Text 23619, 81 rader
Skriven 2015-02-02 19:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: stuff to use 148
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 ML> A blowtorch is very useful, and I wonder that so few
 ML> kitchens have them.
 DS> We have a propane tourch.  Got it with a Creme Brulee kit (and never
 DS> used it for that).  I use it to light the sawdust for cold smoked
 DS> cheese.

There are other uses for this. As I've said here, the
best such I ever found was an infrared heater designed
for stripping paint and wallpaper. I wish I still had
that thing, as it provided a strong but somewhat diffused
radiant heat.

 ML> And so they make you pay duck prices for cornstarch, sugar,
 ML> and orange oil? Clever these Indianans (Maple Leaf Farms,
 ML> despite its Canadian-sounding name, is from Indiana).
 DS> :-}}  Not quite as bad as making you pay meat prices for salt water
 DS> stuffed into the poultry or ham.

I remember getting a duck with such a packet and trying
to find a use for the stuff - despite my aversion to
wasting food, I was unable to make it edible. Now I'd
spread it on a greased sheet and dry it until it was
leathery, then try to do something with it, but back
then I didn't have the imagination.

As far as brining goes, I have no huge objection just so
long as the 5% brine is compensated for with a 5% reduction
in price (fat chance on that!). Of course, it's difficult
to trust Armour, Wal-Mart, or Swift with the composition
and hygiene of the water they use.

SVICKOVA (Sour-cream pickeled)
from http://www.columbia.edu/~js322/eleanor/eleanor.html
edited only minimally to preserve the flavor of the original

This favored Czech meal can be made from beef meat or venison or wild
rabbit. BEEF: Filet mignon (whole and ready) or (whole) tenderloin
buttered all over and let set for several days. (Gets harder if pickeled.)
DEER OR RABBIT: Should be pickeled in brine (water & vinegar) with root
vegetable (parsley root, celery root, carrot, etc.) in crock or glass bowl.
STRIPS of bacon weaved through meats will make it juicier. Bake (ad brine
and vegetable) and simmer until well done and tender.

SVICKOVA: (Sour cream Sauce)
+ 2 c of sour cream
+ 2 tablspoons flour
+ 1 ts sugar
+ 1-2 bay leaf
+ 6 whole black peppers
+ 6 pieces allspice
+ 1 onion (md)
+ pinch thyme
+ 2 Tb butter
+ brine (from meat) or lemon juice
+ ground vegetable (from meat)

Fine blend (in blender) ground vegetable and brine. Ad sourcream mixed with
flour and ad all other increadients. Cook for 20 minutes. Slice meat, serve
with svickova sauce over and houskove knedliky.

HOUSKOVE KNEDLIKY (Bun-dumplings)
from http://www.columbia.edu/~js322/eleanor/eleanor.html
only minimally edited so as to preserve the original flavor

1 lb farina (or flour)
2 c lukewarm water
1 scant cup of milk
2 eggs
1 Tb salt
5 lg (old) buns, horns or white bread

First, cut (old) buns, horns or white bread into sm croutons. If
fresh,toast or frie so they are crisp. Select the best farina or flour you
can get. Mix water, milk, eggs, and salt, keep adding farina until dough is
smooth and makes bubbles and doesn't stick to the bowl. Mix in croutons.
Divide into 4 parts, form uplong ball dumplings. Let set for about 30 min.
Place into salty boiling water, cook for about 25 min. Cut with string.

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