Text 37815, 126 rader
Skriven 2010-05-16 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: heresy 157
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> We really do need more competition here. They own both of the two
 JW> large supermarkets

 ML> Are there hidden market forces?

None that I can determine.

 JW> It seems to be a no-brainer.

It does to me too.

 JW> The guys were 90% oblivious to all their scheming.

 ML> So my "friend" Alicia tells me that my friend Lilli seems to be
 ML> stalking me, then calls her up and jeers "when's the wedding?"
 
So are many older boys.

 JW> Title: Pissaladiere Pasta

 ML> The name is sacrilege.
 
Well she did confess to that right up front.

 ML> Speaking of no-brainers!

 ML> "Hahahaha, I'll take this wee bit of fishie and introduce it
 ML> into the onions and olives - I hope my insurance is paid up -
 ML> aha - no explosion! Now let's live really dangerously and
 ML> introduce some !whole wheat pasta! - I hope this doesn't start
 ML> a chain reaction that means the destruction of the !entire world!"

Bloggers have to exaggerate and be overly colourful to entertain
their readers. They are all guilty of that, even our esteemed
colleague Dave S.

Here's another blog recipe but with the colourful intro snipped:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pork Neck Adovada 
Categories: pork, mexican
  Servings: 8

     20    cloves garlic, unpeeled
     20    dried red chiles, stemmed
           and seeded
     10    black or white peppercorns
      2    inch section of cinnamon
      3    cloves
      5    bay leaves
    1/2 ts cumin seeds
    1/2 ts coriander
      1 TB oregano
      1 ts thyme
      1 ts paprika
    2/3 c  vinegar (white, cider, rice,
           sherry, or some combination
           thereof)
      5 lb pork neck bones, cut into 3
           inch sections

(You can use Chimayo, New Mexican, chiles anchos, or chiles
guajillos)

(For vinegar use white, cider, rice, sherry, or some combination
thereof)

To make the marinade: Roast the unpeeled cloves of garlic on a cast
iron skillet set over medium heat, turning occasionally, until the
skin has blackened on a few sides and the interior is very soft and
brown in color. This will take approximately fifteen minutes. Let
cool, then slip the garlic from the blackened skin. 

In the meantime, in the same skillet or a separate one, place one
whole chile pod at a time down onto the surface of the pan. Use a
spatula to press the pod against the skillet for just a second or
two until it blisters and begins to bubble. Flip the chile over and
do the same for the other side. Repeat this process for the
remaining chile pods.

Place the chiles in a bowl and cover with lukewarm water. Submerge
the chiles for at least twenty minutes, or until sufficiently
softened. Remove from the water and set aside.

In a mortar and pestle or with a spice grinder, finely grind the
peppercorns, cinnamon, cloves, bay leaves, cumin, and coriander. 

In a blender or food processor, combine the garlic, chile pods, and
all of the herbs and ground spices. Puree this mixture until it is
smooth, scraping down the sides of the bowl as you go along. Cover
and refrigerate. This marinade will keep for months in a clean jar. 

Makes approximately 1 1/2 to 2 cups of chile marinade.

To marinate the neck bones: Rinse the neck bones under cold water,
then drain. Toss the pork neck bones with the marinade, distributing
the paste so that it covers the meat evenly. Refrigerate the neck
bones for at least eight hours and up to two days. 

To braise the neck bones: Preheat the oven to 350. Place the
marinated neck bones in a dutch oven, clay pot, or any other
thick-walled vessel. Pour water (and a bit of wine, if you like) so
that the liquid comes up to one-third the height of the meat. Cover
the pot and place it into the oven. Braise for 2 to 2 1/2 hours,
until the meat is fork-tender and the liquid is mostly reduced. With
a shallow spoon, skim off some of the fat on the surface of the
braising liquid. Serve immediately with plenty of tortillas.


  From: Chichi Wang, The Offal Cook     
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Less Alcohol, Less Calories." What madman invented that?

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