My latest unusual jerky was McSweeney's pork jerky ... which
turned out to be porky but very sweet with a definite molasses
hit.
How did it compare to bak kwa
Pretty similar but a slightly different flavour:
Bak kwa is made from minced pork marinated with fish sauce, soy
sauce, rice wine and sugar. The raw mix is flattened into sheets and
dried in the sun then grilled over a charcoal fire.
The dish has evolved quite a bit during my lifetime.
When I was growing up, rou gan (not being southerners,
and considering them to be generally lower class, my
families never used the Cantonese term) was typically
made of cubed or sliced meat. Plus it didn't have fish
sauce but rather good old honest MSG. I've no idea what
they used before Dr. Aji-no-moto - probably lots of
soy sauce?
Pork jerky is made from thin strips of whole meat, brined in a salt
and molasses curing mixture along with nitrates and spices; then
smoked/dried over hickory wood coals.
Ah, you innocent northerners. A lot of our jerky now is
made out of chopped and formed meat. Again it's a food
that has seen substantial transformation in our lifetime.
I can't describe the puzzlement and disappointment when I
first encountered what might be better described as McJerky.
Speaking of pork candy, I just picked up another jar of Rousong and
am using it in all kinds of Western dishes such as fish chowders,
chicken stews, split pea soup, and even omelettes. It's greta stuff
to have in the pantry to pull out whenever a weak stock or broth
needs a little kick.
Fun stuff. I don't waste it like that when I have it,
rather eating that concentrated umami by the spoonful. I
have had it stirred into fried rice, which is good though
sybaritic.
Freybe European Wieners / [Freybe's] kids sold out to / the
Canadian Premium Brands Holdings Corp.
We sneer on selling out, but ofttimes it's the best thing for
the family.
Sometimes it's good for the brand too as small regional businesses
gain access to distribution networks and investment capital to go
national. And sometimes the acquisitor respects and continues with
the quality.
And then there are those Pennsylvania standbys
Utz and Yuengling. Was it you who was sorely
let down by some Utz product or other? Back in
my day, we'd motor down hundreds of miles for a
few bags of potato chips; and I still love the
harder-to-find Grandma Utz's chips, which are
fried the time-honored way in lard. But both
these family-run concerns have suffered the
growing pains associated with overweening
ambition.
The US hot dog industry would be nowhere without mechanical
separation.
The US hot dog industry would be $21.98/kg without mechanical
separation (and snouts and ears).
And who would buy? Cheap at half the price!
Higos y vodka
category: booze, airline
servings: 1
h - the infusion
10 figs, halved
1 L vodka
h - the cocktail
2 oz fig vodka
3/4 oz manzanilla sherry
1/2 oz fig syrup
1/2 oz lemon juice
Infuse figs in vodka for 24 hr. Strain and set aside.
Cook figs in water to cover until syrupy.
Shake cocktail ingredients with ice and pour over
fresh ice in a rocks glass rimmed with paprika and
spiced sugar. Garnish with a fig.
Gonzolo Marin, Barraca, New York City
US Airways Magazine 6/2013
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