Text 31753, 123 rader
Skriven 2012-12-13 08:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: meat 697
================
 JW> Ah, I keep forgetting about that phenomenon as it is fairly new in
 JW> Canada and not very common yet. I have come across one Tim
 JW> Horten's-Wendy's combo and also Harvey Burger-Swiss Chalet co-stores
 JW> at airports.

I can see Tim and Wendy hooking up, from the natural marriage
of sweet and savory, but the Harvey-Swiss savory-savory combo
and such double sweeties as Baskin-Robbins-Dunkin make less
sense to me.

 JW> Harvey Burger makes the best fast food burger in Canada:

I discover to my delight that Harvey's has an outlet at YEG,
where I have an 8-hour layover on the way back from the
frozen north in March. I was going to take the bus to Century
Park and then the light rail downtown, but if there's a Harvey's
I can make do between there and the Maple Leaf Lounge and the
free wi-fi in the airport.

 JW> Both chains are owned by Cara Foods which prepares the bulk of
 JW> Canada's airlines' in-flight meals.

Not that terrific of a vote of confidence, from what I
remember of AC meals, at least.

 ML> Given that thighs here usually cost less than breasts,
 ML> I see scant reason for using breasts in such recipes
 JW> I usually buy whole birds which is cheapest of all and section them
 JW> into manageable portions.

Here, thighs and drummers are often cheaper than whole
chix. Used to be wings, too, but now these can cost as
much as breasts.

 ML> Zuccini Schnitzel / in Sour Cream Sauce
 JW> Hmmm.  Even sliced very thinly zucchini doesn't taste like veal.

Oh, but when fried hard, thin-sliced zucchini might taste
almost like food.

=
 ML> there has already been an exception to this rule: that rare
 ML> case being foie gras, of which she doesn't seem to care if
 ML> the donor poultry had swum around in a lake or pond a bit.
 JW> Then she's not an extremist.
 JW> You must tell her that the whale left the ocean, swam up a river and
 JW> presented itself to a heavily armed Inuk who was minding his own
 JW> business on the beach, clamming. Such a gift from the Whale Goddess
 JW> is not to be spurned lightly.

She says that I overstate her aversion to nonmeat - she
has been known to consume potatoes or salad and actually
loves cheese. But water is just not her thing. 

 JW> Title: PQM Pork Belly Sandwich Part 1
 JW> 2 kg pork belly
 ML> All right! That's my kind of sandwich. Each 1+ lb serving
...
 ML> some will be given up in the multiple cookings
 JW> About half or more.

Not if it's done right. The braise will cause the healthier
part of the fat to disassociate but that should mean just a
few percent. And the "medium-high" frying won't actually be
more than a medium, as at a higher temperature the pork will
spit like a snake. So I would hope that this step would be a
true frying rather than a substantial rendering.

 Further down it states 4 hearty appetites or 8
 JW> normal servings.

Well, 8 servings wouldn't be my kind of sandwich any more.

 JW> I get a kick out of pork belly as a gourmet fad. When I was growing
 JW> up, we called it side pork and sneered at it, thinking the farmer
 JW> was too lazy to build a smoke house, go cut some logs for the
 JW> fire and make proper bacon.

I always always loved it but was amused by the double standard
regarding fatty foods depending, I guess, on whether they were
poor folks' to be shunned or rich folks' to be sought after, no
matter the price. Foie gras was an early exemplar. Belly and
side meat, that's the poor people getting priced out of the
market owing to fashion. Chicken wings, see above, too - before
Calvin Trillin and the Sterns started this worship of the Anchor
Bar thing, I was happily making red-cooked wings out of 29c/lb
specials and reveling in the flavor of the skin and the tenderness
of the meat. Some of the trends, I admit, I might take partial
blame for, having trumpeted the wonders of offal and fatty food
from before the days of the Web.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pork With Onions In Soy Sauce
 Categories: Chinese, Portuguese, mine
      Yield: 3 Servings

      1 lb Fresh ham or ribs
    1/2 lb Pork belly
      2 lg Onions, sliced thin
    1/2 c  Soy sauce
    1/2 c  White Port
      2 cl Garlic
    1/2 lb Chestnuts, shelled, opt.*

  * OR, 2 md carrots or other root veg, chunked, opt.

  Cut meats into bite-size pieces; cut off extra fat.

  Render extra fat, eating or discarding cracklings. Wilt onions in the fat.
  Add meat and brown lightly. Add soy sauce, wine, and garlic. I'd have used
  sherry, but the Port is what was there. Bring to a boil, reduce heat to
  low, and cook 2 hrs. Add chestnuts or carrots, if using, and cook 1/2-1 hr
  or until everything is the right texture. Correct seasoning with soy sauce
  or salt. Serve with rice. I thickened the sauce, but normally this would
  not be done.

  Source: Michael Loo, The Dinner Table

MMMMM
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