Text 7095, 131 rader
Skriven 2006-10-31 00:46:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Misc. Commentary 500
================================
 -=> On 10-29-06  21:06,  Michael Loo <=-
 -=> spoke to Ian Hoare about Misc. Commentary 500 <=-

 DS>  somehow had a picture in my head that the sows were much larger than
 DS>  the male pig.

 IH> Oh no, in most food animals the male (especially if "entire") is very
 IH> much bigger than the female. In cattle for example a bull will probably
 IH> weigh not far off twice as much as a cow. Don't know what the figures
 IH> are for a boar as against a sow (domestic), I'm afraid. 

 ML> The average male pig is 250 lb; the average sow is 400 lb.

  Ah Ha -- vindication for my memory.

 ML> There is a reason for this. The average male pig is grown to
 ML> be eaten and is thus quite young at slaughter. The average
 ML> sow is used as a pig-making factory and is mature and of
 ML> several summers. If a male pig grows to maturity, I'm pretty

   And the reason -- which also says that Ian was also correct.    I was
   comparing my visual picture of a breeding sow to what amounts to a
   visual of a young steer (or whatever the name for a neutered male pig
   is).   Correct, but not an appropriate comparison of full grown
   sizes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bichak (Stuffed Baked Tricorners)
 Categories: Appetizers, Info, Jewish, Afghan
      Yield: 1 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  (abt) water, warm
      1 ts Sugar
      1 pk (1/4 oz, 7 grams) dry yeast
  3 1/2 c  Flour
      3 tb Corn oil
      1    Egg, separated
      1    Egg yolk, beaten WITH
    1/2 ts Corn oil

MMMMM-------------------------STUFFINGS------------------------------

MMMMM----------------SQUASH, CALABASA, OR PUMPKIN---------------------
    1/4 c  Corn oil
      2 md (2 cups) onions, chopped
      1 c  -water, hot & 1/4 t salt
      2 tb Sugar
      1 lb Butternut squash, calabasa,
           -or pumpkin,

MMMMM----------------------------MEAT---------------------------------
      2 tb Corn oil
      3 md (2 cups) onion, chopped
      1 lb Ground beef or lamb
    1/2 ts Salt, or to taste
    1/4 ts Pepper, peeled & cut into
           -1/2-in pieces

MMMMM---------------------------CHEESE--------------------------------
      1 lb Farmer cheese
      1    Egg yolk, beaten
      3 tb Sugar
    1/2 ts Ground cinnamon

MMMMM----------------------------JAM---------------------------------
      1 c  Strawberry or grape or
           -prune jam (lekach)
      2 tb Bread crumbs
 
  Bichak are popular appetizers for tea or coffee hour. The pumpkin &
  jam stuffings are on the sweet side while meat & cheese are savory &
  could be eaten for lunches w/salad & dish of yoghurt. An added
  attraction is that they may be prepared in large quantities, cooled &
  frozen for the future.
  
  Heat oil in a pan, add onions, & saute over moderate heat until
  onions turn golden.  Add water, salt, sugar, & squash or calabasa or
  pumpkin & bring to a boil.  Cover pan & cook over low heat for abt 20
  mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir
  now & then, which in effect mashes contents. Continue last mins of
  cooking, uncovered, to evaporate all liquid & create & thick jam. The
  mash is still moist.
  
  MEAT: Heat oil in a skillet & brown onions lightly over moderate
  heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain
  liquid has evaporated & mixture is dry.  Cool.
  
  CHEESE: Mix everything together.  Set aside.
  
  JAM: Mix jam & crumbs together.  Set aside.
  
  TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast
  together & proof in a warm place until mixture foams, abt 10 mins.
  
  2. Make a well in flour, add yeast mixture, oil, & 1 egg white, &
  stir them into flour.  Add balance of water, or enough water to
  prepare a soft dough. Knead for several mins & roll into a ball. Oil
  top lightly & leave dough in mixing bowl. Cover bowl w/foil or a
  towel & let rise for 45 mins to 1 hour.
  
  3.  Punch down dough ball.  Pull off abt 1/2 cup of dough & roll into
  a slightly flattened ball.  Prepare 6 balls.
  
  4. On well-floured board roll out each ball, 1 at a time, to 12-"
  pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out
  circles in pancake. Put 1 tb of whichever stuffing you are using, or
  variety of stuffings, in center of each circle. Fold over right &
  left side of circle to meet in the center & bring up bottom to cover
  stuffing. Pinch ends together to form tricorner pastry. Seal in
  contents. Paint tops of bichak w/egg yolk.
  
  5. Line baking pan or cookie sheet w/lightly oiled aluminum foil.
  Place tricorners on foil & bake in a preheated 350F. oven for abt 40
  mins, or until brown. Serve warm.  Makes 48 to 50 bichak.
  
  NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out
  frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10
  mins.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
MMMMM

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