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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Peter, I grew up on country hams. It's just been a long time.
Pat Who turned 65 this year  >> > > I thought Smithfield hams *are* dry-cured country hams from a specific > part > of the state. Is there something special/different about them? In any > case, > I would not recommend that anyone do a country ham for the first time for > guests. Even when it's a good quality ham correctly prepared it is an > acquired taste. Much better IMO to get a high quality city ham. > > > -- > Peter Aitken > > Remove the crap from my email address before using. > > |
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It's amazing how some people see the world. I don't read every message in
this group, but the only hostile ones I've seen lately have been from "Kswck". "Kswck" > wrote in message ... > > > That's what I just love about this newsgroup-it's SO hostile. > |
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It's amazing how some people see the world. I don't read every message in
this group, but the only hostile ones I've seen lately have been from "Kswck". "Kswck" > wrote in message ... > > > That's what I just love about this newsgroup-it's SO hostile. > |
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> Jerry Criswell writes:
> >>(PENMART01) wrote >>> "texpat" writes" >>> >>>I'm toying with fixing a ham for Christmas, instead of turkey. I'm >>>turkeyed out. >>> >>>I'm seeing some hams in the store, labeled "Smithfield", but under >>>some other brand name. Is Smithfield a brand, or a type of ham? >>> >>>Questions: >>>1. In your opinion, would the hams labeled "Smithfield" be a good >>>choice? >> >> Smithfield ham is more an appetizer (like munching salty pretzels), >> not meant to constitute a main course. To substitute for roast turkey >> the only ham that's comparable is a *fresh* ham. No cured/preserved >> ham compares to the oppulent decadant succulence of a roasted fresh >> ham, and a lot more healthful as it contains no preservatives.... get >> a huge one... bet yoose can't stop eating. > >I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas. >I'm looking for some kind of "seasoning rub" (can you tell I'm new at >this). Probably doesn't need to be real spicy. Any ideas? No other seasoning compliments pork better than Penseys adobo... it's salt free so use as much as you like. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Jerry Criswell writes:
> >>(PENMART01) wrote >>> "texpat" writes" >>> >>>I'm toying with fixing a ham for Christmas, instead of turkey. I'm >>>turkeyed out. >>> >>>I'm seeing some hams in the store, labeled "Smithfield", but under >>>some other brand name. Is Smithfield a brand, or a type of ham? >>> >>>Questions: >>>1. In your opinion, would the hams labeled "Smithfield" be a good >>>choice? >> >> Smithfield ham is more an appetizer (like munching salty pretzels), >> not meant to constitute a main course. To substitute for roast turkey >> the only ham that's comparable is a *fresh* ham. No cured/preserved >> ham compares to the oppulent decadant succulence of a roasted fresh >> ham, and a lot more healthful as it contains no preservatives.... get >> a huge one... bet yoose can't stop eating. > >I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas. >I'm looking for some kind of "seasoning rub" (can you tell I'm new at >this). Probably doesn't need to be real spicy. Any ideas? No other seasoning compliments pork better than Penseys adobo... it's salt free so use as much as you like. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Jerry Criswell writes:
> >>(PENMART01) wrote: >>> Jerry Criswell writes: >>> >>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas. >>> I'm looking for some kind of "seasoning rub" (can you tell I'm new at >>>this). Probably doesn't need to be real spicy. Any ideas? >> >> No other seasoning compliments pork better than Penseys adobo... it's >> salt free so use as much as you like. >> >OK. I've never heard of that. What is it and where do you get it? http://www.penzeys.com/cgi-bin/penze...zeysadobo.html Adobo Seasoning "A traditional and popular Mexican spice mix. Not hot, but spicy and rich in flavor, and salt-free. Use 1 /2 -1 tsp. per pound and rub on chicken, fish and pork. Great for the grill, just sprinkle fish or meat with a bit of lime juice, rub on Adobo, add salt to taste, then grill (or broil). Add to taco or chili meat or beans for that South-of-the-border flavor, use 1-2 tsp. per pound and fry with the meat before adding to the sauce. Great for easy guacamole, just mix 1 tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a squeeze of lemon or lime juice, a shake of salt and a pinch of hot pepper. Adobo Seasoning is great for perking up low-sodium and low-fat diets, just sprinkle on in place of salt and pepper before cooking. Hand-mixed from: garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper." ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On Tue, 21 Dec 2004 15:13:36 GMT, Jerry Criswell
