[Sca-cooks] SPIROL CUT HAM

[Philip & Susan Troy]

Also sprach Seton1355 at aol.com:
>corned beef
>bologna
>pastrami
>tongue
>liverwurst
>Can we talk about the smoked fishes I used to eat now Master A?  (my mouth is
>watering!  Can we huh? Pulllleeeezzzz!
>
>I've now started thinking about smoked sable, smoked white fish, smoked
>salmon..... YUMMY!!!!!

Count me in.

>  > Or is it that you don't
>>  think of ham in the non-Kosher diet as filling that "convenience food"
>>  role? I was just thinking more in terms of the manufacturing process.
>
>I'm confused here Adamantius... Are you thinking that "curing" meat is
>anti-kosher?  It isn't and I grew up eating everything that was cured.

I wasn't thinking that, but had the idea somehow that you were. It
seems to me that by taking meat and salting it and allowing it to
drain, by some people's standards you're halfway there anyway. ;-)

>So, btw, what are you eating for Easter?
>Phillipa

Well, I was supposed to be at my mother's house today, but she's not
feeling well, so I'm about to raid the freezer. For some perverse
reason, Lent having just ended, I'm in the mood for seafood. I have
some large tins of scungilli (one of the better forms of canned
seafood; at least, closer to the fresh article than most) which I may
saute in a vaguely Provencale (olive oil, tomatoes, garlic, white
wine, herbs,  a caper and/or an olive or two) sauce, and serve it
with saffron rice. I also have a 5-lb box of frozen whole prawns,
which could end up sauteed with mondo garlic and olive oil,
essentially sauced with a shrimp-flavored bagna cauda. For this I
would prolly just serve bread and salad.

I also have a wheel of rabbit sausage in there... hmmm. Maybe with
roasted onions and applesauce?

I have a couple of other odds and ends, mostly rejected because
they're sort of cold-weather foods, and it's sort of close and humid
today in New York. I have to make up my mind soon, though.

Adamantius