Text 32032, 77 rader
Skriven 2015-10-16 01:22:16 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pigs is pigs 339
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>  > hole in the wall Asian noodle shop, called Ming's Noodles
>  ML> Hum.
> And a place I've been to a time or two before, with Deb...  :)

But not enough to be a known presence I presume.

> seriously doubt that they'd pull out a cachet version for her... Running
> out is a minor possibility, but then I'd expect that they would have
> merely erased the chalkboard...  

There is that.

Possibly they just couldn't get the
> proper pork belly in all its fatty glory to make the dish

Then they should have made it with something available,
shoulder or something, and said so. That would have made
everyone happy, especially as shoulder costs less than
belly these days.

> I think, in hindsight, that I should
> have made some mention to Ming about the lack of fatty glory, so that at
> least he'd know that someone might appreciate it therefor...  ;)

Should have at least asked. I suppose there are lean pigs
out there, but one shouldn't encourage them.

I had lean rillettes the other day, and that bothered the
heck out of me, but Ian said he liked them more lean than
the traditional. So much for authenticity. Proper rillettes
are pork belly cooked in its own fat until it falls to
shreds, then you pound it with the fat, pack it into
containers, and pour fat on top. This, from the Marty farm
that Ian uses a lot, was step one only, with the meat
then squushed together and then sous vided with a bit of
its gelatin and not very much fat at all.

=
> I don't believe we've had proper reports on any of those, just the day
> to day mentions in regular replies...  :)   Looking forward to the
> reports...  :)

Pretty sure not, as they remain half-finished. My attention span
decreases with every passing moment.

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

      Title: Merrie Crown Roast of Pork****Fjvs25a
 Categories: Ethnic, Desserts, Pork/ham
      Yield: 6 servings

      7 lb Pork Crown Roast                  1/4 ts Pepper
    1/2 ts Salt

  Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast
in
  lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent
  excess browning. Insert meat thermometer so bulb reasher center of raost
  not touching fat or bone. Roast at 325 degrees F. for 2 hrs.

  Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast
with
  stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done
and
  thermometer register 170 degrees to 180 degrees F. Remove foil from rib
  tips. Place roast on serving plate or carving board. Garnish with Lady
  Apple Fruit Wreath (see previous recipe).

  TIP: For ease in carving, insert fork in top of roast; make slices by
  cutting close along sides of rib bones.

  Most of you KNOW, I have NOT tried this recipe! <g> It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar

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