Text 10953, 115 rader
Skriven 2014-03-16 10:54:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: food factories
======================
-=> Nancy Backus wrote to Dave Drum <=-

 JW> very sanitary but the odour became so pervasive over time that it
 JW> turned him off of manufactured tomato products forever.

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

 NB> Too much of a good thing can be overwhelming... ;0  Driving by the
 NB> apple processing plants in the fall can be a bit much, too... even if I
 NB> didn't have an apple allergy...  (G)

I've only been around small scale operations with apples - local orchards which
have some form of cider pressing facilities, etc. And I've not noticed any
horrid odours from any of those.
 
 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.)

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

 NB> And there are people that object to those, also... especially the
 NB> bread... which I have a hard time understanding, except for realizing
 NB> that tastes differ...  ;)   And then there's the coffee bean roasting
 NB> place... for years I thought I was getting a whiff of burnt toast,
 NB> driving down the expressway in the area... then I finally found out
 NB> that there was that roasting plant... now I know it for what it is...
 NB> and it STILL smells an awful lot like burnt toast to me...  ;)  Not
 NB> really a nasty odor, just a bit much...  ;)

Once again, my only experience with coffee roasters has been in local stores
which have a small-scale roaster in use. I find the scent fairly pleasant. But
I imagine it can get out of hand on a large scale operation.

 JW>      Title: Portuguese Baked Eggs With Chorizo And Ricotta
 JW>     1/4 c  finely diced Spanish chorizo

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

 NB> Maybe because it's an adaptation already...?   Or there didn't appear
 NB> to be any appreciable difference to the recipe maker...?  ;)

It looks fairly typical of other Portuguese baked egg recipes ... and I
whistled it up on the interweb at both food.com and seriouseats.com and there
is no mention of adaptation from another cuisine. <SHRUG>

Oh, well ...............

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

      Title: Baked Eggs & Mushrooms in Ham Crisps
 Categories: Pork, Mushrooms, Vegetables, Herbs, Dairy
      Yield: 12 servings

    3/4 lb Crimini mushrooms; fine
           - chopped
    1/4 c  Shallot; fine chopped
      2 tb Unsalted butter
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Dairy sour cream
      1 tb Fresh tarragon leaves; fine
           - chopped
     12 sl Ham (10 ounces)
     12 lg Eggs 

  Preheat oven to 400oF/205oC.

  In a large, heavy skillet over medium-high heat, cook the
  mushrooms and shallot in butter with salt and pepper -
  stirring occasionally until mushrooms are tender - about
  10 minutes. Remove from heat and stir in sour cream and
  tarragon.

  TO ASSEMBLE: Place 1 slice of ham in each of 12 lightly
  oiled muffin cups (ends might stick up and hang over edges
  of cups). Divide mushrooms among cups and crack 1 egg into
  each.

  Bake for about 15 minutes until the whites are cooked but
  the yolks are still slightly runny.

  Gently, remove each serving from it's muffin cup. Plate
  and season to taste with salt and pepper. Garnish with
  additional chopped tarragon if desired.

  An easy way to impress a crowd. I make it whenever we have
  guests over for brunch. For best results, try to use Black
  Forest or Virginia ham.

  Mr Breakfast would like to thank maoshong for this recipe.

  From: http://www.mrbreakfast.com

  Uncle Dirty Dave's Archives

MMMMM

... I eat merely to put food out of my mind. - N. F. Simpson
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