Text 12275, 126 rader
Skriven 2014-04-17 08:33:00 av Dave Drum (75518.cooking)
  Kommentar till text 12245 av Nancy Backus (1:3634/12.0)
Ärende: Rolling Farmer's Market
===============================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> My inherent laziness saved them from a fate leading to death, though.
 DD> I was going to transplant them to their outdoor containers Sunday
 DD> afternoon. But, I took a nap instead.

 NB> Good timing...  ;)

Naaaaahhhh ... just dumb luck. Sometimes it's better to be lucky than skilled.
Not often ... but sometimes.
 
 DD> Last night the temps took a dive to 25øF with freezing rain.

 NB> Nasty weather...  we've just had a couple days of it, too... no
 NB> freezing rain, though, but some sleet during the day... woke up this
 NB> morning to temps in the 20s...

You guys seem to get my weather a couple days later. Sorry 'bout that. 
 
 DD> They remained cozy and warm inside until
 DD> this weekend - which ought to be safe enough.

 NB> Hopefully this will be the last of the really cold spells...  Around
 NB> here, though, the folk wisdom is to not transplant anything tender
 NB> until after Decoration Day... although it often gets ignored when the
 NB> weather does seem to make the positive turn to warm earlier than
 NB> that... :)

I well remember the "Easter Surprise" of 1978. I was one of the few who had
heat - because I had an old converted-to-gas coal furnace and convection heat
delivery. Those with forced air furnaces were out of luck.

http://www.sj-r.com/article/20110202/News/302029925
 
SNIP

 DD> IIRC there were two varieties - chicken and beef. The chicken always
 DD> was preferred by me and my siblings as the beef tasted weird and had a
 DD> funny texture.

 NB> Maybe Daddy only bought the chicken sort...  Don't remember for sure
 NB> any more...  :)

 DD> Much like the beef in a Banquet beef pot pie - which I
 DD> wouldn't eat except at gun point.

 NB> Daddy would get potpies on sale once in a while... but I think they
 NB> were generally the store brand (probably Ann Page)... I don't remember
 NB> him getting Banquet...  but again, probably usually chicken, maybe
 NB> turkey....  :)

Banquet is available to me for (most times) 69c for an individual pot-pie,
fruit pie or ham-cheese-potato pie. Nuke it for four minutes, let it cool for a
bit and dig right in. With a small salad it makes a sort-of meal. Or a dessert
in the case of the fruit pies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easter Ham W/Golden Breadcrumbs & Madeira Sauce
 Categories: Pork, Wine, Breads
      Yield: 16 Servings
 
     16 lb Whole bone-in smoked ham
      2 c  (packed) dark brown sugar
    1/2 c  Dijon mustard
    1/4 c  Extra-virgin olive oil
      3 c  Coarse fresh breadcrumbs
      3 c  Madeira
 
  Special equipment: Cheesecloth
  
  Arrange a rack on lowest level of oven; preheat to
  300øF/150øC. Without trimming fat, remove outer rind from
  most of ham, leaving a band around end of shank bone.
  Spacing cuts 3/4" apart to make a diamond pattern, score
  fat on top of ham crosswise and then lengthwise on a
  diagonal (do not cut into meat). Place ham in a large
  roasting pan. Pour 3 cups water into pan and roast ham
  for 2 hours.
  
  Meanwhile, stir brown sugar and mustard in a medium bowl
  until a thick paste forms; set aside. Heat oil in a large
  skillet over medium heat. Add breadcrumbs; toast, stirring
  often, until very crispy, 5-7 minutes. Set aside.
  
  Remove ham from oven; increase temperature to 350øF/175øC.
  Spread half of sugar-mustard paste over scored top of ham.
  Bake until an instant-read thermometer inserted into
  thickest part of ham registers 145øF/63øC, about 1 hour.
  If pan juices have dried out, add 1 cup water to pan.
  
  Remove ham from oven; increase temperature to 400øF/205øC.
  Spread remaining sugar-mustard paste over ham and pack
  breadcrumbs all over top.
  
  Bake ham until crumbs are deep golden brown and crisp,
  12-15 minutes. Transfer ham to a serving platter; let rest
  for 20 minutes before carving.
  
  Line a fine-mesh sieve with cheesecloth. Set sieve over a
  medium pitcher or gravy boat. Spoon off fat from surface
  of juices in pan; discard. Add Madeira to pan. Place
  roasting pan over medium-high heat and simmer liquids
  briskly, scraping up browned bits, until sauce thickens
  and is reduced to 2 cups, about 15 minutes. Strain sauce
  through prepared sieve, pressing on solids; discard
  solids.
  
  Carve ham. Serve sauce alongside.
  
  by Melissa Hamilton and Christopher Hirsheimer
  
  Bon Appétit | April 2012
  
  Yield: Makes 16 servings (with leftovers)
  
  MM Format by Dave Drum - 12 April 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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