On 03-24-19 22:39, Jim Weller <=-
spoke to Dale Shipp about Tonight's dinner <=-

The main dish was a bone-in pork shoulder roast. The one we

Long time ago, we purchased a couple of bone in pork roasts that ended
up being so tough, we tossed them into the bin. That is what I get for
buying pork rib roasts on sale for US$0.90 per pound.

We wanted lots of gravy so I augmented the pan juices with a sauce
made from a roux, chicken broth made with "Better Than Bouillon"
chicken paste, some Chinese pork floss, and a slug of home made
brown BBQ sauce.

When we do a pork roast (usuall boneless loin) I save the pan juices and
freeze them into a container that we call "essence of pork". Later on,
I will often add bits of that to other sorts of gravies -- e.g. the
turkey gravy we make for Thanksgiving at our friends house. None of
them are kosher, so it does not matter and we don't say.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: THAI SPICY SAUSAGE (SAI GROG) HKRT62B
Categories: Appetizers, Main dish
Yield: 10 Servings

3 c Ground pork
1 tb Thai red curry paste
1/4 ts MSG-optional
1/2 ts Coriander seeds-finely crush
1/2 ts Fish sauce
1 ts Chpd coriander roots or lvs
1 tb Chpd fresh lemon grass(base)
1 Green onion-finely chopped
1 ts Fnly chopd KAFFIR lime leave
1 Sausage casings
1 Thread or string to close en

*** Mix all ingredients in a large bowl, set aside. Fill pork mixture
into casing using a teaspoon. Close ends tie every 5" along the
filled casing. Before grilling, make a small pinhole on either side
of the sausage. This is to ensure that the sausage doesn't burst when
being cooked. Grill on the bar-b-que grill outside on in an oven
broiler. Cook until brown and juicy. Serve hot with cooked sticky
rice or warm cooked rice. From Sopit Merrill.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:40:53, 26 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

The main dish was a bone-in pork shoulder roast. The one we

Long time ago, we purchased a couple of bone in pork roasts that ended
up being so tough, we tossed them into the bin. That is what I get for buying pork rib roasts on sale for US$0.90 per pound.

What would that 90c/lb be in today's (inflated) dollars? I cannot imagine
any pork cut that could not be cooked to tenderness .... although one
might cook all the flavour out of it getting it tender.

We wanted lots of gravy so I augmented the pan juices with a sauce
made from a roux, chicken broth made with "Better Than Bouillon"
chicken paste, some Chinese pork floss, and a slug of home made
brown BBQ sauce.

When we do a pork roast (usuall boneless loin) I save the pan juices
and freeze them into a container that we call "essence of pork".
Later on, I will often add bits of that to other sorts of gravies
-- e.g. the turkey gravy we make for Thanksgiving at our friends
house. None of them are kosher, so it does not matter and we don't say.

I have jars in my ice box from pork, beef, chicken and bacon drippings.
They come in very handy for flavouring things or just general cooking.

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

Title: Schmaltz Roasted Potatoes w/Crunchy Sage
Categories: Five, Potatoes, Poultry, Herbs
Yield: 2 Servings

2 lg Russet baking potatoes
1/2 c Chicken schmaltz
1 tb Olive oil
1 Handful fresh sage
Salt & pepper

Set oven @ 375°F/190°C.

Meanwhile, peel and roughly chop potatoes into medium
size chunks. Boil in a large pot for approximately 8
minutes until you can easily puncture them with a knife,
but so that they are still solid.

Spoon your schmaltz into a medium roasting tin. Place
it on your stovetop or (briefly) inside your oven,
until the fat is mostly melted. Remove from heat.

Drain the potatoes and place them in the roasting tin.
Stir gently to distribute the now-liquid fat, then
drizzle in the oil. Bake for approximately 15 minutes.

Meanwhile, gather and chop your sage, if applicable.
After about 15 minutes of baking, remove the potatoes,
add the sage, and gently stir again. Place back in the
oven for 5-10 minutes, or until potatoes are fully
cooked and beginning to brown. At this point, move the
roasting tin to the top shelf, turn your oven to broil,
and monitor the potatoes until they are nicely browned
and glistening.

