Text 10793, 120 rader
Skriven 2014-03-11 18:23:00 av Dave Drum (1:18/200.0)
  Kommentar till text 10751 av Jim Weller (1:123/140)
Ärende: food factories
======================
JIM WELLER Said to DAVE DRUM about food factories

JW>  DD> Apparently you've never been in a tomato processing plant in
JW>  DD> canning  season. And ask Dale Shipp about being downwind from
JW>  DD> where they are  processing citrus.

JW> I had an uncle who was a stationary engineer. He apprenticed at the
JW> Heinz plant in Leamington and moved over to Chrysler in Windsor as
JW> soon as he could. He was unable to drink tomato juice, eat pasta red
JW> sauce or put ketchup on anything the rest of his life although he
JW> still enjoyed fresh tomatoes from the garden. He said the plant was
JW> very sanitary but the odour became so pervasive over time that it
JW> turned him off of manufactured tomato products forever.

I've had a few stomach-turning trips to vegetable canning plants - 
tomatoes, pumpkin (the Libby's plant just up the road a few miles from 
me is the largest pumpkin canning operation in the nation, possibly in 
the world. It used to be in Eureka, IL (where Ronnie Ray-Guns attended 
college) until Libby's moved it to Morton, IL. Fortunately the Pumpkin 
Festival held every fall doesn't include tours of the processing 
facilities - a smart marketing move.

JW> My relatives who worked for Hiram Walker never developed that
JW> problem! (Grandpa worked for Ford shortly after Ford Canada started
JW> up and lived and worked in Walkerville. I remember the smell in the
JW> neighbourhood during childhood visits; it was quite pleasant.)

I can detect the pong of a distillery from several miles off (depending 
on the prevailing breezes). It's not as offensive as a plant that cans 
tomatoes, corn or green beans - but, I'd still not rank it up there with 
the pleasant aroma of vanilla or the hot yeast aroma emanating from a 
production bread plant.

JW> A tomato dish:

JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

JW>      Title: Portuguese Baked Eggs With Chorizo And Ricotta
JW> Categories: Portuguese, Eggs, Sausage
JW>   Servings: 6

JW>       2 TB olive oil
JW>     1/4 c  finely diced Spanish
JW>            chorizo

I'd likely use bulk chorizo - unless I had an order in from 
hotpaella.com. If using local (Mexican) chorizo one should cut down a 
bit on the chilies by seeding and stripping the placentae from the 
serranos before mincing.

I wonder why a Portuguese recipe would specify Spanish chorizo rather 
than Portuguese chaurice.  Hmmmmmmmmm.

As with most baked egg dishes - this looks pretty good though. I make 
something along those lines when entertaining sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Eggs & Sausage in Toast Cups
 Categories: Pork, Breads, Vegetables, Cheese
      Yield: 6 servings

           Cooking spray
      6 sl White bread; crust removed *
      6 lg Eggs
           Salt & pepper
    3/4 lb Bulk breakfast sausage; well
           - cooked, crumbled
    1/2 c  (2 oz.) shredded Cheddar
           Chopped chives or parsley;
           - garnish

MMMMM-------------------DIRTY DAVE ADDITIONS------------------------
      1 sm Bell pepper; cored, fine
           - diced (any colour)
      1 sm White onion; fine diced

  HEAT oven to 350oF/175oC.

  SPRAY 6 muffin cups and both sides of trimmed bread slices
  lightly with no-stick cooking spray. Press one slice into
  each cup so that corners are over edges of cup. Bake 5 to
  6 minutes, or until lightly toasted. Remove from oven.

  Cook breakfast sausage to desired doneness, stirring
  about in the skillet to break up lumps. If using the UDD
  additions, add them with the sausage - when they are
  done so is the meat.

  BREAK one egg into each cup. Season with salt and pepper.
  Sprinkle eggs with chopped sausages and cheese. Bake 15 to
  20 minutes, or until eggs are set. Garnish with chives;
  serve.

  * You must use regular supermarket white bread (Wonder
  Bread type) for this as hearty, artisanal breads will
  not form to the muffin tins well and will create more
  problems that the taste/texture is worth. -- UDD

  Mr Breakfast would like to thank "kaysera" for this
  recipe.

  From: http://www.mrbreakfast.com

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Schizophrenia...Being alone together.



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