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Jeeze it's wet here
The rains will not stop in this part of Texas. It rained 19 days in
June, officially. From May 1 through June 30, the weather station at DFW recorded 19.44 inches of rain. Ordinarily we can expect about 31 inches in a year, as I recall. One place near Fort Worth got 3 inches in 45 minutes this afternoon, according to local TV news reports. Mushrooms abound. Weird species, too. I saw some today that were so bright yellow/chartreuse that I'd not be surprised to learn they were bioluminescent. Bizarre little phallic dudes poking out of the turf next the university's science building. Made me think. There's moss growing on the north side of everything, and the mosquitoes are horrible. I think they've begun seditious plotting in the back yard, the *******s. My vegetable patch is so sodden the pepper plants have started keeling over. It's a heluva way to end a two-year drought. OBFood: I'm about to make the brine for another batch of pastrami. If the rain lets up long enough in three days, I'll smoke the big darling. Hell, I'll smoke it in the rain if I have to. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
"modom (palindrome guy)" wrote:
> > The rains will not stop in this part of Texas. It rained 19 days in > June, officially. From May 1 through June 30, the weather station at > DFW recorded 19.44 inches of rain. Ordinarily we can expect about 31 > inches in a year, as I recall. One place near Fort Worth got 3 inches > in 45 minutes this afternoon, according to local TV news reports. > > Mushrooms abound. Weird species, too. I saw some today that were so > bright yellow/chartreuse that I'd not be surprised to learn they were > bioluminescent. Bizarre little phallic dudes poking out of the turf > next the university's science building. Made me think. > > There's moss growing on the north side of everything, and the > mosquitoes are horrible. I think they've begun seditious plotting in > the back yard, the *******s. My vegetable patch is so sodden the > pepper plants have started keeling over. > > It's a heluva way to end a two-year drought. > > OBFood: I'm about to make the brine for another batch of pastrami. If > the rain lets up long enough in three days, I'll smoke the big > darling. Hell, I'll smoke it in the rain if I have to. > -- > > modom > > -- > Posted via a free Usenet account from http://www.teranews.com Don't forget the 800 little toads per square foot who are hopefully eating a lot of those mosquitoes. I've got fish on my lawn from the overflowing pond too. Pete C. (north of Dallas) |
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Jeeze it's wet here
modom (palindrome guy) wrote:
> The rains will not stop in this part of Texas. Jehosephat!! Its Texas aint it? "~) |
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Jeeze it's wet here
"Roy Jose Lorr" > wrote in message
... > modom (palindrome guy) wrote: > >> The rains will not stop in this part of Texas. > > Jehosephat!! Its Texas aint it? "~) Y'all eastern Texans need to take a big deep breath, face the settin' sun and breathe out all at once. Mebbe them storms'll slide thisa way. We've had all of 3.5 inches all year so so far. We could use a little wet from the sky. Edrena, in West Taxes |
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Jeeze it's wet here
"modom (palindrome guy)" <moc.etoyok@modom> wrote:
> OBFood: I'm about to make the brine for another batch of pastrami. If > the rain lets up long enough in three days, I'll smoke the big > darling. Hell, I'll smoke it in the rain if I have to. Consider making basturma, the superior Armenian precursor of pastrami (by the way of Turkish pastirma and Romanian pastrama). As ancient as it is, it is still very much alive and well and can even be found at Russian restaurants in Düsseldorf. You can buy it online in the USA, but it is expensive and the quality is uncertain. I have posted a recipe a couple of times: <http://groups.google.com/group/alt.food.barbecue/msg/0b064738cda431b2>. You need time, but not all that much effort. Do not smoke it. Pastrami is fast food, convenience food in comparison. BTW, traditionally-made pastrami is not brined either, it is dry-cured. Victor |
