//Hello Dale, //

*09.12.21* *1:25:02* in area *COOKING*

Skip, Friend :/

Why wipe up the beef drippings before cooking vegetables?

And why?

--- WinPoint Beta 5 (359.1)
* Origin: Truth pricks eyes (1:153/757.1315)

Denis Mosko wrote to Dale Shipp <=-

Skip, Friend :/

Why wipe up the beef drippings before cooking vegetables?

And why?

Exactly Dale's question to me. I would ignore that step because getting
rid of the dripping would be getting rid of flavour. Any cook knows that
fat carries flavour.

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

... When in doubt add cheese or bacon to it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 12-09-21 11:18, Denis Mosko <=-
spoke to Dale Shipp about Sweet Hot Sauces <=-

Why wipe up the beef drippings before cooking vegetables?

And why?

Because those drippings have a lot of flavor to add to the stew.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GARBANZO STEW
Categories: Native amer, American, Stew
Yield: 6 servings

2 lb Dried garbanzo beans
10 c Water
4 lb Stew beef or venison, cut
-into 1-inch cubes
1 sm Onion, chopped
1 ts Salt
1/2 ts White pepper

Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours,
stirring occasionally to prevent burning.

Add the meat, onions, salt, and pepper, stir well and continue cooking
another 2 hours until the meat is tender and the beans are fully
cooked.

Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread. *****

Margaret Archuleta of Picuris Pueblo taught me the recipe for this
simple and satisfying stew made with garbanzo beans. I first tasted
it while celebrating New Year's Day with her family.

From "Native American Cooking," by Lois Ellen Frank

From: Hilde Mott Date: 10-29-94

From: Neysa Dormish Date: 09-22-95 Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:39:23, 10 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)