-=> Denis Mosko wrote to Dave Drum <=-

 DD>   In large bowl combine all ingredients except oil;
 DD>  mix thoroughly.
 DM> How 2 mix ^^^^^^^^^^?

Spoon, whisk, hands, stand mixer w/paddle blade, etc. 
 
 DD>   Pour oil into large skillet to a depth of 1/8";
 DD>  place over medium heat.
 DD>   For each pancake, portion 1/2 cup.
 DD>   Makes 4 to 6 servings (12 pancakes)

 DD>   * Latkes for the goyim - UDD

 DD>   Recipe provided by The National Potato Promotion Board.
 DD>   Neighborhood Shopping 12/4/96
 DM> 2) April 12th?

As it is an American recipe more likely December 4. We typically use
MM-DD-YYYY Whereas other parts of the world use the DD-MM-YYYY dating.
 
 DD>   Typos by Bobbie Beers
 DM> 3) What's^^^?

Typographical errors ..... 

--MM

Title: Guadeloupean Porc Confit
Categories: Pork, Chilies, Citrus, Herbs
Yield: 4

2 lb. bone-in pork rouelle
salt & fresh ground black pepper
1 tsp. cayenne pepper
1/4 cup Dijon mustard
2/3 cup dark soy sauce
2/3 cup sweet soy sauce
1/4 c juice from 2 medium limes
3 chive stems
1 sprig fresh thyme
2 mini sweet peppers; halved, stemmed, seeded
+=OR=+
1/2 lg bell pepper; stemmed, seeded
3/4 cup sirop de batterie *

Season the pork generously with salt and black pepper.
Sprinkle with cayenne, then spread the mustard over the
meat and set aside.

In a large pot, combine the dark and sweet soy sauces,
lime juice, chives, thyme, and peppers. Bring to a boil
over medium-high heat, then add the reserved pork.
Reduce the heat to simmer, then cover and cook until the
meat is very tender when poked with a fork, about 3
hours. Remove from heat, and set aside to cool to room
temperature for about 1 hour, leaving the pork in the
cooking liquid.

Use tongs to transfer the pork to a medium bowl,
reserving the liquid. Remove and discard the fat and
bone, then use two forks to shred the meat. Pour the
sirop de batterie over the pork and set aside. Return
the liquid to the stove and reheat to a simmer; stir ?
cup of it into the pork mixture. (Use any leftover broth
as a base for soup: Dilute it with water or stock, then
add noodles, vegetables, etc.) Season to taste with
additional salt and black pepper.

* While this dark sugar-cane-based -sweetener is
available at some Caribbean markets, you can also
substitute 1/4 cup molasses mixed with 1/2 cup cane
syrup (we prefer Steen's).

Yield: makes 2 1/2 cups

By: David Drumeaux

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... Bacon grease is my favourite essential oil

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