From wetfood@micapeak.com Mon Jul 27 15:41:47 1998
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From: Dave Uebele
To: Pacific NW Motorcycle Food Forum
Subject: New toys, recipes? wetleather/wetfood party
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Status: RO
Ok, a couple of new toys that need some suggestions, testing, and
use.
A hand crank ice cream maker, 6 quart capacity. (Solstice
present languishing, waiting for hot weather and able bodies).
Assuming we get enough turnout at our August 8 (not Aug 1 as originally
planned) party, we should have critical
mass to make hand crank ice cream. I think I have a family
recipe for ice cream floating around since home made ice cream
was popular at family parties. If you have a favorite ice cream
recipe, show up and sponsor it.
I think the family recipe was:
cup of whipping cream
quart of half and half
sugar (probably about 3/4 cup)
2 eggs, raw (last couple of times I went with egg beaters, pasteurized
beaten egg)
vanilla, or other flavorings to suit
milk to 2/3 line on churn.
Add rock salt, and ice to turn crank until all who care agree
its too hard to turn anymore, devour.
Smoker. (Zoli'd b-day present, per her request). We decided
to go lazy and get a combo propane smoker and grill rather
than having to tend a wood fire for the several hours of smoking.
Hmm, smoked turkey, ham, sausage, or ?
We have a friend who has been having great luck with smoking turkeys,
so we may get some tips there.
Pasta. Picked up "The Pasta Bible"
We'll probably get inspired to get an Atlas pasta roller
at some point. We tried using the pasta extruder attachment
on the kitchenaid and were so disgusted that we didn't try
it again. Any suggestions for pasta equipment to find or
avoid?
dave
--
Dave Uebele (daveu@sptddog.com) Spotted Dog Systems
http://sptddog.com/daveu.html
From wetfood@micapeak.com Mon Jul 27 16:07:39 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: New toys, recipes? wetleather/wetfood party
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Status: RO
> Assuming we get enough turnout at our August 8 (not Aug 1 as originally
> planned) party, we should have critical
> mass to make hand crank ice cream.
mmmmmmmm.
> Smoker. (Zoli'd b-day present, per her request). We decided
> to go lazy and get a combo propane smoker and grill rather
> than having to tend a wood fire for the several hours of smoking.
> Hmm, smoked turkey, ham, sausage, or ?
Yes please.
> Pasta. Picked up "The Pasta Bible"
> We'll probably get inspired to get an Atlas pasta roller
> at some point.
One hand cranks, one hand feeds, one hand gently catches the outgoing
pasta, so it's pretty much a two-person operation, depending on number
of hands per person. One hand can alternate between feed and catch,
but the pasta has to be perfect not to stick and wrinkle as it piles.
> We tried using the pasta extruder attachment
> on the kitchenaid and were so disgusted that we didn't try
> it again.
The dough has to be _exactly_ right for the Kitchenaid to work. IIRC,
Carol called them up and gave them hell, and they gave her a recipe
that worked. I dunno if we still have the recipe anywhere, we bought
one of those mix-and-extrude systems, and stopped using the Kitchenaid.
Mmmmm, pasta. I haven't made weird pastas for _ages_.
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue Jul 28 09:20:09 1998
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From: Dave Uebele
To: Pacific NW Motorcycle Food Forum
Subject: Re: New toys, recipes? wetleather/wetfood party
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Status: RO
Lee Hart wrote:
I like the idea of herbs/shrooms under the skin.
I'm not partial to eating bird skin, but so often if the bird is
cooked skin on, (to keep it from drying out), then all the flavoring
agents are in the skin and not the meat.
I'd mostly heard about using the baster w/ needle for injecting
brine to speed up the brining process. Interesting idea, injecting
wine. For a chicken and turkey, perhaps a reasonable white, or
some sherry?
Yes, this smoker has the water bowl.
> I also recommend lump charcoal. After a few times using this you'll
> probably stop using briquettes. Less stuff left over, easier to light,
> longer lasting, better flavor.
Well, something of a non issue. this is a propane powered smoker/grill,
not charcoal. So, flavor will have to come from addition wood
chips added.
thanks
dave
--
Dave Uebele (daveu@sptddog.com) Spotted Dog Systems
http://sptddog.com/daveu.html
From wetfood@micapeak.com Sun Nov 22 14:12:30 1998
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: If you boil it...
