Text 28975, 113 rader
Skriven 2015-07-12 07:55:59 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Re: Pre-pared foods
===========================
-=> Michael Loo wrote to Dave Drum <=-

 ML> How long did the fat keep? I've only limited experience
 ML> with ice boxes, but as I recall they don't keep things
 ML> cold enough to prevent oxidation for long.

 DD> I've no idea. Not being pedantic I conflate ice box with mechanical
 DD> refrigerators

 ML> Well, as we're both old enough to have encountered the
 ML> real ones, and certainly your gran would have used one
 ML> in her day, the issue of keeping fat right at 32 might
 ML> have been of some importance and a matter of historical
 ML> interest as well.

Actually the mechanical refrigerators keep the food compartment in the 39 to 
41oF range (ideally). My grandparents had (in the Sears house in town) a 
General Electric 1930s style reefer with the compressor and such on top like a 
hat box. In the early 1950s they got a Crosley Shelvador that was the first 
commonly available ice box to have food storage in specially designed 
compartments/shelves in the door.

Out at the farm - where my Grandmother seldom ventured was an ice-box which 
took blocks of ice, bought from the Lott Ice & Coal Co. and hustled right out 
the 4 miles to the farm and placed in the ice compartment. There was no 
electricity there - so, I listened to Cardinal and/or St. Louis Browns games 
on a battery operated Atwater-Kent and read books by kerosene lantern light.

 DD>  And while I like dark meat -- I never saw the
 DD> point or got  excited over goose for dinner.

 ML> I admit that that big bird has way too much bone and
 ML> that duck is preferable for actually eating, but a
 ML> goose looks impressive.

 DD> So does a side of cow. Which also has a lot of bone.

 ML> The impressiveness of a chunk of beef to me relates to
 ML> the amount of actual protein it delivers. That of a
 ML> goose is more ceremonial, I guess.

I suppose the old paintings of feasts and feasting might have something to do 
with the ceremonial aspects. But, I prefer mental picture of a remembered 
painting of the kitchen serfs parading a huge leg of cow into the feasting 
hall.

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

      Title: Duck Blood Soup (Strybl)
 Categories: Poultry, Herbs, Greens, Fruits, Soups
      Yield: 6 servings

           Blood of a freshly-killed
           - duck or goose
    1/4 c  6% vinegar
           Wing, neck, rump, heart and
           - gizzard of duck or goose
      8 c  Cold water
           Peppercorns
           Cloves
           Allspice graind
      1    Turkish bay leaf
      4 c  (to 6 c) soup greens
      1 lg Onion; chopped
      1 c  Sliced carrot
      1 c  Sliced celery

  Collect the blood of a freshly-killed duck or goose and
  stir in 1/4 cup 6% vinegar. Seal and refrigerate until
  ready for use.

  In pot, combine duck or goose wings, neck, rump, heart and
  gizzard with 8 cups of cold water. Bring to a boil,
  skimming off scum until no more forms, reduce heat and
  simmer one hour. Add several peppercorns, cloves, and
  allspice grains and 1/2 to 1 bay leaf plus the standard
  portion of soup greens (minus the Savoy Cabbage) and
  simmer another 1 to 1 1/2 hours or until meat comes easily
  off the bone. Strain the stock.

  Dice the giblets, remove the meat from the bones, dice,
  and return to the strained stock.

  The soup vegetables may be diced and returned to the pot
  or used in another dish per your preference. 

  Add about 2 cups dried fruit: prunes, apples, pears,
  raisins, and simmer another 15-20 minutes. Fork-blend 2-3
  Tbs flour with the blood and vinegar mixture, add about
  1/2 cup stock 1 Tbs at a time, stirring constantly, then
  return to the pot.

  Season with salt and pepper, a pinch or 2 ground juniper
  berries (optional) sugar and a bit more vinegar if needed
  to get a sweet, sour, winey flavor with subtly spicey
  undertones. Simmer gently several minutes and serve over
  egg noodles, noodle squares, grated potato dumplings or
  cooked, diced potatoes.

  VARIATION: Fork-blend 1/2 cup sour cream with the flour
  and the blood-vinegar mixture before adding to the stock.

  Recipe By: Strybl, Polish Heritage Cookery

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

  Uncle Dirty Dave's Archives

MMMMM

... Gardens are not made by sitting in the shade. -- Rudyard Kipling
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)