Text 15367, 105 rader
Skriven 2014-08-02 06:24:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Fatso
=============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> chops. According to John most of this clientele have bought into the
 DD>> "fat is bad" boola sheeta that the Food Nazi Corps has been prating
 DD>> about.

 NB>> Such a shame...  My son has bought into it, too...  At least apparently
 NB>> this venue does the trimming as part of the final prep, though... so
 NB>> you might be still able to get your pork chops with their proper fat
 NB>> edge... once your choppers can handle them again...  :)

 DD> I don't want my pork to be as fat as it used to was back in the late
 DD> 40s or 1950s. That was overkill AFAIAC. But a nice bit of firm(ish)
 DD> fat on a pork chop is not great sin - even if one is trying to
 DD> ascetic.

 NB> Keeps the flavor in, among other things...  :)

Plus, fat (not vegetable oil - usually) *adds* flavour. McDuck's French fries
were *much*
better when fried in beef tallow -- before the cholesterol Nazis got into the
game. McD's still have the best fries in the fats food game - but, that's
damning with faint praise.
 
 DD>> I made a half size version of this using a half pound of chicken
 DD>> livers in place of the pork steak. And schmaltz in place of the peanut
 DD>> oil. And some egg-foo-yung gravy to lubricate things. Got two decent
 DD>> meals out of it.   Bv)=

 DD>> Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)

 NB>> Looks pretty good...  And your version would certainly be easy enough
 NB>> to chow down on even now...  :)

 DD> Yes'm, it did.

 NB> Right tasty, too, I'd think...  :)

But, of course. If I just want empty calories to fill the hole I'll go to MCL
Cafeteria.  Bv)=
 
 DD>> kitchen of Bon and Dan Ceppa
 NB>> Now there's a name I haven't seen for quite a while... used to message
 NB>> with Dan a lot in times past...  :)   Wonder if he's still around any
 NB>> more...?

 DD> I think Dan gave up the last echoes he was moderating (Debate and
 DD> Sailing) and left Phydeaux some years ago.

 NB> Someone else has Debate, from what I see...  I used to talk to him in
 NB> BLUEWAVE, I think, and in MEMORIES...  And saw him other places I
 NB> wasn't uncloaking for...

Bob Klahn has Debate currently and he won't put up with the Sewer Sharks and
School-yard Bullies any more than Ceppa did. Which is a major bone of
contention that sometimes spills over into other parts of FIDO.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Deep-Fat Fried Fat
 Categories: Pork, Breads, Snacks
      Yield: 16 Servings
 
      1 lb Ham fat; with skin, in 16
           - squares
      1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
  2 1/2 c  Sifted flour
      2 c  Cold water
           +=OR=+
      2 c  Club soda
           Egg yolks
        pn Salt
 
  Cut the ham fat into 16 equal, squarish pieces. Set aside.
  
  Put oil/tallow/lard into a deep fryer or a fondue pot to
  heat. While the cooking oil is heating to 360oF ...
  
  Make the batter. I prefer to use club soda as it gives a
  lighter (and I think) crispier batter. You may use plain
  old cold water if you wish. A couple (or three) egg yolks
  help hold things together and blend in.
  
  When the oil is hot, dip the chunks of fat into the batter
  and fry in the hot oil until golden brown. Serve hot.
  
  If you have batter left over you may want to fry up some
  batter-dipped crudities (cauliflower or broccoli florets,
  onion rings, or bell pepper strips/rings) as an
  accompaniment.
  
  Serve with your favourite hot-pepper sauce on the side.
  
  FROM: The fevered brain of Uncle Dirty Dave, in his
  kitchen one dark and stormy night.
 
MMMMM

... He gave her a look you could have poured on a waffle. - Ring Lardner
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