SC - Contents questions

[Philip & Susan Troy]

my lord have you ever made pot roast out of a pork roast?
it is quite tasty,  the next day the roast is so tender it cuts with a butter
knife.
the gravy served over rice is a delight.  It is a dish I gew up eating and shall

be making at an event that our household has just put a bid on.

Philip & Susan Troy wrote:

> Mike C. Baker wrote:
> >
> > > In either case, folk may grouse that they don't
> > > like ginger, but there's a difference between knowing
> > > that you don't like a particular dish that was
> > > fixed correctly, and thinking that the dish was
> > > ruined because the cook erred.
> >
> > Perfectly agreed.
>
> On a slightly tangential note, I frequently serve roast pork loins at
> events, and refuse to cook them to the bone-dry plywood stage almost
> invariably called for in most cookbooks. The standard reason people give
> for pork being well-done is to eliminate the danger of trichinosis, a
> disease that has had, as far as I know, few or no cases in the US in the
> last 20 years or so. Trichinosis parasites and their eggs are killed at
> 137 degrees F. internal temperature, at which point the meat is still
> pretty rare. I generally cook it to an internal temperature of 150
> degrees, technically medium. Some people do become alarmed in spite of
> this, and have been known to complain that the meat wasn't sufficiently
> dead to their taste. It has juice. It has flavor. Bad cook!
>
> I have taken to leaving the pancake griddle turned on in the kitchen (we
> have one particular site that we use twice a year, and I often am the
> cook for those events), so people can bring sliced portions of roast
> back to cook to their taste, if necessary. So far I've had one taker,
> and very few leftovers.
>
> However, this is always my Golden Opportunity to have a herald announce
> the admonition from Le Menagier de Paris, modified from carp to pork:
> (Pardon the paraphrase!) It is a known fact that Germans like their meat
> overcooked, as opposed to the French, who prefer their meat properly
> cooked. One must not be surprised if a German wishes to send his meat
> back to the kitchen to be cooked again, for it is the custom of their
> country. (The herald then asks if there are any Germans out in the hall,
> who wish their meat recooked...)
>
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================