Taylor ham

Re: Taylor ham

Group: rec.food.cooking Date: Thu, Sep 27, 2007, 6:56am From:
[email hidden] (Nancy Young)

Quoted message said:

I never thought to make Taylor Ham that way, but then I hardly ever

have it at all. I'll give it a try.>
nancy

Its great with the pineapple.Sometimes you may need to make small cuts
around the edge of the taylor ham so it doesnt curl.Ive found pinapple
to be a great pair to any kind of ham or pork,makes a good ham glaze
also...but Im a pineapple fanatic...love it
Smit

Sqwertz said:

MareCat said:

"Sqwertz" <[email hidden]> wrote in message

Quoted message said:

I've only had it twice in two different states, years apart, but
both times it had a slightly sour taste to it.

I know what you're talking about, Steve. That's the "tanginess" I was
referring to in my previous post. I've experienced that same taste whenever
I've had it (in TX and in states closer to its home base in NJ). It's unique
to TPR and a taste that I don't particularly dislike (I don't really like
how salty the roll is, though).

Thanks for the confirmation. I guess I can settle for tangy
rather than sour ;-) I haven't looked at Central Market for a
while, but next time I'm in there I'll pick some up. It's been
almost 5 years since I've had any.

I'm surprised that nobody else really notices it.

-sw

If you'd used the word 'tangy' I might have agreed. To me 'tangy' and
'sour' flavours are quite different.

sf said:

On Wed, 26 Sep 2007 08:09:09 -0600, Arri London <[email hidden]>

Quoted message said:

There may be a lower sodium version.

If it's anything like low sodium bacon, that's a total crapshoot.
I've bought low sodium bacon that tasted saltier than the regular
stuff to make me distrust the labeling.
--

LOL probably spot on! It's stupid that lower sodium versions of anything
cost more than the higher sodium versions.

Have seen a lower sodium Spam too...

Arri London said:

If you'd used the word 'tangy' I might have agreed. To me 'tangy' and
'sour' flavours are quite different.

I can live with that :-) I guess they are kinda different
tastes. Like I said, it's been a while, but now I'm gonna have
to get... like... a 6lb roll of the TPR afetr this discussion.

ObTangy: Browned and simmered pork "Country Style" shoulder ribs,
semi-peeled red potatoes, and home made saurkraut (thanks to
r.f.p.) for dinner tonight. With sour cream and FGBP toppings.

-sw

On Fri, 28 Sep 2007 22:16:33 GMT, Sqwertz <[email hidden]>

Quoted message said:

ObTangy: Browned and simmered pork "Country Style" shoulder ribs,
semi-peeled red potatoes, and home made saurkraut (thanks to
r.f.p.) for dinner tonight. With sour cream and FGBP toppings.

-sw

ACCCK!!!!!!!!!!!

You folks have to stop giving me ideas!!!!

I have about 4-5 packages of country style ribs in the freezer now. I
got them when they were on sale here for about 97cents/pound. Nice
meaty ribs.

That sounds sooooooooooo good!! Now I am craving those...

Christine

Sqwertz said:

Arri London said:

If you'd used the word 'tangy' I might have agreed. To me 'tangy' and
'sour' flavours are quite different.

I can live with that :-) I guess they are kinda different
tastes. Like I said, it's been a while, but now I'm gonna have
to get... like... a 6lb roll of the TPR afetr this discussion.

LOL! Remember to share right?

Quoted message said:

ObTangy: Browned and simmered pork "Country Style" shoulder ribs,
semi-peeled red potatoes, and home made saurkraut (thanks to
r.f.p.) for dinner tonight. With sour cream and FGBP toppings.

-sw

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

On Fri, 28 Sep 2007 20:49:05 -0600, Arri London <[email hidden]>

Quoted message said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

But I do. I can get a crock, I think.. pretty easily. Want to make
some with me?

I will be in ABQ through the rest of the year. Just got a new
contract....Hallelujah!!!

I am ready for some fall and winter cooking, gal!! Lets cook
something!!!

Christine

Christine Dabney said:

On Fri, 28 Sep 2007 20:49:05 -0600, Arri London <[email hidden]>

Quoted message said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

But I do. I can get a crock, I think.. pretty easily. Want to make
some with me?

Replying to my own post.

This leads me to thinking about finally fixing the famous dish with
all the meats and sausages on top of sauerkraut. Chacroute Garni? I
am too lazy to get up and look up the real spelling of this.. plus my
knee hurts. I know we got to talking about this last fall and winter,
and I really, really want to fix this.

I understand there is a decent place in ABQ to buy sausages, Alpine
Sausage Kitchen, or something like that.

Plus I have Michael Ruhlman's Charcuterie, and I could always make
some....

Christine, getting excited to do some fall and winter cooking.

Arri London said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

I just simmered the pork in the kraut juice with a little water.

Look in rec.foiod.preserving for the recent threads on making
easy sauerkraut. I just used a one quart jar, some salt, and put
the lid on it, minus a half a turn to let CO2 escape. Leave it
undisturbed for 2 weeks.

