Newspaper article St Louis Post-Dispatch (MO)

Pipeline a Plumber Talks Turkey about Amish Ham

Newspaper article St Louis Post-Dispatch (MO)

Pipeline a Plumber Talks Turkey about Amish Ham

Article excerpt

I FRAMED A POEM my daughter wrote when she was a first-grader:

All Year Long

There's spring and summer

But that's not all

Because there's winter and fall

So where is the plumber?

Looking back, I wonder if she was inspired by the drip, drip, drip of the faucets in our Manhattan apartment - or if "plumber" was just the first word she could think of to rhyme with "summer."

Leaky faucets and other plumbing problems did tend to become chronic, as the building super attempted to fix them himself rather then spend the money for a professional. That, I thought, was a renter's lot.

Now I'm a homeowner. And I sometimes let small problems in my old house lie - hoping they will mend on their own, I guess. Or waiting for another problem to arise so I can have both repaired with one service call.

When I do call - and this is going to sound like a testimonial - the plumber I call is John Housouer.

A colleague at work gave me his number about five years ago. In my experience, his employees have been quick to respond and his bills haven't forced me to seek a second mortgage.

I finally met Housouer a couple of months ago, when he came out to install a garbage disposal.

While he worked we talked, about food mostly. He started talking about cooking and the "Amish ham" he makes from turkey. An uncle got the recipe when he was a mail carrier to an Amish community in Illinois, said Housouer (pronounced like "our house" with the words reversed).

He says the taste fools most people, if you don't serve it whole - which is hard to do "because it comes out so tender, you can't carve it; the meat just falls off the bones."

The dark meat should have the reddish color of ham; the white meat will be pink.

Housouer says making your own turkey ham has one drawback: It smells terrible when it is soaking in the brine. "When I make it for company, I do it a day or so ahead," he says. …

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