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Jeeze it's wet here
In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote: > The rains will not stop in this part of Texas. It rained 19 days in > June, officially. From May 1 through June 30, the weather station at > DFW recorded 19.44 inches of rain. Ordinarily we can expect about 31 > inches in a year, as I recall. One place near Fort Worth got 3 inches > in 45 minutes this afternoon, according to local TV news reports. > > Mushrooms abound. Weird species, too. I saw some today that were so > bright yellow/chartreuse that I'd not be surprised to learn they were > bioluminescent. Bizarre little phallic dudes poking out of the turf > next the university's science building. Made me think. > > There's moss growing on the north side of everything, and the > mosquitoes are horrible. I think they've begun seditious plotting in > the back yard, the *******s. My vegetable patch is so sodden the > pepper plants have started keeling over. > > It's a heluva way to end a two-year drought. > > OBFood: I'm about to make the brine for another batch of pastrami. If > the rain lets up long enough in three days, I'll smoke the big > darling. Hell, I'll smoke it in the rain if I have to. > -- > > modom Don't complain... Unless of course you are flooding. Re-plant the peppers in pots for now. I'm personally sick to death of water prices and the drought. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Jeeze it's wet here
In article >,
Steve Wertz > wrote: > On Wed, 04 Jul 2007 03:30:57 GMT, Pete C. wrote: > > > Don't forget the 800 little toads per square foot who are hopefully > > eating a lot of those mosquitoes. I've got fish on my lawn from the > > overflowing pond too. > > I've been trying to find a good food-angle on these > thumbnail-sized toads for weeks now but I just can't. I walk > through my yard and they're scattering like crickets (I have a > huge preserve in my back yard). > > I've tried deep frying them and they just don't work (seriously, > I have). Between those, the grasshoppers/crickets, and the new > round of cicadas I could probably feed my family for weeks. > > If I just knew how to cook them. > > -sw Soup. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Jeeze it's wet here
modom (palindrome guy) wrote:
> There's moss growing on the north side of everything, and the > mosquitoes are horrible. I think they've begun seditious plotting in > the back yard, the *******s. My vegetable patch is so sodden the > pepper plants have started keeling over. It is been raining here in Louisiana, too. I have not seen any mosquitoes, but I have seen a lot of flies. Becca |
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Jeeze it's wet here
On Wed, 04 Jul 2007 03:30:57 GMT, "Pete C." >
wrote: >> >> It's a heluva way to end a two-year drought. >> >> OBFood: I'm about to make the brine for another batch of pastrami. If >> the rain lets up long enough in three days, I'll smoke the big >> darling. Hell, I'll smoke it in the rain if I have to. >Don't forget the 800 little toads per square foot who are hopefully >eating a lot of those mosquitoes. I've got fish on my lawn from the >overflowing pond too. > >Pete C. >(north of Dallas) The toad plague hasn't yet reached Cow Hill. And there are no fish in my yard either, thank goodness. We're just wet. Not as wet the the poor sods in Haltom City, but wet enough. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
On Wed, 04 Jul 2007 09:57:54 -0500, Omelet >
wrote: >In article >, > "modom (palindrome guy)" <moc.etoyok@modom> wrote: > >> The rains will not stop in this part of Texas. It rained 19 days in >> June, officially. From May 1 through June 30, the weather station at >> DFW recorded 19.44 inches of rain. Ordinarily we can expect about 31 >> inches in a year, as I recall. One place near Fort Worth got 3 inches >> in 45 minutes this afternoon, according to local TV news reports. >> >Don't complain... >Unless of course you are flooding. Re-plant the peppers in pots for now. > How very helpful. >I'm personally sick to death of water prices and the drought. This is a sore spot for me. The DFW Metroplex is in the process of turning my part of the state into a water farm for the benefit of suburban lawns. One artificial lake at a time, the 'burbs are flooding east Texas without regard to the locals, the environment, wildlife, or traditional land uses out here. Water should be expensive. It's costing my part of the world a lot. OBFood: D and I are heading over to McKinney this afternoon to pick up the plates for her new car. While we're there we'll check out a tapas bar just off the old downtown square. I had lunch there once, but I need to explore their menu in greater depth. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
