Text 27966, 131 rader
Skriven 2015-06-09 07:44:45 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: wanderings
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Else it would, not knowing the difference between a
 ML> jeep track and the Interstate, lead you into Deliverance
 ML> territory.

 DD> But the way around that was to select the "use Interstate highways"
 DD> option  that was available. I had, once upon a, selected the "shortest
 DD> route" option  that took me down some gravel roads and squirrel tracks.
 DD> Since none but paved  roads get Interstate access .......

 ML> I have two friends with Garmins who claim not to be able
 ML> to adjust the settings to change them from "shortest."

When all else fails -- RTFM   Bv)=
 
 ML> One of them was tootling around with me once, and the
 ML> device, to my amusement/chagrin, told us to turn into
 ML> a certain obscure lane (instead of the time-honored
 ML> normal route), so we did and shortly found ourselves
 ML> in a private compound of some kind, from which we
 ML> escaped via a set of ever-narrowing and less-paved
 ML> pathways. Took 10 minutes to go what would have taken
 ML> 2 or 3 using the public roads.

 DD> Never eaten in a Stuffers - although I have sampled a couple of their
 DD> frozen  offering ..... and gone back to Michelea's and/or Banquet.

 ML> The one in Boston used to be considered a great date place,
 ML> because it was at the top of the Pru, then the tallest
 ML> building in New England, but the food if not plastic-wrapped
 ML> was identical to what you got at the supermarket in that
 ML> condition.

Didn't they also do catering for some airline or other?

 DD> I met a turkey sausage I think well of at the Temple B'rith Sholom
 DD> December 25th Interfaith Breakfast. It went very well with the
 DD> scrambled eggs and poultry based chile verde topping.

 ML> As I think we've discussed, I've not met a turkey sausage I
 ML> thought worth the paper it was printed on, though most turkey
 ML> ham is pretty palatable.

And I'd agree with you in most instances. But, this was pretty good. No, it 
was excellent to the point I had to ask "We're not keeping Kosher?"

 ML> I had the rare opportunity to taste turkey vs. pork
 ML> bologna and pimiento loaf yesterday. Not going to report
 ML> on this event other than to say that the pork was almost
 ML> as bad as the turkey.

 DD> Pretty bad, then. But, you lost me at bologna.

 ML> I think they called it mortadella.

Bologna sausage and mortadella have little in common except their city of 
origin.

"First of all, letâ€Ös make one thing clear: baloney (or Bologna) and 
mortadella have nothing in common- other than a very vague resemblance and the 
fact that baloney is originally inspired by mortadella. Mortadella is a 
high-end salume served thinly sliced inside focaccia bread (or piadina!) or 
cut in thick cubes to snack on with an aperitivo. Would you ever eat baloney 
cubed? Thatâ€Ös what I thought."

http://www.italyinsf.com/2009/02/19/mortadella-vs-baloney/

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

      Title: Veal Mortadella
 Categories: Beef, Herbs, Pork, Cheese
      Yield: 1 salumi

    500 g  (1 pound) veal
    175 g  (6 oz) lard; (salted and
           - smoked)
     75 g  (1/3 c) lard; diced (opt)
      1 tb Chopped parsley
      1 ts Dried marjoram
      2 lg Egg yolks
    100 g  (1 c) grated Parmigiano
           - Reggiano
      1 ts Sugar
      1 ts Mixed pepper, cloves, fennel
           - seeds
    1/4 ts Saffron; crushed
    1/2 ts (to 3/4 ts) saltpetre salt
           - (a mixture of salt, sugar
           - and saltpetre in a ratio
           - of 100:2:1) or salt
      2 cl Garlic; crushed w/some salt
      1    Pork caul

  PREPARATION IN ADVANCE: Grind the veal with the pork fat.
  All the rest (except for the pork caul, diced pork fat and
  fennel seeds). Use a cutter or blender to grind the meat
  even finer. Then add the diced pork fat and fennel seeds.
  Let the farce rest for a couple of hours.

  Pat the pork caul dry, cut in squares of about 20x20
  centimeters. Cut away fat veins that are too large. Form
  balls the size of an egg with your hands, and wrap these
  in the pieces of pork caul. I also made some longer,
  sausage-like rolls, because they are easier to slice.

  PREPARATION: Put the balls on a spit, or on a gridiron,
  and roast them at a moderate temperature (120oC/248oF) for
  50 to 60 minutes. You can check the core temperature to be
  sure the Mortadella is done with a meat probe. The
  temperature should be 70dgC/158oF. At this temperature all
  bacteria are gone, and the meat is done.

  Let the sausages cool. If there are thick fat veins left
  that have not melted away, cut them away.

  TO SERVE: Cold or at room temperature, in thin slices as
  antipasto, or on a sandwich.

  When you have added saltpetre the sausages will keep for
  five days in the refrigerator.

  Recipe from: http://www.coquinaria.nl

  Uncle Dirty Dave's Archives

MMMMM

... To eat is a necessity, but to eat intelligently is an art.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)