Text 7037, 77 rader
Skriven 2006-10-28 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Quick Taste
===================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I agree that too lean is bad but butts still have a lot of 
 JW> streaky fat in them after you carve off any outside layers 
 JW> of fat.

 DS> I was going by this:

 DS> 5 lb pork butt cleaned of any
 DS> silver skin and very little fat

Me too.  I was envisioning "very little surface fat".

We are in agreement though on how much fat should be in the final
product, one way or another.
 
 JW> You have to cut those barbecuing good old boys in Georgia 
 JW> some slack; they're trying real hard to make real EYE-talian 
 JW> sausage.

 DS> Heh.  Yeah.  I'm cutting the author of that recipe slack by just
 DS> _reading_ it.  But I'm not gonna let you get me started. =)

(sneaky grin)

 DS> Oh, P.S., you know what's better than cayenne in a sausage like
 DS> that?  A good fleshy hot pepper chopped in (seeds and all if you
 DS> want a real kick.)  Red ripe cherry peppers, for example - they
 DS> have some good heat and a soft, almost buttery pepper taste that
 DS> adds body to the pepper without the plain old empty heat of
 DS> cayenne.  

 DS> Adds some moisture to the mix, too, so you can cut back on the
 DS> fat a little if need be.

That sound good to me.

(I like most of the CATFM recipes but yes some could stand improvement.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Apple Duff
Categories: Desserts
  Servings: 4

      4    Dessert apples
      2 oz Brown sugar
      2 oz Raisins
           Cinnamon to taste
      1    Beaten egg
    1/2 pt Cream, whipped
      1 pk Puff pastry (12 oz)

Preheat the oven to 400 F. Peel and core the apples. Stuff the centers
with a mixture of brown sugar, raisins and cinnamon. Roll out the pastry
and cut out 4 circles approximately 8" in diameter, depending on the
size of the apples. Place an apple in the center of the pastry circle
and brush the edge with beaten egg; draw up the pastry to enfold the
apple, pressing the edges firmly to seal. Brush the tops of the pastry
parcels with the remaining egg to glaze. Bake in a shallow ovenproof
dish for 40 minutes. Serve with whipped cream.
             
From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The pursuit of the Perfect Sausage is no laughing matter.
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