Text 27498, 152 rader
Skriven 2015-05-28 06:31:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: aversions 728
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DS> The only bullheads I have ever caught were less than 8 inches long, and
 DS> probably only about 8 ounces.  After I skinned them, I had to filet
 DS> them so that Gail could eat them without the bones.

 DD> Been my experience that catfish flesh strips easily from the skeleton
 DD> without bringing bones with it. IIRC there are no "pin bones" as found
 DD> in salmon, etc. At least I have never found any. How old was Gail when
 DD> she got the fish bone stuck - leading to her total preference of
 DD> filets?

 ML> There are people who don't do bones even without a triggering
 ML> accident. Annie, for example, can't stand hard things in her
 ML> food, from large bones down to fishbones down to little bits of
 ML> shell in crabcakes. These are enough to put her off her feed the
 ML> same way the thought of staring food seems to do with Susan.

 ML> Lilli used to be a boneless sort of girl, but now we can split
 ML> a porterhouse if I cut the filet off for her, and she's found a
 ML> place that serves a Schaeuferle for two for twelve bucks and
 ML> has invited me to join her to sample same. Great steps, as the
 ML> notable feature of this cut is a big honkin' collar bone in the
 ML> middle of it. I presume my task will be to do the at-table
 ML> butchering.

Good for Ms. Lil. BTW - the scapula bone of Mr. Porky isn't real hard to cut
around.
 
 DS> We are not really sure -- just that it was well before we got together.
 DS> She actually is getting a bit better about it and can eat around them
 DS> if she sees them on the plate.

 DD> Generally an aversion like that is formed *very* early in life from

 ML> I had a couple such aversions, which have been very successfully
 ML> suppressed or remedied. The first was beer, which gave me a
 ML> "like to die" headache the first time; the second, cellophane
 ML> noodles I choked on at age about five; but since then I have
 ML> learned to process my alcohol and to swallow things down the
 ML> right pipe.

 DD> unfortunate experience. Or, from very bad experience later in life -
 DD> such as my brother's Vietnam war souvenir, an aversion to rice.

 ML> We have a number of friends with an aversion to rice from that
 ML> source. None of them was to my knowledge a POW, so this must be
 ML> from friendly fire or something.

Part of it, I am sure is from the ubiquity of rice with everything. And being
forced to go to ground in rice paddies fertilised with "night soil". It is
connected to PTSD, also.

 ML> I have to leave Williamsport a day earlier than planned, but if
 ML> I'd stuck around, we'd have cooked for Franny and Jim - Franny
 ML> is game for anything, but Jim will not eat anything he can't
 ML> identify and won't be in the same room with rice, which to me
 ML> is sort of a nonentity on the table but which must carry some
 ML> amazing connotations for some people.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steve Els's Slow-Cooked Pork Shoulder Burritos
 Categories: Pork, Herbs, Chilies, Beans
      Yield: 15 Servings
 
MMMMM----------------------------PORK---------------------------------
      2 tb Salt; to taste
      1 tb Pepper; to taste
      5 tb Fine chopped chipotles in
           - adobo
      7 lb Pork shoulder; trimmed of
           - excess but not all fat
  1 1/2 tb Fresh thyme leaves

MMMMM---------------------------BEANS--------------------------------
      2 tb Oil
      1 lg Onion; rough chopped
      3 cl Garlic; minced
      1 lb Black beans, rinsed, picked
           - over, and soaked overnight
      1 ts Rough chopped fresh oregano
      2 tb Fine chopped chipotles in
           - adobo
      2    Dried bay leaves
      4 c  Chicken stock

MMMMM--------------------------BURRITOS-------------------------------
     15    (10" - 12") flour tortillas
           Hot cooked rice
           Sour cream or Mexican crema
           Guacamole
           Pico de gallo
 
  Combine the salt, pepper, and 3 tablespoons of the chopped
  chilies. Pierce meat all over with the point of a knife.
  Rub the chile mixture all over the exterior of the pork;
  if time allows, wrap in plastic or place in resealable
  plastic bag and refrigerate for up to 48 hours. If not,
  proceed.
  
  WHEN YOU'RE READY TO COOK: Preheat oven to 450øF/232øC.
  
  Sprinkle 1 tablespoon of the thyme leaves all over the
  pork. Put the pork on a rack in a roasting pan, fat side
  down, and put in the oven. Roast for 20 minutes, or until
  the pork begins to brown. Lower the heat to 350øF/175øC
  and add one cup water to the bottom of the pan. Continue
  to roast, basting the pork with the pan juices and adding
  water to the bottom of the pan if it threatens to dry out,
  for about 3 hours. Let the pork rest at least 45 minutes.
  (Or longer, since it is best served warm or at room
  temperature.)
  
  WHILE THE PORK COOKS, PREPARE THE BEANS: Put a large
  oven-proof skillet over medium heat and add the oil. Add
  onion and garlic, and cook, stirring occasionally, until
  they just begin to brown. Add the oregano, remaining 1/2
  tablespoon of thyme, chile puree, and bay leaves, and
  stir. Then add the beans, stir, and add the stock. Put
  skillet in oven, and cook until beans are just tender, at
  least 1 1/2 hours.
  
  TO MAKE THE BURRITOS: The meat should be so tender that
  cutting it into uniform slices is difficult; rather, cut
  it as thinly as possible so that the meat is almost
  shredded.
  
  Warm the tortillas, either by wrapping them in foil and
  putting them in a 300øF/150øC oven for ten minutes or by
  heating them individually in a large skillet over medium
  heat, flipping them when they begin to blister.
  
  Spread a portion of the beans on each tortilla and top
  with a portion of the pork. (You can add rice, sour cream
  or Mexican crema, guacamole, and pico de gallo, as you
  wish.) Roll up and serve.
  
  Makes 15 burritos
  
  Adapted from source: The Best Recipes in the World by
  Mark Bittman
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)