Text 32730, 110 rader
Skriven 2015-11-05 03:42:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: fat 424
===================
> In my younger days, I recall ground beef being labeled as
> ground beef
> ground chuck
> ground sirloin

I seldom saw ground sirloin but more frequently ground round.
Perhaps when I was very young my mother steered me away from
the most expensive version, as we couldn't afford it.

Actually, come to think of it, she usually had the butcher
at the market grind her some chuck to order. We couldn't
afford that, either, but she was pretty afraid of germs and
contamination.

> and also knowing that it often did not really come from those cuts of
> meat.  I think that the current labels giving %fat content to be much
> more informative and accurate (if they are true measures).

I kind of doubt the accuracy (and can't see a way of easy
assurance of that anyway). I've seen, as you probably have,
packages next to each other identically labeled but quite
different in color, which would seem to indicate something.

This recipe was intended to accompany the previous message.

Blackberry Tarragon Sorbet
categories: odd, dessert, fruit, herbs
Yield:1 qt

7 c fresh or frozen blackberries
1/2 c water 
-sub unsweetened blackberry or blueberry juice
2 lemons, preferably Meyer, juice and zest of
2/3 c granulated sugar
8 lg tarragon sprigs

A frosty treat that is both refreshing and elegant; the tarragon 
adds a soupcon of something different. Perfect after a hearty 
meal or as a cooling dessert on a hot day. Feel free to adjust 
the amount of tarragon you use, according to your taste. But try 
tasting a crushed leaf first to determine how strong or weak 
your herbs are. The intensity really does vary, bunch by bunch.

Place the blackberries, water, lemon juice and zest, sugar and 
tarragon in a large saucepan over medium heat, stirring gently. 
Allow to come to a gentle boil and reduce the heat to a simmer. 
Cook 30 min, or until the sugar is completely dissolved, the 
tarragon is wilted and dark, and the fruit has collapsed 
completely. Stir and let stand off the burner for 15 min.

Strain through a fine-mesh strainer, pressing the fruit and 
rubbing it against the strainer. Discard the seeds, excess 
pulp and tarragon. Pour the liquid into a container, cover 
and refrigerate at least 8 hr or until completely chilled.

Place the chilled mixture into an ice cream maker and follow 
the maufacturer’s instructions. Place the spun mixture into a 
container, cover, and freeze until solid. Serve chilled!

The sorbet will keep in the freezer for about 3 weeks.
Tami Ganeles Weiser
The Weiser Kitchen

==

And this one for this one:
---------- Recipe via Meal-Master (tm) v8.00

      Title: HOPPING JOHN
 Categories: Side dish
      Yield: 10 servings

      4    Strips bacon                        2 c  Water
    1/2 c  Raw rice                            2 c  Fresh Blackeye Peas
    1/4 c  Onion                                    Salt & Pepper to taste

  Dice bacon. Add onion and fry until bacon is crisp.  Add peas and rice,
  then water.  Cover and simmer over low heat for about 20 minutes or until
  rice is tender.  ( I *ALWAYS* add a good sized shake or two of Louisiana
  Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings

  This is the basic recipe (from Southern Living)  It can be adjusted in
  several ways:

  1)  substitute ham hocks for bacon by boiling them in the 2 C water until
  the meat comes off the bone.  Fry onion in bacon grease until yellow. Or
  use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc

  2)  I prefer Purple-Hull Peas over the Black-eyes, But if you don't know
  the difference (or can't find them)  it's not a big deal.  It is
important
  to use fresh peas, frozen if you have to...if you can only get canned or
  dried peas, nevermind and fix something else.

  3)  I discovered a secret to Southern style cooking: Cavender's Greek
  Seasoning.  Put a little of it in everything, along with the Louisiana
Hot
  Sauce makes everything taste better.  This is what I would do for the
  greens as a regular family dinner.  Later I'll get out the company
recipe.

  BTW  Southern Living is *the* Soutern magazine and has the best recipes
for
  regional favorites.  They also put out an annual cookbook which includes
  all the recipes for the year.  If I keep osting them here y'all see that
  this book is a very worthwhile purchase.

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