Subj : Re: Al K. Haul
To : Ruth Haffly
From : Dave Drum
Date : Wed Jul 02 2025 05:58:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Never salt cured anything - except ice. Bv))= ButI did help hang
DD> hams and pork bellies (to make bacon) in the smoke house and stoked
DD> the smoke generating stove.
RH> Used to be, just a wood fire was kept smouldering for smoking. All in
RH> all, Steve likes the "convenience" of the smoker he has as he can
RH> usually do a project in a day or less. Cheese only takes a couple of
RH> hours but has to be done when the outside temps are under 70 degrees F.
I almost bought a bargain-priced R2-D2 smoker - before reality set-in
and I realised that I'd use it once or maybe twice then it would just
occupy spasce on the patio,
DD> But your usage pretty much mirrors mine these days. I use it
DD> culinarily, not recreationally.
RH> You probably use it more than we do. We can go months without using it,
RH> then I'll do something that calls for it a couple of times, then not
RH> again for more months. Shrimp scampi is enhanced by a splash of white
RH> wine a couple of minutes before turning off the heat & serving it over
RH> pasta.
DD> Actually it's been a couple years since I've used anything alcoholic
DD> as an ingredient. I still have two of the 187mL bottles I bought from
DD> Walgreens when I stocked this kitchen 10 years ago. One red and one
DD> white.
RH> We buy the maybe quarter liter boxes, a red and a white, from Publix,
RH> but yes, have bought more than one each since moving in here back in
RH> December, 2014. Don't remember if we used it in the rental house or
RH> not. We did try the gin and raisin "cure" for arthritis but it didn't
RH> do a thing for either one of us.
DD> My friend, Lee, makes wine as a hobby - much like our late friend
DD> Burton Ford. Lee presents all in his monthly group with a bttle(750
DD> mL) of some very nicely done grape juice. I re-gift it to someone
RH> who DD> will enjoys it.
RH> We've regifted bottles several times. Our Legion Auxilary has a white
RH> elephant gift exchange as part of our holiday party; when I first
RH> joined, a lot of bottles of wine were swapped. I never got one and over
RH> the years as membership changed, the bottles disappeared.
DD> Without getting off into an off-topic discussion of religion - wine is
DD> and has been an integral part of Western religion since before the
DD> late, great J. C.
DD> And many of the old, traditional wineries/distilleries began in and in
DD> many cases are owned/operated by various religious orders.
RH> Which goes against some orders of poverty.
DD> But they weasel their way around it with fancy bookkeeping - just like
DD> politicians. You do know that politics was invented/refined in the
DD> Roman church, don't you? Bv)=
RH> Want to buy an indulgence? It'll save you from saying a few hundred
RH> "Hail Marys"--yes, I know.
I recently re-read on of the best books on religion and myth that ever
saw the light of day - AFAIAC ... "Holy Blood - Holy Grail". Certainly
explained a lot of the background to ..... whoops, getting off topic.
115 g Breadcrumbs
700 ml Thick double cream
2 13/16 l Pig's blood
1 ts Quatre-epices; a blend of 4
Ground spices *
85 g Salt
1 ts Brown sugar
3 tb Parsley; chopped
50 ml Rum; opt
1 1/3 kg Pork fat; diced
1 1/3 kg Onions; chopped
Sausage casings; in 15cm
- lengths, knotted at one
- end, soaked in a bowl of
- water
* 7 parts pepper to 1 part cloves, nutmeg and cinnamon
or ginger
Soak the breadcrumbs in the cream and reserve.
Mix the blood with the seasonings, sugar, parsley and
rum, if using.
Heat about 250g of the pork fat in a heavy frying pan.
When the fat becomes liquid, tip in the chopped onions
and cook slowly until softened, but not coloured. They
should melt rather than fry.
Tip in the rest of the diced fat and the cream and
bread crumb mixture. Mix well and stir in the seasoned
blood.
Take the first length of intestine and fit the unknotted
end over the edge of a plastic funnel, being careful not
to split it.
Ladle your mixture into the funnel, which should be held
firmly in one hand so that the skin does not slip off.
Don't over-fill the skins, as the mixture swells during
cooking; leave enough skin at the end to tie in a knot.
As you fill each boudin, let it fall in a coil into a
basket.
Bring a large pan, half-filled with water, to the boil.
Remove from the heat and place the tray of boudins in
the water. Be absolutely sure that the water is off the
boil when you do this, otherwise they will split.
Return the pan to a low heat for about 20 minutes, with
the water barely simmering.
After about 15 minutes, prick the boudins very gently
with a needle. If a brown liquid comes out, they are
cooked; if blood comes out, they aren't, so try again
in 5 minutes. If they float to the surface whilst
cooking, prick with the needle to let the air escape
and stop them bursting.
Remove from the pan as soon as they are firm (before
they are over-cooked) and transfer carefully into a bowl
of cold water to cool for 2-3 minutes.
Lay the boudins out separately on a flat surface and
brush with melted lard to glaze.
To serve, cut each boudin into lengths, prick all over
as you would a sausage, and fry or grill them.
Dish up on a bed of lightly sweetened apple puree, or
mashed potatoes with fried apple rings.
Stefan Gates presents his version of Jane Grigson's
classic recipe for heavenly French black pudding
Meal Master Format by Dave Drum - 22 April 2008
Uncle Dirty Dave's Archives
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