Text 2855, 63 rader
Skriven 2008-02-21 06:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Pork and pork 887
=========================
 ML> Or lots of thyme and a little sage?
 JW> Hmmmm!

Which is what I would do.

 JW> We use a locally made seasoned salt called Back Eddy Spice, made by
 JW> the Back Eddy Steak House in Hay River and well known locally. It
 JW> has lots of black pepper, coriander and mustard seed in the mix and
 JW> we like it a lot.

I note you inquired of Clean Dave regarding the Mass. Back Eddy,
which I haven't been to but which I am told was founded by one of
the luminaries of Boston cuisinology, I believe Chris Schlesinger.

 ML> Essentially a pastrami seasoning, then.
 JW> Similar to Montreal Steak Spice.

I prefer steaks without, though as an occasional change of pace
it's not bad. McCormick's has way too much of a green dilly taste,
and I prefer its grilled chicken seasoning on steaks.

 JW> Peameal bacon is a unique Canadian meat, pickled but unsmoked
 ML> I presume this means brined?
 JW> Yes.

Down here pickled almost always means vinegared. I wonder what
vinegar-cured bacon would be like. And why corned, salt, brined,
and pickled beef all mean the same thing.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pheasant and Pickled Walnut Terrine
 Categories: Pheasant
      Yield: 4 Servings

      1    Pheasant
    1/2    Bottle Red vermouth
      1 lb Streaky bacon rashers
           Salt
           Black pepper; freshly
           Ground
      1    Jar pickled walnuts

  Remove the meat from the pheasant. Chop into small pieces and
  marinate in the red vermouth overnight.

  Line a terrine mold with bacon. Drain the pheasant meat and arrange
  half in the mold. Season with salt and pepper. Put a layer of walnuts
  on top and fill the rest of the mold with the pheasant. Season. Cover
  with bacon.

  Set the mold in a bain marie and cook in a preheated oven at 350
  degrees for 45 minutes. When cooked, ease the terrine away from sides
  of the mold and leave to cool in the mold. Turn out for serving.

  From: Patty <designwest@ameritech.Net>
  Recipe by: TWO FAT LADIES ¥ SHOW #FL1A04

MMMMM

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