Text 2930, 107 rader
Skriven 2010-10-20 22:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Duck
============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >  CS> a duck [...] Cash and Daisy [are] Praying....

 > You are kinder than I would be!

 CS> Hehe fat dog.  No wonder?

Send him up here for a month. I'll board him with some huskies
who'll teach him to chase rabbits and romance coyotes. He'll come
back lean but happy.

 CS> Meantime the 'chili horror' came out quite well!  It morfed and would
 CS> be hard for even me to call 'chili' now. I mean, it's got carrots and
 CS> turnips in there now and even *I* wouldn't dare call that 'chili'!

Lots of things taste good with chili powder besides chili.
                        
 CS> Charlottes addition:

 CS> You added something green, what was it?

 CS> Dunno mom

 CS> Was it meant to be green?

 CS> Hope so mom.

NTF - BF (TM)

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

     Title: How To Turn Really Good Pepperoni Into Awesome Pepperoni 
Categories: Sausage, Info
  Servings: 1

           pepperoni

No matter which brand of pepperoni you like best, and no matter how
delicious it is, there is something you can do with it that will
increase it's awesomeness exponentially.  You need no special skills
or experience to do it; you only need a stick of pepperoni
(unsliced, none of that sliced deli stuff or bagged slices) and a
paper towel.

Start with a good brand of pepperoni, like Hormel Rosa Grande or
Armour's Margherita. You can't get good results if you start with
junk.  When you get it home, take the label and plastic wrap (if
any) off and wrap the pepperoni stick loosely in a paper towel.
Now, put it on a shelf in the back of your fridge and leave it there
for two weeks before you start slicing into it.

Done. 

Regardless of how high the esteem in which you hold your favorite
brand, the fact of the matter is companies just don't age their
pepperonis as much as they really should before getting them to the
market, and so many of them hit the shelves with a higher moisture
content.  Over the years,  consumers have come to accept and even
expect this.

Well, the manufacturers, with their tight production schedules and
need to turn over product, might not have the time for an extra
couple of weeks drying time, but at home we do.  And you'll be
amazed by the difference it will make in your pepperoni.  Yes, it
will be a little smaller (not that much - remember, the
manufacturers considered the curing done before they shipped it)
but it will also be bolder tasting, richer, and a little dryer.  The
basic flavor of the pepperoni won't have changed, but it will have
more character.

Step by step:

Wrap the pepperoni stick loosely in a paper towel and put it in the
back of the fridge Check on it after the first week (unwrap it and
look at it.)  Some red grease may be in the paper towel - don't
worry about it, that's what the towel is there fore anyway.  Look
for mold on the pepperoni.  There shouldn't be any, but if you find
some, wipe it off with a paper towel dampened in vinegar. At the end
of the second week, start slicing off pepperoni to enjoy.  With some
of the moisture evaporated out of it, the flavor will have improved. 
You can keep the pepperoni out in the general refrigerator
population, wrapped in the paper towel, as long as you want, even
after you've started slicing it.  It will continue to dry.  If you
feel like doing some experimentation, slice off a bit every three or
four days until it's all gone to find out just how dry you prefer
your pepperoni so you can get it "perfect" next time. It's easy and
delicious, you just have the patience not to OM NOM NOM that
pepperoni every time you open the fridge and see it back there on
the shelf, biding its time. 

Posted by Dave Sacerdote

From: Http://Davescupboard.Blogspot.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Ethel Merman can jam Russian radar.

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