"modom (palindrome guy)" <moc.etoyok@modom> wrote:
> (Victor Sack) wrote: > > > >Consider making basturma, the superior Armenian precursor of pastrami > >(by the way of Turkish pastirma and Romanian pastrama). > > > I started with a brisket, not a tenderloin. And I'm not certain the > air drying process you describe would work in what appears to have > become a subtropical climate here in Cow Hill. Seriously. I've lived > in Baton Rouge. This is Baton Rouge weather. Only it's moved up near > Oklahoma for the season. Maybe it will be different starting next week or the week after next? > >BTW, traditionally-made pastrami is not brined either, it is dry-cured. > > > I got the recipe from this book: > http://www.ruhlman.com/books/charcuterie.html > > Those guys know their onions. Nevertheless, brined pastrami is non-traditional, no matter how good it may be otherwise. It is a fact, not an opinion. As to Ruhlman knowing his onions, I, too, was pretty sure of that until a few months ago. I have started having some doubts ever since seeing a video of him and Mario Batali making a travesty of risotto. That is, it was Batali who was committing the actual crime, with Ruhlman just hanging around, perhaps acting as a lookout. What Batali ended up making was boiled rice. He kept adding what appeared to be huge amounts of broth to the rice and letting it boil, not stirring at all. Ruhlman appeared to be perfectly happy with the procedings. I was very much surprised, as most every Batali recipe I have seen appeared to be perfectly competent, perfectly traditional, perfectly well executed. His culinary pedigree is respectable. He used to cook at a trattoria in Italy for several years and he also used to work at Marco Pierre White's restaurant. I do not know why he decided to make his "risotto" this way. :-( Victor |
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Jeeze it's wet here
modom (palindrome guy) <moc.etoyok@modom> wrote:
>The rains will not stop in this part of Texas. It rained 19 days in It hasn't rained here in about two months. It is 116 degrees, though. --Blair "We'll all be exploding later. Feel free to ooh and ahh." |
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Jeeze it's wet here
On Wed, 4 Jul 2007 23:58:59 +0200, (Victor Sack)
wrote: >"modom (palindrome guy)" <moc.etoyok@modom> wrote: > >> (Victor Sack) wrote: >> > >> >Consider making basturma, the superior Armenian precursor of pastrami >> >(by the way of Turkish pastirma and Romanian pastrama). >> > >> I started with a brisket, not a tenderloin. And I'm not certain the >> air drying process you describe would work in what appears to have >> become a subtropical climate here in Cow Hill. Seriously. I've lived >> in Baton Rouge. This is Baton Rouge weather. Only it's moved up near >> Oklahoma for the season. > >Maybe it will be different starting next week or the week after next? > This is what I've been thinking, assuming, and hoping for ten weeks. So far I've been wrong. >> >BTW, traditionally-made pastrami is not brined either, it is dry-cured. >> > >> I got the recipe from this book: >> http://www.ruhlman.com/books/charcuterie.html >> >> Those guys know their onions. > >Nevertheless, brined pastrami is non-traditional, no matter how good it >may be otherwise. It is a fact, not an opinion. > Forcefully averred, Victor. I'm certain you know. I just read books by Ruhlman from time to time. >As to Ruhlman knowing his onions, I, too, was pretty sure of that until >a few months ago. I have started having some doubts ever since seeing a >video of him and Mario Batali making a travesty of risotto. That is, it >was Batali who was committing the actual crime, with Ruhlman just >hanging around, perhaps acting as a lookout. What Batali ended up >making was boiled rice. He kept adding what appeared to be huge amounts >of broth to the rice and letting it boil, not stirring at all. Ruhlman >appeared to be perfectly happy with the procedings. > MR is CIA trained and has collaborated with the likes of Thomas Keller. His co-author Brian Polcyn teaches charcuterie at a culinary school. I just emailed him about the pastrami recipe. Perhaps he will answer. Most likely not. If he does, I'll let you know. BTW, I saw Alton Brown make risotto without stirring not long ago. In fact he said that the right rice will release enough starch to make it the poper consistency without all the stiring. Can this be the case? -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
On Wed, 04 Jul 2007 20:18:02 -0500, "modom (palindrome guy)"
<moc.etoyok@modom> wrote: >BTW, I saw Alton Brown make risotto without stirring not long ago. In >fact he said that the right rice will release enough starch to make it >the poper consistency without all the stiring. Can this be the case? Victor will say "no". Victor always says "no". TammyM |
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Jeeze it's wet here
modom (palindrome guy) wrote:
> BTW, I saw Alton Brown make risotto without stirring not long ago. In > fact he said that the right rice will release enough starch to make it > the poper consistency without all the stiring. Can this be the case? Maybe. A traditional north italian recipe for rice is "riso alla pilota", where pilota (which nowadays means pilot) was the name for the people working at the rice farms. Since they had to work at the rice, says the legend, thay had no time to take care of the cooking rice so they just put cold water in the pot, toss the rice so to form a cone-shaped mound on the bottom of the pot, with the top reaching just water level, and then turn on the fire. When the rice was almost cooked (starting in cold water it could take about 25 minutes), they would come back to the rice pot, toss in the crumbled sausage that was cooking in a separate skillet and mix, add lots of grated parmigiano and serve. This is a traditional recipe which doesn't require stirring the rice. Also, many cooks that rice has to be stirred the least possible, also when giving "mantecatura" to a almost cooked risotto (stirring after having added some proteins and some fats, e.g. butter and cheese). -- Vilco Think pink, drink rose' |
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Jeeze it's wet here
Vilco wrote:
> many cooks that rice "many cooks SUSTAIN that rice" -- Vilco Think pink, drink rose' |
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Jeeze it's wet here
"modom (palindrome guy)" <moc.etoyok@modom> wrote:
> MR is CIA trained and has collaborated with the likes of Thomas > Keller. Well, I am not about to cast aspersions on his qualifications, especially as I think he is a very good journalist specialising in culinary matters. One can of course say that he is CIA-trained, but I rather doubt he would say that himself. He spent six months there, doing research for the book he was wrting, _The Making of a Chef_. The associate degree program there takes 21 months and the bachelor's degree program takes 38 months. In his capacity of a professional writer, he helped Thomas Keller to write his cookbook. All of this does not matter in the least, as I just take issue with his pastrami recipe - and not even with the recipe as such - only with it being nontraditional, and with nothing else. > His co-author Brian Polcyn teaches charcuterie at a culinary > school. I just emailed him about the pastrami recipe. Perhaps he > will answer. Most likely not. If he does, I'll let you know. I'll be grateful if you do. Meanwhile, here are some cites, there are many mo <http://query.nytimes.com/gst/fullpage.html?res=9D0CE6D9133CF933A05755C0A9679582 60&sec=travel&spon> <http://www.hormel.com/kitchen/glossary.asp?id=33660> <http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1696221,00.html> <http://www.professionalchef.com/FrontoftheHouse/Encyclopedia/P.htm> <http://www.hereinstead.com/PASTRAMI-LAND.pdf> <http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1003252437> > BTW, I saw Alton Brown make risotto without stirring not long ago. In > fact he said that the right