Text 13345, 94 rader
Skriven 2007-03-22 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pastrami etc 249
========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> Lamb fat not unlike deer fat congeals at a high temperature and coats
 JW> the tongue

 ML> I always wondered if lamb fat was extra unhealthy, as I
 ML> imagined it doing that to one's arteries as well.

I often wondered about that too but I don't really think so as I
imagine the digestive system breaks down the fats into more basic
components before it gets into the blood stream.

 JW> "Wahhh! You can't eat Buddy's children!"

 ML> Hmm ... okay to toss them in the garbage but not to eat them.

There are logical inconsistencies there aren't there.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pinakbet (From Flavors Of The Philippines)
 Categories: Filipino, Pork
      Yield: 4 servings
 
    300 g  Bagnet (pork crackling),
           Sliced (see below)
      2 ts Oil
      2 ts Chopped ginger
  1 1/2 tb Crushed garlic
    150 g  Shallots
    500 g  Ripe tomatoes
     75 ml Bagoong isda (anchovy sauce)
           Strained
    150 g  Okra
    150 g  Small ampalaya, quartered
    300 g  Eggplants, sliced
           BAGNET:
      1    Kilo pork belly (whole
           Piece)
     50 g  Crushed garlic
      2    Bay leaves
      1 tb Sea salt
 
  Pinakbet according to Gilda Cordero-Fernando in Philippine Food and
  Life is a vegetable dish known all over the Philippines, but which no
  one cooks as deliciously as the Ilokanos. The Ilokanos say they can
  tell if a pinakbet was prepared by an Ilokano or not. Pampangos and
  Tagalogs cut ampalaya (bitter gourd), the main ingredient of
  pinakbet, into quarters and this, Ilokanos feel, allows too much
  water and salt in, which shrinks and toughens the vegetable. Ilokanos
  cut the ampalaya of their pinakbet lengthwise, and only on one side,
  leaving the opposite side uncut, like a hotdog bun, so that it opens
  like a hinge. In addition, Ilokanos include a bit of the stem in the
  last slice of the eggplant which is cut in four halfway through so it
  opens like a flower.
  
  This recipe of pinakbet comes from Flavors of the Philippines by
  Glenda Rosales-Baretto.
  
  Heat the oil in a casserole and saute the ginger, garlic, shallots,
  tomatoes and pork crackling until the liquid has completely reduced,
  then add anchovy sauce. From this point on, do not stir.
  
  Continue to simmer until the sauce is thick, then add the okra,
  ampalaya, and eggplant. Cover the casserole and cook for a further 5
  minutes.
  
  To make the bagnet, place the pork belly, garlic, bay leaves and salt
  in a pot. Add sufficient water to cover and cook for 1 hour. Remove
  pork and dry in a moderately hot oven for 20 minutes.
  
  Deep fry pork in oil at low heat for at least 1 hour, turning every 15
  minutes, then remove and allow to cool completely. To finish, re-heat
  oil until moderately hot and deep fry the pork until crisp and golden
  brown.
  
  http://www.tribo.org/filipinofood/recipes/pinakbet.html

  From: Nori Reyes To: Pinoy-Food

 
MMMMM

Cheers

Jim, in Yellowknife




... A statement may be true independently of illogical reasoning.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)