Text 8516, 121 rader
Skriven 2014-01-04 15:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cats yum etc 21
=======================
 NB> Just getting back into replies... picked up a nasty bug that laid me
 NB> low, started Sunday night with fever and chills, kept me in bed Monday

When I got in from the last trip (see last post in this batch) I
got this ague thing and actually didn't feel like taking the subway
to the house (well, I never do, to be honest about it) so went to
Traveler's Aid and have them call the Hilton shuttle, which came
in about 10 minutes. I was in bed within half an hour of leaving
the airport and slept 11 hours, not the best of sleeps but decent.
Got up, went to the house, and then had the runs all night and got
3 hours tops. That averages to 2 nights' rest, doesn't it? Next
thing - San Fran, then ride to Hong Kong and KL with Lilli in
coach.

 NB> (one result being that I missed my family's Christmas get-together

Sorry to hear.

 NB> So... I've seen that she arrived... but nothing about how Lola took
 NB> it... ;)  Or is the ear infection keeping issues at bay for the
 NB> moment...?  :)

Ciara is being isolated in hher own room until her regimen
of antibiotics is finished and she gets fixed next week.
Annie takes her into the TV room for an outing each day,
and only Jupiter (the middle-aged boy cat) shows any
interest when she's around. Xach is too elderly now (but
probably bred with her when they were both inmates of
Linda's kitten factory), so there's no interest. Lola
won't be in the same room with her but howls terribly
from elsewhere.

 ML> When the cats get on the table and try to steal my food, the
 ML> current condition is that I give them the look of death and
 ML> say "bad!" or just growl, and they're off the table in a jif.
 ML> Annie doesn't like that, when it's my food in the balance.
 NB> Some surfaces /should/ be out of bounds... unless the cat has her own
 NB> plate at the table, that's one of them... :)  They know you'll follow
 NB> through, too... ;)

Annie is consistently inconsistent (in a consistent way) -
when there are guests (I don't qualify), she'll shoo them
off the dining table. If not, the shooing is halfhearted
and is defied by Lola at least.

 ML>> Title: Liver Dumplings
 NB>> As long as one doesn't let on what was in the dumplings...?
 ML> Those were delicious! What was that delicate flavor?
 ML> Liver.
 ML> [retching noises]
 NB> Yup.   Some are just too too finicky.... ;)

I made boudin balls the other day and felt compelled to
warn the diners about the contents beforehand; they were
delicious, and everyone admitted that, and out of 25 only
4 were left.

Boudin balls
cat: Cajun, appetizer
yield: 50

2 lb boneless pork shoulder, 1" cubes
1/2 lb pork liver, 1" cubes
2 celery stalks, chopped
1 sm onion, chopped
6 garlic cloves, coarsely chopped
3 md jalapeños, stemmed, seeded, and chopped
1 md poblano chile, stemmed, seeded, and chopped
4 Tb kosher salt
2 Tb freshly ground black pepper
1 Tb freshly ground white pepper
2 ts cayenne pepper
1/2 ts curing salt
1 ts chili powder
7 c cooked white rice
1 c chopped parsley
1 c chopped scallions (green and white parts)
3 c panko
Vegetable oil, for frying

Combine the pork, liver, vegetables, and seasonings in a
bowl and marinate for 1 hr to overnight, covered, in the
refrigerator. Place the marinated mixture in a large pot
and cover the meat with water by 1 - 2". Bring to a boil,
reduce the heat, and simmer until the meat is tender,
about 1 3/4 hr.

Remove the pot from heat and strain, reserving the cooking
liquid. Allow the mixture to cool slightly, then put the
solids through a meat grinder set on coarse grind. (You
can also chop with a knife.

Place the ground meat in a large bowl. Using a wooden
spoon or rubber spatula, mix in the cooked rice, parsley,
scallions, and 3 1/2 c of the reserved cooking liquid.
Stir vigorously for 5 min until the mixture sticks
together when pressed with the back of a spoon, adding
more cooking liquid as necessary.

Place the panko in a wide, shallow dish. Form the boudin
mixture into golf-ball-sized rounds, roll in the panko,
place on a baking sheet, and set aside.

Heat the oven to 200F and arrange a rack in the middle.
Line a baking sheet with a few layers of paper towels.
Pour 2" of vegetable oil in a Dutch oven or a large,
heavy-bottomed pot. Heat over high heat until the oil
reaches 375F on a deep-frying/candy thermometer. Add
boudin balls in a single layer (you’ll need to do this
in batches so as not to crowd the pot). Fry until
golden brown in color and heated all the way through,
about 1 min. Transfer to the paper-towel-lined baking
sheet using a slotted spoon. Place the baking sheet
in the oven to keep the boudin balls warm.

Return the oil to 375F and repeat the process with the
remaining boudin balls.

Donald Link on chow.com
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)