Text 11281, 117 rader
Skriven 2014-03-22 04:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bacon 364
=================
 -=> Dale Shipp said to Jim Weller <=-

 JW> There are cheese lovers in the family though: Neekha's favourite
 JW> three topping pizza is double bacon and extra cheese.
 DS> What sort of bacon is that?  Is it the American streaky bacon
 JW> Yes. she loves regular side bacon. 

And who doesn't, I wonder, except for those who have
been indoctrinated with the "lean meat good, fat meat
bad" belief system. Of course, we're returning slowly
to the "lean meat good, fat meat better" paradigm, which
suits me fine. Just so we don't graduate to "four legs
good, two legs better."

 DS> When we lived in England (four decades ago), we never knew what we
 DS> would get if we ordered bacon for breakfast.  It was always smoked and
 DS> cured, but could have been a variety of cuts.  Sometimes streaky
 DS> bacon, sometimes the round smoked loin we call Canadian bacon and
 DS> sometimes something in between, a small loin piece with a fatty tail --
 DS> often with a hard piece of gristle in it.

I enjoy pretty much all pork products, but the last you
mention is my favorite of all, especially the fatty tail
part, which is a firmer, crunchier fat than the (also
excellent) shoulder, leg, and belly fat. The hard piece
of cartilage (I distinguish the two in an idiosyncratic
way - if it has a hard crunch, it's cartilage, if it can
be chewed without becoming shards, it's gristle; for most
people, the two are equally objectionable; for me gristle
is delicious, cartilage an annoyance) happens when the
cut is closer to the shoulder than to the loin.

 DS> Title: Gryo (Spitted Spiced Lamb)

That'd be "gyro."

Classic chili con carne
cat: stew
servings: 8

h - For the chile powder
3 md dried ancho chiles
- stems and seeds removed, spread flat
1/2 ts cumin seeds
1/2 ts dried Mexican oregano
1/4 ts garlic powder
h - For the chili
2 Tb cumin seeds
8 oz bacon
3 lb boneless meat, 1/4" cubes
- beef chuck, buffalo, or venison
1 lb (2 md) white onions, chopped
2 ts paprika
1 ts dried Mexican oregano
1 ts ground black pepper
1/2 ts dried thyme leaves
1/2 ts salt
4 lg garlic cloves, minced
1 3/4 c beef broth
28 oz cn pureed tomatoes
2 ancho chiles, stems and seeds removed

For the chile powder: Place the chiles flat in a
cast-iron skillet over medium heat and cook, turning
as needed, until lightly toasted. Transfer to a
plate to cool. Put the cumin seeds in the hot pan
and stir until fragrant. Transfer to a bowl to cool.

Using scissors, cut the chiles into small strips.
Using a spice grinder or a clean coffee grinder,
grind in batches into a powder. Pour into a bowl.
Grind the cumin seeds into a powder and add to the
bowl. Add the oregano and garlic powder. If the
mixture is still coarse, grind again until fine.
Reserve 3 1/2 Tb for the chili; save the rest in
a jar.

For the chili. In a Dutch oven over medium heat,
stir the cumin seeds until fragrant, about 1 min.
Pour onto a work surface and using a small, heavy
skillet, crush them coarsely. Set aside.

Return the pot to medium-high heat, add the bacon
and fry until crisp, 5 to 8 min. Transfer to paper
towels to drain.

Increase the heat to high. Working in small
batches, add the beef cubes to the pot and cook,
stirring, until well browned on all sides. Using a
slotted spoon, transfer the beef to a bowl.

Reduce the heat to medium, add the onions to the
remaining bacon drippings and sauté until lightly
browned, about 8 min.

Add the crushed cumin, reserved chili powder,
paprika, oregano, black pepper, thyme, salt, and
garlic and cook, stirring often, for 1 min.
Crumble in the bacon and add the broth, tomatoes,
1 c water, anchos and the browned beef. Increase
the heat to high and bring to a boil, then
decrease the heat to low, cover partly, and
simmer 2 hr until the meat is very tender. Add
water as needed to maintain a good consistency.

Remove the anchos, puree them in a food processor
or blender and return the purée to the pot. Stir
well, simmer for a few minutes to blend the
flavors, and serve.

M says: too much tomatoes.

Robb Walsh, Texas Eats, adapted in NY Times 2/12/14

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