Remove from the pan using a slotted spoon (feel free to
reserve some of the grease for dripping on the potatoes,
though!), and be sure to fish out the little pieces of
schmaltz-fried sage. Top with salt and pepper to taste,
and serve immediately.

These are also excellent as leftovers, but be aware:
they will lose their signature crunchiness. I like to
refresh and reuse them by frying them alongside my
sizzling bacon in the morning! If schmaltz-roasted
potatoes weren't decadent enough for you, try schmaltz-
roasted, bacon grease fried breakfast potatoes.

I make no apologies.

Uncle Dirty Dave's Kitchen

MMMMM

... The cookbook says to roast my turkey but my oven only has bake & broil

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On 03-26-19 11:55, Dave Drum <=-
spoke to Dale Shipp about Pork drippings <=-

Long time ago, we purchased a couple of bone in pork roasts that ended
up being so tough, we tossed them into the bin. That is what I get for buying pork rib roasts on sale for US$0.90 per pound.

What would that 90c/lb be in today's (inflated) dollars? I cannot
imagine any pork cut that could not be cooked to tenderness ....
although one might cook all the flavour out of it getting it tender.

Maybe $1. It was perhaps two years ago. It is possible that the
grocery store mishandled the meat. It is possible that we did. I'll
agree that if one does pork low and slow for 12 hours, it will be
tender. But a pork rib roast is not meant for that sort of treatment.
It is meat for a few hours in the oven.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbecued Kabobs
Categories: Barbecue, Appetizer, Meat
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 ts Salt
1 ts Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* - cut pork shoulder into 1" cubes.

** - seed and cut green peppers into 1" squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1" square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.
... from a file of Carl Berger

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:08:12, 27 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Long time ago, we purchased a couple of bone in pork roasts that ended
up being so tough, we tossed them into the bin. That is what I get for buying pork rib roasts on sale for US$0.90 per pound.

What would that 90c/lb be in today's (inflated) dollars? I cannot
imagine any pork cut that could not be cooked to tenderness ....
although one might cook all the flavour out of it getting it tender.

Maybe $1. It was perhaps two years ago. It is possible that the
grocery store mishandled the meat. It is possible that we did. I'll agree that if one does pork low and slow for 12 hours, it will be
tender. But a pork rib roast is not meant for that sort of treatment.
It is meat for a few hours in the oven.

OY! A couple years ago?!?!? I'd have been very suspicious of such a price point
even here in the home of inexpensive pork. Best price I've seen in recent memory for pork anything has been 99c/lb for assorted pork chops - which turned
out to be end cuts and mostly bone. And stayed in the gondola/meat case for the next sucker.

Current pricing for boneless loin (sliced free if desired) is running between $1.29/$1.49 per pound on 8 to 10 lb loins. I can buy pork butt (bone in) @ Humphrey's for $1.19/lb either whole or sawed into pork steaks.

I would have thought a 90c/lb price would have raised all manner of red flags in an astute shopper such as yourself.

This looks good on paper. But the next time I do the faddish sous vide will be my maiden voyage.

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

Title: Sous Vide Pork Rib Roast w/Crispy Garlic & Lemongrass
Categories: Asian, Pork, Vegetables, Sauces
Yield: 6 servings

3 1/2 lb 5-rib pork loin roast
2 tb Dark soy
3 tb Honey
3 tb Fish sauce
2 tb Oyster sauce
1 ts Ground white pepper
2 Stalks lemongrass; sliced
- across very thinly *
6 lg Cloves garlic; peeled,
- sliced acrosswise thin as
- you can
1/3 c Oil

* use only 5 from the base and keep the rest to
infuse Tom Kha Gai or Tom Yam with

Mix together the first 6 ingredients.

Place the pork loin roast in a large vacuum bag; seal
and vacuum.

Cook @ 160+#F/71+#C for 8-10 hours.