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Status: RO
The ham is on the fire (15 lb Smithfield sugar cured, 26.95 from
the Vancouver Wal Mart), so if anybody has wild suggestions, country
cured ham leftovers, several pounds, for the use of, now would be
a very good time to post them.
There's always ham and cranberry Cumberland sauce over mustard pasta
but that's been done to death,
Martin
Real Men make hollandiase
over medium heat.
From wetfood@micapeak.com Thu Mar 4 10:00:35 1999
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From: "Paukstis, Carl"
To: Pacific NW Motorcycle Food Forum
Subject: What I Ate In Italy
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Status: RO
Several people asked, so I kept notes:
All unmentioned breakfasts were Novotel Bologna "free" Continental buffet.
Better than most US, but not dramatically different except for the inclusion
of sliced cheese and Salami and Mortadella ("baloney").
Assume wine is consumed with every meal. So far as I know, they were all
local Bologna regional wines; all red.
Monday:
Breakfast: c/o United Airlines.
Lunch: Tortellini Ragu at the hotel restaurant in Bologna.
Dinner: Assorted appetizers including fresh anchovies in oil with bread, and
Italian Pizzza. Cavatielli - small thumbnail-sized folded-over pasta with
tomato/beef sauce. Some sort of chocolate layer cake with cream filling.
Tuesday:
Lunch at a restaurant nearby the office. Narrow long noodles with
beef(Tagliatelle with Ragu), then a grilled thin beef(?) fillet (Foglia
Morta), covered with some (raw) narrow green leaves (Rucola) and little red
peppercorns.
Dinner at the hotel. Veal chop alla crema.
Wednesday:
Lunch: Mozzarella di Bufala, Tortellacci Ricotta con Fungi Porcini (big
tortellini stuffed with cheese, with mushrooms), Straccetti alla Contadina
(translates as Little Rags of the Farmers) sort of a beef stew with almost
no liquid and not too many carrots, potatoes, pickles? all sliced very thin
- flavored with maybe wine and certainly Basalmic vinegar.
Dinner (large group) at Cantina Bentivoglio Enoteca Con Cucina Ristorante
(An "Osteria" or tavern; more of a "supper club" kind of thing, with live
jazz) See http;//www.affari.com/bentivoglio
Antipasto Bentvoglio: Black Olives; Partia Flakes; Mortadella (Baloney);
Pizza; Lard from Arnad (Ivrea dish; paper-thin lard on hard bread)
Scamorza Fusa Con Speck E Fungi (Potted scamorza cheese with smoked ham and
mushrooms)
Panna Cotta (Milked cream and pudding Flan with Caramel sauce - i.e.
Cantucci E Vin Santo (Tuscany traditional hard almond biscuits, dipped in
sweet wine)
Thursday:
Lunch: at a freeway plaza restaurant between Bologna and Milan. Red
lettuce-like stuff (rediccio?) and green sorta-lettuce-like stuff (Rucola?)
and imitation crab and green olives and mozzarella balls, with oil and
vinegar; Coke. About $6 (lit. 10.000) and not bad at all. Freeway rest
stops are much nicer here...
DINNER: I HAVEN'T EATEN YET; THE HOTEL RESTAURANT WASN'T OPEN AT 6:00. THIS
MOTEL IS IN A VERY SMALL VILLAGE RIGHT BY THE AIRPORT; THERE'S ONE dingy
little restaurant downtown but we decided against it. Adventure awaits.
--
Carl Paukstis
Director, Banking Solutions
Wang Global
Spokane, Washington, USA
carl.paukstis@wang.com
voice: (509) 927-5439 0700-1600 PDT M-F
FAX: (509) 927-7390 24 hrs.
From wetleather@micapeak.com Mon Mar 15 16:38:59 1999
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Advertising Copy
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Status: RO
I said:
"Drink Fresh Beer at the Ostrich and One Eyed Bull"
(an approximately 3000 yo ad found in Dilmun)
Frank wonders:
> > Where, pray, is Dilmun? It is, I suppose, located somewhere that
> > would have been home to the Ostrich.