It fermented perfectly without any spoilage. The headspace in
the jar was just CO2 from the fermentation. No skimming
required.

-sw

On Sat, 29 Sep 2007 03:58:03 GMT, Sqwertz <[email hidden]>

Quoted message said:

Arri London said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

I just simmered the pork in the kraut juice with a little water.

Look in rec.foiod.preserving for the recent threads on making
easy sauerkraut. I just used a one quart jar, some salt, and put
the lid on it, minus a half a turn to let CO2 escape. Leave it
undisturbed for 2 weeks.

It fermented perfectly without any spoilage. The headspace in
the jar was just CO2 from the fermentation. No skimming
required.

-sw

I will check this out myself.

I have several recipes for making homemade sauerkraut. I always
thought one needed a crock

Does it have to be at a particular temperature?

Christine

In article <[email hidden]>,

Christine Dabney said:

On Sat, 29 Sep 2007 03:58:03 GMT, Sqwertz <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Look in rec.foiod.preserving for the recent threads on making
easy sauerkraut. I just used a one quart jar, some salt, and put
the lid on it, minus a half a turn to let CO2 escape. Leave it
undisturbed for 2 weeks.

It fermented perfectly without any spoilage. The headspace in
the jar was just CO2 from the fermentation. No skimming
required.

-sw

I will check this out myself.

I have several recipes for making homemade sauerkraut. I always
thought one needed a crock

Depends. My mother was a Kraut. Her family was very poor. They only
could afford meat once a week. They couldn't afford much at the store.
Cabbage was cheap, but had a limited season. They needed to make enough
kraut to last until the next crop came in, which was awhile in Germany.
A crock is what they used. Both kraut and potatoes will keep over the
winter, so that's mostly what they lived on.

Christine Dabney said:

I have several recipes for making homemade sauerkraut. I always
thought one needed a crock

I have a 5-gallon crock, but the jar method is much more
foolproof. I just let the jars sit on the top of the fridge to
ferment in a shallow pan to catch any overflow. It's about 78F
up there. My first batch was ready after about 10 days. It
could have gone 14.

I haven't had any smell either, using 2 1-qt jars. I'm sure if
you do 10 at a time, It may be fragrant during the second week.

Note that you can pack about 1.5lbs of shredded cabbage into a
quart jar.

-sw

Christine Dabney said:

On Fri, 28 Sep 2007 20:49:05 -0600, Arri London <[email hidden]>

Quoted message said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

But I do. I can get a crock, I think.. pretty easily. Want to make
some with me?

Oooh! Yes please! One of my favourite vegetables.

Quoted message said:

I will be in ABQ through the rest of the year. Just got a new
contract....Hallelujah!!!

That's great! Same place?

Quoted message said:

I am ready for some fall and winter cooking, gal!! Lets cook
something!!!

Christine

Sounds good to me! Will email you!

Christine Dabney said:

Christine Dabney said:

On Fri, 28 Sep 2007 20:49:05 -0600, Arri London <[email hidden]>

Quoted message said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

But I do. I can get a crock, I think.. pretty easily. Want to make
some with me?

Replying to my own post.

This leads me to thinking about finally fixing the famous dish with
all the meats and sausages on top of sauerkraut. Chacroute Garni? I
am too lazy to get up and look up the real spelling of this.. plus my
knee hurts. I know we got to talking about this last fall and winter,
and I really, really want to fix this.

Choucroute garnie. One of the great pleasures of Alsatian cooking.

Quoted message said:

I understand there is a decent place in ABQ to buy sausages, Alpine
Sausage Kitchen, or something like that.

Yes indeed! Indian School Road west of Carlisle, corner of Girard. We go
about every six weeks or so.

Quoted message said:

Plus I have Michael Ruhlman's Charcuterie, and I could always make
some....

Could do but takes time of course.

Quoted message said:

Christine, getting excited to do some fall and winter cooking.

LOL! I'd give you a recipe for soupe au pistou, except it's spring/early
summer cooking for me.

Sqwertz said:

Arri London said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

I just simmered the pork in the kraut juice with a little water.

That sounds tasty enough!

Quoted message said:

Look in rec.foiod.preserving for the recent threads on making
easy sauerkraut. I just used a one quart jar, some salt, and put
the lid on it, minus a half a turn to let CO2 escape. Leave it
undisturbed for 2 weeks.

It fermented perfectly without any spoilage. The headspace in
the jar was just CO2 from the fermentation. No skimming
required.

-sw

Thanks! Sounds easy enough
My kimchi rarely ferments properly and not really certain why. Was
thinking about buying one of those wine 'cellar' fridges should lottery
luck every happen. Need a nice cool but not cold place to ferment
certain things and we just don't have that in this house.

Christine Dabney said:

On Sat, 29 Sep 2007 03:58:03 GMT, Sqwertz <[email hidden]>

Quoted message said:

Arri London said:

Simmered in what if I may ask? Would love to make sauerkraut but have no
place to ferment it safely.

I just simmered the pork in the kraut juice with a little water.

