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Melba's Jammin' Melba's Jammin' is offline
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In article >,
Joseph Littleshoes > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>
> >>>In article >,
> >>> Goomba38 > wrote:
> >>>
> >>>
> >>>
> >>>>lol, no, I must not have gotten that memo.
> >>>>Now this batch will come out of the oven and I'll wonder if *that* is
> >>>>the missing ingredient.... <sigh>
> >>>
> >>>
> >>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
> >>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
> >>>you'd better come over and sit by me, Hon.
> >>
> >>One can also take a small loaf pan and butter it, line the inside with
> >>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
> >>and pepper and grated cheese as one forms a potato lining for the pan,
> >>which is then filled with several thin layers of very lean ground meats
> >>seasoned appropriately and separated into layers by several other layers
> >>of the thinly sliced potatoes, cover with a final layer of thin sliced
> >>potatoes and if desired a bit of wine poured over all before is is set
> >>to cook in the oven for about 20 minutes in a hot oven, covering the top
> >>with foil if it browns to fast.
> >>
> >>Un - mould sprinkle with cheese and brown under the broiler for a few
> >>minutes or serve from the loaf pan.
> >>--
> >>JL


> > But that's not hash, Joseph. Hash is put together in about 5 minutes
> > and on the table in 15. :-) What you've got going is something else
> > entirely. '-)

>
> Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
> entire leg, shoulder or other large cut of lamb or pork is wrapped in a
> covering of thinly sliced & seasoned potatoes and baked. The French do
> a similar dish "ala boulangiere" but the potatoes are added after the
> meat is 3/4 cooked.
> --
> JL



Shouldn't have put it in a thread about hash, then. It deserves its own
thread and its own discussion.
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