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2007-09-12 Olde Tyme Religion

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Posted by anon1 2007-09-12 05:55|| || Front Page|| [11129 views ] Top

#1 "During the holy month, Muslims are required to abstain from food, drink and sex from dawn until dusk" and then they TOTALLY pig out on all of the aforementioned--and the next day, it all starts again. The funny thing is that they think they're really special because they do this--like they've "arrived" and are superior to the rest of the world. First they feel very sorry for themselves, then they stuff themselves, then they feel very sorry for themselves . . . on and on it goes for a month.

Posted by ex-lib 2007-09-12 07:29|| 2007-09-12 07:29|| Front Page Top

#2 I too, shall honor Ramadan in the traditional Rantburg way.....

Pork products, anyone? ;)

Posted by Swamp Blondie 2007-09-12 07:52|| 2007-09-12 07:52|| Front Page Top

#3 Mecca Stampede over/under out yet?
Hey, if they ever get an NFL franchise, that'd be a helluva name!

Posted by tu3031 2007-09-12 07:56|| 2007-09-12 07:56|| Front Page Top

#4 tu, I'll put $20 on 200 - gotta be in it to win it.

Posted by Spot">Spot 2007-09-12 08:29|| 2007-09-12 08:29|| Front Page Top

#5 Time to pig out!

Posted by Excalibur 2007-09-12 09:20|| 2007-09-12 09:20|| Front Page Top

#6 The traditional Rantburg way

;-)

Posted by trailing wife 2007-09-12 09:26|| 2007-09-12 09:26|| Front Page Top

#7 What's all this about ram a ham? Goats and pigs? At once? Doesn't that violate some dietary rule? And why would they want to ram a ham when they have so many sheep and camels? And besides that, your have to debone the ham before...Oh, you meant Ramadan. Never mind.

Posted by E. Littella 2007-09-12 09:34|| 2007-09-12 09:34|| Front Page Top

#8 ROFLMAO, Emily.

Posted by mcsegeek1 2007-09-12 10:05|| 2007-09-12 10:05|| Front Page Top

#9 Night attacks, starting at sundown. They can't eat during the day, let's keep their heads down after dark too.

Posted by mojo">mojo 2007-09-12 10:07|| 2007-09-12 10:07|| Front Page Top

#10 Ramadan lasts far too long. A one month productivity hit. Another reason Islam destroys an economy.

Posted by 3dc 2007-09-12 10:19|| 2007-09-12 10:19|| Front Page Top

#11 "During the holy month, Muslims are required to abstain from food, drink and sex from dawn until dusk"

Doesn't cover gun sex, though.

Posted by SR-71 2007-09-12 11:10|| 2007-09-12 11:10|| Front Page Top

#12 Funny. No mention that today marks the start of Rosh Hashannah and that leads, of course, to Yom Kippur. Keep that in mind Porky! The last time you tried something then you got your collective butts beat to a pulp.

Posted by Jack is Back!">Jack is Back! 2007-09-12 11:14|| 2007-09-12 11:14|| Front Page Top

#13 I read the post caption and came here to request some Ramadan recipes from the past.

I see that TW already had it covered. Well done.

I know that some readers think our resident Zenster is a bit over the top (he's not, he's just out of patience w/ members of the so-called ROP). I recommend that you take note of his recipes. They're quite appealing.

Posted by Mark Z">Mark Z 2007-09-12 12:10|| 2007-09-12 12:10|| Front Page Top

#14 The start of Ramadan, the ninth and holiest month of the Muslim calendar, is traditionally determined by the sighting of a new moon
Must have been looking my direction yesterday.

Lunch time here - got some Virginia sliced ham, some good bread, garden tomato, meunster cheese, some real dijon mustard with the coarse seed, and some horseradish sauce that makes a person feel a full inch taller.

Posted by swksvolFF 2007-09-12 12:55|| 2007-09-12 12:55|| Front Page Top

#15 Yes, thank you, Trailing Wife. I think I will leave a recipe a day in the Canteen, bet there's some seething!

Posted by rhodesiafever 2007-09-12 14:26|| 2007-09-12 14:26|| Front Page Top

#16 I do believe ham, sausage and bean soup and stuffed pork tenderloin cutlets are on tonight's menu.

Posted by ed 2007-09-12 14:38|| 2007-09-12 14:38|| Front Page Top

#17 I made a pork tenderloin w/raspberry chipotle off last years recipes and I must say, I hate pork that isn't bacon, but it was at least a thousand times better than any ham I have ever eaten and it was well worth it.

Kinda hopin for something more bachelor friendly (read: easy) this year.

Posted by Mike N. 2007-09-12 14:42|| 2007-09-12 14:42|| Front Page Top

#18 Kinda hopin for something more bachelor friendly (read: easy) this year.

Here's one for you, Mike N. This recipe is my latest invention and really delivers some intense flavor at the morning table. The only difficult part is locating a Japanese or Asian market that sells sukiyaki cut beef. The rest is dead-nuts simple.

Breakfast Cigars

Ingredients:

4-6 oz. Sukiyaki cut rib eye or New York strip beef (~8 pieces)
12 oz. Package of regular Johnsonville breakfast links
12 oz. Package of Jimmy Dean sage recipe ground sausage
A few pats of salted butter

Preparation:

Keep the sliced beef chilled until time of use. If the cuts are large in size, divide them in half. Make sure they are big enough to wrap around the filling with a good bit of overlap, as they will shrink during cooking.

Depending upon the available preparation time and personal patience, the breakfast links can be precooked over relatively high heat until lightly browned. Drain and reserve for later assembly. Leave any rendered grease in the pan for maximum flavor during the final cooking.

