Text 24295, 116 rader
Skriven 2015-02-22 10:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sweet foods 257
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 JW> Part of a disturbing trend. Sugar in just about every prepared food.

Where's the obesity epidemic coming from? Eh, I donno.

 ML> a packet of Tabasco, which, as it turns out, was sweeter and
 ML> wimpier than in my wildest nightmares. Checked the label,
 ML> which listed the usual ingredients - peppers, vinegar, and salt,
 ML> but it also said "pkg. and dist. by H.J. Heinz Co., L.P.,
 ML> Pittsburgh, PA, 15222, under license from McIlhenny Company,
 ML> Avery Island, LA 70513." Funny business going on here.
 JW> AFAIK Tabasco is still made by the McIlhenny family and the recipe
 JW> hasn't changed. I think you came across a packet of Heinz "hot and
 JW> spicy" ketchup which has a modest amount of Tabasco sauce in it.
 JW> (I've been making my own mixture for years.)

The contents were a thin liquid, albeit one that didn't taste
much like Tabasco; the packet was labeled, as I'm now transcribing
from its sibling - "Tabasco brand pepper sauce [ingredients and
mfg. details as above], a picture of a Tabasco bottle, net wt 0.11 oz
(3g)." It didn't bear much resemblance to ketchup either and was
partway between it and hot sauce in heat and sweet/sourness.

 JW> One thing that Heinz is guilty of, and I hate then for it, is taking
 JW> over HP and changing the recipe. HP's brown sauce is now milder and
 JW> much sweeter.

I wonder if British HP continues to be made according to the
former recipe. We've seen many successful overseas brands -
Nutella, Godiva, Lindt, Kikkoman, Schweppes among them - alter
their formulas to suit (their perceptions of) American palates.

 JW> President's Choice Memories Of (Name of a Place) sauces remain quite
 JW> nice; I shall stick with them or make my own from scratch from now
 JW> on.

I don't see PC products in any of our stores nowadays.
Used to be available at Stop & Shop and a few others.

Tete de veau ravigote
cat: offal, French, celebrity, main
serves 6

1 calf's head, cleaned
2 gallons water
1/2 c flour
2 Tb salt
1 lg onion; studded with 4 cloves
2 whole peeled carrots
2 lemons; halved
1 bouquet garni

1 c carrots in bite-size pieces; boiled
1 c baby onions; boiled
2 c small potatoes; boiled
2 calves' brains; poached
parsley sprigs

Cut up the head: Cut the muzzle into 6 pieces. Put the ears and
muzzle into a colander along with the tongue. Cut the jowl into
6 pieces and rub each with the cut side of a lemon. Blanch in
boiling salted water.

Sprinkle the flour through a sieve into the salted water. Add
the seasonings [this liquid is called a "blanc" - M's note] and
the head pieces and cook at a bare simmer for 1 3/4 - 2 hr.
Remove the pieces as they are cooked - they should still be
firm to the touch. After cooking, remove the bouquet garni.

Meanwhile, boil the vegetables, keeping them al dente; poach
the brains separately (see below).

When cool, the tongue should be de-skinned and then sliced
lengthwise into 6 slices.

On each serving plate, put a piece of jowl, a piece of muzzle,
a slice of tongue, and a piece of brain. Garnish with the
vegetables and the parsley sprigs.

To poach brains:
Soak brains in ice water for several minutes to get rid of any
blood; then carefully remove all membranes and blood vessels
that are visible on the outside.  Soak brains again for 1 hr and
wash them. Poach them for 3-4 min in a boiling court-bouillon made
of salted water, vinegar, a minced onion, a bouquet garni, and
peppercorns. Chill them. Fessaguet's note: Calves' brains are one
of the tastiest cuts of French cooking and may be served many
ways, for example: with black butter; with noisette butter;
with lemon and butter; deep-fried; with cream; with ravigote
sauce; with capers and lemon; with tomatoes; etc.

Notes:

Calf's head is a staple of everyday French cooking: it is easy to
prepare, and if it is cooked with care (not overcooked), it is
excellent. When cooked and chilled, it can be refrigerated (the
cooking liquid will become very gelatinous) for several days.

A "blanc" is used to poach meat or offal that have been previously
blanched, such as calf's head, sheep's trotters, or any meat that
will go into a blanquette, a fricassee, or a creamed dish. Also,
it may be used to cook certain vegetables such as artichokes,
salsify, etc. The purpose of the blanc is to provide an acid
cooking environment to prevent blackening of the food. For large
quantities, the lemon is often replaced with vinegar. The foods
cooked are chilled and kept in the cooking liquid, from which
they are removed as needed.

Calf's head can be served with two different sauces:
cold ravigote sauce and hot ravigote sauce.

Plat favori du president Chirac (favorite dish of French president)
from Roger Fessaguet (famous French chef)
translated as literally as I can
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