Text 8967, 120 rader
Skriven 2011-03-31 23:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: odd tastes 134
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm now undergoing Castaway Cove spiced rum. Could just
 ML> as well be 7 Crown with orange, vanilla, and maybe chocolate
 ML> thrown in (all artificial).

Never heard of it.

Spiced rum should taste of allspice.

Apparently one can follow the company hacks on Twitter and receive such
gems as, "Castaway Cove, our new spiced rum (sic) is tastes way better
that Captain Morgan and less expensive!!"

 JW> Its 38 proof and tastes like a strong cooler.

 ML> I'd just as soon have unnaturally blue as naturally.

I bored of it quickly; I'd ship you a half bottle if that were
possible.

 JW> I also stumbled across this tidbit: "Oral allergy syndrome is an
 JW> allergic reaction some people will experience due to the birch
 JW> pollen left on the apples. Because the pollen is the main irritant,
 JW> only the raw apples, especially their skin, cause the allergic
 JW> reaction.

 ML> That's got to be one of the oddest explanations. The question
 ML> that immediately comes to mind is - why is there birch pollen
 ML> on apples, and why couldn't you wash it off?

 ML> Why would apples
 ML> have more birch pollen than (say) lettuce grown nearby? Shame
 ML> on Wikipedia yet again.

It struck me, right after I hit the "send" key, that pollen happens
in the spring and apples are picked in the fall. The whole thing has
to be bogus.

 ML> I suffer from [...] raw tomatoes, oranges, strawberries,
 ML> hazelnuts, apples, peaches, and walnuts

I am extremely happy to have a completely cast iron stomach.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ham Stuffed with Grits and Greens
 Categories: Ham, Wine, Stuffing, Casseroles, Cheese, Corn
      Yield: 12 Servings
 
      1 lb Washed greens; deveined,
           -stemmed: turnip greens;
           -collard greens, Kale or
           -green chard leaves)
      6 tb Unsalted butter; plus more
      1 lg Yellow onion; finely chopped
      4    Garlic cloves; minced
    1/2 c  Dry white wine
      3 c  Milk
      1 c  Heavy cream
      1 c  Quick grits
      2 c  Grated Parmesan cheese
    1/2 ts Thyme leaves
      2 ts Chopped flat-leaf parsley
     10 lb Bone in half ham
           Coarse salt
           Freshly-ground black pepper
      2 lg Eggs; well beaten
 
  Chiffonade the greens. In a large saute pan, heat 6 tablespoons
  butter over medium heat; add onion and garlic, and cook until
  translucent, about 10 minutes. Add wine and greens, and partially
  cover. Reduce the heat to simmer, and cook until greens are very
  tender, about 30 to 45 minutes. Remove from heat, transfer to a
  bowl, and cool completely. Wrap the greens in several layers of
  cheesecloth, and squeeze to remove all moisture. Return to a bowl.

  While greens are cooking, combine milk and cream in a saucepan,
  and cook over medium heat until simmering. Stir in the grits, and
  cook over medium heat until thick, about 5 minutes, stirring
  frequently to prevent the bottom from burning. Remove from heat,
  and stir in 1 1/2 cups Parmesan cheese, thyme, and parsley. Remove
  from heat, and spread mixture onto a baking sheet to cool.
  Transfer cooled grits to the bowl with cooled greens, and combine
  well.

  Preheat the oven to 350 degrees. Bone the ham and remove enough
  meat to create a pocket large enough to stuff, about 1 pound. Trim
  fat and sinew, dice the extra meat, and stir it into the stuffing.
  Spoon the stuffing into the cavity, reserving what's left over.
  Rub the outside of the ham with pepper, and tie at 1-inch
  intervals with kitchen twine. Place a double layer of cheesecloth
  over the stuffing, and tie it closed at the shank (narrow) end.
  Place the ham, stuffing-side up, in a 7-quart ovenproof stockpot,
  so that the ham sits upright and the stuffing will not leak out.
  Bake 12 minutes per pound, about 2 1/2 hours. Remove ham from
  oven, and let cool slightly. Increase the temperature of the oven
  to broil. Place ham on a baking sheet, and remove cheesecloth.
  Broil until browned, about 15 minutes. Let rest 10 to 15 minutes
  before slicing.

  Heat oven to 400 degrees. Butter a small, shallow baking dish. In
  a bowl, combine reserved stuffing with eggs; mix well. Spoon
  stuffing into baking pan, and sprinkle with remaining Parmesan
  cheese. Bake until bubbly and golden brown, about 20 minutes.
  
  Recipe by: Recipe from Nathalie Dupree
 
MMMMM

Cheers

YK Jim


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