rice will release enough starch to make it > the poper consistency without all the stiring. Can this be the case? Not unless he is using glutinous rice, which would be totally unsuitable for risotto. The rice varieties used, as well as their properties, are well enough known. They are the kinds of arborio, carnaroli, and vialone nano. Actually, I've looked into it and it is not the rice. Alton Brown asserts that it is the shaking of the pan that makes rice grains rub against each other and release the starch. I am not at all sure that shaking the pan is easier and more efficient than stirring, especially if one makes more than a couple of servings of risotto. Victor |
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Jeeze it's wet here
Vilco > wrote:
> Maybe. A traditional north italian recipe for rice is "riso alla pilota", > where pilota (which nowadays means pilot) was the name for the people > working at the rice farms. Since they had to work at the rice, says the > legend, thay had no time to take care of the cooking rice so they just put > cold water in the pot, toss the rice so to form a cone-shaped mound on the > bottom of the pot, with the top reaching just water level, and then turn on > the fire. When the rice was almost cooked (starting in cold water it could > take about 25 minutes), they would come back to the rice pot, toss in the > crumbled sausage that was cooking in a separate skillet and mix, add lots of > grated parmigiano and serve. This is a traditional recipe which doesn't > require stirring the rice. Yes, and it is a nice enough Mantua/Mantova recipe, with an extra variation of adding roasted ribs (i.e. col puntel). Not as interesting as risotto by far, as far as I am concerned. All the critical risotto steps are missing: no roasting of rice, water instead of broth, no stirring. Another north Italian (Venetian) recipe of this kind is risi e bisi. There are many versions, some of them rather similar to risotto, but most seem to be different. Water instead of broth may be used, there is no stirring and the end result may be so liquid as to be soup-like. > Also, many cooks that rice has to be stirred the least possible, also when > giving "mantecatura" to a almost cooked risotto (stirring after having added > some proteins and some fats, e.g. butter and cheese). Maybe they do not like the texture of rice grains clinging to each other in a risotto and actually prefer the separated-grains texture of a pilaff. Victor |
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Jeeze it's wet here
TammyM > wrote:
> On Wed, 04 Jul 2007 20:18:02 -0500, "modom (palindrome guy)" > <moc.etoyok@modom> wrote: > > >BTW, I saw Alton Brown make risotto without stirring not long ago. In > >fact he said that the right rice will release enough starch to make it > >the poper consistency without all the stiring. Can this be the case? > > Victor will say "no". Victor always says "no". No, he does not! Victor |
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pastrami topic drift (was Jeeze it's wet here)
On Thu, 5 Jul 2007 23:53:14 +0200, (Victor Sack)
wrote: >"modom (palindrome guy)" <moc.etoyok@modom> wrote: > >> MR is CIA trained and has collaborated with the likes of Thomas >> Keller. > >Well, I am not about to cast aspersions on his qualifications, >especially as I think he is a very good journalist specialising in >culinary matters. One can of course say that he is CIA-trained, but I >rather doubt he would say that himself. He spent six months there, >doing research for the book he was wrting, _The Making of a Chef_. The >associate degree program there takes 21 months and the bachelor's degree >program takes 38 months. In his capacity of a professional writer, he >helped Thomas Keller to write his cookbook. I overstated the case, I'm sure. But I've been quite impressed with his personal statements about seeking perfection in his work, or something approaching that order, and how he has linked that desire to his acquaintance with Keller. Unlike you, however, I'm not ale to cite references. Imperfection is my middle name. >> His co-author Brian Polcyn teaches charcuterie at a culinary >> school. I just emailed him about the pastrami recipe. Perhaps he >> will answer. Most likely not. If he does, I'll