Text 30999, 101 rader
Skriven 2015-09-18 07:56:53 av Dave Drum (1:18/200.0)
  Kommentar till text 30975 av Ruth Haffly (1:396/45.28)
Ärende: Re: bread
=================
-=> Ruth Haffly wrote to NANCY BACKUS <=-

 NB> Good timing on that... :)  First time for the convection for crumbs,
 NB> then...?  Why not use the crusts from this in the batch, though...?  I
 NB> could see not doing some things that were quite different, but this
 NB> shouldn't be that much different than the straight whole wheat...

 RH> Just a personal quirk; I've never done anything but 100% whole wheat
 RH> for the basic bread crumbs. I guess it's because some of the other
 RH> flavors, rye with caraway for example, would conflict with something
 RH> like Italian meat balls. Some of the other breads I'll use the crusts
 RH> for croutons or similar; that's probably where these will end up.

I make my own meatballs and sometimes my own Italian-esque sausage. The recipe
I use for the sausage has caraway in it. And my rye bread (when I make it has
caraway - ground, not seeds). See below for my sausage and my meatball recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Sausage (Medium Hot)
 Categories: Pork, Herbs, Sausages, Preserving, Chilies
      Yield: 5 Pounds
 
  2 1/2 tb Salt
      1 c  Ice cold water
    1/2 tb Fennel seeds
      1 ts Black pepper
    1/2 tb Sugar
  1 1/2 ts Crushed dried chilies; more
           - to taste
    1/2 ts Caraway seeds
    1/2 tb Coriander seeds
      5 lb (2.25 kg) pork; not too lean
 
  Grind the pork meat. Combine all the spices, using an
  R2D2 coffee grinder to crush the seeds.
  
  Mix all ingredients. Put into medium casings or form
  into patties.
  
  Cook on a hot grill.
  
  Makes 5 pounds (2 1/4 kg) or 20 links/patties
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Bulk Italian sausage; mild
           - or hot, your choice
           +=OR=+
      1 lb Bulk Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 (1") meatballs or 30 (2") (for use in
  spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen. Use your
  food processor to get the texture you want. For this
  recipe a medium grind seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A loaf of bread, a jug of wine and <occupant>.
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