Text 28982, 89 rader
Skriven 2015-07-13 10:11:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: loony toony 960
=======================
 ML> The proximity of the two heat sources (the other being the
 ML> back of the fridge) would mean that you'd need to have high
 ML> turnover to keep your herbs fresh.
 RH> I know it's not the best location but I've got to work with what this
 RH> kitchen has for storage. Probably the best cabinet would be the one
 RH> over the dishwasher but I need it for my dishes and glassware. Maybe
 RH> I'll work out something else as we continue to get settled in this
 RH> house. 

Always compromises are necessary. 

 ML> Our loony habits relate more to what we discard rather than
 ML> what we eat (though hot dogs might be seen as dubious).
 RH> I can see that; we do discard a lot of what other cultures deem
 RH> perfectly good foods.

Of course, we have this huge pet food market that takes care
of a lot of our meatpackers' throwaways. Ofttimes one of the
criticisms of our corner of civilization is that we feed our
animals better than we do our poor, which may be true if
protein is the main criterion, but it would take a lot of
effort to turn our diets around so that even the lower
economic echelons would become reacquainted with things that
would have been accepted as normal, necessary, and perhaps
delicious a few generations ago.

 ML> There's little to see in the being made. You cut it in
 ML> half, smoke it, cook it, and serve it. The typical
 ML> serving is a head split lengthwise and put on your plate,
 ML> the one eye staring accusingly at you.
 RH> Scrapple, OTOH, is more involved but right now the thought of making
 RH> it is not what I want to do. I do know I'm not ready to prepare or eat
 RH> a sheep's head right now; the thought of it is not a pleasant one.
 RH> Instead, I prepared some tomatoes for the freezer--scalding, skinning
 RH> and quartering today.

I'm willing to make scrapple pretty much any time.

Putting up tomatoes has the advantage of their not
staring back at you.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Fromage De Tete De Porc (Farmhouse Brawn)
 Categories: Pork/ham, French
      Yield: 8 servings

      1    Fresh pig's head                         -marjoram, thyme
      4    Shallots                            1    Bay leaf
      4    Carrots                             1 tb Salt
      4    Onions                             10    Black peppercorns
      1 lg Leek                                4    Cloves
      1    Clove garlic                             Black pepper (optional)
      1    Sprig each parsley,                 2 tb Finely chopped parsley

  Serves 8- 10

  Have the butcher split the head into halves and remove the ears. Place cut
  side down in a sieve and pour fast-boiling water over the skin. Drain and
  scrape off any blemishes. Peel and finely chop the shallots. Peel the
  carrots and onions and trim the leek, cut them all into pieces. Place the
  pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover
  generously with cold water and bring slowly to boiling point over low heat.
  Skim off the froth that rises and when clear add the herbs tied together,
  seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or
  until the meat detaches itself from the bones. Remove the meat, skin and
  fat from the bones, Cut into pieces and place in a large bowl. Add the
  brains, and the tongue skinned and cut into small pieces. Mash with a fork
  and mix well. Test for seasoning, add black pepper if necessary so that the
  mixture is well flavoured. Mix in the chopped shallot and parsley, and stir
  to incorporate thoroughly. Pour into 2 wetted moulds and when cold
  refrigerate until required.

  To serve, cut into slices and arrange on a large serving dish surrounded by
  lettuce leaves. Hand French mustard separately and a mixed green salad
  tossed in vinaigrette dressing.

  Being made of fresh meat this brawn should be eaten within a week.

  From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN
  0-671-06542-4

  Posted by Stephen Ceideberg

-----

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