Text 10839, 112 rader
Skriven 2014-03-13 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: food factories
======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> uncle who / apprenticed at the Heinz plant in Leamington
 JW> He was unable to drink tomato juice, eat pasta red
 JW> sauce or put ketchup on anything the rest of his life

 JW> (but) Walkerville / the smell / was quite pleasant.

 DD> I'd still not rank it up there with the pleasant aroma /
 DD> from a production bread plant.

That is one of the nicest smells in the world. In my student days
some friends of mine lived in a loft directly above a bagel
factory. We always got cravings coming home early in the morning
after a night of bar hopping. And since bakeries are always hot, we
could always barter a dozen bagels for just one beer at the back
door where the delivery vans were.

 JW>     1/4 c  finely diced Spanish chorizo

 DD> I'd likely use bulk chorizo

I've never had or even seen Mexican chorizo which I believe comes
loose but Spanish chorizo is always a cured sausage in a casing.

 DD> If using local (Mexican) chorizo one should cut down a
 DD> bit on the chilies by seeding and stripping the placentae

I understand Mexican chorizo is seasoned with chili powder and not
smoked paprika?

Kosher dogs are another style of paprika sausage.

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

     Title: Ryan Farr's New York-Style Hot Dogs
Categories: Sausages, Beef
  Servings: 4

    949 g  boneless lean beef such as
           neck, plate, or shank, cut
           into 1-inch cubes
    137 g  beef fat, cut into 1-inch
           cubes
     23 g  fine sea salt
     10 g  paprika
      5 g  granulated garlic
      4 g  coarsely ground black
           pepper
      3 g  onion powder
      1 g  Cure #1
    230 g  crushed ice
     20    feet of rinsed sheep
           casings

Place the meat and fat on a rimmed baking sheet, transfer to the
freezer, and chill until crunchy on the exterior but not frozen
solid.

In a small bowl, add the salt, paprika, granulated garlic, black
pepper, onion powder, and Cure No. 1 and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the meat
and fat through the small die of the grinder into the bowl set in
ice.

Add the spice mixture to the meat and stir with your hands until
well incorporated; the mixture will look homogenous and will begin
sticking to the bowl.

Transfer the meat to the bowl of a food processor, add half the
crushed ice and process until all of the ice has dissolved, 1 to 2
minutes. Add the remaining crushed ice and continue processing
until the mixture is completely smooth, 4 to 5 minutes more. Note:
The temperature of your meat during this mixing step is critically
important. Its temperature should never rise above 40 F/4 C; work
efficiently during this step of the process.

Spoon 2 tbsp of the meat mixture into a nonstick frying pan and
spread into a thin patty. Cook the test patty over low heat until
cooked through but not browned. Taste the sausage for seasoning and
adjust as necessary.

Press a sheet of parchment paper or plastic wrap directly on the
surface of the meat to prevent oxidation, then cover the bowl
tightly with plastic wrap and refrigerate overnight. Alternatively,
you can vacuum-seal the farce.

Stuff the sausage into the sheep casings and twist into links.

Smoke the links (see page 43) at 170 F/77 C, until the internal
temperature of the sausage reaches 145 F/63 C, 45 to 60 minutes.
Remove the sausages from the smoker, let cool slightly, then
transfer to the refrigerator and let stand, uncovered, overnight.
The hot dogs are then fully cooked, and can be finished on a grill
or steamed.

Source: Sausage Making by Ryan Farr of 4505 Meats in San Francisco 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... I sipped on some pretty dubious drinks last year.

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