The Front Porch Swing

[perchie.girl]

Quote:
Oh yes I forgot about that whole REsting business. They have to go through Rigor Mortis and come out of it.

deb

 

[rrrmamma]

I was tempted to try fry bread from one of the vendors when we visited the Four Corners this summer, but never got any. What does it taste like?

It is really pretty plain. It all depends what you top it with. If you like sweets, honey or powdered sugar. Navajo or Indian tacos have the typical taco toppings on fry bread. We used it to sop up the broth from the stew which is more like a soup. I like it all ways. It is really easy to make. I will post the recipe later tonight.

 

[LindaB220]

It is really pretty plain. It all depends what you top it with. If you like sweets, honey or powdered sugar. Navajo or Indian tacos have the typical taco toppings on fry bread. We used it to sop up the broth from the stew which is more like a soup. I like it all ways. It is really easy to make. I will post the recipe later tonight.

I know what cornbread fried looks like. Patties. So good. But I don't think this is what you are talking about is it?

 

[rrrmamma]

I know what cornbread fried looks like. Patties. So good. But I don't think this is what you are talking about is it?

No it isn't corn at all. It is really like a baking powder biscuit dough. OK. here is the recipe:
Navajo fry bread
3 cups flour
2 tsp baking powder (3 for those who live at high altitudes
1 tsp salt
1 1/2 cups warm water or milk
1 tb oil ,lard or shortening.
oil for deep frying.
In a large mixing bowl combine all ingredients except the oil.knead on a floured board until smooth. rub oil over the dough and let it rest covered for about 20 Minutes, ( I let mine go as much as an hour), Pat or roll out a piece of dough about the size of the palm of your hand and work it until it is about 1/8 inch thick. Have your oil at about 325 degrees. Gently slide the dough into the oil. Push it down a few time with your tongs or a wooden spoon. Turn it once and brown the other side. Serve hot with honey, or powdered sugar for a sweet treat or top it with taco toppings for an Navajo taco. We use it to sop up the juices from soups and stews. Wrap left overs tightly and heat them in a warm oven.

 

[bruceha2000]

I'm making pork neck tonight, super easy and the whole meal is made in one dish. So here's a bit of Cooking and Carpentry with Felix again.

Pork neck in Ale

Take a pork neck, and let it warm on the counter until it's room temperature. Mix a paste of honey, dijon-mustard, garlic, fresh thyme, salt and black pepper, and rub it into the meat. Slice onions in quarter inch slices and line the bottom of a large pan with them. Put the meat on top of it, and throw it in a really hot oven (250C). While it's roasting in there (maybe for 15 minutes), take a couple of potatoes and slice them. You'll also want a few apples and a few carrots. Take the meat out, and turn down the heat to about 120C. Fill the pan with the vegetables, and pour half a bottle of ale on top of it. Throw it back in the oven for a couple of hours, and you'll have a complete meal.

I can manage the C to F conversion, but I have NO idea where one would get a pork neck. Never saw it for sale in the store. And that would be "6.35 mm slices" for the onions.

I would love a recipe or two.... I lived in Roswell from preschool to the first grade. But I dont remember any Navajo food. Probably too young. Folks love Mexican though. spice and flavor... I love Lamb but have never had mutton. Difference is.... Age?

deb

Yes. Officially lamb must be no more than a year old. Mutton is anything older. More specifically, there is a shank joint that must break for it to be lamb, means the growth plate hasn't totally fused.

Unlike Deb W. wishing for the stronger mutton flavor, my stepfather wouldn't touch lamb. Even though it is much more mild, the flavor was too much of a reminder of the mutton he had to eat during WWII. I guess the GIs ate a lot of mutton.

 

[vehve]

@bruceha2000 Yeah, you yanks cut your meats pretty differently over there. It's actually even better with pork shanks, though then you should cut slits in the skin before applying the paste to it.

 

[perchie.girl]

I have used Pork neck for beans..... The pork neck I have used was smoked.

Yep butchery is a variable thing. There used to be a steak you could buy in the grocery store called a Cattlemans Steak. Lots of flavor and one steak was enough to feed a family of four. We used to barbeque one up then cut it into strips so serving was easy.

I havent seen one of those in more than thirty years. ever since Ribeye came out.

Also there has been a trend here to trim the fat on meat. Used to be when you bought a Tbone or Porterhouse there would be a rim of half inch to three quarter inches of fat around the outside edges. Then everyone went all Health conscious and the trim was ""trimmed down"" to quarter inch. Now I am seeing steaks in the store that have ALL the fat removed.

The fat is where the flavor is peeple.... I would love to have the choice to choose a fatty piece of meat.... I suspect I can order it that way at a Butcher shop. But all the small butcher shops are pretty much gone around here.

When and if I get the opportunity to raise up a beef.... I want all the pieces parts..... Of course If I am in the possession of a whole beef I will also be in posession of a walk in cooler so I can age it as well.

Sigh. Dreaming on.

deb

 

[Tomtommom]

@bruceha2000 Yeah, you yanks cut your meats pretty differently over there. It's actually even better with pork shanks, though then you should cut slits in the skin before applying the paste to it.

I miss some European cuts of meat. Americans eat bacon, in the Netherlands that stuff is sold as a quarter inch thick, raw, unsmoked, untouched piece of meat and fried up for dinner with potatoes and veggies. Pork belly is hard to find too in the US. Pork neckbones are a thing in the South, never seen a whole neck though. Our local Southern supermarket sells pigs feet, ears, jowl, neck bones etc. don't see those in other chain markets. Neck ends up ground up in sausage (Google tells me so).

 

[vehve]

Quote: We eat bacon, but you can also get the same meat unsmoked and raw. Then it's usually cut in that same quarter inch thickness, maybe slightly thinner, and you make läskisoosi with it. You fry the meat in a cast iron pan in small batches, and pour a small amount of water in the pan between batches, pouring everything into a pot. After the last batch, you don't rinse the pan, but throw a couple of sliced onions in the pan and soften them. Then you sprinkle some rye flour on top, and throw it in the same pot, add a bit of water if needed, and cook it on a low heat for a couple of hours, and serve with mashed potatoes and lingonberries or lingonberry jam.

 

[lazy gardener]

Re: tough Dom. Yes, I did let it rest before freezing.