Text 13632, 160 rader
Skriven 2007-04-01 10:12:00 av MICHAEL LOO (1:123/140)
Kommentar till en text av DALE SHIPP
Ärende: meats 294
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ML> It makes a difference; not necessarily that much, but be
ML> careful. If you want a rude shock, take some evergreen
ML> wood, say pine, and try to smoke meat with that.
DS> That I knew -- what I meant was not much difference between the
DS> recommended woods that have which are hickory, apple, pecan and
DS> mesquite.
I once encountered something pine-smoked on purpose. It
wasn't very pine-smoked, so it wasn't very awful.
There are those who have made worse wood mistakes. When I
was at summer camp once, there was this rivalry (quite
artificial) between our bunkhouse and a neighboring one.
This camp was rather peculiarly run, and I have some ugly
stories I could tell about the YMCA ... but we had two
overnight camping experiences, both disasters. Once we
took a canoe trip down this river, but our idiot counselors
missed the campground altogether, and next thing we knew
there were a bunch of canoes bobbing about at the mouth
of the river and heading out into Chesapeake Bay. We ended
up beaching at some random place and spending the night
out in the open with the mosquitoes. The other trip was not
a disaster for us but for the other group: we chose our
campsite, made our fire, ate our grub, and spent an
uncomfortable night but at least in sleeping bags. Our
rivals thought they'd found a much better camping spot,
made their fire, and then all heck broke loose, as they
had managed to make their fire with poison ivy wood.
I'm sure that there are differences, just not sure that I
DS> will be able to notice them.
Not everyone can - I have a hard time telling the fruitwoods
apart sometimes - and being less fussy about stuff is not a
bad thing.
Oh, peach wood is said to make a bitter and nasty-tasting BBQ.
ML> just a big strip of rinds should be easy to find - but then I'd
DS> Today we went on an excursion. We stopped the other Asian market
DS> on Rolling road and then at Lotto's. The first one had some pork
DS> belly (perhaps a couple pounds, with skin) and some just pork skin
DS> (perhaps a pound or so, at $0.99 per pound). Neither place had any
DS> bulk pork shoulder pieces -- just small packages at prices well
DS> above the BJs price.
Pork belly is good for making southwestern-style chicharrones.
ML> I might find something bigger and/or sturdier. Or not make
ML> the things. The amount of heat I'd need for the skin chicharrones
ML> might damage your Farberware (though those with more experience
ML> with that thickness of aluminum might like to correct me).
DS> I'd also be worried about oil overflow and fire if too shallow a pan
DS> was used. Sounds like you need to know someone with a turkey
DS> frier.
Sounds like I'll make just easy chicharrones, which are merely
cracklings.
DS> Might end up with smoked salmon that tastes like pork ribs?
ML> What would be wrong with that? Better than the other
ML> way round, I'd reckon.
DS> I want my salmon to taste like salmon, not bacon.
I've had bacon-wrapped fish at restaurants, and I rather
like it. Usually the fish has been cod or a similar more
neutral-tasting one.
DS> One of our other stops was at that pit beef place on Rolling Road,
DS> up near Security Mall. Second time we have been there, and it is
DS> still quite good. About an in
ch of sliced very rare beef on a Kaiser
DS> roll for $5.75. People who want well done beef could get that also.
DS> Only problem is that they have only one bench outside for sitting.
For an inch of sliced very rare beef I'll be happy to stand.
==
ML> and some stress for the others. Meals at Mickey Dee's or
ML> Wendy's. It's fun being a musician.
DS> Do you really have no other options? You are going to need some
DS> serious compensation food wise when you get back to civilization:-}}
I've had three meals out so far - one, with the clarinetist,
was at a Thai restaurant, where they actually made something
Thai hot for me, and two with Ella Lou, both at Grub's, a dive
bar where they make the best burgers (according to her palate)
that she knows. The atmosphere and hygiene at Grub's are both
kind of dubious: the former a combination of sports bar, biker
bar, and college student no ID required bar. The first time,
we had a 30-minute break, so I ran out, got a takeout order,
ran back, and bolted down a Buffalo wrap, which was made not
with buffalo but rather with lettuce, bacon, tomato, ranch
dressing, hard fried chicken breast strips, and lots of Tabasco.
This, including washing up after the thing ruptured and I got
ranch dressing and Tabasco all over me, took 32 minutes (sigh).
The other time, we were supposed to meet EL's daughters Wendy
(driving from Elkhart, KS to Greenville, SC, the detour to
Fayetteville being only about 50 miles total, insignificant in
a 1400-mile journey) and Kristen and her family. I was doubtful
about taking a 6-year-old and an 8-year-old to a dive bar, and
Kristen resisted with hygiene concerns, but EL said, that's
where I want to go, so we went. Wendy and her b-i-l John, doing
the drive together, met us there, and Kristen and Barry and the
kids showed up under mild protest (the kids actually do like
the place, and they haven't gotten sick so far, 16 hours later)
after half an hour. We had the famous burgers - half-pounders
for $5 with an ounce bag of chips; a buck more to substitute
fries; a buck more for toppings (mushrooms and a large amount
of Swiss, a popular choice, count as one topping); I ordered
the basic $5 one, even though EL owed me lunch. I asked for it
rare as possible, and it came well done, but it was made with
burger mix (like meatloaf mix, only not as good), so a rare
one would have been a disaster. It was not so good, so I had
a bite of Kristen's excellent applewood-smoked BLT to get the
taste out of my mouth. Also had two Shiner Bocks (would have
had three, but there was a concert to play).
Today is Kristen's father-in-law's birthday, so we're all going
out to the country club for brunch. I wonder if I need a tie;
I didn't pack one. Maybe they'll let me in with my concert
bowtie.
---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Cod with Stuffing
Categories: Canadian, Fish/sea, Pork/ham
Yield: 1 servings
1 Cod, whole; Salt pork fat back
-head, fin, tail removed -sliced
----------------------------------STUFFING----------------------------------
2 c Bread crumbs; up to 3 cups -melted
1 pn -Salt 1 Potato; mashed
1 Onion; chopped 1/4 c Celery;finely chopped
2 ts Savoury -(optional)
1/4 c Butter; up to 1/2 cup
Stuffing: Mix all ingredients together well. Should be able to form into a
ball. Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed). Stuff interior
of cod with savoury stuffing (see below). Bind cod with twine to hold in
stuffing, and top generously with salt pork fat back. Bake cod with open
side/salt pork up at 350 Degrees F for one hour or until salt pork is brown
and crunchy. That's about it, you could sub in bacon for the salt pork, but
it is good with the salt pork. Enjoy.
To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read
Type: TEXT SCAN (+)
Note: that's the only attribution I found.
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