Text 9107, 150 rader
Skriven 2014-01-24 07:11:00 av Dave Drum (1:18/200.0)
   Kommentar till text 9085 av Ruth Haffly (1:396/45.28)
Ärende: Posole
==============
Ruth Haffly Said to DAVE DRUM about Posole

RH> RH>  DD> As Dale pointed out they can be hard on teeth. I liked them
RH> RH>  DD> pretty well for a salty snack until my teeth get pretty
RH> RH>  DD> "iffy".

RH> RH> My teeth are still good, it's the carbs and sodium I need to
RH> RH> watch now.

RH>  DD> I understand the carbs. But, why the sodium? They have
RH>  DD> un-demonised it now. Kicking several decades of "conventional
RH>  DD> wisdom" and a lot of diet plans right in the slats.

RH> We've gone low salt for so many years that most things that are
RH> salted to "normal" tastes are too salty tasting for us. When I was
RH> first diagnosed with high blood pressure, I did try to cut out/way
RH> back on salt. Found out it didn't affect it one way or t'other so
RH> went back to saltines with salted tops, salted corn chips, etc but
RH> in small to moderate amounts.

Most of the salt I get is on popcorn (I'm sort-of an addict) made with 
my Orville Stir-Popper. And, at that, it's Morton's Lite Salt (50% kcl) 
both because I need the potassium and because I have it on hand in a 
convenient dispenser can.

RH> RH>  DD> I like fresh coconut. And I like soap made with coconut
RH> RH>  DD> oil. But, dried shredded coconut isn't something I can ever
RH> RH>  DD> do more than just tolerate.

RH> RH> I tolerate the smell but that's about as far as I'll go with
RH> RH> coconut.

RH>  DD> As I said it makes good soap. Kirks Castile is my default bath
RH> soap.

RH> OTOH, I'll grab body washes--haven't used soap in years.

I take it you meant bar soap. Body washes are expensive liquid soap with 
tart-it-up perfumes and other additives. One of the things I like best 
about Kirks - aside from the fact it gets you clean - is that it smells 
like soap and nothing else. I have never cared to smell like a perfumery 
coming out of the shower.

RH>  DD>       Title: Caroline Ingalls' Fried Salt Pork w/Gravy
RH>  DD>  Categories: Five, Pork, Dairy, Sauces
RH>  DD>       Yield: 5 servings

RH> Feature story/recipies in today's food section was on lard. Some of
RH> the best biscuits and pie crusts I ever made were from the leaf lard
RH> we rendered from the hog we bought/had butchered & cut up for us.
RH> It's hard to find good lard these days but I guess it's out
RH> there--got some sources to check out now.

One big advantage of cooking with lard is that pork fat contains no 
trans fats.

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

      Title: Bedfordshire Clangers
 Categories: Pastry, Pork, Vegetables, Fruits, Citrus
      Yield: 2 servings

    450 g  Pre-made shortcrust pastry
           - (1 pound)
      1 lg Egg; beaten
      2 ts Granulated sugar

MMMMM---------------------SAVOURY FILLING---------------------------
      1 sm Onion; chopped
      1 tb Lard
    225 g  Minced pork (8 oz)
      1 ts Dried sage
      1    Cooking apple
     50 g  Cooked peas; not canned
           Black pepper

MMMMM----------------------SWEET FILLING----------------------------
      2 lg Apples
     50 g  Dates; stoned, chopped
           Grated rind of 1 orange
     55 g  Sultanas (golden raisins)
      2 tb Caster sugar

  Preheat the oven to 425oF/220oC/gas 7.

  To make the savoury filling, place the chopped onion and
  lard in a frying pan over a medium heat for 2-3 minutes,
  until the onion is soft and golden.

  Stir in the pork and sage and cook gently for 5 minutes,
  stirring often.

  Peel, core and chop the apple and add it to the pork
  mixture. Cook for a further 5 minutes, then stir in the
  peas, season to taste and leave to cool.

  To make the sweet filling, peel and chop the apples, then
  place in a mixing bowl and stir in the chopped dates,
  orange rind, sultanas and sugar.

  Roll out the pastry to about 5mm thick and cut out two
  circles, 25cm in diameter.

  Re-roll the trimmings and cut out two thick 12.5 x 1cm
  strips of pastry. Brush the long edges of each strip with
  a little beaten egg, and stand one strip, on its long
  side, from the edge to the centre of each circle, to form
  a wall. Make the strip stand up by pressing the bottom
  edge quite firmly onto the circle. Brush the edges of the
  circles all the way around with beaten egg.

  On one side of each pastry wall put half of the savoury
  filling, and on the other side put half of the sweet
  filling.

  Fold the other half of each pastry circle over the filling
  to form a pasty shape, and press the centre lightly so
  that the dividing strip sticks to the top.

  Pinch the edges firmly together, brush each clanger with
  the rest of the beaten egg and sprinkle with sugar.

  Bake the clangers in the preheated oven for 15 minutes,
  then lower the heat to 375oF/190oC/gas 5 and bake for a
  further 25 minutes.

  Serve hot. 

  By: Paul Bloxham

  From: Good Food Live 

  From: http://uktv.co.uk/goodfood/

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... Truth is beautiful, without doubt; but so are lies. -- Ralph Waldo Emerson



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