Subj : Re: Cookware (part #2)
To : Dave Drum
From : Sean Dennis
Date : Sun Apr 07 2024 10:35:58
-=> Dave Drum wrote to Sean Dennis <=-
DD> I've used Meal Masher since it was a shareware program and I did not
DD> know that. How does one do that?
Okay, I checked again. I confused "decimal fractions" with metric for some
reason. I stand corrected.
DD> Still, we're better off than the British Empire which uses metric, BSF
DD> (British Standard Fine) *and* Whitworth standards. Anyone who has ever
DD> owned an older British motorcycle or car can tell you that you will
DD> need three sets of tool to work on it.
The nice thing about standards is that there's so many to choose from.
I saved your temp conversion list.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cumberland Sausage
Categories: Pork, British
Yield: 4 Servings
6 oz Pork back fat; minced
1 lb Shoulder of pork; minced
1 oz Stale breadcrumbs
1/2 sl Smoked bacon; minced
Salt
Pepper
Nutmeg
Mace
The pork should be boned and skinned. Mix the shoulder and the fat.
Add 8 tablespoons hot water to the crumbs. Mix everything together
(use your hands), seasoning well with pepper, and adding a generous
pinch of both the spices. Fry a spoonful of the sausage to test the
seasoning. Fill the sausage casings as usual. Prick in a few places
and allow to sit overnight before cooking. ...These are very good
baked in a buttered baking dish at 350F until browned. Turn after 20
minutes, and raise the heat if the sausages are cooking too slowly.
from Grigson's OBSERVER COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Anyone can get old. All you have to do is live long enough.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
