Text 3597, 64 rader
Skriven 2008-03-09 16:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: non disputandum 965
===========================
 ML> Cost per pound, please?
 DS> A bargain at $4.25/lb.

I'd say so, at 100% edible portion.

 ML> You're a tough judge with top notch being an 8.
 DS> Only because the locally-smoked stuff made for Victory
 DS> market also has thyme and a bit of rosemary, and I think
 DS> that gives it a better flavor.

Thyme yes. I've ODed on rosemary for the decade. Though the
punch that it provides might be the saving grace in such
recipes as the one below.

 DS> http://bacon-is-life.blogspot.com/ - Bacon Is Life

The PETA and Greenpeace types would point out that bacon
is death. I'd counter that every mouthful of lettuce you
chew takes away the livelihood of a hundred infant worms
and flies.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tourtiere De Quebec (quebec Pork Pie)
 Categories: French can, Meats, Armstrong
   Servings:  6

  1 1/4 lb Ground pork
    1/2    To 3/4 cup cold water
    1/2 c  Onion, finely chopped
    1/4 c  Celery, finely chopped
    1/2 ts Ground black pepper
      1    Bay leaf
    1/2 ts Dried savoury
    1/4 ts Dried rosemary
    1/4 ts Grated nutmeg
           Pinch   cinnamon
           Salt
    1/4 c  Old-fashioned rolled oats
           Pastry for double crust pie

  This is considered Quebec style, using rolled oats instead of potatoes to
  thicken the filling shows a Scottish influence.

  In a large, heavy frying pan, combine pork with cold water and heat to
  boiling point.  Add onion, celery, pepper, bay leaf, savoury, rosemary,
  nutmeg and cinnamon.  Cook, covered, over medium-low heat for 1 1/2 hours,
  adding more water if mixture dries out.  Halfway through cooking time,
  season with salt to taste.  Stir in rolled oats and cook, stirring, for 1
  to 2 minutes.  Remove bay leaf.

  Meanwhile, line a 9-inch pie plate with pastry.  When meat mixture is
  lukewarm, spoon into pie shell and cover with remaining pastry. Trim
  pastry, seal edges and cut steam vents in top crust.  Decorate with pastry
  cutouts as desired.  Bake in preheated 425 deg F oven for 15 minutes, then
  reduce heat to 375 deg F and bake another 25 minutes or until crust is
  golden.

  Source: A Taste of Quebec by Julian Armstrong
  Posted by: Linda Davis

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