Text 13780, 73 rader
Skriven 2007-04-06 23:36:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: smokers
===================
 -=> On 04-05-07  19:55,  Jim Weller <=-
 -=> spoke to Dale Shipp about smokers <=-

 DS> Any thoughts on what temperature you'd recommend smoking salmon at?
 DS> The smoker has a thermostat which can be set to anything between 150
 DS> and 275.

 JW> You won't be able to cold smoke with that smoker. Cold smoking needs
 JW> temperatures of 85-105 F, and certainly not over 115 F for then the
 JW> protein will start to cook and extrude fish oils.

  See my message to Dave Sacerdote about an idea for doing cheese with
  an extra jury-rig attachment.    OTOH, for fish I think I agree with
  Lynn and would want the protein to cook.  I'm going to check out some
  of the books etc. and try a piece of salmon some day soon.   Weather
  has turned back on us though -- snow coming tonight after 80 degrees
  earlier in the week.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shahi Korma
 Categories: Main dish, Lamb/mutton, Indian
      Yield: 6 Servings
 
      8    Cloves garlic
      1    1" cube of fresh ginger
      5 tb Blanched slivered almonds
      1 c  Water or beef broth
      7 tb Vegetable oil
      2 lb Boned lamb or beef (1" cubes
     10    Whole cardamom pods
      6    Whole cloves
      1    1" stick of cinnamon
      2 md Onions; chopped
      1 ts Ground coriander
      2 ts Black cumin ground
    1/2 ts Cayenne pepper
  1 1/4 ts Salt
     10 fl Heavy cream
    1/4 ts Garam masala
 
  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a
  blender and blend until you have a paste. Heat the oil in a wide,
  heavy, preferable non-stick pot or wok over a medium-high heat. When
  hot. put in just enough meat pieces so they lie, uncrowded in a
  single layer. Brown the meat pieces on all sides, then remove them
  with a slotted spoon and put them in a bowl. Brown all the meat this
  way. Put the cardamom, cloves, and cinnamon into the hot oil.  Within
  seconds the cloves will expand. Now put in the onions. Stir and fry
  the onions until they turn a brownish color. Turn the heat down to
  medium.  Put in the paste from the blender as well as the coriander,
  cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or
  until it too  has  browned somewhat. Now put in the meat cubes as
  well as any liquid that might have accumulated in the meat bowl, the
  salt, the cream, and rest of the water or broth (a bit more for
  beef). Bring to a boil. Cover,turn heat to low and simmer lamb for 1
  hour and beef for 2 hours. Stir frequently during this cooking period.
  Skim off any fat that floats to the top. Sprinkle in the garam masala
  and mix.
  Recipe Madhur Jaffrey "Indian Cookery"
  
  From: Ian Hoare                       Date: 03-01-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:14, 06 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)