Text 30384, 76 rader
Skriven 2015-08-30 20:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Weird picnic things 153
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> pork ear snacks

 JW> OK, that's weird.

 ML> Turned out worse than weird. Stale, flat, and unprofitable
 ML> more like. I can only speculate that they had been sitting
 ML> there on the shelf since the founding of the store or
 ML> something like that.

Were they in fact meant to be human food? I recall Dave Sacerdote
buying dried pig's ears as dog treats. 

 JW> Fake yokan for when you don't have agar on hand...
 JW> Title: Mizuyokan (Red Bean Cake)

 ML> Looks fine to me.

I called it fake because it called for gelatin instead of agar.

 ML> I take it mizu must mean fake, mock, or simulated?

Mizu means water in Japanese. Mizu Yokan is a type of yokan which
has a higher water content than traditional yokan. It is often
chilled and served during the hotter summer months.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zult (Pickled Pigs' Ears)
 Categories: Caribbean, Pickles, Pork, Offal, Chilies
      Yield: 4 Servings
 
    1/2 lb Pigs' ears
      1 c  White vinegar
      2    Cloves garlic, crushed
    1/2 ts Allspice
      6    Cloves
      1    Onion, sliced
           Hot peppers in small pieces
    1/2 c  Liquid retained previously
 
  This dish is another typically Aruban dish and is also found in
  many variations on Aruba and also on other Caribbean islands. In
  fact, this dish's main ingredient (in this case pigs' ears) can be
  substituted with other meats such as crabmeat, shrimp, or certain
  types of white flesh fish and there is also an interesting variant
  made using hard-boiled eggs as a substitute for the meat, so feel
  free to experiment depending on your preference!
  
  Scrub thoroughly: 1/2 lb. pigs' ears Once the ears are white,
  place them in an enamel or pyrex saucepan with salted water to
  cover. Bring to a brisk boil and cook the ears for twenty minutes
  or until tender. Then drain the ears, retaining one-half cup of
  the liquid, and slice into julienne strips. Prepare the marinade
  using the following ingredients: 1 cup white vinegar 1 to 2 cloves
  garlic, crushed 1/2 tsp allspice 6 cloves 1 onion, sliced 1 or
  more (depending on preference) hot peppers in small pieces The
  one-half cup liquid retained previously Salt is not really
  necessary unless you prefer a very salty taste. Once the marinade
  is ready, pour over the pigs' ears and refrigerate for twenty-four
  hours. Zult is 'pika' or spicy hot, and goes nicely with little
  chunks of French bread.
  
  Aruba Local Cuisine compiled by Lisa Tromp www.visitaruba.com
 
MMMMM

YK Jim


... It's culinary magic -- making awful offal taste great.

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