Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Sat Aug 09 2025 06:14 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
RH> Should be "wagyu style beef"; somebody in Japan might see the ad and
RH> sue Humphrey's.
I refer you to:
https://wagyu.org/
"The American Wagyu Association promotes, fosters, and encourages the
development and brand awareness of the Wagyu breed through breed
integrity, genetic authenticity, outreach, education, research, and
other programs."
DD> 8<----- SHORTEN ----->8
RH> We're not due to go into the 90s until next Thursday, then it's
RH> supposed to be 90 that day, then back into the 80s. Don't think it even
RH> got out of the 60s the last couple of days but today (now) it's 71.
RH> We've had almost 3" of rain since Tuesday.
We seem to have been getting more than our usual rainfall as well. But,
as the old sage once said "Climate is what you expect. Weather is
what you get." As long as my (non-existet) basement doesn't flood ...
RH> Our state fair is in October so we'll probably be hearing soon what the
RH> new food items will be. They usually feature some kind of fried
RH> whatever; some might be worth trying but most aren't worth spending our
RH> money on. Our fair is held on the west side of Raleigh so we try to
RH> avoid that paart of town during its run.
Just common sense. I didn't lose anything at our fair(s) and I'd prefer
to maintain that record. No matter what new and unhelathy deep-fried
items my be on offer.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings
1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard
MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt
Cut the ham fat into 16 equal, squarish pieces. Set
aside.
Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......
Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.
When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.
Serve hot.
If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.
Serve with your favourite hot-pepper sauce on the side.
FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.
Uncle Dirty Dave's Kitchen
MMMMM
... "The best time to relax is when you don't have time for it." Sydney Harris
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
