Text 35379, 93 rader
Skriven 2013-03-28 05:35:00 av Dave Drum (65571.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Browning crust
======================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> I must have come to the Callender brand after it became a candidate
 DD> for the  zinc dipped metal bin. My take on "Healthy" anything is that
 DD> when they took out  whatever they thought they needed to remove to make
 DD> it "healthy" they also took  out the flavour that made it worthwhile.

 NB> Our take as well...

 DD> The *very* few times I have tried (in  moments of weakness and very
 DD> special offers) Healthy Choice or Request items I  have found them not
 DD> only bland - but with a granular texture that is  off-putting to me.

 NB> We happened to taste them whilst our son was in residence here... he
 NB> was buying them for his own consumption... we were not at all tempted
 NB> to buy any for ourselves... but that was why we were so disappointed in
 NB> the ones that had the Callender name on them... and could put a finger
 NB> on the Why we didn't like them...  He used to buy things based almost
 NB> solely on the (extremely low) fat content...

Tagline stolen to start with. People tout the benefits of low fat and I tell
then that cardboard has almost no fat. Some of my chilli cooking buddies were
having trouble figuring out why their formerly prize-winning chilli was
gathering no trophies until I reminded them that "fat carries the flavour". And
they had cut waaaay down on the amount of oil in their pots to curry (current)
favour with health-conscious judges. As I told them - you have to increase the
spices if you cut the fat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Deep-Fat Fried Fat Salad
 Categories: Pork, Greens, Breads, Seafood, Citrus
      Yield: 2 Servings
 
     10 oz Romaine lettuce

MMMMM--------------------------DRESSING-------------------------------
      6 tb Lemon juice
      1 cl Garlic; minced
           Salt & black pepper
      1    Egg yolk
      2    Anchovies
    1/4 c  Fat from the confit; melted
           - but cooled
    1/2 c  Oil

MMMMM----------------------------PORK---------------------------------
    1/2 lb Pork belly confit; * in 1/2"
           - slabs
           Flour for dredging
      2 lg Eggs; mixed well (no white
           - visible)
           Panko for dredging
           Oil for deep frying
 
  For the dressing: Combine all ingredients except the oil
  in a blender and blend, then slowly drizzle in the oil.
  Taste and adjust for seasoning.
  
  Heat the oil for deep frying. Dredge pork in flour, then
  in egg, then in panko. Deep fry till golden brown and
  crisp, and meltingly tender inside. Remove to a rack and
  let them drain as you dress the salad.
  
  Serve simply, on cold crisp romaine lightly dressed with a
  lemony yolky dressing and garnish with excellent cheese.
  The dressing should be very acidic to stand up to all the
  fat!
  
  Toss whole or cut leaves of romaine with the dressing. Lay
  fried pork belly on top. Drizzle additional dressing on
  top if desired. Garnish with freshly grated Reggiano (and
  anchovies if you love them).
  
  * For easy confited pork belly: salt a slab of belly
  aggressively and season it with quatre epices and smashed
  garlic overnight, then cover it in fat and cook at
  170øF/77øC for 10 hours.
  
  Allow it to cool then refrigerate till completely chilled.
  
  By Michael Ruhlman | August 14, 2007
  
  From: http://ruhlman.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All solutions should be as simple as possible and no simpler!
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