Text 9226, 189 rader
Skriven 2014-01-27 06:31:00 av Dave Drum (72904.cooking)
   Kommentar till text 9201 av Ruth Haffly (1:396/45.28)
Ärende: Posole
==============
Ruth Haffly Said to Dave Drum about Posole

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

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

Salt does have a way of bringing out the flavours - which is why it is 
so popular. And so easy to over-do. Like MSG in many Oriental venues.

RH>  DD> Most of the salt I get is on popcorn (I'm sort-of an addict)
RH>  DD> made with

RH> We don't do too much popcorn since Steve has corn tolerance
RH> problems. May try increasing the amount of B vitamins he takes for a
RH> few days, then offer him corn, followed by more B vitamins and see
RH> how he reacts.

Don't be too disappointed when it doesn't work. That seems a lot of 
effort for little reward unless he has a really HUGE Jones for some 
corn.

RH>  DD> my Orville Stir-Popper. And, at that, it's Morton's Lite Salt
RH>  DD> (50% kcl) both because I need the potassium and because I have
RH>  DD> it on hand in a convenient dispenser can.

RH> I keep some of that on hand (for the potassium) and use it quite
RH> frequently. I also have Morton's sea salt and Hawaiian Ono
RH> Seasoning, which is mostly salt, on hand so I can pick whichever I
RH> want. We also have a salt grinder for a finer grind sodium only (no
RH> potassium) salt.

All salt is sea salt. Really. Even the stuff they mine in the Detroit, 
Michigan salt mines is from evaporated sea water (from a looooooong time 
ago).

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

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

RH>  DD> I take it you meant bar soap. Body washes are expensive liquid
RH>  DD> soap

RH> True, no bar soap in years.

RH>  DD> with tart-it-up perfumes and other additives. One of the things
RH>  DD> I like best about Kirks - aside from the fact it gets you clean
RH>  DD> - is that it smells like soap and nothing else. I have never
RH>  DD> cared to smell like a perfumery coming out of the shower.

RH> Your choice. They do make unscented ones; one I use a lot is the
RH> Whole foods 365 brand. Used with a scented shampoo I don't get
RH> conflicting smells. (G) I also like, but find them harder to find,
RH> the all in one shampoo and body washes tho I have used the former
RH> for the latter at times.

The one time I was more-or-less forced to use a body wash (I was a guest 
and that's what was available) I hopped back into the shower to rinse my 
hide again, thinking the odd skin-feel was because I had not rinsed off 
the wash sufficiently. Apparently there was some sort of lotion or 
something in with the soap.

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

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

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

RH> I know, and that's why I want to find a good source of it.

There is a good article on rendering your own at:

http://www.davidlister.com/?p=1326

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Pepper-Lard Pizza Dough
 Categories: Pizza, Breads
      Yield: 2 Crusts
 
      1 c  Warm tap water; 115øF/46øC
  2 1/4 ts Pkt active dry yeast
  3 1/2 c  Flour
    1/2 ts Salt
    1/2 ts Coarse ground black pepper
      2 tb (heaping) natural lard
 
  "This recipe descends from one of the oldest known kinds
  of pizza crust. The Romans, who were very fond of black
  pepper, used a similar but richer dough, which included
  eggs and honey. Naturally rendered pork lard is essential
  to this crust. If you can't get any, use the same amount
  of olive oil in the recipe."
  
  Pour the water into a medium mixing bowl and sprinkle in
  the yeast. Stir gently with a fork until the yeast has
  dissolved and the liquid turns light beige in color.
  
  Add 1 cup of the flour, the salt, pepper and lard. Mix
  thoroughly with a wooden spoon. Add a second cup of flour
  to the bowl and mix well. After the second cup of flour
  has been mixed in, the dough should start coming away from
  the sides of the bowl and should begin to form a soft,
  sticky mass.
  
  Measure out the third cup of flour. Sprinkle some over the
  work surface and flour your hands generously. Remove all
  of the dough from the bowl and begin to work the mass by
  kneading the additional flour in a bit at a time.
  
  To knead the dough, use the heel of your hands to push the
  dough across the floured work surface in one sweep. Clench
  the dough in your fist and twist and fold it over. Use the
  dough scraper to help gather the wet dough that sticks to
  the work surface into a ball while kneading. Repeat this
  action over and over again, adding only as much flour as
  it takes to keep the dough from sticking to your hands.
  Work quickly and don't be delicate. Slap and push the
  dough around to develop its gluten and to facilitate its
  rolling out. (Kneading pizza dough is a great way to
  relieve pent-up aggression!)
  
  When the dough no longer feels sticky, push the heel of
  your hand down into it and hold it there for 10 seconds.
  This will test its readiness; if your hand comes up clean,
  the dough is done. If it sticks, a bit more kneading will
  be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour. Continue kneading only
  until the dough is smooth and elastic (it should spring
  back when pressed) and no lines of raw white flour show.
  The whole process should take 5 to 10 minutes.
  
  Lightly oil a 2 quart bowl with olive oil. Roll the ball
  of dough around in the bowl to coat it with a thin film of
  oil. Tightly seal the bowl with plastic wrap to trap in
  the moisture and heat from the yeast's carbon dioxide
  gases. This will help the dough rise faster.
  
  Place the bowl in a warm, draft-free place. Let the dough
  rise for 30 to 45 minutes.
  
  Once the dough has doubled in bulk, punch it down by
  pushing your fist into it. All of the gases will quickly
  escape, and the dough will collapse. Remove the dough from
  the bowl and knead it again for about 1 minute.
  
  The dough is now ready to be patted and rolled into pizza,
  or to undergo additional rising.
  
  To raise dough a second time, add a bit more oil to the
  bowl and repeat the procedure indicated for the first
  rising. Then the dough is ready to be shaped.
  
  Source: The Pizza Book by Evelyne Slomon
  
  Posted by Linda Davis
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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