Text 35513, 84 rader
Skriven 2013-03-31 04:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: low-class food 349
==========================
 ML> One is going a bit off the fusion deep end there, is one not?
 JW> Not really. The pipian was just a straight up substitution for the
 JW> regular thickener that brought some little extra (but sympathetic)
 JW> flavours to the dish.  

Ah. Though I like cumin very much, I don't see that it
goes in some of the settings you described.

 ML> Regarding cassoulet, it uses really humble ingredients, and not
 ML> necessarily the best of those, and its timing is not more precise
 ML> than "one to ten days."
 JW> I was guilty of telescoping two disparate ideas into one. What I
 JW> meant to say was a lot of French cooking is based on quality
 JW> ingredients, good construction and precision etc. but that it could
 JW> also be quite cheap and plain i.e. humble, if you will.

Ah. I couldn't make your statement out quite. Cassoulet
seemed to be an odd example for the first premise, though
it fits nicely for the other.

 JW> I think I just hit the ultimate combination: chicken wings, spare
 JW> ribs and pork sirloin together with some kind of legume.

Ah. The wings add extra gelatin no doubt. I would
probably have Buffaloed all of the two-bone segments,
as they're my favorite part, but I too have found that
wingtips are a precious source of texture for liquids.

 JW> After giving some thought to my pantry contents (a couple of months
 JW> ago I bought just about every kind of dried pea/bean/pulse/legume/
 JW> dhal imaginable when the Indian Suraj brand was on sale at $2 per 2
 JW> kg bag ... I now have a multi-year supply)

Before it's too late I would suggest putting them outside
for a couple days to freeze any bug larvae that might
revive and give you trouble later on. There are advantages
to having a gigantic deepfreeze.

 and decided on split
 JW> yellow peas. With some shredded Brussels Sprouts and white turnip,
 JW> fried onion, a little garlic, a splash of my homemade hot ketchup
 JW> and lots of black pepper and summer savory, it was the best pea soup
 JW> I've made in a long, long time.

The thickness of the stock, check; herbs and spices, check;
alliums, check; cruciferous vegetables, eh, I hope there
weren't too many of them.

Baked sheep's head
cat: offal, main, roast
yield: 1

1 whole sheep head
salt

Ask your butcher to clean the sheep's head. If you
need to get rid of any excess wool, use a razor.
Scrape the inside of the ears with a sharp knife
to clean completely. Open mouth and rinse inside
well, having water run out the throat.

Fill a bucket full of water and place a handful of
salt in, stir to dissolve. Cover head completely in
the water. Soak 1 hr, then remove from water and
rinse, then dry the head well with paper towels.

Put some salt in the mouth and salt the whole head
on the outside as well. Wrap head in foil.

Place the head in a baking pan or dish and cover.
Bake in a preheated oven at 180C/350F for 3-4 hr.
A bit of water will ensure that the meat will not
dry out. Open the foil and lid for the last 30 min
to brown head slightly. When the head is soft, it
can also be browned over coals.

Tip: The head can also be boiled in water until
soft and then browned over coals.

http://www.healthymeat.co.za

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