Text 25990, 101 rader
Skriven 2015-04-14 07:04:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: turkeys & heroes
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> There are respectable things to be made with turkey, but
 ML> bacon isn't one of them. Though turkey ham is okay, and
 ML> if you salt turkey skin and fry it, it's quite good.
 DD> I like turkey ham. And turkey pastrami ain't bad for what it is (and
 DD> for the $$$).

 ML> As I won't eat pastrami round and will turn my nose up at
 ML> any but the fattiest brisket or navel, turkey pastrami
 ML> doesn't appeal at all.

I'm not a fan of pastrami made from round either. And turkey pastrami ain't
really pastrami - but it is a pretty tasty cold lunchmeat. Especially on some
coarse bread with either Emmenthaler cheese or a nice creamy cole slaw. And it
gives you something to do with white-meat turkey that's actually palatable.

 DD> It's OK. My favourite thing from baseball came when the Atlanta team
 DD> hired Satchel Paige as a player/coach so he could qualify for the
 DD> baseball pension .... after his last "real" major league feat of
 DD> throwing three shutout innings (at age 60-something) for the KC
 DD> Athletics in '65.

 ML> I missed my hero Bill Lee becoming the oldest person to
 ML> get a W in a professional baseball game (the Anchorage or
 ML> Fairbanks team, I forget which), but I did get to see
 ML> him throw out the first pitch in a game the next season.
 ML> I also saw Fergie Jenkins, another hero, throw out the
 ML> first pitch in a game a couple years ago (also saw him
 ML> out on the streets of I think Scottsdale or Mesa last
 ML> month).

Was that left-handed Bill Lee or right-handed Bill Lee?

I suspect that you are referencing the hippie Bill Lee. But, you mention
Ferguson Jenkins who was mostly a Chicago Cub - as was right handed Bill Lee.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Turkey Pastrami
 Categories: Poultry, Herbs, Vegetables
      Yield: 8 servings

  2 1/2 lb Turkey breast; skin-on

MMMMM---------------------------BRINE-------------------------------
      1 qt Water
    1/2 c  Tightly-packed brown sugar
    1/2 c  Kosher salt

MMMM------------------------DRY SPICE MIX---------------------------
      1 tb Whole black peppercorns
      2 ts Dried thyme leaves
      3    California bay leaves
      1 ts Whole cloves
      6 cl Garlic; rough chopped
      1 ts Dried juniper berries

MMMMM--------------------------DRY RUB------------------------------
    1/3 c  Crushed dried juniper
           - berries
    1/4 c  Coarse ground black pepper
 
  Recipe courtesy Emeril Lagasse

  In a small sauce pan, combine water, sugar and salt; bring
  to a boil, stirring until solids dissolve.

  Remove from heat and add dry spice mixture. Let cool. In a
  non-reactive container pour cooled brine mixture over
  turkey breast until completely covered. Refrigerate,
  covered, for 48 hours. 
 
  Preheat oven to 250++F/120++C. 

  Remove turkey from brine and rinse under cold water. Dry
  thoroughly with paper towels. 

  Using the palms of your hands, press 2/3 of dry rub
  mixture onto skin side of breast. Press remaining mixture
  onto other side. Place breast on a rack, skin-side down
  and bake for 1 1/2 hours.

  Cool and wrap tightly in plastic. It will only improve in
  flavor if aged for up to 1 week. 
 
  Yield: 2 1/2 pounds Turkey Pastrami

  Recipe From: Essence of Emeril Show
 
  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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