Text 17727, 141 rader
Skriven 2014-10-04 18:01:16 av Dave Drum (1:261/38)
  Kommentar till text 17692 av Nancy Backus (1:123/140)
Ärende: I'm Back (2 Recipes)
============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> Of course my primary care croaker tried to sell me on it being ulcers
 DD>> and prescribed omeprazole (generic Prilosec). And I continued to pass
 SD>> I didn't see ulcers as one of the recommended uses for
 SD>> omeprazole; wonder if that's an "off-label" usage.

 DD> According to the Desk-Top Guide "Omeprazole is a proton pump inhibitor
 DD> used in the treatment of dyspepsia, peptic ulcer disease,
 DD> gastroesophageal reflux disease, laryngopharyngeal reflux, and
 DD> ZollingeruEllison syndrome." So, it's listed as a treatment for ulcers
 DD> .... not for gall bladder issues, however.  Bv)=

 NB> When I was discussing my upcoming (at the time) gallbladder surgery
 NB> with the surgeon, he suggested that after the surgery my reflux
 NB> symptoms would go away... as symptoms for gallbladder and reflux often
 NB> mimicked each other.  Unfortunately for me, not only did I have the
 NB> very real huge gallstones and a gallbladder than needed taking out, I
 NB> also had very real acid reflux that was still there after the
 NB> surgery...  I guess in your case it really was just the gallbladder...
 NB> ;)

If it hadn't been I might have suffered some of the horror stories that people
had given me about altered diet, and avoiding any fatty or spicy foods, etc. Or
being warned that eating a greasy cheeseburger would "set me free" like I was
prepping for a colonoscopy.  FEH!!! I've been very fortunate that I've had not
a single problem traceable to the removal of the gall bladder ... I even made
up a pot of my chilli and delivered it to Dr. Rey's offices about 10:30 one
morning. Then had to print off several copies of the recipe (which I have given
here before) for the staff.

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 360øF ...

  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

Which will work for the "Southern Fried Fat" in this salad ....

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

      Title: Southern Fried Deep-Fat Fried Fat Salad
 Categories: Pork, Greens, Breads, Seafood, Citrus
      Yield: 2 Servings

     10 oz Romaine lettuce

MMMMM--------------------------DRESSING-------------------------------
      6 tb Lemon juice
      1 cl Garlic; minced
           Salt & black pepper
      1    Egg yolk
      2    Anchovies
    1/4 c  Fat from the confit; melted
           - but cooled
    1/2 c  Oil

MMMMM----------------------------PORK---------------------------------
    1/2 lb Pork belly confit; * in 1/2"
           - slabs
           Flour for dredging
      2 lg Eggs; mixed well (no white
           - visible)
           Panko for dredging
           Oil for deep frying

  For the dressing: Combine all ingredients except the oil
  in a blender and blend, then slowly drizzle in the oil.
  Taste and adjust for seasoning.

  Heat the oil for deep frying. Dredge pork in flour, then
  in egg, then in panko. Deep fry till golden brown and
  crisp, and meltingly tender inside. Remove to a rack and
  let them drain as you dress the salad.

  Serve simply, on cold crisp romaine lightly dressed with a
  lemony yolky dressing and garnish with excellent cheese.
  The dressing should be very acidic to stand up to all the
  fat!

  Toss whole or cut leaves of romaine with the dressing. Lay
  fried pork belly on top. Drizzle additional dressing on
  top if desired. Garnish with freshly grated Reggiano (and
  anchovies if you love them).

  * For easy confited pork belly: salt a slab of belly
  aggressively and season it with quatre epice and smashed
  garlic overnight, then cover it in fat and cook at
  170øF/77øC for 10 hours.

  Allow it to cool then refrigerate till completely chilled.

  By Michael Ruhlman | August 14, 2007

  From: http://ruhlman.com

  Uncle Dirty Dave's Kitchen

MMMMM

... George III - most corrupt President ever for the United States of America

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)