Text 13525, 96 rader
Skriven 2007-03-28 23:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: la francia 256
==========================
 -=> On 03-28-07  10:11,  Mark Lewis <=-
 -=> spoke to Dale Shipp about la francia 256 <=-

 DS> I learned to back off on the amount of wood then. The new 
 DS> smoker uses a very minute amount of wood to produce the smoke, 
 DS> which is pretty much sealed in a closed chamber.

 ML> we've one of those brinkman r2d2 smokers... my biggest problem is

  That is what we used to have, but it died of rust about 3-5 years ago.
  We bought the new electric one this past fall.   Tomorrow the weather
  is going to be good enough and I am going to do a pork loin.

 ML> keeping the  coals going and that's one of the reasons why i tend to
 ML> smoke heavily... the temp'll drop and i'll throw in some 
 ML> more coals and when they get going, more chips to get the 
 ML> smoke going again...

  That sort of thing is why we went with the electric this time around.
  Sacerdote has a propane one, also less bother than charcoal with
  respect to keeping the fire right.

 ML> another method that i'm looking at is a foil packet 
 ML> method... you basically make a heavy duty foil packet with 
 ML> 1/2 soaked chips and 1/2 dry chips... make two packets, 
 ML> both about as long as your forearm and maybe half as 
 ML> wide... they're only about 2 inches thick or so if you mash 
 ML> them down... of course, they have to fit in the smoker ;)  
 ML> anyway, you take a knife (or something) and poke numerous 
 ML> holes into the loaded pouch and then place it on the heat 
 ML> and let it come to a smoke... that's when you add the 
 ML> food...

  Sounds clever, and it just might work.   I'd expect that the chips
  would last longer and give off more smoke that way.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Madras-India
 Categories: Poultry, East indian
      Yield: 1 Servings
 
      2 tb Vegetable oil or ghee
      2    Chicken breasts, skinned
           And cut into 1 inch cubes
      6    (more for a vindaloo) whole
           Small Dried chiles (bird's
           Eye chiles)
    1/2 ts Good chile powder
      1 ts Ground cumin
      1 ts Ground coriander
    2/3    Of a batch of basic curry
           -sauce
           Salt to taste
      1 ts Methi (dried fenugreek)
           Leaves , washed in a sieve
           -then left
           -moist for at least 10
           -minutes
    1/2 ts Garam masala
 
  This is a hot, simple curry. Hike up the chiles for a
  vindaloo !!! Watch out for the whole dried chiles
  though - they heat up the dish slowly so don't adjust
  the chile level too soon (unless you're a Chile-Head,
  in which case add a few more !!) A. Heat a little of
  the oil in a large heavy frying pan then fry the
  chicken pieces over moderate heat until they are
  sealed and have turned white. Remove them from the pan
  and set aside B. heat the rest of the oil in a heavy
  pan over a moderate heat C. add the whole dried chiles
  and fry until they start to swell D. turn the heat to
  low and let the pan cool a little then put in the
  chile powder, cumin and coriander and fry for 10
  seconds stirring all the time (do not burn or it will
  taste bitter!) then quickly....... E. Put in the curry
  sauce, salt and chicken pieces and cook for 30
  minutes, stirring from time to time F. 10 minutes from
  the end add the garam masala and fenugreek leaves G.
  Simmer gently for the last 10 minutes stirring
  frequently as the sauce should now be nice and thick
  
  From: waltgray@mnsinc.Com (Walt Gray) Date: 96-11-04
  00:30:23 Est
  From: Bobbie Beers                    Date: 08-10-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:22:58, 28 Mar 2007
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