Text 21142, 106 rader
Skriven 2009-02-21 15:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Pork Butts
======================
-=> Quoting Dave Drum to Michael Loo <=-

 ML> the butt was always the forearm and its
 ML> associated shoulder (why not the back leg I don't know). Now
 ML> it appears just to be the shoulder.

 DD> Actually the butt is the section around the clavicle. Picnic shoulders
 DD> may, but do not have to, have the butt portion attached.

 DD> I sort of never uderstood why the part around the shoulder blade is
 DD> called the butt ... my butt is located atop my thighs. I asked my
 DD> grandfather, that all knowing, all wise guru of my early youth, while
 DD> we were in the misdst of butchering a brace of pigs. His answer was
 DD> something to the tune of "I don't know. It does seem strange, doesn't
 DD> it? They must have had a good reason."
          
This may be more folklore than fact but:

 "In pre-revolutionary New England and into the Revolutionary War,
 some pork cuts (not those of high value, like the loin and ham)
 were packed into casks or barrels for storage and shipment. These
 barrels were known as "butts." In the Boston area, the cut from the
 hog's shoulder became known in other regions as the Boston Butt.
 The name stuck, and today it is still referred to as the Boston
 Butt almost everywhere in the U.S., except in Boston!"


More deep fried stuff:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frittelle Di Zucca (Squash Fritters From the Veneto)
 Categories: Jewish, Italian
      Yield: 6 Servings
 
      1    Butternut squash or pumpkin;
           -(about 1- 1/4 lbs.)
      2 c  Milk; or as needed
  1 1/2 c  All-purpose flour; or as
           -needed
      2 ts Baking soda; dissolved in:
      2 ts Water
      2    Eggs
      1 pn Salt
    2/3 c  Granulated sugar; or to
           -taste
           Grated zest of 1-2 oranges
    1/2 c  Candied citron; cut into
           -small dice
    1/3 c  Golden raisins
    1/2 c  Pine nuts; toasted
           Peanut oil; for deep frying
           Confectioner's sugar; for
           -topping
 
  Halve the squash or pumpkin, scoop out and discard the seeds and
  fibers, peel, and cut into 1/2- inch dice. You should have 3 to 3-
  1/2 cups. Place in a saucepan, add milk to cover, and place over
  medium heat. Bring to a simmer and cook until the squash breaks down
  into a smooth puree, about 30 minutes. Don't worry if the mixture
  looks curdled; it will smooth out.
  
  Stir in the 1- 1/2 cups flour and continue to stir until the mixture
  is thick, about 5 minutes, adding more flour as needed to bind. Beat
  in the dissolved baking soda, and then the eggs, one at a time,
  beating well after each addition. Add the salt, granulated sugar,
  orange zest, citron, raisins and pine nuts. Remove from the heat. Let
  stand for about 15 minutes until most of the moisture has been
  absorbed.
  
  Pour oil to a depth of 3- inches in a deep frying pan or wok and heat
  to 375 degrees F. In batches, drop the batter by small (1- inch
  diameter) teaspoonfuls into the hot oil. (These should not be too
  large or the center will not cook.) Fry until golden, 3 to 5 minutes.
  Using a slotted spoon, transfer to paper towels to drain briefly.
  Keep warm until all the fritters are cooked.
  
  Arrange the fritters on a platter and sift a heavy dusting of
  confectioner's sugar over the top. Eat while hot or very warm.
  
  Notes: Italian Jews commemorate Hannukah by the eating of fried foods
  such as these fritters which are served as a dessert.
  
  Hint from Ms. Goldstein: It's may not always easy to find a squash
  that weighs exactly 1- 1/4 pounds. Just make sure the cubed squash is
  covered with milk and add enough flour so that the mixture is similar
  to the consistency of sour cream. Since squashes vary in sweetness,
  adjust the sugar to personal taste.
  
  Recipe by: Cucina Ebraica by Joyce Goldstein
  
  Posted to JEWISH-FOOD by Linda Shapiro

MMMMM


Cheers

YK Jim


... Emo cows: "we cry because you cook us."

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