Mack's Corner

This Week

"The World's Fastest Indian"


I've been watching a bunch of good movies the last few weeks. Had to go see Superman and The Lone Ranger on the big screen. Superman is worth the price just for the fight sequence in the little town. I was cheering for him as much as the people in the movie. And The lone Ranger is just a great fun movie (((Forget the reviews, those guys have forgotten how to have fun and have no imagination))). I think they could make a 10 movie series. It's like Indiana Jones or James Bond, only it's The Lone Ranger and Tonto.… The other great movie was "The World's Fastest Indian" with Anthony Hopkins. I never saw this one come out on the big screen. It's the story of a 67 year old man (Burt Munro) from New Zealand who builds a customized Indian Scout motorcycle (like an old Harley, but made by the Indian Motorcycle Company) to take it to the Bonneville Salt Flats in Utah to set a motorcycle land speed record of 183.586 mph in 1967. His motorcycle is an all hand built 1920 model, no brakes, no safety gear. He hauls it around the world from New Zealand with only a couple thousand dollars to get to Bonneville for "Speed Week", when everybody comes to set land speed records. The judges think he's crazy and that he'll never get past 60mph on his old motorcycle. But they humor him and let him do a trial run. When he blows past them as they are going 100mph they decide maybe they should let him try it. I was cheering for Burt as much as I was cheering for Superman. It's a true story, so after the movie is over they tell you what happened after. Burt goes back to Bonneville 9 more times and sets several more land speed records. That means he's 76 when he goes the last time, riding a 1920 model motorcycle over 200mph. No money, no sponsors, no pit crew, just a dream to do something nobody has ever done before and a plan.

God's like that: your age, what other people think, the probability of doing it… all that doesn't really matter much to God. He's interested in you and the plans he's got for you, right now. God's going 200mph! Want to ride or not?

I know a guy with an Indian Motorcycle. Maybe we'll have to take it out and see what she'll do …. Don't tell my wife!!!!

Here's Bert's Bike: The Fastest Indian


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Cooking 220 - 2 pans, 2 burners, 20 minutes:

Mediterranean Diet:
(The Pork Chop is Keto. For the Berriy pudding  use half the sugar, use heavy cream instead of ice cream)

This was in The New York Times Dining section from Melissa Clark. The thing I like about it is that she's using thick pork chops. Thick cuts of meat make it so you can put a meat thermometer in and really know the temp of your meat and not have to guess. Notice that she cooks it to 135 degrees. Below the 150 degree mark. At 150 the cells in the meat start popping and all your great juice is going into the pan and your meat will be dry.

Don't believe me??? .. get a cheap piece of meat, a small tough roast, submerge it in water and cook it hot enough and long enough to get the internal temp to 180. Let it cook for 30 min… What you will get is some great stock, all of the juice will be in the water, and meat that tastes like dust. It will be tender, but dry as dirt, even under water.

Porchetta Pork Chops

TOTAL TIME20 minute

INGREDIENTS

2 bone-in pork chops, 1 1/4 to 1 1/2 inches thick (Charlie's meat market. Ask them to cut them for you. Tell them "Mack Said")

1 teaspoon coarse kosher salt, plus a pinch

1 lemon

2 garlic cloves, minced

2 tablespoons chopped rosemary

Large pinch red pepper flakes

1/2 teaspoon fennel seeds, lightly crushed (Penzey's)

2 tablespoons chopped fennel fronds, more for garnish (Kroger)

2 tablespoons olive oil   

PREPARATION

1..Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.

2..Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.

3..Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.

4..Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.

5..Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

YIELD 2 servings

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Here's another Idea I like. Dessert using bread. The bread is the Pudding. You can't screw this up!!! And it's so good and so easy.. great for breakfast or dessert. Kids can make it.

This is also from Melissa Clark in the New York Times

Berry Summer Pudding

TOTAL TIME20 minutes, plus at least 6 hours' chilling

INGREDIENTS

3/4 pounds mixed berries, or whatever you like (about 6 cups)((( Can be frozen, so you could do this any time of the year)))

1/2 cup sugar, or to taste

1 tablespoon freshly squeezed lemon juice, or to taste

10 to 12 slices soft white bread, crusts removed (anything from Wonder bread, to leftover hot dog buns, to Brioche … any soft bread will work)

Heavy cream or ice cream, for serving .. ya baby.. for breakfast, pour a little heavy cream on top. It is fantastic!!!!

PREPARATION

1..To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes((maybe a little longer if you are using frozen berries)). Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed.

2..Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Then line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.

3..Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

YIELD 8 servings

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How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want) . I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life . plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll setup an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays they start at 9:15am.


See you online this weekend. It's going to be great!!!

Mack

Posted by Mack Oates at 7:54 AM