Text 611, 89 rader
Skriven 2006-04-21 10:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: country "ribs" 553
==========================
 JM> I have had better, to my taste.
 JW> Do tell us more. Where?
 ML> Right across the street, the Main Deli has better
 ML> smoked meat
 JW> If I ever return....

"Did he ever return, no, he never returned, and his
fate is still unlearned ..."

It's in your country, for crying out loud. Surely the
best smoked meat in the Hemisphere is worth the effort
of the day or two's walk it would take you to get there.

 -=> Jim Weller said to Dave Sacerdote <=-
 JW> A Post Modern Revisionist New England Clam Chowder.
 JW> Look what they've done to your humble soup!
 JW> Title: Jose Andres' New England Clam Chowder
...
 JW> Chef Jose Andres of Jaleo, Washington, DC

This used to be one of my favorite restaurants, before
it became famous. And apparently pretentious. Sigh.

 JW> ... Exactly how DO you polish sausage??

Them that doesn't know already shouldn't oughta know.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Polish Kielbasa
 Categories: Beef, Pork, Polish
   Servings: 2

      4 ts Coarse (kosher) salt
  1 3/4 ts Ground black pepper
      3 tb Sweet Hungarian paprika
      1 ts Dried marjoram, crumbled
    1/2 ts Dried savory, crumbled
      2 ts Finely minced garlic
     10 oz Trimmed beef shin
     16 oz Fresh pork fat
    1/3 c  Ice water
  1 1/4 lb Lean, trimmed pork

  This sausage has many guises: smoked, raw, and precooked are the most
  common forms. Well known in Central Europe and parts of the Soviet Union,
  it has become associated most often with Poland (several versions hail from
  that country) and is therefore referred to in market nomenclature as
  "Polish sausage." The ingredients of kielbasa (as of practically all
  sausages) are remarkably variable, changing from town to town and even from
  house to house, but garlic does appear to be a constant. Hearty and rustic,
  this hefty sausage can be used in all recipes that call for garlic sausage.

  Makes about 2-3/4 lb

  1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
  savory, and garlic.

  2. In the container of a food processor combine the beef, half the pork
  fat, half the ice water, and half the mixed seasonings (see step 1) and
  process to a very fine grind (if you are using a meat grinder, follow the
  directions on page 4). Scrape into a mixing bowl.

  3. In a bowl combine the remaining seasonings, the pork, remaining pork
  fat, and remaining water. Process half of the mixture at a time to a coarse
  grind and add to the beef. Mix together very thoroughly, cover, and chill
  for 24 hours.

  4. Stuff the sausage into casings as indicated in the general
  sausage-making directions on pages 4-5, tying links for 10 to 30 inches
  long, depending upon your preference. Both sizes (and everything in
  between) are considered traditional. Hang the sausages in a cool, airy
  place for several hours at least, or until the skin is smooth, dry, and
  crackly. If it's too hot or humid to hang the sausages, refrigerate them,
  uncovered, for at least 12 hours. To store, refrigerate for up to 3 days,
  or freeze for longer keeping.

  TO COOK: Place one or more sausages in a large skillet with water to come
  halfway up them. Bring to a simmer and cook for about 8 minutes, then turn
  and cook for about 8 minutes on the other side. Pour off the water, prick
  the sausages, and cook them over moderate heat until browned on both sides.

   From a file called europe.txt

MMMMM

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