Text 33766, 114 rader
Skriven 2013-02-16 21:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: upgrading machines
==========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> GBS disease.
 
I have no idea what that is.
 
 DD> BTW - welcome back to the land of the connected.   Bv)=  Although why
 DD> you didn't just get a new hard drive (they're extremely inexpensive
 DD> these days) for your old machine is beyond me.

The whole system was old and therefore slow and perhaps other
components were getting unreliable as well. I am replacing my work
machine Monday as well for the same reasons plus one more important
one. The company's main database which I refer to frequently just
got upgraded and the newest version doesn't work with XP.

I'm not complaining as I got 8 and 10 trouble free years from those
two machines and I now have 10 times the speed and memory for less
than $750 each.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Italian Charcuterie Pt 1
Categories: Info, Italian, Preserving, Sausages, Pork
  Servings: 1

           salami 
           ham
           bacon

Prosciutto crudo: a cured ham made from pork legs from 160 and 180
kg (the so-called “heavy pigsö). It is elongated and pear shaped;
its internal color is more or less rosy, uniform and edged by a fat
layer. The aroma is fragrant, the taste is delicate, faintly salty,
tasty and flavorful. Protected by the PDO and PGI designations:
Prosciutto di Parma Ham, Prosciutto di San Daniele, Prosciutto di
Modena, Prosciutto di Carpegna, Prosciutto Veneto Berico a Euganeo,
Prosciutto Toscano, Prosciutto di Norcia and Jambon de Bosses.

Salami: are subdivided into regional specialties. Italian salamis
differentiate themselves according to the type of meat grinding
(whether fine, medium or coarse) and according to the spices and
ingredients (garlic, chili pepper, fennel seeds, wine) used that
contribute to give each individual type a very specific personality.

In the Italian salami, meat, fat and other possible ingredients are
minced together, put into casings and matured. Then, towards the end
of the maturation period, each salami type develops its own typical
aroma. The shape is generally elongated and varies in size; when
sliced, the inside looks red with grains of white/pink fat, the odor
is intense and appetizing and the flavor clearly defined.

Some renowned salamis: salami Milano (extremely fine grain), salami
Felino (medium-sized grain), Hungarian salami (fine grain and
slightly smoked), salami Napoli (fine grain) and Soppressa Veneta
(medium-sized grain), and at least five types, namely Brianza,
Piacentino, Salame di Varzi, Soppressata di Calabria and Salamini
Italiani alla Cacciatora have been given the PDO Community
recognition.

Speck: from the Alto Adige region. Speck is made from raw pork legs,
that are then smoked and matured. One of the secrets in making a
good speck is its smoking, an operation that lasts for about ten
days using non-resinous types of wood (beech, juniper and ash).
Speck is long and flat-like in shape; the inside is pink with a
tendency towards red and clearly defined fat parts. It has a very
distinct spicy and smoky taste. It is extremely versatile from a
gastronomic point of view. 

Bresaola: Bresaola is made from lean beef leg cuts, dry cured for
about two weeks with salt, pepper, garlic, cinnamon, laurel and
cloves from the Valtellina area. Bresaola has a bright red color;
its smell is delicate and slightly spicy aromas can be perceived;
the taste ranges from slightly savoury to mild and the texture is
soft and compact.

Culatello: is made from the fresh rear pork legs, defatted and
skinned, separating the muscle mass surrounding the femur. The front
part of this joint is destined to the preparation of "Fiocco", that
undergoes a shorter maturation period with respect to culatello.
Both Culatello and Fiocco are specialties coming from Parma. Their
nutritional facts are similar to those of defatted cured hams. 

Coppa: is prepared using the neck muscles following a process
similar to cured hams. It is typical of the Parma and Piacenza
areas. In other areas of Italy, they use different processing
methods and it is sold under different names (eg. Capocollo made in
Calabria.) Coppa is cylinder shaped, pointed at both ends, its
texture is compact, but not elastic. Inside, this product is red
with white to pink fat veins. 

Pancetta: is made from the pork belly and its shape changes
according to the type. For example, it is square in the case of flat
pancetta that can be with skin on or skinless, classical or smoked.
Instead, rolled Pancetta, Magretta and Pancetta Coppata (its name is
because it is made by rolling together Pancetta and Coppa) are all
round in shape. Its color is rosy white, more reddish in leaner
Pancettas. Its smell is delicate and varies depending on the spices
used, such as pepper and cloves, whereas Pancettas coming from
central Italy are very often flavored with garlic and fennel seeds.

  From: Http://Italian-Salami.Com       
 
MMMMM-------------------------------------------------


YK Jim


... The trouble with computers of course is they're sophisticated idiots

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