Text 14052, 120 rader
Skriven 2014-06-10 19:46:34 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Picnic incidents was: egg-planting
==========================================
-=> Ruth Haffly wrote to Dale Shipp <=-

 RH> Burt brought some to the 08 picnic at Janis's--that was our first
 RH> exposure to a really long aged cheddar.

Some of that cheese was either dry and crumbly or it had big, crunchy crystals 
in it. Or both. The best was the five year old - sharp and with a good 
texture.
 
 DS> Pretty much anything in our kitchen is up for grabs -- so long as
 DS> there are not too many folks trying to grab the same thing at the same
 DS> time.

 RH> I doubt there'll be much competition for your bundt pan. (G)

 DS> There was an infamous incident at the picnic near Montreal when a
 DS> certain person (no longer in the echo) tried to claim the only decent
 DS> knife as her royal right.

 RH> That must ave been interesting. (G)

It was. Also at the Fly-Fest at Burt's where she wanted to claim a hand-blown 
tequila bottle that was intended for the hosts (Burt and Shirley). She and 
Georgia nearly came to blows over that before I settled things by announcing 
that, as the bottle was not empty it was going back home with me. Later I 
slipped to it to Burton on the sly. But, my money would have been on Georgia 
had it come to a knock-down, drag-out hair pull.

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

      Title: Aura Almanzar's Spanish Roast Pork
 Categories: Pork, Herbs, Citrus, Vegetables
      Yield: 12 Servings

      8 lb Fresh picnic ham; bone in
      1    Head garlic
      2 tb Dried Mexican or Dominican
           - oregano
      1 md Onion
      1 tb Oil
      2 oz Lime juice

  Prepare pork by lifting the skin by cutting the fat as
  close to the skin as possible. Do not remove. The skin
  should be attached by a teeny bit at the shank.

  Pierce holes in the skin, making sure that you broke
  through the fat. Pierce deep holes (about one and half
  inches deep, or as close to the bone as possible) in fresh
  ham, make a few that go across, so that you extend the
  area to be touched by seasoning.

  Chop onion, and put all seasoning ingredients in blender,
  pulse at liquefy two or three times, until you have a nice
  looking, foamy paste.

  Pour mix into a bowl, with a long handed spoon (I used my
  daughter's childhood Nestle's mixing spoon until the
  crummy child took it from me), put seasoning into the many
  holes you have made on pork, it should not, however,
  resemble Swiss cheese. Take leftover mix, and rub on the
  outside of pork and skin, place skin in place.

  Place in a large foil covered pan, and cover loosely with
  foil, place in a preheated 325øF/163øC oven and cook for
  at least 30 min/lb. I prefer 45 min/lb. As a matter of
  fact, my preferred cooking method is to place it in the
  oven about midnight, and cook all night at 225øF/105øC.
  When I do this, I add about 1/2 cup water to the bottom of
  the pan, between pan and foil.

  After pork is done, uncover, and cook at about 400F for
  about 20 min to crisp the skin. This is the old way of
  doing this. The new fangled way (which I prefer) will
  follow. Before crisping, very carefully, pour out liquids
  into a heat resistant container, place liquid in freezer.
  By the time the pork is cooked, the fat in the liquid
  should have solidified. This make an extremely tasty heart
  attack, err, seasoning for vegetables, etc.

  Reduce the liquid and add salt to taste. I do not add salt
  to the meat, as it makes it tough when cooking.

  Remove roast from pan and deglaze. Add to liquid and boil
  until it has reduced to about a cup. Hard to tell, as I
  normally do this by eye. The consistency is similar to
  light gravy.
 
  You can serve the sauce on the side, or as I do, remove
  the skin and cut up the pork before taking to the table,
  and spread bits of sauce on it, as you build the plate.

  And now the new fangled way of crisping skin. I take a
  large plate (as big as your microwave will take) and place
  waddles (about 8 fold) of paper towels on it. Place the
  skin on the towels skin side up and microwave for about
  two minutes. Most of the fat will be removed and the skin
  will start crisping. Repeat for a minute and half, let
  cool.

  At this point your skin should be crisp enough. If you
  want to repeat the procedure, you may, but you run the
  risk of ruining the skin. It all depends on your
  microwave.

  Serve with rice and beans and tostones.

  Recipe by: Aura Almanzar

  Posted by: Michael Loo Date: 04 Mar 97

  From: http://www.ammas.com

  Uncle Dirty Dave's Archives

MMMMM

... A human has a natural desire to have more of a good thing than he needs.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)