Text 32225, 100 rader
Skriven 2015-10-20 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pork belly 343
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> fresh side pork and it had no cachet; it was cheap meat for
 JW> people too impatient or too lazy to cure and smoke it

 ML> As far as cheap meat goes, when theirs ran out,
 ML> the impatient ones would just go off and buy from the thrifty 
 ML> clever ones; the lazy ones, I presume, would go hungry.

The lazy ones who built neither smoke houses nor ice houses or had
generators to run fridges and freezers bought Spam.

On the road I grew up on there was a poor Polish immigrant who
worked as a mine labourer and lived in a shack without electricity
on a 100 acre farm that was mostly cedar swamp. He had no good land
or free time for crops or livestock other than a vegetable garden
and some chickens but he did have a smokehouse. He offered the rest
of us bacon, hams and sausages from our own pork with him retaining
a quarter of the meat as his wage. He ate well and sold the surplus
to a local butcher shop and after a while wasn't so poor.

 JW > Southern Comfort [...]  avoid

 ML> I did even when the stuff was good.

I liked it back when Janis Joplin endorsed it.

 ML> I might get a nip of it just to track how it has deproved in
 ML> the 30 years maybe since I've had it, if it shows up in the 99c
 ML> bin. 

Or come back to Yellowknife someday; I have a half mickey that will
last at least a decade before I run out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bouillabaisse De Poulet
 Categories: Chicken, French, Casseroles
      Yield: 4 Servings
 
    1/2 c  Onions; sliced
    1/2 c  White of leek; sliced
    1/4 c  Olive oil
  1 1/2 c  Tomato pulp from
      4    tomatoes; peel/seed/juice
      2    Cloves garlic
  2 1/2 lb Cut up chicken
           Salt
      1 c  Dry white Vermouth
      1 c  Chicken stock
      1    Bay leaf
    1/2 ts Thyme
    1/4 ts Fennel seeds; crushed
      2 pn Saffron threads
      2    inch piece dried orange
           -peel
           Black pepper
           Cayenne pepper or
           Tabasco sauce
           Salt
 
  Cook the onions and leeks slowly with the oil in a heavy 3 quart,
  covered casserole, about 10 minutes, stirring fairly frequently,
  until tender, but not browned.
  
  While vegetables cook, prepare the tomatoes. When the vegetables
  are tender, stir in the tomatoes and garlic. Cover and cook for 5
  minutes so that the tomatoes will render their juices. Uncover,
  raise heat and let juice almost entirely evaporated.
  
  Salt chicken lightly and arrange in casserole, spreading
  vegetables around and on top. Cover and cook for 10 minutes over
  medium heat, turning once. Pour the wine or vermouth over the
  chicken and enough stock or broth barely to cover the meat. Add
  the herbs and seasonings and bring to a simmer. Salt lightly if
  necessary. Cover casserole and simmer slowly on top of the stove
  or in a preheated 325 oven for 20-25 minutes or until chicken is
  tender.
  
  Serving: Tip the casserole and skim off surface fat. Remove bay
  leaf and orange peel and carefully correct seasonings. Serve as
  is, from the casserole or arrange chicken and vegetables on a bed
  of steamed rice. Decorate with parsley sprig and pass the cooking
  liquid separately. May be kept warm for at least half an hour. Set
  cover askew and place in 120  oven.

  Recipe by: Julia Child, Mastering the Art of French Cooking
 
MMMMM

  

YK Jim


... If it's got meat and fat, it can be turned into sausage.

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