That's the thing. Some people are absolutists
where absolutism is destructive. I don't mind so
much if they affect only their own fates, but when
others' welfare is involved, I think it's unforgivable
to impose.
I have lots of friends who don't like doctors much, I've gotten to
that point myself, but that's pushing it a bit far.
You do see then. Absolutism even in iatrophobia
is no virtue.
infection along to me. I'm really more of an APY fan these days
- anyone playing the Pinstripes.
Nowadays there are more root-againsts than root-fors
for me.
I root for a good game as often as not. The Sox/Yanks game was fun, especially since it was all but meaningless since both teams already clinched.
I fear the Red Sox and their traditional talent for
pulling defeat from the jaws of victory. You may have
the Yankees to kick around a bit more.
1930 unreconstructed gas oven is a bit harder to get.
Because most of them have blown up?
Mostly just died of old age or got scrapped for a newer model. The
old ones still around are often reconditioned and put right back to
work.
I'd hope the innards were carefully updated.
Authenticity of product doesn't need to posit
authenticity of tools.
OTOH sometimes it's a LOT easier to make the authentic product with
the tools designed for the purpose.
Pretty frequently I thank ancestors and deities real
or legendary for having given me blenders and Cuisinarts.
Million-Dollar Country Pate
Categories: French, starter, pork, offal
Yield: 2 terrines
1 lb Bacon
5 g Yellow mustard seed
5 g Coriander seed
3 g Black peppercorns
2 1/2 g Allspice
1 1/2 g Clove
30 g Salt
3 g Pink salt
1100 g Pork shoulder
400 g Pork liver
300 g Slab bacon, for the filling
75 g Bread, crust removed
100 g Egg, about 2 whole
75 g Milk, whole
Cold water, as needed
Ice, as needed
150 g Dried cherries
80 g Sauternes or other dessert wine
3 g Thyme, fresh, chopped
h - Equipment
Meat grinder (optional)
Spice grinder
Digital scale
Immersion blender (optional)
Terrine molds (2)
High-quality plastic wrap
Sous vide setup
Roasting pan (optional)
Chopsticks (optional)
Digital instant-read thermometer
h - MAKE THE FILLING
Before you start cooking, place thinly sliced bacon
(for the lining) and grinder parts in the freezer.
Grind those spices in your spice grinder.
Add salts to a small bowl on your scale and stir to
combine. Set aside.
Chop the meats, season, and get it in the freezer. Cut
the shoulder, bacon, and liver into small chunks that will
fit into your meat grinder. Combine the meats on a tray,
and sprinkle generously with your spice mix. Now transfer
those meats to the freezer with the grinder parts and bacon.
h - MAKE THE BINDER (PANADE)
Remove the crust from your bread and discard. (We discard
the crust into our mouths as a snack.) Chop bread into cubes.
Add bread, egg, and milk to a bowl, and blend with an
immersion blender until you get a smooth, pastelike texture.
Store in the fridge.
h - LINE TERRINE MOLDS WITH BACON
Dip a clean kitchen towel in ice water, and dab the insides
of your terrine molds all over. This will help prevent the
plastic wrap from sticking. You can use cooking spray instead
if you want. Line the molds with plastic wrap, and use the
damp towel to press the plastic to the sides and get rid of
any air bubbles.
Working from one end of a terrine mold to the other, line
with bacon strips. Push the strips gently into the corners,
and let them overlap so that they cover all surfaces.
The strips should hang over the sides of the terrines (we'll
be covering the pate with those in a minute.
h - FILL
Set up an ice bath.
Remove the grinder parts from the freezer, and reassemble them.
Grab the meat chunks, and grind them coarsely, working as
quickly as possible. Store ground meat in a bowl over your
ice bath. Add the panade to the ground meat and stir just
until combined. Stir in cherries, wine, and thyme. Pro tip:
Check your seasoning!
Fill each lined terrine mold with meat, leaving about 1/4"
of space at the top. Pack it in densely; air bubbles are
the enemy. Fold the strips over the top, and trim as necessary.
Fold the plastic wrap over the top to close.
h - COOK; PRESS (OPTIONAL); CHILL
Grab a large roasting pan. Place two chopsticks on the bottom
of the pan. Add the terrine molds so that they sit atop the
chopsticks. This will allow water to get underneath and help
your pate cook evenly.
Plug in Joule or other sous vide tool and pop it in the pan.
Set your sink tap to the hottest setting, and fill a pitcher
with the hot water. Add water to the pan until it reaches the
top edge of the terrine mold, and set Joule to 167F/75C.
Cook until a thermometer inserted inside of it reaches 147F/64C,
about 2 hr.
h - Press (optional)
To get really amazing, even slices, press your terrine: start
by poking a small hole in the plastic on one side of the pate.
This will release some of the fat and moisture that have
accumulated, preventing them from shooting out in your face.
Now, if you have extra terrine molds, you can use them to press
your pate. Or you can do this: take a couple pieces of cardboard
and cut them into the same shape as the terrines. Wrap them in
plastic, place them on top, and then add some cans on top for
weight.
6
h - Chill
Whether or not you are pressing, chill that loaf overnight in
the fridge. When you are ready to serve, gently turn a terrine
mold upside down and slowly pull on the plastic wrap on one side.
After a few seconds, your pate should pop right out.
Remove the plastic, wipe away any excess fat and gelatin that
have accumulated, and serve. To store, keep the pate wrapped in
the plastic. It will last for about a month or so in the fridge.
chefsteps.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)