let you know. > >I'll be grateful if you do. Meanwhile, here are some cites, there are >many mo > ><http://query.nytimes.com/gst/fullpage.html?res=9D0CE6D9133CF933A05755C0A9679582 60&sec=travel&spon> > ><http://www.hormel.com/kitchen/glossary.asp?id=33660> > ><http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1696221,00.html> > From the link above: "Some pastrami is brined, not dry-cured and sometimes simmered rather than steamed." ><http://www.professionalchef.com/FrontoftheHouse/Encyclopedia/P.htm> > ><http://www.hereinstead.com/PASTRAMI-LAND.pdf> The references to German immigration in the article linked above reminded me that Texas barbecue is largely German derived (Though Mexicans, Anglo-Tenneseeans, Cajuns, and West Africans shouldn't be entirely ignored in the mix). It doesn't appear to mention a dry cure for pastrami, however. > ><http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1003252437> > This one is most clear about your point (but it does suffer from an apparent confusion of the Balkans and the Caucasus). Thanks for the info. I wonder why the recipe in "Charcuterie" specifies a brine cure for pastrami? I suppose I could visit eGullet, as was suggested elsewhere, and ask. But I've never found navigating the site intuitive. Incidentally I had a barbecue beef "Reuben" sandwich in Plano a couple of weeks ago. Totally inauthentic, of course. I wish I'd thought of it. >> BTW, I saw Alton Brown make risotto without stirring not long ago. In >> fact he said that the right rice will release enough starch to make it >> the poper consistency without all the stiring. Can this be the case? > >Actually, I've looked into it and it is not the rice. Alton Brown >asserts that it is the shaking of the pan that makes rice grains rub >against each other and release the starch. I am not at all sure that >shaking the pan is easier and more efficient than stirring, especially >if one makes more than a couple of servings of risotto. > I see. I must pay more and better attention. I'm surprised that Batalli made fubar risotto. He is known to drink prodigiously, though. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
Victor Sack wrote:
> "modom (palindrome guy)" <moc.etoyok@modom> wrote: > >> MR is CIA trained and has collaborated with the likes of Thomas >> Keller. > > Well, I am not about to cast aspersions on his qualifications, > especially as I think he is a very good journalist specialising in > culinary matters. One can of course say that he is CIA-trained, but I > rather doubt he would say that himself. He spent six months there, > doing research for the book he was wrting, _The Making of a Chef_. The > associate degree program there takes 21 months and the bachelor's degree > program takes 38 months. In his capacity of a professional writer, he > helped Thomas Keller to write his cookbook. > All of this does not matter in the least, as I just take issue with his > pastrami recipe - and not even with the recipe as such - only with it > being nontraditional, and with nothing else. There has been discussion the last couple of years whether it needs stirring or not. A milanese friend says occasional is enough. It does make it a more frequent dish because you can make it when you are busy. I think about it while stirring, stirring, stirring. I like vialone nano best and I wonder why I never saw it in the US? I can't always find it here, either. -- Posted via a free Usenet account from http://www.teranews.com |
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pastrami topic drift (was Jeeze it's wet here)
On Thu, 05 Jul 2007 22:26:39 -0500, "modom (palindrome guy)"
<moc.etoyok@modom> wrote: >Thanks for the info. I wonder why the recipe in "Charcuterie" >specifies a brine cure for pastrami? I suppose I could visit eGullet, >as was suggested elsewhere, and ask. But I've never found navigating >the site intuitive. Here's the thread: http://forums.egullet.org/index.php?showtopic=79195 I know there are several folks there that have made pastrami, and I also know that Ruhlman is a frequent contributor to this thread. I think if you asked, he might respond. Christine |
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pastrami topic drift (was Jeeze it's wet here)
Christine Dabney said...
