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-=> Carol Shenkenberger wrote to Dave Drum <=-
CS> I`m slowly bringing a fellow from some place in Europe along with
CS> curing his first cast iron pan.
CS> Meantime, do you have a recipe in MM for Dinuguan? It`s a filipeno
CS> pork blood stew. zabsolutely delicious! Granted not for the faint of
CS> heart but hey, faint of heart ain`t me as you all know!
Your wish is my ... etc. I do have one. It was #1100 in a database of
(currently) 20824 recipes. It would have been a larger number last week
but I`ve been weeding dupes. The credits at the bottom are a bit of way-
back machine nostalgia with names/sites seldom seen these days.
CS> I`m also having a fine time exploring my little air fryer. It`s the
CS> super small version so you can only get 4 wings at a time in there
CS> (tips removed) but hey, it works!
CS> Silly store, some were marked up to a higher price per lb because the
CS> bag said `air fryer ready`. Silly people. Inside the bag is just
CS> frozen plain wings. I found a 5lb bag of frozen wings for 13.99
CS> (2.80lb) which isn`t bad.
I don`t fall (genrally) for marketroid tricks. My local go-to for meat
(Humphrey`s) ran both 10# bags of leg quarters and 5# bags of wings on
special last week. The wings were U$2.29/lb in a 5# bag (frozen). The
leg quarters I told about in yesterday`s packet. The wings are currently
in the freezer.
I`ll pull them out Friday evening and let them thaw in the ice box until
Saturday afternoon when I`ll put the tips into the pot with the bones
and bits from the cooked thighs for making stock. The drumettes and the
middle portions .... I dunno. I`ll have to see what inspiration strikes.
CS> I made them in batches of 4. We did 2 batches, using the first 2 as a
CS> sport of appetizer and serving the second 2 each with the sides for
CS> dinner.
I ditched my air-fryer ... which is, at root, just a mini-convection
oven for a counter-top toaster/convection oven which has a not-much-
bigger footprint on my limited counterspace and is *much* more useful.
CS> Tonight will be different. Charlotte just got home on leave before she
CS> deploys. She`ll have leave afterwards as she transfers to Great Lakes
CS> for her next assignment.
Great Lakes ...... eeeeewwwwwww. Been there, done that.
CS> Anyways, first day was to go to Asian American market where she got
CS> curry gravy so we are using cubed pork loin and veggies over rice
CS> tonight.
My favourtie Asian market here, where I used to be able to buy freah
durian (in their spiky husk) and very fresh spices, was levelled in a
tornado along with its neighbor, Mr. Battery. They found new car batteries
and durians as much as 5 miles from their original homes. Being hit by a
tornado tossed car battery might flatten you. But getting socked by an
in-the-shell durian would shred you. Bv)=
There`s a good reason that this area of Illinois is known as "Tornado
Alley". We have high school sport teams called both Tornadoes and
Cyclones.
Here`s that recipe. Enjoy ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dinuguan (Blood Stew)
Categories: Pork, Stews, Offal, Chilies
Yield: 4 Servings
1 lb Pork; diced
2 tb Oil
2 cl Garlic; minced
1 lg Onion; diced
1/4 lb Pork liver; diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (opt)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers *
1/4 ts Oregano (opt)
* Banana peppers are *very* mild. For heat substitite
with Hungarian Wax peppers.
Cover pork with water and simmer for 30 minutes. Remove
from broth and dice. Save 1-1/2 cups of broth.
In a 2-quart stainless steel or porcelain saucepan, heat
oil and saute garlic and onions for a few minutes. Add
pork, liver, patis, salt and MSG. Saute for 5 minutes
more.
Add vinegar and bring to a boil without stirring. Lower
heat and simmer uncovered until most of the liquid has
evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and
sugar; cook until thick, stirring occasionally to avoid
curdling.
Add hot banana peppers and oregano and cook 5 minutes
more.
Serve hot.
Serves 4
Recipes by Dennis Santiago, TWS bbs
Formatted by Manny Rothstein (1/24/94)
From:
http://www.recipesource.com
Uncle Dirty Dave`s Archives
From: Http://Myfoxlubbock.Com
MMMMM
... If you boil a funny bone you get laughing stock. Isn`t that humerus?
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