Text 9870, 127 rader
Skriven 2014-02-14 06:38:00 av Dave Drum (73482.cooking)
   Kommentar till text 9833 av Ruth Haffly (1:396/45.28)
Ärende: Lard was:Gabby Hayes
============================
Ruth Haffly Said to Dave Drum about Gabby Hayes was: Ingredi

RH> RH> Nope, still haven't used it yet, trying to decide on what kind
RH> RH> of a pie to make with it. Maybe a turkey pot pie, use up some of
RH> RH> the odds & ends of turkey and frozen veggies we've got on hand.

RH>  DD> I was at the semi-warehouse store across the street to pick up
RH>  DD> some El Pato tomato sauce for something I am making later in
RH>  DD> the week. And there in the Mexican aisle among the La Costena
RH>  DD> sauces, La Preferida chilies, etc. was a stack of 2 1/2 kg (5
RH>  DD> lb) pails of lard. Someone in the buying department knows his
RH>  DD> Mexican grub - or is Hispanic his own self.  Bv)=

RH> I've seen it in the Mexican sections of stores, especially one we
RH> went to when we were living in AZ. Not been sure enough of the
RH> quality to buy it, and my Spanish isn't good enough to read that
RH> label.

If it is packed in a USDA inspected establishment the minimum standards 
(which are pretty stringent - if inspected closely) have been met. Just 
look for the USDA logo (it will be in American) and the establishment 
number (which can be looked up on the interweb to see where the stuff 
was put into the buckets).

RH>  DD> Somehow I knew you'd not want to use white flour.  Bv)=  OTOH,
RH>  DD> it doesn't bother me on way or the other. I've made that recipe
RH>  DD> without the sugar and it's not as good to my taster. And I
RH>  DD> generally use buttermilk if I have it to hand as the liquid in
RH>  DD> the first recipe.

RH> Now that we're not buying raw milk directly from a farmer, I don't
RH> have a source of good buttermilk. I'd let the cream rise a day or
RH> so, skim it and then make butter, use the cream for ice cream or
RH> other goodies. Buttermilk left from butter making went into
RH> pancakes, biscuits, etc.

I get the "dairy made" buttermilk - which is thick and creamy. "Real" 
buttermilk (leftovers from churning) is much more thin and watery - at 
least it was when I used to help my old maid aunties at their diary 
farm. Churning butter and running the cream separator were the tasks I 
was allowed to do.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Casatiello (Italian Lard Bread)
 Categories: Breads, Cheese, Beef, Pork
      Yield: 12 servings

      8 oz (225 g) lard
    1.8 oz (51 g) yeast
           Salt
     21 oz (595 g) flour
           Water
      3 oz (85 g) diced salami
           Pepper
      1 tb Pecorino Romano
      1 tb Parmigiano
      6 lg whole eggs; unshelled

  Combine the lard, yeast, and salt with the flour, adding
  as much water as necessary to get a rather soft dough.
  Work it steadily for about 10 minutes.

  Place it into a bowl previously sprinkled with flour,
  cover with a woolen cloth and leave it to rise in a
  lukewarm place.

  After about 1 1/2 hours, when the dough has leavened,
  place it on a pastry board, punch it with your hands to
  stop it swelling and flatten it out in a 0.3" (7.6mm) high
  rectangle shape.

  Grease it with lard, add the diced salami and sprinkle
  with a little pepper, Pecorino Romano and Parmigiano. Fold
  the dough in two, grease the top with some more lard, and
  sprinkle with more Parmigiano and pepper. Fold in two
  again, flatten out and grease some more. Repeat until you
  have used up all the lard.

  Now take a small piece of dough the size of a bun, grease
  the outside with lard, and place it to leaven separately
  in a bowl.

  This will help you place the eggs onto the top of the
  casatiello. Fold the dough onto itself to make a stick.

  Grease a round baking pan with a hole in the middle (8-12"
  20-30cm in diameter). Place the dough stick inside it
  joining the ends and squeezing them so they adhere well to
  each other. Put the dough away to leaven for another 3
  hours.

  Gently wash the outer shells of the raw eggs in lukewarm
  water and dry them. When the dough has risen, place 6 eggs
  on top of it arranging them at even distances from each
  other and with the tips pointing toward the center of the
  mold.

  Take the small piece of dough you kept aside and make a
  stick as thin as a pencil. Chop the stick into 12 small
  bits and arrange them in 2 at a time cross-like on the
  eggs making the ends stick to the dough. The casatiello is
  now ready.

  Put it in an almost cold oven and bake over a medium heat
  for about one hour. When it has turned an even color, take
  it out of the oven and let it cool before serving.

  Source: The Italian Trade Commission

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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... Women cannot make a good book of cookery. - Dr. Samuel Johnson


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