Text 32661, 102 rader
Skriven 2009-12-26 13:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: getting to no 579
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 ML> The texture can be kind of ugh, but I guess that's what
 ML> happens when the meat hasn't been pounded enough and is
 ML> cooked long enough to make up for that.
 RH> As long as the cow isn't mooing

With round, the usual rouladen meat, there is a huge space
between raw tender and well-done tender, within which the
meat is tough and/or fibrous. Without heavy whapping, it's
difficult to get it to have a pleasant texture without
cooking it way a lot.

 RH> I try to go for things that shouldn't have any major surprises.

We've had this discussion. I'm quite different that way.

 RH> If the dill is decoration, I won't fuss.  But if the salmon tastes
 RH> like dill instead of lemon, then I would.

Yep.

   A few weeks ago we were at
 RH> Red Robin & I ordered the fried chicken club sandwich.  A fried fish
 RH> one came out; I asked Steve to take a bite & he verified.  The waitress
 RH> and manager doubted me but took it and made a replacement.  The texture
 RH> was all wrong for chicken--it flaked like fish.

Were they surprised that someone could tell the
difference between chicken and fish? I'd have second
thoughts about returning to such a place.

Plymouth succotash (1769)
cat: colonial, holiday
yield: 1 batch

1 qt large white beans (not the pea beans)
- (or 6 one-pound cans of beans)
6 qt white hominy (12 16-oz cans)
6 lb corned beef (or more)
1 lb lean salt pork 
4 lb fowl (or larger)
1 lg white French turnip (or four smaller purple-top turnips)
10 md potatoes

NOTE: RECIPE TAKES TWO DAYS 

This recipe was obtained from Mrs. Barnabas Churchill of
Plymouth, Mass. by Mrs. Evelyn Lincoln for the first edition
of her Boston Cooking School Cookbook in 1883.

1. To make hominy from scratch, see the recipe in the Settlers
and Indians chapter. Soak beans overnight in cold water. If
using canned beans, go on to Step 4.

2. In the morning, drain the beans and bring to a boil in
fresh water to cover.

3. When beans have boiled a few minutes, pour off the water,
and again bring them to a boil in water about an inch over the
beans. Let simmer until beans are soft enough to mash to a pulp.

4. About four hours before the stew is to be served, put corned
beef and salt pork on to boil in a lot of water in another
large kettle.

5. Two hours before dinner time, put the beans, mashed to a
pulp, and the hulled corn [hominy] into another kettle, with
some of the fat from the meat in the bottom to keep them from
sticking. Take out enough of the liquor from the meat to cover
the corn and beans, and let them simmer where they will not burn.

6. Clean and truss the chicken as for boiling, and put it with
the meat about an hour or a quarter before dinner time.

7. Peel the turnip and cut into 1" slices, add it to the meat
pot about an hour before serving.

8. Peel and sliced the potatoes, and add them to the meat pot
about half an hour later.

9. Remove the chicken as soon as it is tender (or a meat
thermometer in the thigh indicates 170 degrees.)

10. In Mrs. Churchill's time, the chicken was served from a
platter, with another platter for the meats and vegetables.
The beans and corn were served from a soup tureen, so succotash
was both a thick soup, and a boiled dinner. The next day,
leftovers were reheated in the meat broth. Colonials probably
put everything together, at least by the second day, and ate
it with a spoon. The Native American stew pot was a standing
dish in which ingredients were replenished and more water added
for days. The salt meats usually provided enough salt, and
Native Americans in New England did not use salt until the
17th Century.
 
Serve with some of the other dishes of the 1769 dinner: "a
large baked Indian Whortleberry Pudding, a dish of Clamms,
a dish of Oysters & a dish of Codfish, a haunch of Venison...,
a dish of seafowl, a ditto of frostfish & Eels, an Apple Pye,
a course of Cranberry Tarts & Cheese made in the Old Colony."
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