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Strategies & Market Trends : ajtj's Post-Lobotomy Market Charts and Thoughts -- Ignore unavailable to you. Want to Upgrade?

To: ajtj99 who wrote (35014)	8/27/2021 5:40:48 PM
From: rimshot	1 Recommendation Recommended By ajtj99 Read Replies (1) \| Respond to of 97932

10-4 AJ, yes increase your cooking time, I suggest you add an hour to the 300 degree interval and add 2 to 3 hours to your 180 degree interval ... and keep in mind, we like 30% of our pork almost fully rare - the portion near the bone because we use that later for as meat additions to our cannellini bean soup, and the meat is going to see some more cooking time -- you will need some trial and error on the further time interval additions to fully cook to 'normal' state the inside 30% portion. Lidia's Cannellini bean recipe - timescolonist.com Lidia B is an amazing chef -- nothing she creates is anything but tres bon Escarole and White Bean Soup (Zuppa di Scarola e Cannellini) In the TV show and book "Lidia's Italy in America," Bastianich said she talks about Italian-American food and the food of the immigrant, which is much like the Italian-Canadian immigrant. A southern Italian specialty, this soup has been a favourite of immigrants through the generations. "It is easy to make, delicious, nutritious, and affordable — all the elements appreciated by those who brought it to this country, and by all of us today who make it in their honour," she writes in the recipe introduction in "Lidia's Favorite Recipes." 375 ml (1 1/2 cups) dried cannellini, Great Northern, baby lima or other small white beans 2 l (8 cups) water 2 fresh bay leaves or 3 dried 125 ml (1/2 cup) extra-virgin olive oil (divided), plus more for drizzling over finished soup Salt, to taste 1.5 l (6 cups) coarsely shredded escarole leaves, about 1 head (preferably tough outer leaves), washed and drained 8 cloves garlic, peeled and cut in half 4 to 6 whole dried peperoncini (hot red peppers) Cold-soak beans in advance: Dump them into a 2-l to 3-l (8-cup to 12-cup) container and pour in enough cold water to cover them by at least 10 cm (4 inches). Let soak in a cool place for at least 8 hours or up to 24 hours. Drain thoroughly. Drain and transfer to a large stockpot. Pour in 2 l (8 cups) water, toss in bay leaves and bring to a boil. Adjust heat to maintain a simmer, pour in half of the olive oil and cook until beans are tender and only 2.5 cm (1 inch) of liquid remains, 1 to 1 1/2 hours. Season beans with salt, then stir in escarole and cook, stirring occasionally, until escarole is quite tender, about 15 minutes. Remove pot from heat. Heat remaining olive oil in a small skillet over medium heat. Add garlic and peppers and cook, shaking pan, until peppers change colour, about 1 minute or less. Remove from heat and carefully (it will sputter quite a bit) pour one ladleful of soup into skillet. Swirl pan to blend everything, and then stir panful of seasoned soup back into the large pot. Check seasoning and let soup rest off the heat, covered, for 10 to 15 minutes. Serve with garlic bread, if desired. Makes 6 servings. Source: "Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees" by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, 2012).