Text 4982, 125 rader
Skriven 2010-12-15 06:17:00 av Dave Drum (48657.cooking)
   Kommentar till text 4963 av MICHAEL LOO (1:123/140)
Ärende: Re: spleen 890
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Yeah, maybe that's because spleen is cheaper than shoulder meat.
 DD> No spleen in ground pork - it's sausage meat gray, not red.

 ML> So you think ground pork shouldn't have pig spleen, but it's okay
 ML> for ground beef to? Nah.

I did *NOT* say that. You are reading into my words things you wish to support
your position. See my reply to Hap on this subject. I am pretty much done with
it.
 
 ML> Strikes me that for 40c/lb I'd happily mix my own and be certain
 ML> there's no fennel in it.

 DD> Well. that's you. Me, for 40c/lb I'm not going to screw with it. Of
 DD> course, I don't care one way or the other about fennel in my Italian
 DD> sausage - unless they overload to the point it drowns out the other
 DD> flavours.

 ML> I'd do quite a bit to avoid an upcharge of 40c/lb.

Since I seldom ever use more than a pound or two of sausage at a time - and
those times widely spaced out - spending the extra 40c/lb makes very good
convenience sense to me. Your mileage very obviously varies.
 
 ML> ==

 ML> But here it's not only legal, it's encouraged. Whereas
 ML> grinding pig spleens (tasty though they are) in with
 ML> one's beef is neither.
 DD> Huh!? Since when? As long as they don't advertise it as pure beef - so

 ML> Since 1906 and possibly before.

 DD> what? Is there some arcane USDA regulation about it? Or perhaps some

 ML> Nothing arcane about hamburger having to be beef.

 DD> provincial regulation from somewhere not Illinois? Other than Jewish or
 DD> Islamic dietary strictures I don't see any violation of "law".

 ML> I know you'll take this as a bit of an insult, but you're beginning
 ML> to sound like Jamieson.

Once again, you are *NOT* reading what I wrote. I referred to "hamburg". Not
hamburger nor to "ground beef". See (again) my reply to Hap. I am done with
this.

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meurav Yerushalmi (Mixed meat, Jerusalem style)
 Categories: Meats, Israeli
      Yield: 1 serving
 
MMMMM----------------------------MEAT---------------------------------
           ; Use only fresh meat
           ; Hebrew names given in []
           Spleen; [Tchol]
           Turkey's eggs (meat)
           ; [Beitzey hodu]
           Livers; [Kaved]
           Egg yolks (meat); [Helmonim]
           Hearts; [Levavot]
           Beef kidneys; [Klayot bakar]
           Chicken breasts; [Hazze off]
           Calf's hearts; [Lev egel]
           Flank steak; [Steak ayn]

MMMMM---------------------------SPICES--------------------------------
           Turmeric; [Kurkum]
           Cardamom; [Hel]
           Cloves; [Tziporen]
           Curry powder
           Black pepper
           Ground coriander; [Cusbara]
           Sumac
           Garlic
           Baharat; a spice mixture
           Cumin
           Salt

MMMMM--------------------ADDITIONAL STUFFING-------------------------
           Amba (mango chutney)
           ; NOT the sweet type!
           Fried onion
           Dill cucumbers
           Pickled hot peppers
           Radish slices

MMMMM----------------------PUT IT ALL IN...---------------------------
      1    Pita bread
 
  1) Use only fresh meat, not frozen.  Internal parts may be of chicken,
  turkey or beef, unless noted.  The more variation, the better.
  
  2) Leave the meat unrefrigerated for at least an hour.  Let it reach
  room temperature.
  
  3) Use a very very hot griddle, preheated and oiled.
  
  4) Grill meat and spices, stirring from time to time.  Lower the heat
  as needed to cook the meat thoroughly, rising it again periodically
  to char it.
  
  5) When the meat is done, fill the pita bread with meat, amba
  (chutney) and additions abundantly.  The pita should be really
  stuffed.
  
  "Eating in Jerusalem," recipes and stories edited by Sherry Ansky,
  1992. Translated from Hebrew and modified by Gabi Shahar, March 1996.
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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