Text 27258, 125 rader
Skriven 2015-05-21 08:43:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Cauliflower Ears Pizza
==============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Fat is where the flavour is.    Bv)=  My idea of great pizza is one
 DD> where you need a bib around your wrist to keep the red oil from
 DD> running down and dripping off your elbone.

 RH> I know the flavor is in fat, but neither Steve nor I are fans of greasy
 RH> pizza. We've been doing a thin crust one the past few years, taking my

 DD> Beats Ex-Lax.....  Bv)=

 RH> True, but with a basically whole grain diet we don't need Ex-Lax
 RH> anyway. We also go heavier on fruits and vegetables than most folks.

I am forced by the goddess of pain to take pain killers from time to time.
Which tend to be more binding than cheese. Generally my doctors, when
prescribing Vicodin or Tramadol also write a scrip for Colace w/senna ....
which is prescription Ex-Lax. I find that oily foods or a handful of cashews
lets me leave the artificial aids in their little pharmacy bottle.

 RH> usual bread machine recipe that is supposed to make one thick crust and
 RH> spltting it into 4 pieces. Each one makes a small pizza, good for
 RH> either one meal by itself or 2, if I do a good sized salad with it. Now
 RH> that Steve is eating pork again, pepperoni finds its way on the
 RH> occaisional pizza.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Pepperoni
 DD>  Categories: Beef, Herbs, Chilies
 DD>       Yield: 1 pound

 DD>       1 lb Ground beef
 DD>   1 1/2 ts Morton Tender Quick salt
 DD>       1 ts Liquid smoke
 DD>     3/4 ts Fresh ground black pepper
 DD>     1/2 ts Mustard seed
 DD>     1/2 ts Fennel seed; lightly crushed
 DD>     1/2 ts Crushed red pepper flakes
 DD>     1/4 ts Anise seed
 DD>     1/4 ts Garlic powder


 RH> I don't think this is one of the sausage recipies I Have in one of my
 RH> cook books. i'll add this to MM; we might give it a try some day when
 RH> we want to try something different. Have to find a good source of
 RH> ground beef, don't know if I'd want to use one from the grocery store,
 RH> well, maybe Whole Foods or The Fresh Market.

If you can see into the meat prep area from the service counter and they grind
their own beef (many of the markets here are set up that way) or if it's all
open, service meat (like Humphrey's) the ground beef should be safe, fresh and
tasty. It does pay to establish a relationship with your fish monger and your
butcher. (I'd have put a smiley there - but, I am serious on this). If the
market hides the butcher's work area (Shop & Save does this in my area) just
move along to the next market. And NEVER EVER buy chubs of ground meat (tubes).

If I were to make that pepperoni recipe I'd probably go to Humphrey's and ask
Dan for some 70% lean fine ground beef ..... which is great for making sausage.
Not so great for hamburgers or meatloaf unless you like your stuff swimming in
its own fat.   Bv(=

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

      Title: Tammy's Spicy Turkey Pepperoni
 Categories: Appetisers, Poultry, Snacks, Herbs, Chilies
      Yield: 2 pounds

      2 lb Ground turkey
      2 ts Liquid smoke flavoring
      2 ts Ground black pepper
      2 ts Mustard seed
  1 1/2 ts (or 2 ts) crushed fennel
           - seed *
      1 ts (or 2 ts) crushed red
           - pepper **
    1/2 ts Garlic powder
      1 ts Paprika
    1/2 ts Sugar
      2 ts (heaping) Morton's Tender
           - Quick curing salt

  Combine seasonings and meat and mix thoroughly, using
  hands. Cover and refrigerate for 48-72 hours.

  Form meat into two long logs or rolls. Place a rack (or
  pan/sheet with drainage) on a cookie sheet and put the
  logs onto rack. Bake at 200++F/93++C for 8 hours, rotating
  logs every 2 hours.

  Logs will be a bright pink when they are finished, and
  should be fairly dry and firm. Wipe off any grease and
  allow meat to cool. Chill and then slice thinly.
  Refrigerate for up to 2 weeks or freeze for longer
  storage.

  NOTES:

  * I crushed mine with a rolling pin; it wasn't extremely
  crushed, but that's okay: it doesn't need to be very fine.

  ** Use more if you like hotter pepperoni; use less if you
  want a milder flavor

  TAMMY'S REVIEW: This is a delicious flavorful pepperoni
  recipe! We think it tastes very very similar to the Hormel
  (brand) turkey pepperoni we used to purchase.

  The texture is also like the Hormel turkey pepperoni: lean
  and dense. Thinly sliced, this pepperoni will add lots of
  flavor to your pizza or sub without adding grease.

  Yield: 2 pounds of pepperoni

  Recipe from: http://www.tammysrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Breakfast in Paris, lunch in Greece, luggage in Japan...
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)