Text 725, 109 rader
Skriven 2013-05-06 15:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: moooore poooork 510
===========================
 ML> Even the research results are dictated by fashion.
 NB> Often quite true.

One can blame this on the competition for grants, prestige,
tenure, and so on. People fudge the results to please an
audience, and then it goes from something brown to something
worse brown. There was an article in Sunday before last's New
York Times magazine about some guy who flummoxed the
psychological establishment for years; not to mention the
Harvard guys whose econometric mistakes were used to justify
fiscal austerity (not that fiscal conservatism is necessarily
a terrible idea).

 NB> Or the mustard... ;)   No, for some things, one really does want
 NB> butter or bacon fat...

Indeed.

 ML> age - this dietary change having taken place when he was 80
 ML> and his wife less than half a year younger. I admit that they
 ML> are in excellent condition, and he looks younger than I do.
 NB> Of course, that could just as easily be good genes, as his nutrition..

I thought his wife was the hottest thing on wheels up to when
she was 75 or so. I met them when they were in their 60s, and
I thought they were my age more or less. Now they look younger
than I. They are Quakers but drink vast quantities of alcohol.
Perhaps they are permanently pickled.

 NB> I remember my mother carefully trimming away any visible fat from any
 NB> roasts or steaks that she cooked.  But ice cream and cheese were
 NB> always staples in our house, too...  :)   Must be it's the fat you can
 NB> see that will kill you... ;)

My father used to trim visible fat and gristle, and my mother
(lean as a rail) got them; later I tasted them and found them
superior to real meat and have eaten that way ever since.

 NB> Apparently green paprika is a veggie...?  I don't think I've ever seen
 NB> it in the store... 

Green paprika is another word for green capsicums is another
word for green peppers, not necessarily bell peppers, but not
hot peppers nor dried ones. Italian frying peppers would be the
most appropriate substitute for whatever the Hungarians use.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Jellied Pigs Feet (Kocsonyas Sertescsulok)
 Categories: Hungarian, June meyer, Pork, Appetiozers
      Yield: 5 servings

      3 lb Small or medium sized pigs
           Feet, scrubbed clean and
           Split
      2 md Sized oinions, peeled
      2 lg Carrots, sliced
      3 cl Garlic; whole, peeled
      2 ts Good Hungarian paprika
      2 ts Salt
      1 tb Mixed spice

  Put pigs feet into 2 quarts of water and bring to a boil. Throw
  away water. Wash off feet in cold water.

  Add another 2 quarts of cold water and the onions, carrots,
  garlic, paprika, salt and mixed spice.

  NOTE: If you like a very firm jelly or aspic, add some veal bones
  when you cook the feet.

  Cook for about 3 hours or until feet become tender. Keep skimming
  the water to keep the broth clear.

  Put feet into a serving dish that will fit into the refrigerator.
  Strain the broth and then pour over the feet, and chill. Sprinkle
  with some paprika.

  Serve with a good hearty bread, pickled peppers, good German
  beer, and a small decanter of good vinegar to sprinkle on feet if
  desired.

  Serves 5 to 7.

  As a young child, I remember my Father bringing home pigs feet to
  cook. I never felt an aversion to them as do so many other people
  who were not raised on them. We used to eat cold homemade Jellied
  Pigs feet often. Succulent little split feet surrounded by
  flavorful melt in your mouth aspic. We would sprinkle little
  drops of vinegar over them. They were very good.

  Once in a while my father would bring home a whole pigs head and
  he would make Head Cheese. That pigs head I felt an aversion to.
  There is just something about a pigs head sitting on the kitchen
  table. I love Head Cheese and will often buy a one inch thick
  slice and sprinkle it with vinegar and eat it with a slice of rye
  bread for lunch. I do not make Head Cheese.

  Regards, June Meyer.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM


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