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Originally posted by yeahright
Originally posted by obnoxiouschick
That pizza sounds cool but what is the cream gravy?
would hollandaise sauce do?
Erp. Not for me.
Hollandaise sauce is like hot mayonnaise. Cream gravy is a milk based gravy made with some fat (pan drippings) flour (basically a roux) and milk. Think sausage gravy and biscuits.
Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.
Originally posted by ascension211
reply to post by obnoxiouschick
Really the cream gravy completes it. can be made without but just doesn't taste as good. if you use the hand toss dough its like having toast and being able to dip it in your egg yolk or gravy. My mom loved this.
Originally posted by happykat39
reply to post by Philippines
A portion of the pork belly is used to make bacon. The rind (skin) is left on until after it is already bacon. Then, depending on where you buy it, you can get it whole with the skin, sliced down to the skin, or as individual slices with or without the rind.
The curing is done in one of two main ways. The first is a salt cure in which the bacon is salted down and allowed to give up a lot of its moisture to the salt. The second main way is to use brown sugar in place of the salt. Once it is properly cured it is ready to cook and eat or you can smoke it with any one of several popular woods like maple or pecan. If it is smoked in a high temperature smoker, as opposed to a smokehouse where the temperature is generally lower to give a milder smoke, flavor the meat can be eaten as is since the high temperature smoking will also cook it.
The Smithfield process is completely different and produces a bacon with a unique flavor. The Smithfield process is used mainly on whole hams or the portions of shank or butt but can be used on bacon too. It is done by hanging it in a special cloth wrapper in a very closely temperature and humidity controlled room after a short soaking with brine. While the flavor of a Smithfield cured meat is unique it is also more salty. If you want to prepare a Smithfield ham or bacon slab to remove most of the excess salt you can either soak it in a pan of whole milk or soak it in water. The milk soak leaves the meat more dry and the water soak re hydrates the meat more. I prefer the milk soak if I am going to use the meat in a dish with liquid like black eyed peas and ham or bacon but the water soak is better for a ham if it is going to be baked. FYI - It is the butterfat and cream in whole milk that removes the salt without excessive soaking.edit on 9-11-2012 by happykat39 because: (no reason given)