Bob Terwilliger wrote:
Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

1. Heat the butter and oil over medium-high heat in a casserole large enough
to just contain the pork. When the butter foam subsides add the meat, fat
side facing down. Brown thoroughly on all sides, lowering the heat if the
butter starts to turn dark brown.

2. Add the salt, pepper and milk. (Add the milk slowly, otherwise it may
boil over.) Shortly after the milk comes to a boil, turn the heat down to
medium, cover, but not tightly, with the lid partly askew, and cook slowly
for about 1 1/2 to 2 hours, until the meat is easily pierced by a fork.
Turn and baste the meat from time to time, and, if necessary, add a little
milk. By the time the meat is cooked the milk should have coagulated into
small nut-brown clusters. If it is still pale in color, uncover the pot,
raise the heat to high, and cook briskly until it darkens.

3. Remove the meat to a cutting board and allow to cool off slightly for a
few minutes. Remove the trussing string, carve into slices 3/8 inch thick,
and arrange them on a warm platter. Draw off most of the fat from the pot
with a spoon and discard, being careful not to discard any of the coagulated
milk clusters. Taste and correct for salt. (There may be as much as 1 to 1
1/2 cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn
the heat to high, and boil away the water while scraping and loosening all
the cooking residue in the pot. Spoon the sauce over the sliced pork and
serve immediately.


With just one teaspoon of salt for two pounds of meat, I can't see any way
it could turn out too salty if the recipe was followed. I'm guessing that
the cook botched it the second time you had it.

Now if you can just get your boyfriend to think you're cooking seitan...

Bob



Lovely, thank you.
David is heading down to New Orleans this summer leaving me to cook all the
meat I want. This is high on the list!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Puester wrote:
The Bubbo wrote:


your list makes me miss cooking with meat. Sigh, why must I always date
vegetarians??



I'd say your mistake is not that you date vegetarians, but that you
make your food preferences subservient to their lifestyle choice.

Personally, I'd eat steak and other meat and let the dates eat the side
dishes.

gloria p

we live together and I do most of the cooking and I don't want to cook two
meals. He can certainly cook for himself, he's a very good cook in his own
right, but I enjoy cooking and I enjoy cooking for him. On occasion I will get
a craving for something specific and I will make it and make sure he either
makes his own or that he has something else to eat.

Mostly I don't mind, but sometimes veal would just about hit the spot.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article . com,
"Food Snob" wrote:

Bob Terwilliger wrote:
Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

That always makes me think of:

Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
into the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
unto the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
thou shalt give it unto the stranger that is in thy gates, that he may
eat it; or thou mayest sell it unto an alien: for thou art an holy
people unto the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

I guess that wouldn't apply to pig cooked in cow's milk.

I don't even see how it would apply to kid, as long as you refrained
from milking its own mother to make the dish.

Isaac

On Wed, 26 Apr 2006 20:07:15 -0700, isw wrote:

In article . com,
"Food Snob" wrote:

Bob Terwilliger wrote:
Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

That always makes me think of:

Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
into the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
unto the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
thou shalt give it unto the stranger that is in thy gates, that he may
eat it; or thou mayest sell it unto an alien: for thou art an holy
people unto the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

I guess that wouldn't apply to pig cooked in cow's milk.

I don't even see how it would apply to kid, as long as you refrained
from milking its own mother to make the dish.

You know, I've wondered the same thing. Why isn't chicken cooked with
dairy kosher, since there's no possibility that the mother chicken
could produce the milk? :P

Regards,
Tracy R.

In article ,
says...
You know, I've wondered the same thing. Why isn't chicken cooked with
dairy kosher, since there's no possibility that the mother chicken
could produce the milk? :P



http://judaism.about.com/library/3_a...mmons_eggs.htm

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

I have been lookgin at this thread again and again, wondering what my top 10
is.

Then I realized I siply don't have a top 10. I have 2 types of food that I
cook on a regular basis: stews and thick sauces. They are regulars because I
like to freeze meals.

Stews are usuallty beef + onions + tomatoes. I usually serve them with
boiled, skin-on potatoes, sometimes with mash (which may include veg) or
spaetzle.

Other stews are Middle Eastern in style, using poultry or fish or chick
peas, (preserved) lemons, olives, pumpkins, sometimes tomatoes, green veg,
etc. Those are served with rice or quinoa.

Thicks sauces are variations on tomato sauce for pasta, and Asian curry-type
sauces for rice. The Asian sauces often include chicken breasts and
sometimes pork. I am still learning in that department. Want to get the hang
of more vegetarian, Indian curries.

A third regular is chili (also freezable).

I rarely cook by a recipe, so my list a kind of unspcific. I hardly ever try
to recreate a previous version of a stew/sauce/chili. (I do read recipes
almost daily. Excellent for inspiration and for relaxing before going to
sleep)

In article
,
Julian Vrieslander wrote:

Bob's list has some overlap with mine. In no particular order:

Duck a l'Orange
Smoked ribs with homemade BBQ sauce
Just about any kind of fish with mango-habanero salso
Singapore Chili Crab
Cambodian sweet and sour catfish soup
Grilled NY strip steak (leftovers used for Thai beef salad)
Spaghetti Puttanesca
Paella (or its Cajun cousin, Jambalaya)
Cheese enchiladas (in New Mexico style red chile sauce)
Steamed shrimp (Chesapeake Bay style)

I'll second the chili crab, steamed shrimp, and catfish soup. But there
are other greatest hits in our repertoire that you forgot:

Cuban black beans
Thai red curry
Lemongrass chicken wings
Spiedies
Planked or grilled salmon
Jerk chicken
Mussels

Cindy

--
C.J. Fuller

Delete the obvious to email me

Food Snob wrote:
Bob Terwilliger wrote:
Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

That always makes me think of:

Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
into the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
unto the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
thou shalt give it unto the stranger that is in thy gates, that he may
eat it; or thou mayest sell it unto an alien: for thou art an holy
people unto the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

I guess that wouldn't apply to pig cooked in cow's milk.

Bob

--Bryan
That's right. if it ain't kosher, you can be as weird as you like with
food.

maxine in ri