Text 22167, 70 rader
Skriven 2014-12-23 04:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: data 490
================
 DS> I believe your results -- but they boggle the mind with their lack of
 DS> logic.  I understand why "dale & gail shipp" returns quite different
 DS> results from the same entry without the quotes, but I'm with you on
 DS> how the searches you did ought to stack.

Today's idle experiment yielded numbers similar if not
identical to the ones from the other day's.

My main reason for firing up the search engine was to
see if the consensus was that beansprouts could be
frozen - answer: yes, if you blanch first.

 DS> Another search that might turn up a lot of recipe sites would be
 DS> "Smoked Chicken and Pepperoni Gumbo".  That is one of my own recipes
 DS> that I have posted multiple times.  It seems to appear in numerous
 DS> sites -- some with the credits filed off.

Some? I'll say.

That phrase: 52200 results;

that phrase plus Shipp: 84;

that phrase plus "Dale & Gail Shipp": 58.

Basic Homemade Pork Stock
categories: ingredient, Singaporean
yield: 7 L

1 kg pork bones
1 lg yellow onion, roughly diced
2 shallots, chopped roughly
2 stalks celery, 1" cubes
3 leeks, sliced roughly
1 apple, diced roughly (opt)
- (this lends a fruity freshness)
3 bay leaves
8 L water

1) Heat oven to 280C, and arrange the bones in an
ovenproof tray, taking care not to overcrowd them.

2) Pop them into the oven for 30 min until browned
and sizzling. Transfer to a stock pot.

3) Using 3 Tb of the rendered pork fat, fry the
vegetables in a separate pan until all wilted and
fragrant, about 5 min.

4) Transfer to stock pot with browned pork bones,
cover with cold water, and throw in the bay leaves.
Bring to a rolling boil, then lower heat to simmer
for at least 6 hr (overnight is best). Check on the
stock every half hour to skim the scum that floats
to the top. Top up the water if necessary. Strain
before use.

Tip 1: store in containers in varying volumes so
you can use the amount you need, without touching
the rest of the stock.

Tip 2: Stock stored in the fridge is good for use
up to a week. Stock stored in the freezer is good
for use up to a month.

thehungrybunnie.blogspot.com

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