheese, Chilies, Fruits
      Yield: 4 Servings

      2 lg Ripe mangoes; peeled, halved
           - and pitted
      2 tb Lime or lemon juice
      2 ts Fresh red chile; fine chop'd
      4    Handfuls rocket
      4    Wedges cantaloupe, Galia or
           - honeydew melon
      2    Balls Mozzarella cheese
           Fresh ground black pepper
     16 sl Parma Ham

  Cut one mango into neat slices to use in the salad. Chop
  the flesh of the other mango roughly and blend this with
  the lime or lemon juice, chile and two tablespoons of
  cold water, using a hand-held stick blender or regular
  blender.

  Share the rocket between two serving plates and arrange
  the sliced mango on top.

  Remove the skin from the melon, cut the flesh into slices
  and arrange on the salads.

  Serves 4

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

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