Text 33994, 125 rader
Skriven 2015-12-05 16:14:30 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Careering 622
=====================
> Free rein - whatever shiny bit attracted my interest or my ire.

> their obscene (92% admin 
> and overhead) practices with donations.

I've seen a few other citations that are not substantially
more favorable to the United Way (or United Fund, or United
Givers' Fund, as was). I was most disappointed, as most of
my charitable donations up to then had been to it. Since
then I've looked at Charity Navigator or the like before
I leapt.

> And then I took off after a political candidate of Italian heritage --- 

And you did not end up with either a Pulitzer or concrete
overshoes. Lucky boy.

>  ML> The way I see it, that's too strenuous for someone
>  ML> of three score and ten.
> You're prolly right.

People started leaning on me to try such a quarter century
ago, but even at the young age of not quite two score I
would not have been up to the task, businesswise, unless
a perforated septum would have been in my immediate future.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Making porkolts
 Categories: Main dish, Meats, Hungarian, Information
      Yield: 1 Info
 
MMMMM--------------------GENERAL INSTRUCTIONS-------------------------
 
  Porkolt is one of the most characteristic cooking techniques in
  Hungary and is almost unique to that country. The word means
  "scorched" or "singed", and is a clue to the technique used.
  
  Traditionally, porkolts were always cooked in lard, from a female
  pig, and without having been purified. Nowadays, one often uses oil,
  but it is better to get hold of pork back fat and to cut it into
  small pieces about 1 or 2 mm thick and about 1cm square, and render
  that down by heating very gently (it should never smoke or burn) and
  cooking until it has given off its fat, and the squares are a good
  mid brown in colour. You will notice that at first the fat is opaque,
  and as it heats, it becomes translucent. As cooking proceeds the fat
  seeps out and the squres become opaque again, just before beginning
  to change colour. Watch carefully at this stage as they can easily
  burn.
  
  The onions used should be chopped fairly coarsely, I'd estimate about
  6-8mm square or perhaps a bit less. When the fat has been rendered,
  but without removing the scratchings, add the chopped onion (and
  crushed garlic if used) and over high heat, stir around for a minute
  or two. You don't want to cook the onions, but heat them through. Now
  reduce heat to very low, clap a lid on and cook about 10 mins,
  stirring two or three times, to prevent the onions sticking. You want
  them to render their juices, NOT take any colour at this stage.
  
  One the onions have given out their juice and become a little tender,
  increase heat again, and cook over moderately high heat stirring more
  or less regularly, until they become transparent and then begin to
  change colour and become a pale gold.
  
  At this stage, there are two schools of thought. You can either add
  the meat, sear lightly and then add paprika, salt & pepper and a
  touch of water, or you can add the paprika, stir a second or two and
  THEN add the meat. The important point is that the meat should be in
  quite large pieces of about 2 to 3 cms along the sides, larger for
  poultry, and that the paprika is not burnt. I find that searing the
  meat first makes it harder to burn the paprika and therefore I
  incline to that method.
  
  Therefore, raise heat to high, and add the meat, stirring continuously
  over high heat. The meat will sizzle and stiffen. As soon as this has
  happened, lower heat slightly, add the paprika, which for a porkolt,
  should be the "noble-sweet" variety, and obviously from Hungary. All
  paprikas taste different and have their own uses, and noble-sweet
  (edesnemes) is the one for Porkolt, Paprikas and Gulyas. So add the
  paprika, any other spices and herbs and stir all together over
  moderate to low heat. Cover the pan almost completely. After a few
  minutes, the meat and onions will give out their juices and will
  start the cooking process.
  
  This cooking process is what sets porkolts apart from all other
  stewing methods. It takes place at a faster rate than normal european
  stews, where the heat is kept at an absolute minimum and the meat
  eventually stews to tenderness. In a porkolt, the heat is kept high
  enough for the juices to tend to evaporate. Obviously, without
  supervision, the stew would then burn, so porkolts always need
  careful watching, and every time the stew just _begins_ to fry, with
  the fat separating, you add a little water or stock or even wine.
  Stir it in in and let the cooking continue. A porkolt cooking
  correctly sings in the pan in a particular way that once heard is
  never forgotten. It's not quite the tone of frying meat, but
  "wetter". Try to stay near the pan to achieve this particular note as
  the first reduction of juices takes place, and then maybe turn the
  heat down a touch, add a tablespoon or two of liquid and let the
  cooking continue.
  
  In the case of quick cooking meats, such as chicken or lamb or pork,
  this dry-stewing takes place quite quickly and the meat is cooked
  enough to proceed to the next stage within about 20 - 30 mins. For
  beef and mutton it can take much longer of course.
  
  In any case, when the meat is no longer hard, but beginning to
  tenderise, you can add the tomato/green peppers or lecso, depending
  on the time of year. At this stage, you can turn down the heat again
  and cook at a touch faster than a simmer. It does no harm for the
  liquid to reduce, but it's not essential. When the meat is fully
  tender, the dish is finished. Correct the seasoning and serve.
  
  If making a paprikas, you would have made in the meantime a mixture of
  equal parts of creme fraiche and heavy cream if both are available to
  you, if not, a mixture of yoghurt and heavy cream in the proportion
  of 1 part yoghurt to 3 parts cream. Stir a little flour into this,
  and 10 minutes before serving the paprikas, stir this mixture into
  the dish, bring to the boil and simmer 10 minutes or so. Season and
  serve.
  
  Ian Hoare c/o
 
MMMMM
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