Look in rec.foiod.preserving for the recent threads on making
easy sauerkraut. I just used a one quart jar, some salt, and put
the lid on it, minus a half a turn to let CO2 escape. Leave it
undisturbed for 2 weeks.

It fermented perfectly without any spoilage. The headspace in
the jar was just CO2 from the fermentation. No skimming
required.

-sw

I will check this out myself.

I have several recipes for making homemade sauerkraut. I always
thought one needed a crock

My Polish friends would say so! But then they all have one anyway.

Quoted message said:

Does it have to be at a particular temperature?

Typically it's coolish room temp: 68-72 F/20-21 C.

Quoted message said:

Christine

Arri London said:

Thanks! Sounds easy enough
My kimchi rarely ferments properly and not really certain why. Was
thinking about buying one of those wine 'cellar' fridges should lottery
luck every happen. Need a nice cool but not cold place to ferment
certain things and we just don't have that in this house.

I do my kimchi at 78F just like I did the sauerkraut. About 7
days usually. It seems to ferment faster than sauerkraut.

-sw

On Sat, 29 Sep 2007 21:00:11 -0600, Arri London <[email hidden]>

Quoted message said:

Oooh! Yes please! One of my favourite vegetables.

Okay!!!!!!!!!!!! I

Quoted message said:

Quoted message said:

I will be in ABQ through the rest of the year. Just got a new
contract....Hallelujah!!!

That's great! Same place?

Nope..it will be at Women's Hospital. I worked there for a bit last
year. I am hoping to extend through the spring...

Quoted message said:

Quoted message said:

I am ready for some fall and winter cooking, gal!! Lets cook
something!!!

Christine

Sounds good to me! Will email you!

Okay!! I am getting a list started of things I want to try to cook
this fall and winter. Steve just got me interested in a few things,
of which stuffed cabbage rolls are one. And of course, sauerkraut,
and latkes. I have never done any of those things. I have cooked
with sauerkraut, but never made it.

Do you have a list? 😉

I will be off the week after Balloon Fiesta...so maybe we can hook
up... Email me...or call me.

Christine

On Sat, 29 Sep 2007 21:05:05 -0600, Arri London <[email hidden]>

Quoted message said:

Quoted message said:

This leads me to thinking about finally fixing the famous dish with
all the meats and sausages on top of sauerkraut. Chacroute Garni? I
am too lazy to get up and look up the real spelling of this.. plus my
knee hurts. I know we got to talking about this last fall and winter,
and I really, really want to fix this.

Choucroute garnie. One of the great pleasures of Alsatian cooking.

Quoted message said:

Okay, I just put that on my list of things to try this fall/winter.

Quoted message said:

Quoted message said:

I understand there is a decent place in ABQ to buy sausages, Alpine
Sausage Kitchen, or something like that.

Yes indeed! Indian School Road west of Carlisle, corner of Girard. We go
about every six weeks or so.

Oooh..let me know when you go!!!

Quoted message said:

Quoted message said:

Plus I have Michael Ruhlman's Charcuterie, and I could always make
some....

Could do but takes time of course.

Quoted message said:

Christine, getting excited to do some fall and winter cooking.

LOL! I'd give you a recipe for soupe au pistou, except it's spring/early
summer cooking for me.

Oh, I already have a great one!!!!! For me, I fix it in the fall. With
cranberry beans and either pumpkin or winter squash. It's about time
to make some.

What is in yours, that makes it spring/summer?

Christine

Christine Dabney said:

On Sat, 29 Sep 2007 21:05:05 -0600, Arri London <[email hidden]>

Quoted message said:

Quoted message said:

This leads me to thinking about finally fixing the famous dish with
all the meats and sausages on top of sauerkraut. Chacroute Garni? I
am too lazy to get up and look up the real spelling of this.. plus my
knee hurts. I know we got to talking about this last fall and winter,
and I really, really want to fix this.

Choucroute garnie. One of the great pleasures of Alsatian cooking.

Quoted message said:

Okay, I just put that on my list of things to try this fall/winter.

You will enjoy it!

Quoted message said:

Quoted message said:

Quoted message said:

I understand there is a decent place in ABQ to buy sausages, Alpine
Sausage Kitchen, or something like that.

Yes indeed! Indian School Road west of Carlisle, corner of Girard. We go
about every six weeks or so.

Oooh..let me know when you go!!!

OK but it's usually during the week. My mother has been going there for
years.

Quoted message said:

Quoted message said:

Quoted message said:

Plus I have Michael Ruhlman's Charcuterie, and I could always make
some....

Could do but takes time of course.

Quoted message said:

Christine, getting excited to do some fall and winter cooking.

LOL! I'd give you a recipe for soupe au pistou, except it's spring/early
summer cooking for me.

Oh, I already have a great one!!!!! For me, I fix it in the fall. With
cranberry beans and either pumpkin or winter squash. It's about time
to make some.

What is in yours, that makes it spring/summer?

Christine

The dried beans which are not spring/summer of course. But it's the
fresh green beans, new potatoes, early tomatoes, courgettes (zucchini)
and the fresh basil for the pistou. The cheeses that go in there such as
parmesan and gruyere aren't truly seasonal.