Quoting Nancy Backus to Jim Weller <=-

Subj: importing bak kwa

The Wongs distribute their products throughout both Canada and the
USA

I'd expect I might have difficulty bringing in back from Toronto.

You'd probably be OK as their product is fully cooked, unlike the
traditional style. And their stuff is already approved for import.

Subj: creton

head cheese in Scotland (and in rural Canada where the farmers
are descendents of Scots) is called "potted heid".

dense [...] Swedish head cheese [...] didn't have much gelatine

And a lot of their jellied meats are made from other cuts too.

Subj: the Seabreeze

Arigato [...] Fu left there maybe a half year or so before they
went under for good... he saw it coming [...] My son had already
left for other jobs well before that

I hadn't previously picked up on the fact that they had once worked
together at the same place.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Christian's Danish Headcheese - Sylte
Categories: Scandinavia, Veal, Pork
Yield: 15 Servings

5 lb Pork shoulder; divided in 3
Parts
2 1/2 lb Veal shoulder
2 tb Salt
Pepper; to taste
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Nutmeg

Originally headcheese was made from a pig's head, but this method
is simpler and more appetizing.

Put the pork and veal in a large kettle, cover with cold water and
add salt. Simmer from 2 to 3 hours until the meat falls from the
bones.

Line a pan or crock with a scalded white cloth roughly twice the
size of the container. Cover with a layer of small pieces of meat.
Press down with a wooden spoon.

Blend the remaining spices. Sprinkle about 1/3 of the quantity
over the meat. Repeat in layers until all the meat is used.

Fold the cloth over the top of the container and tie securely so
it is tightly covered. Press down hard on the pan or crock with
the heel of your hand, the put a heavy weight on top of it.

Chill well before slicing.

From: Christian's Danish Recipes

MMMMM

Cheers

Jim


... Who wants to read another story about kale? Probably no one.

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Quoting Jim Weller to Nancy Backus on 12-06-18 21:45 <=-

Subj: importing bak kwa

The Wongs distribute their products throughout both Canada and the
USA

I'd expect I might have difficulty bringing in back from Toronto.

You'd probably be OK as their product is fully cooked, unlike the traditional style. And their stuff is already approved for import.

Possible, then....

Subj: creton

head cheese in Scotland (and in rural Canada where the farmers
are descendents of Scots) is called "potted heid".

dense [...] Swedish head cheese [...] didn't have much gelatine

And a lot of their jellied meats are made from other cuts too.

What I'm familiar with is what she made for Christmas Eve smorgasbord...
had various bits of meat from head and other parts, stuffed into a
casing.... :)

Subj: the Seabreeze

Arigato [...] Fu left there maybe a half year or so before they
went under for good... he saw it coming [...] My son had already
left for other jobs well before that

I hadn't previously picked up on the fact that they had once worked together at the same place.

We knew Fu from before, when he got his start at Yang's... When Yang's
closed, he went to Arigato... When our son came back east from Arizona,
one of the places he worked here was the local Cheesecake Factory, and
one of his customers one night was the co-owner of Arigato, Kim, who,
impressed with him, offered him the job of bartender at Arigato... At
which point we found out where Fu had gone... ;) He and Fu clicked, and
my son introduced a number of other family members to the joys of Fu's
sushi... ;) One more connection there... ;)

ttyl neb

... The dead batteries were given out free of charge!!!

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