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Text 3016, 72 rader
Skriven 2013-07-31 06:55:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Milk
============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  SR> Whatever works. I generally go straight to the skim; milk with fat
 ->  SR> in it tastes greasy to me.

 -> Milk without at least 2% fat tastes like chalk water to me.
 -> Urrrrrrrppppp!!! As far as I am concerned skim milk is a scam by the
 -> dairy industry to be able to use the butter fat for high profit
 -> uses elsewhere.

 SR> Milk with fat in it tastes really greasy.  Oddly, half and half
 SR> doesn't. Weird.

You said it, I didn't. Sorry for your luck.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Milk Pork
 Categories: Pork, Dairy, Herbs
      Yield: 6 servings
 
      3 lb (1.5 kg) boned pork roast
      6 cl Garlic; peeled, in slivers
           Salt & pepper
      2 tb Butter
      1 lg Onion; halved
      1 lg Carrot; halved
      2 lg Rosemary branches
      2    Bay leaves
      4 c  Whole milk
           Generous handful chopped
           - fresh chives and/or
           - parsley; for garnish
 
  Make small slits all over the meat with a sharp knife,
  inserting a sliver of garlic into each as you go. (If you
  can do this several hours or the night before cooking,
  all the better.) Rub the meat all over with salt and
  pepper. Heat the oven to 325|F/160|C.
  
  Melt the butter in a deep, lidded casserole (cocotte),
  and brown the meat well on all sides. Add the onion,
  carrot, and herbs to the pot. Pour over the milk, and
  bring to a simmer on the stovetop. Cover the dish and
  transfer to the oven until tender, about 2 hours,
  turning the meat at least once.
  
  Remove the meat from the pot and wrap in foil to keep
  warm. Remove the herbs, carrot, and onion and discard.
  The cooking juices will be curdled - ugly - but this is
  how they're meant to be. Boil them down to about a
  cup/250 ml and purOe with an immersion blender. Taste
  and adjust the seasonings.
  
  Carve the meat and arrange in a serving dish. Pour over
  the sauce, sprinkle with the chives and/or parsley. Serve.
  
  http://www.foodtv.ca
  
  Yield: 6 servings
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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