Text 34028, 83 rader
Skriven 2013-02-24 06:12:16 av Dave Drum (1:18/200.0)
     Kommentar till en text av JIM WELLER (1:123/140)
Ärende: Cretins with creton
===========================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> I have always been an advocate of the doctrine that recipes
 ML> are in the public domain unless possessed of some content
 ML> that defines them as literarily "creative."

 JW> I once posted a recipe for Pierre Lambert's Creton here that
 JW> included the phase "This recipe is reconstructed by Roslind Minault
 JW> from childhood memories of how her grandfather used to make it on
 JW> the family farm in Rocky Lane, Alberta."  The ingredient list
 JW> certainly isn't copyrightable and probably the method isn't either
 JW> but certainly that description is.

 JW> Five internet sites have the recipe reproduced almost completely
 JW> including that phrase but not my name. 399 more have stripped out
 JW> not only my name but also that key phrase. I am mildly irritated by
 JW> that. But I am also amused by the fact that Pierre Lambert
 JW> apparently has 399 granddaughters living on six continents. [g]

So, since you didn't re-post it I went to my archives to refresh my memory. And
I either don't have that recipe or this one is it with the serial numbers filed
off. If this isn't the one you posted then if you could re-post it or e-mail it
to me I would be most appreciative. Creton and poutine are two of my fond
memories of the Canadian Caper picnic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cretons - Quebec Potted Pork
 Categories: Pork, Spices
      Yield: 12 Servings
 
      1 kg Mild fatty bacon; in cubes
           Salt and pepper
      1 kg Pork; cubed
      1 ts Poultry seasoning
      1 lg Onion
      3 cl Garlic
      2    Turkish bay leaves
    250 ml Boiling water
 
  A traditional recipe as served at the Sucrerie de la
  Montagne in Rigaud, Quebec.
  
  Charcuterie is the traditional art of transforming meat,
  particularly pork, into all sorts of diverse preparations.
  Cretons remain a very popular dish with the Québécois, a
  treasured part of their traditional cuisine.
  
  Cretons are usually served with homemade pickles and a slice
  of good homemade crusty bread.
  
  Remove the membrane from the fat and cut it into small pieces.
  
  Melt it over medium heat, being careful to stir so that it
  does not stick. It is cooked once the fat no longer gives
  off any water and the remaining bits of meat are golden
  brown.
  
  Pour through a fine strainer and chop the remaining bits of
  meat with a knife. Keep the fat for frying potatoes or cubes
  of meat.
  
  Put the pork through a meat grinder. Cook it with the
  chopped onion and water. Stir constantly at the beginning.
  
  After 30 minutes, add the remaining bits of meat from the
  rendered fat, the salt, pepper and spices. Let simmer for 15
  to 20 minutes over low heat.
  
  Pack the meat into moulds. Add a little of the rendered fat
  as desired.
  
  Let cool before serving.
  
  From: http://www.theworldwidegourmet.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I look to the future because that's where I'm going to spend my life.
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