Text 34160, 98 rader
Skriven 2013-02-26 05:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pig 173
===============
 JW> Pork shoulder roasts
 ML> A stellar price.
 JW> Actually shoulders were $1.96, legs $0.96.

Still decent prices but achievable here. The picnic
cut is less commonly seen out east than formerly -
I suspect that they often get made into sausage.

 JW> The legs were lean, tough and relatively tasteless. But they were
 JW> quite adequate when prepared properly.

Other than too much bone I like them a lot. I
wonder, though, if the forehock is included in
your picnic cut. Our picnic shoulder/ham/arm
used to have the hock taken off and sold
separately (usually for not as much money).

 JW> The skins got cooked three times: first roasted, then fried, then
 JW> what didn't get eaten as cracklings were simmered until very tender
 JW> and incorporated into red beans with rice and Boston baked beans.

 JW> The more expensive shoulders were fatty, juicy and flavourful.
 
Of course.

 JW> That's about as long as a sour dough starter lasts around here
 JW> before the savage NWT yeasts massacre the delicate imported San
 JW> Francisco ones.

What would fermentation products of the native yeasts
taste like?

 JW> For Lilli's sake we shall be dining mainly on burgers, maybe some
 JW> steaks, not trout!

She is actually good in the company of people who eat
fish, not minding the odor too much (her dislike of anything
that ever lived in water appears to be a gut reaction thing,
perhaps similar to Gail's dislike of food with bones in it).

 JW> The Smoke House Cafe has re-opened in the adjacent Native village of
 JW> N'Dilo. It might be worth a visit and they serve both red meat and
 JW> fish.

Deal. How many USD should I bring, presuming that I can
change them for CAD someplace in town.

 JW> Fuego (the place where we had drinks and Panna Cotta on the upper
 JW> balcony looking over the street) is in financial trouble, so
 JW> previous owner Sato, the old fashioned steak house guy, came out of
 JW> retirement and took back the business (he had a vendor take back
 JW> mortgage). He talks about having an upscale burger bar open for
 JW> lunches. We will definitely want to check that out.

Just so they don't keep the somewhat offputting decor and
atmosphere of the bar bar.

 JW> I haven't been to either place yet; we rarely eat out anymore.   

It is cost-ineffective. When I weighed the advantages and
disadvantages of homelessness I underestimated the almost
exponential increase in food expenditures.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Baked Pork Chops
 Categories: German, Pork/ham
      Yield: 6 servings

      6 ea Pork chops                          1 ea Garlic clove; minced
      1 ts Caraway seeds; crushed              2 ts Hungarian paprika; mild *
    1/2 ts Salt                                1 x  Pepper; as desired
      1 c  White wine; dry                     1 c  Sour cream (optional)

  *  Use only Hungarian mild Paprika.  It is available at most larger stores
  and at specialty shops.
   +
  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
  more wine if necessary.  Stir sour cream into pan juices and heat through
  but DO NOT boil.  Serve chops with sour-cream gravy and buttered noodles or
  dumplings.

  Source unknown. I am not a fan of this style of cooking:
  I'd do a quick saute of the chops (clapping the lid on afterward
  to cook to medium at most, for thick chops) and use those
  ingredients to make a sauce, adding onion and maybe a few dice
  of green pepper. As the taste of caraway gets old on my palate
  very quickly, I might minimize the use of it.

-----


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