Text 26411, 118 rader
Skriven 2015-04-27 06:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pickity nickity 572
===========================
 ML> And around Charlotte you can get the mustard sauce, which I think
 ML> a huge waste of time, the least appealing of all the Carolina
 ML> styles.
 RH> They've been corrupted by being so close to SC. (G)

I was sort of thinking the same thing, minus the [g]. Though
I admit that in Charlotte you can also get your pig without
mustard sauce. Yesterday we had lamb spare ribs (from
Rosemary's granddaughter's farm, otherwise no way would I
have bothered) that would perhaps have benefited from a
mustard sauce - instead I used a glaze of equal parts of
A-1 sauce, brown sugar, and soy sauce, with garlic thrown in
for flavoring (would also have added ginger, but there was
none handy), which was fine but not as suitable.

 ML> I agree, and vice versa - I find pork barbecue in Texas a
 ML> dissonance or worse and would look sidewise at beef barbecue
 ML> in pork land.
 RH> It's just not done!

Which is why when I connect through Texas, I sometimes take
a day or two out to get some proper beef, whereas when I
connect through North Carolina, I run through as fast as
possible. I like pork, as you know, but for bbq, beef is it
for me.

  A friend of ours who moved up here from GA thought
 RH> the meat was spoiled, the first time he tasted eastern NC pork bbq. It
 RH> was at a company picnic so he thought it had been left out too long.
 RH> He tried some from a fresh pan, still couldn't take the taste. I don't
 RH> think he likes it yet, after living in the state about 8 years.

Spoiled meat is seldom if ever actually sour the way
other things get.

 ML> I'd way prefer the sweet potato - or no side at all, which
 ML> is my usual.
 RH> I've never tried ordering a plate of just meat

Sometimes there are menu options that can either be tweaked
or that expressly allow for meat only; plus some places
allow you to order from the takeout menu and eat in.

 ML> Yeah, bunzick stew can be good, if you don't
 ML> find too many squirrel bones in it.
 RH> I've not found any, yet.

Somebody, I think the very urban Sterns, wrote about
eating happily through a serving of the stuff but
stopping dead when they found these little bones in the
mix. They continued eating only after being informed
that those were chicken vertebrae, not squirrel. I see
no reason why squirrel bones should be substantially
more unappetizing than chicken bones; a small quantity
should be okay. I am not totally consistent in my own
attitude - I had an order of spicy Szechwan noodles at
one place once and found small mammal vertebrae in it
and could hardly finish my dish, plus I never went back
to that particular place. If I could have been convinced
that these were merely squirrel, I might have enjoyed
the meal more.

==

 RH> We will be in VT the week before the dates Nancy proposed.

Looks like the picnic will conform well to your dates.

Slow-Roasted Duck With Peppered Pineapple Chutney
categories: new york, poultry, main
Yield: 4 servings

5 lb duckling
3 lemons
5 star anise
6 cloves garlic, peeled and crushed
Salt and freshly ground black pepper
1/2 fresh pineapple, peeled, cored and diced
1/2 c finely chopped onion
3 Tb cider vinegar
6 Tb light brown sugar, or to taste
1/2 ts whole black peppercorns, crushed

Preheat oven to 200F.

Rinse duck, pat it dry and pull any excess fat away
from cavity. Using a skewer or sharp fork, prick skin
all over, piercing it horizontally to penetrate into
the layer of fat, not the flesh. Halve two lemons,
and place them in cavity along with anise, garlic,
and salt and pepper to taste. Put duck on a V-shaped
roasting rack placed in a roasting pan. Place it in
oven, and pour about 1" water in pan. Roast for 8 hr.

Raise the oven temperature to 425F, and roast 20 min
longer, just until the skin is crisp and brown.

While duck is roasting, place pineapple in a heavy
saucepan. Add the juice and grated rind of the
remaining lemon, along with the onion, vinegar,
sugar, and crushed peppercorns. Bring to a boil, and
cook over medium-high heat for 20 to 25 min, until
most of the liquid has evaporated and the mixture is
thick. Adjust the amount of sugar to taste. The
chutney should be somewhat tart. It can be made
either shortly before the duck has finished roasting
or earlier in the day and refrigerated, then
rewarmed for serving. Remove chutney from heat, and
transfer to a serving dish.

Remove duck from oven. Cut it in sections, and
arrange on a platter. Serve with warm chutney.

Florence Fabricant

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