Text 5357, 149 rader
Skriven 2013-10-03 07:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Grilled tomatoes
========================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> Hi Dave,

 RH> Listen at me for a bit and you'd never know I wasn't raised in the
 RH> south. I picked up the drawl fast after moving to NC originally & it
 RH> hung on thru the years of bouncing around the world. Re-enforcing it
 RH> now with our move back to NC 4 years ago.

I find myself doing that - sometimes people think I am mocking them. But, I
believe it's an effort to "fit in". When I leave the area though .... back to
my Midwestern cornfield rasp. It used to fracture me back in the days when I
was trucking that *everyone* on the CB radio affected a suthren accent, doncha
know? Hearing a Southern mush-mouth drawl underlaid with a Brooklyn or New
Jersey accent was a bit mind boggling.
 
 RH> I also keep grits on the pantry shelf--the cook kind, not the instant,
 RH> but not okra, in deference to Steve's dislike of it. Occaisionally
 RH> there will be a jar of okra pickles in the fridge (a treat for me) but
 RH> I don't buy it fresh. OTOH, I do buy fresh collards only after they've
 RH> been "frosted" and boil them with a country ham bone for several hours.
 RH> Pork bbq is the bbq standard, make mine eastern NC style please. (G)

I don't do the first two voluntarily and collards only if someone else is
cooking them. What's different in your bbq - besides the sauce? I figure smoke
cooked is smoke cooked. The vinegar-based sauces do go well with pork. Not so
well with brisket or chooken - to my taster.
 
 DD> As to the second part - there are good reasons for the "Buy Fresh -
 DD> Buy Local" posters I see in many places. Not that that will convince
 DD> the Walmartians to do so. But, that may be general laziness and
 DD> clewlessness.

 RH> Our local W-M does advertise its locally obtained produce but it's not
 RH> near the amount other stores like Lowe's or Harris Teeter carry.

 DD> In Wally World's case that likely means made in America (a new
 DD> experience for them) rather than grown in China. County Market
 DD> (Niemann's) and Schnuk's - both regional chains advertise produce/meat
 DD> with a location given for its origin. Humphrey's Market goes them one
 DD> better by identifying the source farm/producer.

 RH> Lowe's does that; I think HT does as well. I can't say 100% on them
 RH> because I've not been in a HT store for a few months. Nice when you
 RH> know your food is grown just down the road a piece, even nicer when you
 RH> get to know who grows it. That's part of the reason I hit up the
 RH> farmer's market so much--I know who grows (some of) the food I eat.

I avoid my local Farmer's Market for a number of reasons - the chief being that
it is held when I normally am working. Not to mention that I have seen produce
boxes labelled for out of region producers that the sellers forgot to hide well
as they peddled mature produce that was not fully "in season" locally. Also,
parking is a bear. I have a couple of sources for fresh, local produce and
meat. Sutil's Gardens is a truck farm that sells to the public as well as
supplying some restaurants and local grocers. Parson's Produce is a working
farm west of town with a large truck patch that sells whatever is in season at
the time. They also sell farm-made pork sausage, home-slaughtered beef,
free-range chickens and fresh, free-range eggs.
 
 DD> This is a French recipe - so should you ever make it (HAH) you will
 DD> want to substitute for the obligatory brandy/cognac and wine. If a

 RH> Might sub out game hens for the pigeons too.

 DD> And less of them than of pigeons - say 3 Cornish instead of 6 flying
 DD> rats.

 RH> Easier to catch than pigeons--or squirrels.

 DD> Pigeons should be no harder to catch than catching a chicken in a hen

 RH> It's at least a trip down to downtown Raleigh to catch a pidgeonpidgeon.

If you have no pigeons in your town then you are, indeed, fortunate. I thought
that pigeons were ubiquitous to urban areas and even bucolic hamlets.

 DD> yard. Squirrels can be harvested freshly killed on nearly any street
 DD> or highway. Bv)=

 RH> Maybe for you, but not for me. We can set a trap or two in our back
 RH> yard and catch a mess of them.

I prefer to harvest my squirrels with a .22 calibre rifle. Avoids the tire
tracks that way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pork Tenderloin w/Collard Greens
 Categories: Pork, Greens, Fruits, Herbs
      Yield: 4 Servings
 
      1 lb Lean pork tenderloin
     12    Dried apricot halves; (abt
           - 1/2 cup)
      1 ts Black pepper
      1 ts Onion powder
      1 ts Dried oregano
      1 lb Collard greens; stemmed,
           - washed, and drained, but
           - not dry
      1 tb Extra-virgin olive oil
    3/4 c  Diced onion
      1 cl Garlic; minced
      2 ds Salt
 
  Heat oven to 400øF/205øC. Line a baking pan with nonstick
  aluminum foil (or use regular aluminum foil sprayed with
  nonfat cooking spray). Place tenderloin on a cutting
  board, and use a slightly oiled (olive oil) sharpening
  steel or boning knife to make a hole in the center of the
  tenderloin all the way through. Stuff dried apricots into
  the cavity, working from one end at a time and making sure
  to stuff them all the way into the middle. Place
  tenderloin in pan and sprinkle with black pepper, onion
  powder, and oregano. Cook for 45 minutes, or until a meat
  thermometer reads at least 160øF/70øC. Remove and let rest
  five minutes before slicing.
  
  While meat is resting, roll a collard leaf into a tight
  roll. Using a sharp slicing knife, slice into thin strips.
  Repeat until all of the greens resemble green ribbons.
  Heat oil in a large skillet over medium-high heat and add
  onion and garlic. Cook until onions are almost
  transparent. Add greens (which should still be damp) and
  sauté, moving rapidly until greens have relaxed and
  deepened in color, 2-3 minutes. If mixture starts to stick
  to the pan, add 1 tablespoon water. Remove greens from
  heat.
  
  To serve, place approximately 1 cup of greens on a dinner
  plate. Cut tenderloin into 1 1/2-inch slices. Place meat
  slices on top of greens.
  
  Yield: 4 servings (Serving size: 3 ounces of meat and 1
       : cup of greens)
  
  This recipe was developed by Kathleen Stanley, a Diabetes
  Educator at Central Baptist Hospital in Lexington,
  Kentucky.
  
  From: http://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Energize!" said Picard and the pink bunny appeared...
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)