In the meantime, make crispy garlic and lemongrass by
frying both in oil, separately, over very low heat in
a small skillet until light brown and crispy. (Make
sure you don't wait until the garlic and lemongrass
pieces turn golden brown as the residual heat will
continue to cook them; it's better to fish them out
of the oil when they're still light brown.) Drain off
the oil and let the crispy garlic and lemongrass sit
on a paper towel-lined plate.

Sear the outsides of the finished roast.

Carve and serve with rice.

Serves: 5-6

RECIPE FROM: http://shesimmers.com

Uncle Dirty Dave's Archives

MMMMM

... "Tonight's Forecast - dark. Followed by a period of light." -- Al Sleet

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Quoting Dale Shipp to Jim Weller <=-

Long time ago, we purchased a couple of bone in pork roasts that ended
up being so tough, we tossed them into the bin. That is what I get
for buying pork rib roasts on sale for US$0.90 per pound.

I just can't imagine young pork being tough, especially rib or loin.
But if you had stewed them after they were roasted they would have
been fine eventually.

When we do a pork roast (usuall boneless loin) I save the pan
juices and freeze them into a container that we call "essence
of pork".

Tonight's dinner was a boneless pork loin roast on sale that came
preseasoned with "Greek seasonings" (at no extra cost). It turned
out quite tasty as did the pan juices that got drizzled over roast
potatoes and steamed asparagus. The rest of the roast will make good
sandwiches sometime soon.

I will often add bits of that to other sorts of gravies -- e.g.
turkey gravy we make for Thanksgiving

A little pork (or ham) juice certainly improves poultry gravy. I
have two Chinese recipes for chicken stock. The first one is called
simply "chicken stock" and the second one which is aptly called
"superior chicken stock" is identical except that a single pork
bone is added to the pot the chicken stews in.

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

Title: Lithuanian Smoked Broilers
Categories: Lithuanian, Chicken
Yield: 4 servings

2 Broilers
2 Onions, sliced
4 Garlic cloves, minced
1 ts Caraway seed
1 ts Sugar
Bay leaves
Pepper and salt to taste
Juice of 2 lemons

Wash broilers and blot dry. Rub inside and out with mixture of
garlic, caraway and several tablespoons lemon juice. Keep seasoned
broilers in a cool place for 2-3 hours.

To prepare marinade take 8 cups of water, add salt, pepper, bay
leaves, onion, sugar and lemon juice. Bring to a boil, cook about 10
minutes. Place broilers into hot marinade and soak for 5 hours. Then
cook broilers in marinade, for about 10 minutes, let cool in
marinade. Remove broilers from marinade, blot dry inside and out and
hot smoke until broilers are dark brown.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Blackened chicken: (1) put chicken in oven (2) go check Facebook.

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Hi Dave,

On (27 Mar 19) Dave Drum wrote to Dale Shipp...

This looks good on paper. But the next time I do the faddish sous vide will be my maiden voyage.

If you are able to make this year's picnic, you would have the
opportunity to try the "faddish sous vide." We got an immersion heater
when our local Aldi had them. The price seemed reasonable to satisfy my curiosity about them.

It turns out that they are actually a pretty good device. My favorite
thing so far has been lamb chops which sprinkled with seasoning, sealed
in a vacuum bag, then cooked sous vide. At the end given a quick sear in
a cast iron skillet. They are very tender done that way.

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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* Origin: Thunder Mountains Point (1:396/45.27)

Stephen Haffly wrote to Dave Drum <=-

This looks good on paper. But the next time I do the faddish sous vide will be my maiden voyage.

If you are able to make this year's picnic, you would have the
opportunity to try the "faddish sous vide." We got an immersion heater when our local Aldi had them. The price seemed reasonable to satisfy my curiosity about them.

It turns out that they are actually a pretty good device. My favorite thing so far has been lamb chops which sprinkled with seasoning, sealed
in a vacuum bag, then cooked sous vide. At the end given a quick sear
in a cast iron skillet. They are very tender done that way.

