Subj : Re: Round Tuits
To : Ruth Haffly
From : Dave Drum
Date : Fri May 03 2024 05:42:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Better to ask around at the Farm & Home or implement dealer. Some
RH> Another good source of infomation, probably better than the state dept.
RH> of ag, actually.
DD> Especially localised iformation. I worked for the Illinos Department
DD> of Agriculture (ran their print shop) and they were more about the
DD> overall state thn local issues.
RH> Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is tasked
with responsibility for the entire state all 102 counties. Too many localised
tasks would bog them down and
DD> 8<----- SHARTENED ----->8
RH> You can get some pretty good deals at auctions, close out, estate or
RH> yard sales. The other day we stopped at a yard sale as they were
RH> closing down; they had a coouple of long tables of free stuff, more on
RH> the ground underneath. If I'd not given up cake decorating, I could
RH> have gotten a good supply of pans, tips, etc but my wrists can't take
RH> it any more. Steve walked away with a small hand truck that has triple
RH> wheels for going up/down stairs easily. Not for large, heavy loads but
RH> it'll be good for boxes of radio stuff. Best price possible, too. (G)
DD> I bought a fold-up hand truck from Harbor Freight that will do up to
DD> (I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the
DD> trunk of my car or behind the front seat of the Ranger (pickup)
DD> easilt. And it's handy plus easy to set up or take down. Here's a
DD> review of it (after the YouToob ads)
DD>
https://www.youtube.com/watch?v=jsv5vtiNaKI
RH> This one folds into about 15"x15"x6" (rough guessing), not for heavy
RH> duty stuff but better than hand carrying. When needed, we have access
RH> to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)
8.06
Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings
3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish
Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If
you can do this several hours or the night before
cooking, all the better.) Rub the meat all over with
salt and pepper. Heat the oven to 325ºF/160ºC.
Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and purée with an immersion blender. Taste
and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley.
Serve.
http://www.foodtv.ca
Yield: 6 servings
Meal Master Format by Dave Drum - 07 June 2008
Uncle Dirty Dave's Archives
MMMMM
I've also got a "standard" hand truck as well as one that will (and has
done) move a refrigerator.
DD> I am forever amazed at the number of young folks who have no idea
DD> about using lard instead of Crisco or Mrs. Tucker's. Bv(=
RH> My mom always used lard for her pie crusts. It was always the pre
RH> packaged, snow white stuff but it was lard. The few times she didn't
RH> have it and used crisco, the crusts were like cardboard. OTOH, I'll use
RH> either lard if I have it, or a non hydrogenated shortening (Spectrum).
RH> Lard makes the tastier, flakier crust but the Spectrum is a decent back
RH> up.
DD> If I don't have lard I tend to use butter. Or schmaltz if I have some
DD> on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
DD> but it just isn't the same.
RH> I've used butter before when I've not had anything else. It works ok
RH> but I'll go with the Spectrum or lard as first choices. My MIL gave me
RH> a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out
RH> pretty good but I try to avoid the Crisco. It would probably make a
RH> really flaky crust if I used the sour milk and lard. (G)
DD> The vinegar in milk is a well known fake-out for commercial
DD> buttermilk. AFAIK there is no easy work-around for *real* buttermilk
DD> (the leftovers from churning butter. They are very different from
DD> "cultured" buttermilk from down at the grocery store.
RH> Yes, before Steve went into the Army, we'd get our (raw) milk from a
RH> local farmer, gallon glass jars. I'd let it sit a day or so in the
RH> fridge, then skim the cream and use it for making butter, ice cream,
RH> etc. The buttermilk was used in baking--combination of that and lard
RH> (from the hog we'd bought) made the best biscuit, pie crusts, etc you
RH> ever tasted.
As I grew up both "in town" and "on the farm" I know the words to that
song. I was tasked with running (hand cranking) the cream separator and,
if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk
containers from the brn to the road for pick up by the dairy. Then the
reverse trip with the emptied cans to be cleaned thoroughly by guess who?
... Start frosting the whole pop tart; we have the technology.
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