Subj : Re: Knuckle
To : Ruth Haffly
From : Dave Drum
Date : Tue Jan 17 2023 05:27:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> My wrist isn't flexible so life is more of a challenge. We went over to
RH> a local cafeteria for lunch after church today. I got beef tips over
RH> rice, carrot/raisin salad (in a cup) and chocolate pie. Steve put some
RH> of the salad on my plate with the beef; I took some of his pickled
RH> beets (in a small bowl) from time to time. I'd thought about having
RH> their banana puddin' for dessert but realised I couldn't hold the cup
RH> so went with the pie. No knife or spoon needed for the meal.
I can sort of understand immobilising the wrist. When you bend the wrist
the tendons pull on the knuckls. And that might cause problems.
DD> Do you offer Texas Pete hot sauce which is made not far from you
RH> in DD> winston-Salem? It's the 3rd best selling hot sauce in the land.
RH> No, never bought it but suppose I should, some day, It's the one that
RH> restaurants keep on the table with salt, pepper and pepper vinegar.
DD> The company which makes Texas Pete is being sued by the state of Texas
DD> for being owned/made in North Carolina and using "Texas" in their
DD> name.
RH> I thought it was an individual that brought the suit. A waste of time,
RH> IMO.
You are correct. I was told it was Greg Abbott or Ted Cruz who got that
ball rolling. And since that was a plausible assumption I didn't fact
check the story. Turns out it's not even a Texan who has instigated the
lawsuit but some clown from Los Angeles, Califunny.
DD> That looks pretty frivolous to me. And while it serves to give a
DD> politician something to do it wastes the time of the judicia; system.
It's still frivolous though.
DD> Title: Prudence Penney's Pork Knuckles
DD> Categories: Pork, Vegetables, Herbs, Beer
DD> Yield: 2 Servings
RH> Hmmm, maybe something to try, but probably beef stock as the liquid.
If not using the beer (and I'm sure you wouldn't) stick with the water
or use pork stock if you have it. I fear the beef would cause a change
of flavour and not for the better.
Here's on that doesn't call for brewski:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Pork Knuckle (Czech Veprove Koleno)
Categories: Pork, Vegetables, Herbs
Yield: 2 servings
4 lb (2 kg) Pork knuckle; raw,
- w/skin-on
MMMMM---------------------MARINATING BRINE---------------------------
3 3/4 qt (3.5 L) water
1/2 c (140 g) salt
2 tb (26 g) granulated sugar
7 Balls allspice
18 Peppercorns
4 Bay leaves
6 cl Garlic
MMMMM-------------------------TO SERVE-------------------------------
Fresh bread
Dill pickles
Yellow mustard; Czech,
- Polish or German style
Horseradish
Sauerkraut
Other pickled vegetables
Clean the knuckle under running water. Take a sharp
knife and score the skin all around. Continue to cut the
skin in the shape of strips about 1/2" (1.2 cm) apart.
MAKE A BRINE: Add salt and sugar to the cold water, and
stir well to create a salty solution.
BRINE THE KNUCKLE: Place the pork knuckle in the pot,
flesh side down, bone side up. Pour the brine over the
meat so that it is completely submerged. Add the
peppercorns, allspice, and bay leaves. Peel the garlic
cloves and roughly crush them with a knife; there is no
need to press them finely. Add the garlic to the brine
as well. Stir briefly.
MARINATING: Put the pot with the brined knuckle in the
fridge and let it marinate for three to four days. Check
every day. If part of the meat is not immersed, turn it
over so that the brine soaks into all its areas.
ROAST THE BRINED KNUCKLE: Pour a cup of clean, hot water
into the baking dish. Remove the knuckle from the brine
and place it meat-side down in the dish. Se the oven to
250°F/120°C and bake the pig knee for 5 1/2 hours. Check
occasionally and add a little more water if necessary.
MAKE A CRISPY CRUST: Increase the heat to 450ºF/230ºC
and bake until the skin is golden brown. Crispy blisters
will form on the surface. If your oven has a grill
function, turn it on for the last few minutes. However,
keep an eye on the roast so that the surface doesn't
burn - in the hot oven, it goes quickly!
SERVING: If possible, serve it on a round wooden board
and stick a fork into it for a better visual effect.
Fresh bread, pickles, horseradish, mustard, and pickled
sauerkraut go perfectly with the knuckle.
Author: Petra Kupská
RECIPE FROM:
https://www.cooklikeczechs.com
Uncle Dirty Dave's Archives
MMMMM
... No rules! So long as your soup is soup-like you're OK.
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