Text 13483, 67 rader
Skriven 2007-03-27 17:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: smokers
===============
 -=> Quoting Mark Lewis to Dale Shipp <=-

 DS> My smoker is going to be full up with pork parts.   I'm
 DS> hesitant about   mixing meats in the same smoking session.

 ML> whatever for? when i get our smoker going, i put it all it... chicken,
 ML> beef, fish, pork, corn, potatos, whatever...

I'd be hesitant about fish in case there's an odour transfer but other
than that mixing doesn't hurt anything.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kyuri-No-Sunomono And Sanbai-Zu (Cucumber Salad)
 Categories: Japanese, Salads
      Yield: 4 servings
 
           SANBAI-ZU (VINEGAR SAUCE):
    125 ml Japanese rice vinegar
  2 1/2 tb Sugar
      1 tb Mirin
      1 pn Salt
           Few drops soy sauce
           Thumb-sized piece fresh
           Ginger, sliced finely
           KYURI-NO-SUNOMONO:
      3    Lebanese cucumbers or
      2    Continental cucumbers,
           -very finely sliced
           Salted water
      2 tb Wakame
      1 c  Boiled shirasu (or use
           Tinned crab, boiled squid or
           Boiled prawns)
 
  Shirasu are baby sardines.
  
  To make the sauce: combine all the ingredients in a jar and shake well
  until the sugar has dissolved. Set aside.
  
  To make the salad: soak the cucumber slices in the salted water for a
  few minutes, then squeeze dry and put in a bowl.
  
  Soak the wakame in boiling water, leaving it until it is cool, then
  remove, squeeze dry and add to the cucumber.
  
  Add the shirasu, or the crab or the squid or prawns, which have been
  finely sliced.
  
  Pour over the sanbai-zu and mix through.

  From: Hiro Naito Fanning Of Melbourne
  From: Kevin
 
MMMMM

Cheers

Jim, in Yellowknife




... No heathen ketchup or liquid smoke in my sauce.
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