Text 26108, 202 rader
Skriven 2015-04-18 08:46:00 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> 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.

 DD> I'm not a fan of pastrami made from round either. And turkey pastrami
 DD> ain't really pastrami - but it is a pretty tasty cold lunchmeat.

 ML> I tolerate lunchmeat, too, just for the fat. So real
 ML> pastrami, real salami, real bologna, these are okay.
 ML> That old liver cheese stuff that had the lard outside,
 ML> yum - my father used to strip it off and leave it behind,
 ML> whereupon either my mother or I would snap it up.

Oscar Mayer still makes the fat-wrapped lunch meat - much to the chagrin of the
anti-fat, tree hugging vegans from the planet Tasteless. Dunno about true
Leberkaese though.
 
 ML> Other cold cuts tend to leave me cold. Oh, I like
 ML> gelatinous things as well - head cheese, that barbecue
 ML> loaf that had garlic-and-paprika-scented aspic around,
 ML> ... . I just tasted that (in my mind's mouth) for the
 ML> first time in five decades - wondrousness.

 DD> Especially on some coarse bread with either Emmenthaler cheese or a
 DD> nice creamy cole slaw. And it gives you something to do with white-meat
 DD> turkey that's actually palatable.

 ML> Also, cutlet is always a good thing. There was a time not
 ML> so long ago that turkey cutlets were all the rage. I'm not
 ML> seeing it so much on menus any more, though.

I'm not much on white meat anything but pork. But, you knew that.

 ML> I missed my hero Bill Lee becoming the oldest person to
 ML> get a W in a professional baseball game
 DD> Was that left-handed Bill Lee or right-handed Bill Lee?

 ML> Considering that right-handed Bill Lee retired before I was
 ML> born, much less inclined to pick out heroes.

I was 5 years old when Right-handed Bill Lee left the Northsiders. And I was
never a (s)C(r)ubs fan. Although I was an Ernie Banks and Ron Santo fan.

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

 ML> Jenkins also had some successful seasons as a Red Sock, but it
 ML> is true that I was intrigued by his talents and peculiarities
 ML> before then. The main reason I mentioned him was that I saw
 ML> him a few weeks ago.

TWO RECIPES:

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Emeril's Favorite Pastrami Sandwich
 Categories: Emeril, Beef, Vegetables, Breads
      Yield: 1 serving
 
        6 oz Sliced pastrami
        2 TB Whole-grain mustard
        4 oz Beer
        3 sl Onion; rings intact
        1 tb Oil
             Salt & pepper
        2 sl Rye bread or thick crusty
             - black bread

  RECIPE COURTESY: Emeril Lagasse
  
  Preheat a grill. Season onions with salt and pepper
  and brush with oil. In a small saucepan combine beer
  and mustard and bring to a boil. Add pastrami and
  simmer for 3 minutes. Grill onions on both sides and
  toast bread on a cooler part of the grill. When all
  ingredients are heated, prepare sandwich.
  
  Yield: 1 serving
  
  Recipe By: Essence of Emeril Show | 09/26/96
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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

      Title: Leberkaese
 Categories: Beef, Pork, Herbs, Breads
      Yield: 1 kilogram

    600 g  Lean beef; ground twice
    400 g  Ground pork; ground twice
    100 g  Bacon; fine chopped without
           - rind
      2 ts Salt; to taste
      1 ts White ground pepper
      2 tb Corn starch
      2 tb Majoram
      1 ts Sweet paprika powder; opt
      2 md Onions; ground w/meat
      1 sl Bread to clean grinder; run
           - through last
        pn Nutmeg
      1 ts Pink or Curing salt *
    500 ml Crushed ice

  The meat should be very cold before you use it and should
  not get warm at any time during the process of making
  Leberkaese.

  Grind the beef and pork very finely by using a food
  processor or a meat grinder (grinding plate fine).

  Peel onion and cut it coarsely.

  Mix the beef and pork with the crushed ice until sticky
  (emulsify).

  Add the onion, spices, cornstarch and mix once again, keep
  the mixture well chilled.

  Add the bacon at the very end. Make sure the bacon is
  distributed evenly throughout the mixture. Run the bacon
  through with the meat as well.

  If you use a grinder, run some bread through the grinder,
  it will clean it.

  Grease loaf dishes with butter. then place the meat into
  the dishes and place in fridge for about an hour.

  Pre-heat oven to 180++C/355++F.

  Even out the surface and with a knife cut the typical
  criss cross patter into the surface.

  Bake for about 30-45 minutes, depending on size of your
  dish; convection oven on 320++F/160++C, medium rack.

  When done, leave to rest for five minutes, then slice.

  TIPS: You also can use different meat. Instead of pork and
  beef use lamb, turkey or liver.

  Add some fresh finely chopped herbs like parsley or
  Italian herbs (Thyme, marjoram, oregano).

  Curing salt is used to get the nice pink color. Without
  curing salt the meat color will not be pink, it will be
  grayish.

  * CURING SALTS:

  PRAGUE POWDER: Some people refer to this as "pink curing
  salt". There are 2 varieties:

  PRAGUE POWDER #1 is for all cured meats and sausages
  except for the dried kinds like hard salami. PRAGUE POWDER
  #1 is 6.25 per cent sodium nitrite and 93.75 per cent
  sodium chloride (table salt).

  PRAGUE POWDER #2 is used for dried meat and sausage. It
  has 1 ounce of sodium nitrite and 0.64 ounces of sodium
  nitrate in a pound of product. The rest of the pound is
  sodium chloride.

  Both PRAGUE POWDER #1 and #2 are used in very small
  quantities, around 1 teaspoon per 5 pounds of meat (follow
  supplier directions).

  MORTON TENDER QUICK: This is a curing salt made by the
  Morton Salt Company. It contains both sodium nitrite and
  sodium nitrate. It has a lower nitrite/nitrate
  concentration (0.5 percent of each), and much more salt
  than the other cures.

  Tender Quick is very good to use as a rub or in a brine
  (for making corned beef etc.) but has limited use in
  sausage making. With Tender Quick the sausage mixture gets
  very salty before the correct amount of cure is reached.

  INSTA CURE: this is essentially the same product as Prague
  Powder. It comes as Insta Cure #1 and #2, and the uses are
  the same as for Prague Powder #1 and #2.

  Recipe from: http://mybestgermanrecipes.com

  Uncle Dirty Dave's Archives

MMMMM


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