Text 12531, 141 rader
Skriven 2014-04-24 07:26:00 av Dave Drum (75737.cooking)
  Kommentar till text 12502 av MICHAEL LOO (1:123/140)
Ärende: Good food fast
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Quick is so stable it might as well be dead.
 DD> That cuts me to the quick.

 ML> You've nailed it.

 DD> Spring-A-Leak used to was a 24 hour town. Then they got rid of the
 DD> factories and the shift workers - now, other than those out playing
 DD> slap & tickle in the saloons the town is pretty much moribund after 10
 DD> pee em.

 ML> That's sort of sad to me. The slap and tickle part is not so
 ML> familiar to me, but the atmosphere conducive to it, that's
 ML> always been a source of amusement and interest.

OTOH - it's pretty easy to get a parking place on-street in the downtown area
these days. Assuming that one has some reason to go downtown. I knew a saloon
owner who said he did the bulk of his business between 6 and 8 ayem and between
2 and 6 pee em. Almost all of it from shift workers stopping for a bit of dust
cutter before trudging home to the wife and kiddies.

Live music seems to be making a comeback in this area. Most of it is stuff that
I'd not cross the street to hear. But, still .... and there is (and has been)
the Monday Night Blues Jam at the Alamo - where the Illinois Central Blues Club
sponsors a major(ish) blues performer who is travelling in the area. The deal
is the travelling blues player(s) do a set and then it becomes open-stage for
locals to come up and jam with the road warriors. Some interesting stuff comes
out of these deals - if one is into blues. And one or two of the local guys
have picked up jobs in the travelling bands.
 
 DD> Oddly there are no reviews on Yelp - which may be a good thing.  Bv)=
 ML> Though I speak with the tongue of angels and have not
 ML> truth, I am nothing. There are many useless sites out
 ML> there, and the greatest of these is Yelp.
 DD> I assume that you have paraphrased I Corinthians for effect. Nicht
 DD> war?

 ML> Yeah, and Matthew before, or perhaps Luke.

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

      Title: Tony Luke's Italian Roast Pork Sandwich (The Real Deal)
 Categories: Pork, Vegetables, Herbs, Chilies, Cheese
      Yield: 7 servings


MMMMM------------------------ROAST PORK-----------------------------
  2 1/2 lb Pork shoulder
      3 tb Garlic; chopped
  2 1/2 tb Fresh rosemary; chopped
      3 tb Fresh parsley; chopped
      1 tb Salt
    1/2 ts Fresh cracked black pepper
      1 tb Olive oil

MMMMM-----------------------BROCCOLI RABE---------------------------
      1 lb Broccoli rabe; aka rapini
           Salt
      3 qt Water
    1/4 c  Olive oil
      3 cl Garlic; chopped
           Salt
    1/2 ts Red pepper flakes

MMMMM----------------------ACCOMPANIMENTS---------------------------
           Crusty Italian rolls
    1/2 lb Sliced sharp provolone

  Turn crock pot on high setting.

  If the roast comes in elastic-y netting remove the
  netting, but keep it intact, you’ll be stuffing it back
  in later.

  Mix the next 6 ingredients in a bowl.

  Spread the pork roast out on a clean surface.

  If there are any large thick sections of meat, score them
  with a knife.

  Rub 3/4 of the mixture over all exposed surfaces.

  Roll the roast back up and place back in netting. Or
  truss with kitchen twine if no netting was provided. Rub
  the remaining mixture on the outside of the roast.
  
  Place the roast in the crock pot and cook at high for
  20 minutes.

  Turn down to low and cook at least 3 hours longer or until
  the pork is falling apart.

  Remove pork from truss or netting and shred into large
  chunks, removing any large pieces of fat that may be left.
  
  Return to juices which have accumulated in the crock pot.

  FOR THE BROCCOLI RABE: Wash thoroughly and cut about 1/2"
  off the bottom of the stems.

  Cut the florets off the top and set aside.

  Bring 3 qts salted water to a rolling boil.

  Add broccoli rabe leaves and stems and cook about 1 1/2
  minutes then add the florets and cook until tender, about
  5-7 minutes.
  
  Remove broccoli from boiling water and drain, but reserve
  about 1/4 - 1/2 cup of the cooking liquid.
  
  In a deep frying pan (which is cold) begin heat olive oil,
  red pepper flakes and garlic together over medium heat.

  Once the garlic begins to sauté, begin to time about two
  minutes (till very lightly browned) add drained broccoli.
  
  Sauté the broccoli rabe about 3-5 minutes longer and then
  add the cooking liquid from the pot. (This should look a
  little soupy).
  
  ASSEMBLE: Toast sliced roll if desired. Add provo to roll
  before hot meat. then the cheese can melt. After that top
  with broccoli rabe generously. Mangia!

  Servings: 6-8

  Recipe posted by: Chrissy Guzzardo

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... If all the world is a stage where does the audience sit?
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