I've done the equivalent of sous vide .... by mistake. I was preparing
some chicken thighs for dinner and put them in the crock-pot to cook
while I was at work. I fumbled the temperature setting to "warm" rather
than "low". Oooopsie. When I got home the thighs were cooked through
and quite tasty. Served with cauliflower and broccoli for a nice meal
for two.

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

Title: Really Slow Cooked Chicken
Categories: Five, Poultry, Herbs
Yield: 3 servings

1 lb Boned, skinned chicken thighs
Oil; as needed
1 tb Cajun/Creole seasoning
2 ts Pimenton (smoked paprika)

Mix the spices and the oil to make a paste. Spread
evenly over the chicken. Place the coated chicken in a
ZipLoc bag and let marinate overnight in the ice box.

In the morning remove the chicken from the ZipLoc and
place in your "baby" crock-pot. Set the temperature to
"warm" (140°F/60°C). Put the lid on and go to work.

Dinner at 7:00 in the evening.

Uncle Dirty Dave's Kitchen

MMMMM

... A diet is a selection of food that makes other people lose weight.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

On (31 Mar 19) Dave Drum wrote to Stephen Haffly...

I've done the equivalent of sous vide .... by mistake. I was preparing some chicken thighs for dinner and put them in the crock-pot to cook
while I was at work. I fumbled the temperature setting to "warm"
rather than "low". Oooopsie. When I got home the thighs were cooked through
and quite tasty. Served with cauliflower and broccoli for a nice meal
for two.

Not quite the same, but it sounds like it was quite good nevertheless.
Our small crock-pot only has off, low, and high though. We would need to
go with the big crock pot to get a warm setting.

This is good. Tahina is a dressing mainly of Tahini with garlic and
lemon. I dispense with making Tahina and just add the Tahini with extra
garlic and lemon to the hummus as I am making it.

MMMMM----- Recipe via Meal-Master (tm)

Title: Hummus
Categories: Mediterranean, Ethnic
Preparation Time: 15 minutes

2 can garbanzo beans, (1 lb)
5 tb lemon juice, fresh
6 tb olive oil
1 t garlic powder
1 t salt
1/4 t pepper
1/4 t paprika
1/8 t cayenne pepper (optional)
1/3 c Tahinah
parsley (for garnish)


Drain the garbanzo beans. Reserve about 2 tablespoons for use as a
garnish. Grind the beans twice through a meat grinder into a deep
bowl. Mix in the lemon juice and olive oil, one tablespoon at a time.
Stir well after each addition. Season with the garlic powder, salt,
pepper, paprika, and cayenne. Finally, add the Tahinah and stir well.

To serve, put a mound of about 3 tablespoons on the center of a salad
plate. Press the back of the spoon on the mound and turn the plate so
that the Hummus will be spread evenly all over the plate. Drizzle with
olive oil, sprinkle with red paprika, and garnish with a few whole
beans and a sprig of parsley.


Rating: 5/5 stars


Source: Popular Food From Israel by Ruth Sirkis

Hummus is served as an appetizer, dip, or first course. It is usually
spread thinly on a salad plate and garnished with olive oil, a dash of
paprika, and a sprig of parsley. One is not supposed to use a fork to
eat the Hummus, but scoop it up with a piece of Pita bread instead.


Ingredients modification: Software would not allow for "dash" so 1/8
tsp used instead for the cayenne pepper measurement.


Instructions and notes modified from original. One can also use a food
processor to make the Hummus. If so, process beans until very fine.
When the olive oil, lemon juice, and Tahinah are added, it will
process into a smooth consistency.


We often change it, not making the Tahinah to use, but instead adding
some Tahini (sesame paste), fresh garlic, and the other ingredients
from the Tahinah recipe in rough proportion to what would be added
with the Tahinah. This recipe is flexible. We have not tried adding
many other ingredients since this one tastes good as is. However,
instead of sprinkling with paprika, I have sprinkled it with Chipotle
pepper.


MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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