> On Thu, 05 Jul 2007 22:26:39 -0500, "modom (palindrome guy)" > <moc.etoyok@modom> wrote: > >>Thanks for the info. I wonder why the recipe in "Charcuterie" >>specifies a brine cure for pastrami? I suppose I could visit eGullet, >>as was suggested elsewhere, and ask. But I've never found navigating >>the site intuitive. > > Here's the thread: > http://forums.egullet.org/index.php?showtopic=79195 > > I know there are several folks there that have made pastrami, and I > also know that Ruhlman is a frequent contributor to this thread. I > think if you asked, he might respond. > > Christine Oooh! I haven't had a pastrami on rye in ages. And I actually know where to get a good one! Last time was at The Golden Nugget in Lost Wages back in 1995 with a bunch o' BUMS!!! o' mine. Thanks for the memory. Andy |
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pastrami topic drift
"modom (palindrome guy)" <moc.etoyok@modom> wrote:
><http://www.foodnetwork.com/food/ck_c...,1971,FOOD_979 >6_1696221,00.html> > > > From the link above: "Some pastrami is brined, not dry-cured and > sometimes simmered rather than steamed." Ah, but the fuller quote is: "Like corned beef, the meat is first cured, but unlike corned beef, the meat is traditionally dry cured in a paste of seasoned salt, smoked and then steamed. However, there are variations on the pastrami theme. Some pastrami is brined, not dry-cured and sometimes simmered rather than steamed." There is no question that a lot of pastrami is often brined nowadays, this is just non-traditional. > ><http://www.hereinstead.com/PASTRAMI-LAND.pdf> > > The references to German immigration in the article linked above > reminded me that Texas barbecue is largely German derived (Though > Mexicans, Anglo-Tenneseeans, Cajuns, and West Africans shouldn't be > entirely ignored in the mix). It doesn't appear to mention a dry cure > for pastrami, however. Aye, but there's the rub: <quote> But what separates a good pastrami from an unforgettable pastrami is what's added to the rub: ginger, red-pepper flakes, cinnamon, paprika, bay leaves, cloves, peppercorns, allspice, red-wine vinegar, onion, more garlic, coriander. The meat gets massaged with this secret seasoning before it's smoked. Other recipes mention mustard seed, juniper berries, cardamom, and mace. </quote> > Thanks for the info. I wonder why the recipe in "Charcuterie" > specifies a brine cure for pastrami? I suppose I could visit eGullet, > as was suggested elsewhere, and ask. But I've never found navigating > the site intuitive. Indeed, a lot of the contributors and contributions have always been most impressive, but the format is beyond disaster. This is what has kept me from taking part, from day one. Only someone totally ignorant of Usenet-like threading could have thought it up. Or, more likely, someone just wanting to derive some profit from the venture, which wouldn't be easy on Usenet. BTW, Steven Shaw, the Fat Guy, co-founder of eGullet, used to have a great Web site, maybe the best of its kind, with reviews of New York restaurants, etc. Unfortunately, he abandoned it in favour of eGullet. That said, even I may eventually end up down eGullet, as at least it is all about food and such, not about various and sundry irrelevancies about one's own precious person's peccadillos. The whole thing is moderated, in more ways than one. How unfortunate....and how fortunate.... > Incidentally I had a barbecue beef "Reuben" sandwich in Plano a couple > of weeks ago. Totally inauthentic, of course. Was it good? In Plano, I'd always go to the most authentic Taquería La Paloma, <http://taquerialapoloma.coupons4plano.com/>, for their superlative menudo and forget everything else, even the also authentic Polish "For You European Cafe & Deli", serving tripe soup, etc. Victor |
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Risotto and rice (was Jeeze it's wet here)
Giusi > wrote:
> There has been discussion the last couple of years whether it needs > stirring or not. A milanese friend says occasional is enough. It does > make it a more frequent dish because you can make it when you are busy. > I think about it while stirring, stirring, stirring. Yeah, me, too! :-) One would have to cook it over low fire, adding a lot of liquid every time, to feel at all secure. A bit too long a wait and the rice will burn on to the bottom of the pan. I am not unhappy at all having to stir constantly for half an hour or even longer, but sometimes I do wish there were an alternative. There is none. I have tried pressure cooker and microwave and, while the results are good in their own way, they are not comparable to really good hand-stirred risotto. > I like vialone nano best and I wonder why I never saw it in the US? I > can't always find it here, either. About 10-15 years ago, I had trouble finding Vialone Nano and Carnaroli here, too, with just Arborio being always available. Now I can buy any of them at the food halls of the multiple branches of the local department stores (Kaufhof and Karstadt). But it is always the same three varieties of risotto rice: Arborio, Carnaroli and Vialone Nano. I keep seeing mentions of other rice varieties said to be available out there somewhe Cripto, Roma, Baldo, Rosa Marchetti, Lido, Alpe, Loto, Europa, Padano, Sant'Andrea, Balilla, Gladio, Razza, Ardizzone, Maratello, Ribe. I wonder where one can get them, short of travelling to the region of their production? Victor |
