Text 36301, 75 rader
Skriven 2013-04-21 05:46:00 av Dave Drum (66270.cooking)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: Bad fats
================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 NB> But, but... the fat in guacamole is the GOOD sort...  ;)

 ML> I didn't know there was a bad sort.

Well, there is. But, neither you nor I encounter it often. Rancid fat. Although
your foray recently into blubber probably came closer than I have come in years
and years.

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

... I love acting. It is so much more real than life. - Oscar Wilde
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)