Leigh Ann pegs it:
> I'm going to let Martin cover this. In brief: it's in Mesopotamia somewhere,
> I forget precisely.
Somewhere down the Arabian Gulf. Bahrain was a major burial site, but
they're beginning to suspect that the center of the civilization was
on the Arabian peninsula.
> > Was this a lager or an ale?
And pegs it again:
> Probably an ale. It probably started out life as sprouted barley made into
> cakes and twice-baked, mashed with dates, fermented with wild yeasts, and
> drunk just after it got sparkling, almost certainly through straws to filter
> out the stuff still in it.
It's a silver casting of a business seal from the Royal Museum at Aarhaus.
Two people drinking from straws out of an amphora, crossed barleys above
so you know they're not having whatever passed for RC back then, and a
bull's head and ostrich above that. The bull probably wasn't one-eyed
originally.
My mom worked closely with the archeologists that pretty much opened up
the peninsula.
"Is he... is he... dead?" (Mark Twain on historic Italian heroes),
Martin
Martin Golding | Press any key >
DoD #236 BMWMOA #55952 SMTC #2 | Release to erase disk >
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu May 13 09:49:59 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: indian hot?
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> So I'm sitting here eating a curry, but it isn't hot enough. What do you
> use to heat up Indian food?
Without going into the vast semantic complications surrounding the word
curry, and presuming (without evidence) that you didn't start by toasting
a panful of spices and wet-grinding them on whatever-it-is that one
calls the Indian version of a metate, you use hotter curry powder.
"Big help", you think? NOT SO! www.penzeys.com, order a pound of their
vindaloo while you wait for their catalog (I don't think they have
online ordering yet, but they have a phone). I've made Authentic
Vindaloo from a genuine English university recipe, starting all the
way back with the toasting and grinding and sifting, and while it was
_identifiably_ better than Penzeys, it wasn't _significantly_ better,
certainly not better enough to be worth all the effort. (A certain
sort of aesthetic might call for doing that once in a while anyway,
if I had one of the Indian grindstones and knew how to use it.)
Beyond that, except that whatever curry powder you used may not be
properly balanced for heat (the milder curries tend to use more
cloves and cinnamon), cayenne and other hot peppers are Authentic.
When you get your vindaloo:
Ignore the instructions on the bag except for spice-to-meat ratio.
Straight Penzeys vindaloo is about one-lager, add the suggested amount
of cayenne for a truly lager resistant curry.
Combine an appropriate measure of spice with enough vinegar to make
a smooth paste (I occasionally add a bit of wine or substitute
yogurt), mix with your cubed meat, let marry for a while (not more
than an hour or so if you did the yogurt thing and your meat is
chicken, as long as overnight with vinegar and good chewy beef).
In the meantime, cube up a potato or so and chop fine an onion per
person (anything from paperthin slices to Cuisinart pulp will work).
I _think_ 'vindaloo' is very approximately 'hindi potatoes', so
while the dish works without the potatoes, it isn't Authentic.
Fry the onion in copious amounts of real ghee (Authentic) or oil
(healthy and easy to get) until lightly browned and fairly dry.
Add meat and fry until dry and sizzling (if you don't hear a crackling
sizzle, the spices will be underdone and taste muddy). Add water to
make a thick sauce, cover and simmer until potatoes are done and meat
is tender (from 20-30 minutes for chicken, an hour or so for the chewy
beef). Serve with rice and many 'boys': chutneys, Indian "pickles"
(find Patak's brand, and buy one of everything), chopped raisins,
chopped peanuts, and sliced bananas.
Our favorite sambal is sliced onions (about 1/4") tossed with lemon
or lime juice, chile powder and salt to taste, let marinate an hour.
A bowl of grated or chopped cucumbers in yogurt helps soothe the
savaged palate.
> and recommendations on good Indian cookbooks are cheerfully accepted
Carol? Dig out the ISBN for the big green panAsian cookbook, and get
the name of the lady that does the Indian series?
I've been craving curries lately. It's probably that bag of cumin
in the kitchen,
Martin
Martin Golding | You have a microwave.
DoD #236 BMWMOA #55952 SMTC #2 | Why are you cooking?
martin@plaza.ds.adp.com Portland, OR