Text 16225, 78 rader
Skriven 2014-08-26 06:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: M's delight 847
=======================
 DS> On our last day there, I had something like the recipe below.  It did
 DS> not have a bottom crust and a thin flaky top crust -- almost like a
 DS> puff pastry or phylo dough consistency.
 DS> Title: Steak and Guinness Pie (Irish)

Looks good, familiar, and Irish. Guinness works well
in cooking, being rich and malty and not too bitter.

A pie not having a bottom crust makes sense, especially
if the crust is thin and flaky and the contents are
liquidy - a bottom crust then becomes a soggy throwaway,
so why bother, too much effort for something that
nobody wants.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> According to some figures in the STAT echo, this echo accounts for
 DS> just over ten percent of the traffic in Fidonet.

Are we holding steady at 10%, just wondering?

 DS> A version of black pudding was included in all of the "full Irish
 DS> breakfast" offerings, along with something else called white pudding.
 DS> What was served was in patty form instead of links though.  I tried it
 DS> once -- that was enough.

Irish/Scottish white pudding is just ground pork and
oatmeal. It, or the rather similar French and new world
French versions, can be good if flavored up enough with
onions, pepper, and so on

 DS> Title: Black Pudding (Irish)
 DS> 1 lb Pig's liver
 DS> 1 1/2 lb Unrendered lard, chopped
 DS> 120 fl Pig's blood
 DS> 2 lb Breadcrumbs
 DS> 4 oz Oatmeal
 DS> Medium onion, chopped

This is a meatier black pudding than I'm used to, with
a favorable ratio of everything else to starch. I've
mostly had cheaper ones, with more filler. Of course,
I've had them in the Isles; the Scots are notoriously
frugal, and the Irish are notoriously poor.

It was interesting to see at Ian's that offal is priced
close to regular food, and at the duck farmer's stand in
the Brive market, duck blood black pudding (a byproduct
of a byproduct) was selling for $16 a pound, almost as
much as the meat (a byproduct itself, of foie gras
manufacture). The foie gras, offal taken to an exalted
level, was going for quite a bit more.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Boudin Blanc I - (Sausage-Making Cookbook)     French
 Categories: Pork/ham, French, Sausages
      Yield: 5 servings

  2 1/2 lb Pork butt, fine ground              3 ts Quatre-epices
  2 1/2 lb Chicken breast, fine ground        20 ea Eggs
      2 tb Salt                                6 tb Rice flour
      3 ts White Pepper                        6 c  Milk

  Mix flour and milk thoroughly.     Avoid lumps.    See recipe for
  Quatre-epices
  Author: Jerry Predika

  This rather incomplete recipe seems to yield a rather
  loose sausage. M would cut much of the milk and season
  rather more heavily. Also use something other than
  chicken breast, but that's just me. 

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