Text 390, 104 rader
Skriven 2006-04-15 16:07:50 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: country 529
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ML> I wish Carol weren't so vigilant ... then maybe we could have
ML> gone to the store for some animal protein instead of my having
ML> to deal with this weird broccoli slaw stuff 

Ah.  Yes.  Broccoli slaw.  Another way the processors squeeze
profit from waste.  Take a perfectly good head of broccoli which
might sell for $X per pound.  Now cut off the stems and sell 
"broccoli crowns" for $X+(.15*X).  Ooh, is that a pile of stems?
Julienne them and sell "broccoli slaw" for $(2.5*X).

= = 

Forest Park Market always had a sign on the broccoli crowns
identifying them as "broccoli crawns".

= = 

Sometimes when I'm prepping broccoli, I peel the stems and eat
them raw; they're pretty good - cold, wet, crunchy.  One time
I figured I'd just shred the stems up and give them to the 
chickens in their "table scrap" pile.  DAMN, they STUNK!!  

= = 

ML> I hope I don't make too much of a fool of myself when 
ML> confronted with my brother-in-law's Easter ham.

We're having a houseful in for breakfast tomorrow, with
traditional Polish dishes.  Maryanne, Lynn, and I spent the
morning today making various pierogi.  Some time ago, Ian
gave me a can of cepes packed in oil, and I used those to
make mushroom pierogi filling that is about as close to 
heavenly as we've ever made.  The cepes make so much of a
difference compared to the standard white button mushrooms
I always used before.

Dinner will be at Mom's.  She's having a ham and a smoked
turkey (smoked here) and about 20 guests in that tiny joint
of hers.

DS> - Rienza Angel Hair Pasta (

ML> Rienzi, perhaps? 

Whoops.  Yes.

ML> An American company that gets boatloads of
ML> Italian stuff and packages it for the US market. 
ML> I occasionally find a good deal on their tomatoes 
ML> packed with basil but have not seen their pasta. 

The last time I bought Rienzi tomatoes I was disappointed
because the label on the can called them "skinless" and
they were loaded with little spears of curled up tomato
peel.  Flavor was fine, though.

= = 

[re: boneless pork loin roast]

DS> If they leave enough fat on them, 
DS> they can make a decent pork roast once they've been larded
DS> with garlic slices and rolled in some salt, pepper, thyme,
DS> and rosemary.

ML> True, if you don't overcook them. I am wondering if anyone
ML> has tried larding them with lard, though - this might minimize
ML> the effect of the lunatic 170 or 180 internal temperature that
ML> the FDA recommends (I say 135 to 145 but when I do one for me
ML> it's more like 125 to 130).

Does the FDA still recommend 170 - 180 degrees for pork?
That's insane.  They've admitted that trichinosis isn't a 
danger anymore; I don't know why they're still insisting on 
ruining a good roast that way.

I've never bothered to actually lard a pork roast, since I try
to keep the roasting temperature down and the meat temperature
just about 140 or so*, but I often ask the butcher for fat
trimmings if they've taken too much off the top.  Most are
obliging.

ML> Speaking of which, you know what I hate? Frenched rib roasts,
ML> whether pork, beef, or lamb.

Aye, the best part goes to waste.

Last Christmas, I made a pork crown roast for the family's
Christmas Eve feast.  It was okay, but I missed the nice
bits on the rib end and tying the roast into a ring was
tedious.  I considered making a "guard of honor" roast,
where two rib roasts are frenched, then the rib ends 
interlaced, but I've since reconsidered.  I like the tasty
bits on the rib ends too much, the hungry phillistines I'm
feeding care little for presentation, and if I really want to
get fancy I'll french the ends AFTER cooking and save the
delicious trimmed bits for meself.



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Minutus cantorum, minutus balorum, 
minutus carborata descendum pantorum
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