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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 24,225 of 26,839    |
|    Dave Drum to Ben Collver    |
|    Re: Ham    |
|    03 Oct 25 11:04:32    |
      MSGID: 1:18/200.0 68dff410       -=> Ben Collver wrote to Dave Drum <=-               DD> How many Are you feeding? If just you then something that stores/freezes        DD> well. Feeding a tribe opens things up a bit. If using a 3# ham (is it a        DD> bone-in?) to feed just me and maybe my house-mate I'd do something like        DD> this ....... it uses a "cottage ham" when you read the definition of the        DD> ham you'll see why I like it. Bv)=               BC> Just me, so i want to make something that freezes well. It is not        BC> bone-in so i suppose it is a cottage ham. Tastes like bacon, eh? No        BC> wonder you like it. Makes me think your recipe is a little like        BC> loaded baked potatoes only with the potato part dialed down        BC> a notch. I'm all outta taters ATM, but they're easy enough to get.              Cottage ham differs from other "front of the pig" hams in its flavour/       curing profile. Regular "picnic" hams are from the front shouler of Ms       Piggy but are cured like their larger relative from the rear leg. Picnic       ham is AKA "Boston Butt"                 BC> Posted by: Teri Chesser              Another prolific poster we lost waaaaaaay too early. I was looking       forward to her attending the echo picnic my sister and I hosted in Y2K.       Sadly, she died about two weeks before it took place.               MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)        Categories: Oriental, Pork, Rice, Vegetables        Yield: 6 Servings                1/2 lb Pork steak; chopped              MMMMM--------------------------MARINADE-------------------------------        1 ts Light soy sauce        1 ts Chinese rice wine        1/8 ts Fresh grated ginger              MMMMM----------------------OIL FOR CHOWING---------------------------        3 tb Peanut oil              MMMMM-------------------ADDITIONAL INGREDIENTS------------------------        Additional Meats; see *NOTE        2 lg Eggs; beaten        1 c Dry long-grain rice; cooked,        - cooled        2 cl Garlic; chopped fine        2 Ribs celery; sliced thin        1 md Yellow onion; chopped        1 c Chopped bok choy or Chinese        - celery cabbage        8 Water chestnuts; sliced thin        1 c Defrosted peas        3 Chinese mushrooms; soaked        - 2 hr, drained & sliced        4 Green onion; cut Chinese way              MMMMM---------------------------SAUCE--------------------------------        1 tb Light soy sauce        1/4 ts MSG (OPT)        1/4 ts Salt        Pinch of sugar        1 c Fresh bean sprouts                * NOTE: Additional meats, all optional: Add any or all of        these in any amount you wish. lop chong sausage, sliced;        cooked chicken; cooked shrimp; ham, cut julienne.                Marinate the pork for 15 minutes. Heat a wok and add 1/2        tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the        pork until done to your taste and then add the remaining        cooked meats. Chow all for a few minutes and remove to a        large serving bowl.                Heat the wok again and add another 1/2 tablespoon of        peanut oil. Pour the beaten eggs into the wok and tilt the        wok in circles over the heat causing a thin egg pancake to        form in the wok. Using the metal wok paddle, cut the        pancake into pieces and chow for just a moment. Remove to        the serving bowl.                Add a tablespoon of the peanut oil and chow the cooked        cold rice until hot. Remove to a serving bowl. Add the        last tablespoon of the peanut oil and chow the garlic. Add        all the vegetables, except the bean sprouts, in the order        given, chowing the celery and onions a moment before you        add the remaining items. Add the mixed sauce and chow        until all is hot.                Return the ingredients in the serving bowl to the wok and        chow until very hot. Stir in the bean sprouts, test for        salt, and serve.                from The Frugal Gourmet Cooks The Three Ancient Cuisines -        China, Greece, and Rome; by Jeff Smith, 1989                NOTE: This is a Chesser family favorite. I usually use        canned shrimp, leftover cooked beef (usually roast),        chicken leftovers. This is a great dish for "cleaning the        'fridge".                From: Teri Chesser - Date: 04-01-96                Uncle Dirty Dave's Kitchen               MMMMM              ... "The key to life is not accumulation; it's contribution." -- Stephen Covey       ___ MultiMail/Win v0.52              --- Maximus/2 3.01        * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)       SEEN-BY: 18/200 105/81 106/201 128/187 129/14 305 153/7715 154/110       SEEN-BY: 218/700 226/30 227/114 229/110 206 300 307 317 400 426 428       SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 320/219 322/757       SEEN-BY: 342/200 460/58 633/280 712/848 902/26 5020/400 5075/35       PATH: 18/200 229/426           |
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