Lay out one ounce or less of ground pork sausage near the end of some waxed paper. Fold over the waxed paper and press the ground sausage into a rectangular shape large enough to roll around one of the breakfast links. Open the wax paper and use your fingers to adjust the shape into a rectangle. Press the ground sausage into a panel of even thickness, then gently peel away the waxed paper from both sides of the patty. Repeat this operation for the number of cigars you wish to prepare. Store the ground sausage pages in a single layer on a chilled plate covered with waxed paper.

Preheat a skillet over low flame. Cast iron or enamelware work best to avoid any sticking. Wrap the flattened ground sausage around a breakfast link and then roll this inside of the thin cut beef. Repeat as needed.

Melt a pat or two of butter in the heated skillet to prevent any sticking of the thin cut beef. Increase heat if needed and wait for butter to begin foaming. Swirl the melted butter to evenly coat the pan's interior.

Gently place each cigar into the skillet. As each one is brought into contact with the pan, gently move the cigar back and forth slightly to prevent any stick-down upon contact. Avoid crowding in order to obtain best browning. Place all of the cigars in the pan and adjust heat to medium low. For best results, do not cover the pan.

Wait for the exterior beef wrapper to become quite crisp before turning to a new side. The beef should become rather dark brown in color. Add another pat of butter if the pan goes dry.

Continue frying until all of the various meats are cooked through. If the breakfast links are not pre-cooked use a much lower heat and longer cooking time. Brown on all sides then remove and drain on paper towels. Serve immediately.

Notes:

Most large Asian markets will usually have thin sliced sukiyaki beef. It also may be called shabu-shabu (Japanese) or shin sul ro (Korean) beef. While pancetta, thin sliced bacon or even deli-sliced beef lunchmeat can be substituted, this recipe benefits from a very thin wrapper made of well-marbled raw beef. Rib eye is the best cut to use as it has a high amount of fatty streaking. This fat imparts a truly rich flavor and aids in the browning process.

If you own a cheese and meat slicing machine, the beef can be made at home. A chef's knife simply cannot yield up the paper-thin cuts needed. The trick is to lightly freeze the meat in order to stiffen it before cutting. This is also the secret to making the famous Italian dish, carpaccio. When slicing, allow the cut piece to drop into your hand, then lay each one out flat on cling film and cover with more plastic wrap. Finish slicing the beef and then chill well before use.

Avoid substituting any of the ingredients. I recently discovered the Johnsonville brand of link sausage and is some of the very finest I have ever had. Unless you are really fond of maple-flavored pork I recommend using their regular recipe. Look for their European-style ring bologna as well. This is a classic old-world smoked sausage ring that is simply fabulous. The same also goes for Jimmy Dean sage recipe ground sausage. No other ground breakfast sausage Ive tasted has quite the right balance of seasoning or uses such high quality pork cuts.

Variations:

Cover a two-inch diameter and half inch thick coin of ground sausage in the thin cut beef. Lay the page of beef out flat, place the sausage coin in the middle and bring up all edges of the beef around the filling. Fry face down in a hot buttered pan and finish cooking on the folded side last.

Wrap the edge of a two-inch diameter and half inch thick coin of ground sausage with smoked bacon and fry over medium high heat in a hot buttered pan.

Roll a breakfast link up in the beef or bacon without the ground sausage interlayer.

Roll a cigar shaped cylinder of the ground sausage in a page of the thin cut beef.

The variations are as endless as they are tasty. For kosher versions, use Shensons beef bacon or hamburger meat seasoned with garlic and onion powder plus some salt, pepper and ground sage. Turkey breakfast sausage or even chicken and apple links could be used for kosher recipes.

For a dramatic dinner appetizer, smear a little wasabi and soy sauce paste (recipe to follow) on the inside face of some thin cut beef and then wrap a finger of raw tuna inside of it. Cook over high heat on a well-oiled grill to lightly sear the beef and tuna. Or fry the beef and tuna cigars over low heat in a lightly oiled skillet until well done.

Wasabi Soy Paste

Mix wasabi powder with a small amount of water until just moistened all the way through. Cover the bowl and let wasabi hydrate for at least ten minutes. Mix the moistened wasabi with a spoonful of dark soy sauce or tamari until well blended. Thin any unused paste with more soy sauce for use as a dipping mixture with the final product. Minced scallions, crushed garlic and sesame chili oil may all be added to the dipping sauce for extra flavor.

PS: Thank you, trailing wife, for linking to the Rantburg Ramadan Recipe Roundup

Posted by Zenster">Zenster 2007-09-12 18:30|| 2007-09-12 18:30|| Front Page Top

#19 Yes, thank you TW for the roundup.

Stinks to high heaven that I did NOT find out about this until after I ate at church tonight. We had a choice of a pork chop or fried catfish. I chose the fish. If'n I'd only known.....

Posted by BA 2007-09-12 22:50|| 2007-09-12 22:50|| Front Page Top

23:57 BigEd
23:43 Sock Puppet of Doom
23:42 JosephMendiola
23:41 Sock Puppet of Doom
23:39 Red Dawg
23:38 Anonymoose
23:36 Sock Puppet of Doom
23:36 Abdominal Snowman
23:33 JosephMendiola
23:31 JosephMendiola
23:29 trailing wife
23:25 Abdominal Snowman
23:24 JosephMendiola
23:23 Zenster
23:19 Zhang Fei
23:18 BA
23:15 Zenster
23:12 Mike
23:11 Zenster
23:11 BA
23:07 Zenster
23:07 JosephMendiola
23:01 Zenster
22:54 BA