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pastrami topic drift
On Fri, 6 Jul 2007 23:49:04 +0200, (Victor Sack)
wrote: >"modom (palindrome guy)" <moc.etoyok@modom> wrote: >There is no question that a lot of pastrami is often brined nowadays, >this is just non-traditional. > And a surprisingly young tradition it appears to be. I was most interested to note that pastrami's invention dates from the immigaration of German Jews to America. True, as you said, it was an adaptation of Armenian and Rumanian cured beef products that predate it. But the links you provided have led me to conclude that pastrami is a reltive young 'un in the universe of cured meats. Do you know off hand whether Irish-style corned beef is traditionally brined? Or is it a dry cure? >> ><http://www.hereinstead.com/PASTRAMI-LAND.pdf> >> >> The references to German immigration in the article linked above >> reminded me that Texas barbecue is largely German derived (Though >> Mexicans, Anglo-Tenneseeans, Cajuns, and West Africans shouldn't be >> entirely ignored in the mix). It doesn't appear to mention a dry cure >> for pastrami, however. > >Aye, but there's the rub: ><quote> >But what separates a good pastrami from an unforgettable pastrami is >what's added to the rub: ginger, red-pepper flakes, cinnamon, paprika, >bay leaves, cloves, peppercorns, allspice, red-wine vinegar, onion, more >garlic, coriander. The meat gets massaged with this secret seasoning >before it's smoked. Other recipes mention mustard seed, juniper berries, >cardamom, and mace. ></quote> > I saw that, too. But I read it differently. The rub is placed on the meat prior to smoking, but it's not left there as a cure for days. The meat was cured before that rub (nice pun, BTW) made an appearance. The recipe I'm following also calls for a rub after curing and prior to smoking. In my case it's toasted and ground coriander and black pepper. >> Thanks for the info. I wonder why the recipe in "Charcuterie" >> specifies a brine cure for pastrami? I suppose I could visit eGullet, >> as was suggested elsewhere, and ask. But I've never found navigating >> the site intuitive. > >Indeed, a lot of the contributors and contributions have always been >most impressive, but the format is beyond disaster. This is what has >kept me from taking part, from day one. Only someone totally ignorant >of Usenet-like threading could have thought it up. Or, more likely, >someone just wanting to derive some profit from the venture, which >wouldn't be easy on Usenet. BTW, Steven Shaw, the Fat Guy, co-founder >of eGullet, used to have a great Web site, maybe the best of its kind, >with reviews of New York restaurants, etc. Unfortunately, he abandoned >it in favour of eGullet. > I've seen that format in other forums. I believe it may be an off-the-shelf discussion forum program somebody purchased for the site. >> Incidentally I had a barbecue beef "Reuben" sandwich in Plano a couple >> of weeks ago. Totally inauthentic, of course. > >Was it good? In Plano, I'd always go to the most authentic Taquería La >Paloma, <http://taquerialapoloma.coupons4plano.com/>, for their >superlative menudo and forget everything else, even the also authentic >Polish "For You European Cafe & Deli", serving tripe soup, etc. > Like I said. I wish I'd thought of it. The smoked brisket was expertly prepared and the sandwich was fine. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
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Jeeze it's wet here
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Corned beef (was pastrami topic drift)
"modom (palindrome guy)" <moc.etoyok@modom> wrote:
> Do you know off hand whether Irish-style corned beef is traditionally > brined? Or is it a dry cure? Where is Charliam when one needs him? Off hand, I'd say brined, from what I remember reading about it. And Irish-style is right, as it appears to be an American dish, not Irish. Okay, I've just looked it up and there are some informative Web sites out the <http://www.kitchenproject.com/history/CornedBeef.htm> <http://www.fsis.usda.gov/Fact_Sheets/Corned_Beef/index.asp> <http://www.straightdope.com/mailbag/mcornedbeef.html> <http://www.foodtimeline.org/foodmeats.html#cornedbeef> <http://www.irishcultureandcustoms.com/2Kitch/aCBeefCabge.html> Victor |
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