Text 13382, 82 rader
Skriven 2007-03-23 23:40:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Hispanic Meat Market
================================
 -=> On 03-23-07  09:57,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Hispanic Meat Market <=-

 DSh>   What is the whole shoulder you are talking about like?

 DSac> I think you guys call it a "fresh picnic ham" or "picnic shoulder."
 DSac> It's the front leg of the pig from hock to shoulder, includes bone
 DSac> and skin.  Skin it and bone it out and you get a "boston butt," a
 DSac> term which is unknown in New England.

  What I call a picnic shoulder is that lower joint, running about 8
  pounds, that BJs has for $0.99 per pound.   According to a butcher I
  talked to there today, there "Boston Butt" (15-18 pounds in two
  pieces) is the upper part of the leg, and has the skin removed but
  still has one center bone in it.

  What size is the "whole shoulder" you are talking about?  Is it that 8
  pound lower section or is it the whole leg -- probably about 25 to 30
  pound?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vindaloo
 Categories: Indian, Meat
      Yield: 6 servings
 
      1 tb Coriander seeds
      1 tb Poppy seeds
      1 tb Red mustard seeds
      1 tb Cumin seeds
    1/2 c  Corn or peanut oil
      2 tb Dried hot red chili flakes
      1 tb Ginger, fresh; grated
      4    Garlic cloves; ground to a
           -paste
      1 lb Pork, boneless; cut in 2"
           -cubes
      1 lb Beef, boneless; cut in 2 "
           -cubes
      1 ts -salt, to taste
      1 c  -Water
    1/2 c  Vinegar
 
  "Vinegar is a preservative & therefore the vindaloo may be kept in the
  refrigerator for several days before using. In fact, the flavour are
  intensified if the vindaloo is eaten one or two days before cooking,
  warm slightly. ... The vindaloo requires that a substantial amount of
  oil be used in the preparation. For our purpose & without
  compromising the flavor, I have suggested that the excess oil be
  poured off before dining. Toasting & grinding the whole spice seeds
  is the old-time method & very effective in deriving the most flavor.
  However, I have also lightly toasted ground spices, which is an
  improvement over using them directly from the container. The recipe
  is one prepared by the Bhatia Christians of Calcutta, a group of
  Anglo-Indians who have intermarried with Bengali Indians."
  
  Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a
  dry skillet for 2 or 3 minutes until the aroma is released. Grind the
  seeds in a processor to a fine powder. Set aside. Heat the oil in a
  pan & add all the toasted dry spices, the chili flakes ginger and
  garlic. Stir fry over moderately low heat for 2 min. Add the meat &
  stir continuously for 10 minutes as the meat browns. Add the water,
  cover the pan & cook until the meats are tender, about 1 hour. When
  the meats have been fully tenderized, add the vinegar & continue to
  cook until the vinegar evaporates & the oil has risen. This is an
  indication that the vindaloo is ready. At this stage, all the oil may
  be poured off before serving. Serve warm with plain white rice &
  masoor dal.
  
  SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of
  India_ by Copeland Marks posted by Anne MacLellan
  From: Ronald Troost                   Date: 08-02-94
 
MMMMM


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