Text 16067, 138 rader
Skriven 2014-08-21 05:48:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Lack
============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I had a friend who made a sort of quick soda bread using beer as
 DD> liquid. And he was proud of himself to the point of pressing a loaf of
 DD> it on me each time he made a batch. The sparrows and critters around
 DD> my house ate well - I'd leave it outside for them.

 RH> Any ideas why ther was such a to do about it other than the fact that
 RH> it could be done? My dad bought the ABM for Mom but he was the one that

 DD> With Tom, it was one of the things that he could do correctly in the
 DD> kitchen. BTW - his was made in the oven and mixed in a bowl.

 RH> So, did the kitchen smell like a brewery? (G) Our quilting group uses
 RH> the American legion building, as does a commercial baker but on
 RH> different days. Today the Legion commander was showing somebody else
 RH> around who is thinking of using the building several days a week. He
 RH> warned the person that the smell of pies baking might be a bit of a
 RH> distraction. (G)

Actually none of the breweries I have been in (Coors, Sam Adams, Budwater,
Fleck's Grain Belt, my kitchen) had any foul odours. Tap rooms/saloons/etc
often smell of spilt beer, booze and wine as well as tobacco smoke, food
odours, and the effluvia of drunks overindulging (to put it delicately).

Distilleries ... well, that's a whole different category. There are days when I
can smell the pong of ADM's corn alcohol plant, American Distillers, etc.
anywhere in Peoria ... and for a few miles outside of Peoria. And Bardstown, KY
has its own special aroma. Fermenting grain has its own special smell. But,
brewers are at pains to keep it locked in whilst distillers are not.
 
 DD> I've only done sausages in beer a couple times. Last time was the 1999
 DD> Canadian Caper picnic when I was getting the sausages ready that I had
 DD> brought. Someone requested that I do them in beer and brought me the
 DD> requisite amount of LaBatts or Molson. They were OK, but, nothing that
 DD> special AFAICS. The onions and bell pepper cooked in with the sausages
 DD> added more (and better) flavour than the little bit the brewski
 DD> contributed. I've had sausages in restaurants adverted as "beer brats"
 DD> or "steamed in beer" and TBH - I can't see what all the fuss is about
 DD> taste-wise. Or, maybe I just have a tin palate in that range.

 RH> I can't see any sense in it. We usually do Italian sausages, the hot
 RH> ones, instead of brats. I'll steam them for a bit, then brown them
 RH> after sauteeing some peppers, onions, mushrooms and garlic in the same
 RH> cast iron fry pan.

 DD> I usually brown the sausages right along with the peppers and onions
 DD> which were in the liquid in the pot or steamer. Different people,
 DD> different methods.

 RH> I do it basically the way I saw my MIL do it. She didn't use the
 RH> mushrooms and garlic but we like the addition, especially the garlic.

There is no such thing as TOO MUCH garlic.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile & Garlic Pork
 Categories: Chile-heads, Pork, Garlic, Latino
      Yield: 4 Servings
 
      2 lb Boneless pork; in 3" cubes
      6 lg Whole garlic cloves; peeled
    1/4 lg Yellow onion; 1/2" slices
           Salt
    1/4 c  Vegetable oil
     12    Dried guajillo chilies;
           - stemmed, seeded
      2    Cubes chicken bouillon
           +=OR=+
      1 ts Chicken broth granules

MMMMM--------------------GARLIC SPICE MIXTURE-------------------------
      3 lg Garlic cloves
      1 sl (1 1/2" thick) yellow onion
      1 ts Whole cumin seeds
 
  created by Alejandra Ridriguez, Gilroy, California
  
  This recipe was one of eight finalists in the cook-off at
  the Gilroy Garlic festival in 1999.
  
  Pour 6 cups water in large, heavy saucepan or Dutch oven.
  Add pork, garlic, onion and salt. Bring liquid to a boil.
  Reduce heat to low and cook, uncovered, adding more water
  if needed, until meat is tender when pierced with tip of a
  sharp knife, about 1 hour. Skim off and discard any foam
  that rises to the surface as pork cooks.
  
  In a large skillet, heat vegetable oil until hot. Working
  in batches, add a few chilies to the skillet and cook
  until limp and barely softened. Turn and cook 10 seconds
  longer. Drain on paper towels. Repeat with remaining
  chilies.
  
  Reserve cooking oil, placing half in small bowl and
  leaving the rest in the skillet. Place Chilies in a
  heat-proof bowl and cover with boiling water. Set aside to
  soften, about 10 minutes. Drain in a colander.
  
  Use a slotted spoon to remove pork, garlic and onion from
  the saucepan. Reserve broth.
  
  In the same large skillet heat the chile-flavored oil over
  high heat. Working in batches and adding more oil if
  needed, add pork and cook, stirring occasionally, until
  browned on all sides.
  
  In blender or food processor combine the softened Chilies
  with 1/2 cup of the reserved cooking broth, the cooked
  garlic and onion and the ingredients for the garlic spice
  mixture. Blend until smooth.
  
  Add the reserved chile-flavored oil to the skillet over
  medium heat, add pureed chile mixture and cook, stirring
  occasionally, until heated through, about 3 minutes.
  
  Pour chile mixture and pork into saucepan, adding
  remaining broth. Bring to a boil over medium heat. Stir
  in bouillon cubes and reduce heat to low. Taste for
  seasoning, adding salt and pepper as needed. Cook 10
  minutes to blend flavors.
  
  Serve with rice and tortillas.
  
  From: Tony Lima; Chile-heads Mailing List
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

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