> wrote: > >I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas. >I'm looking for some kind of "seasoning rub" (can you tell I'm new at >this). Probably doesn't need to be real spicy. Any ideas? > >JC If it is from a traditional small-farm pig, and not a factory, just salt and pepper will do fine. You will think you are in heaven when it is done. OTOH, if it is a factory pig I have no clue. Sorry. Rodney Myrvaagnes J36 Gjo/a The destruction of the World Trade Center was a faith-based initiative. -- George Carlin |
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(PENMART01) wrote in
: >> Jerry Criswell writes: >> >>>(PENMART01) wrote: >>>> Jerry Criswell writes: >>>> >>>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for >>>>Christmas. >>>> I'm looking for some kind of "seasoning rub" (can you tell I'm new >>>> at >>>>this). Probably doesn't need to be real spicy. Any ideas? >>> >>> No other seasoning compliments pork better than Penseys adobo... >>> it's salt free so use as much as you like. >>> >>OK. I've never heard of that. What is it and where do you get it? > > http://www.penzeys.com/cgi-bin/penze...zeysadobo.html > > Adobo Seasoning > "A traditional and popular Mexican spice mix. Not hot, but spicy and > rich in flavor, and salt-free. Use 1 /2 -1 tsp. per pound and rub on > chicken, fish and pork. Great for the grill, just sprinkle fish or > meat with a bit of lime juice, rub on Adobo, add salt to taste, then > grill (or broil). Add to taco or chili meat or beans for that > South-of-the-border flavor, use 1-2 tsp. per pound and fry with the > meat before adding to the sauce. Great for easy guacamole, just mix 1 > tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a > squeeze of lemon or lime juice, a shake of salt and a pinch of hot > pepper. Adobo Seasoning is great for perking up low-sodium and low-fat > diets, just sprinkle on in place of salt and pepper before cooking. > Hand-mixed from: garlic, onion, Tellicherry black pepper, Mexican > oregano, cumin and cayenne red pepper." > That is just unbelievably convenient. Penzeys just opened a store in this area a month or so ago. Thank you very much. JC |
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Rodney Myrvaagnes > wrote in
news 
> On Tue, 21 Dec 2004 15:13:36 GMT, Jerry Criswell > > wrote: > > > >> >>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas. >>I'm looking for some kind of "seasoning rub" (can you tell I'm new at >>this). Probably doesn't need to be real spicy. Any ideas? >> >>JC > If it is from a traditional small-farm pig, and not a factory, just > salt and pepper will do fine. You will think you are in heaven when it > is done. > > OTOH, if it is a factory pig I have no clue. Sorry. > It is an Iowa farm pig. Thanks for the help. JC |
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"texpat" > wrote in message news:wSoxd.15165$F25.12304@okepread07... > It's amazing how some people see the world. I don't read every message in > this group, but the only hostile ones I've seen lately have been from > "Kswck". > > > "Kswck" > wrote in message > ... >> >> >> That's what I just love about this newsgroup-it's SO hostile. >> > And how was my post hostile? Offering a comment and being told you are an idiot is hostile how? |
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"texpat" > wrote in message news:wSoxd.15165$F25.12304@okepread07... > It's amazing how some people see the world. I don't read every message in > this group, but the only hostile ones I've seen lately have been from > "Kswck". > > > "Kswck" > wrote in message > ... >> >> >> That's what I just love about this newsgroup-it's SO hostile. >> > And how was my post hostile? Offering a comment and being told you are an idiot is hostile how? |
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