Text 13956, 93 rader
Skriven 2007-04-12 00:10:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: various 353
=======================
 -=> On 04-11-07  16:32,  Michael Loo <=-
 -=> spoke to Mark Lewis about various 353 <=-

 MLe> well... we've seriously considered smoking some nice catfish fillets we
 MLe> have but i've barely resisted that temptation mainly due to the heat
 MLe> being 200F to 300F and not wanting to have to be there hovering over it
 MLe> all...

 MLo> Just check them after 15 or 20 minutes and every 10 minutes
 MLo> after, and they'll be fine. I'm not so sure about oakwood, though.
 
  How does one judge fish to be done in something like a smoker?   When
  we do it on the grill or on the George, we know about how long it
  takes and can also test the feel etc.  But a smoker is something that
  should not be opened up very few minutes.  For meats such as pork
  loin, we have a remote thermometer gives an outside reading so that we
  can see how it is doing.   If we stuck that into a piece of salmon,
  what temperature would be done?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Vindaloo
 Categories: Beef, Meat, Indian
      Yield: 1 servings
 
MMMMM--------------------------BARB DAY-------------------------------
      2 lb Beef chuck cut into 1" cubes
     14 c  Garlic
    1/2 c  Red wine vinegar
      4 sm Hot Red Chiles
    1/4 ts Cumin seeds
    3/4 ts Tumeric
      1 ts Dry English mustard
      1    Lemon
  1 1/4 ts - Salt
    1/4 ts Ginger
      2    Bay leaves
      5    Cloves; whole
      3 tb Poppy seeds
      1 sm Onion
    1/2 c  Tomato paste
           Clarified butter
           - Salt and pepper to taste
    1/4 c  Sugar
 
      Place the garlic and vinegar into a blender and mix to a smooth
  paste. Remove the tops and bottoms of the chiles and remove the
  seeds. (do NOT put your fingers near your eyes, or they will become
  inflamed). Add the peppers to the blended paste.  Put cumin seeds,
  tumeric, mustard, ginger, salt and sugar into a small bowl and mix
  together. Pour this mixture into the blender.  Remove the peel from
  the lemon, squeeze the juice, discard the pips and chop the inner
  pulp. Add the juice and the pulp to the blender, then blend
  thouroughly.
       Place the beef into a bowl and pour the blended mixture over it.
  Stir in the poppy seeds and marinate for two hours. (Be careful not
  to spill this marinade, or you might have to move from your home!
  <G>) After meat is marinated, finely slice the onion.
      Pour some clarified butter a skillet over med. heat, and add the
  onions. Cook until opaque.  Add the bay leaves and cloves. With a
  slotted spoon, lift the meat from the marinade and add to the frying
  onions, increasing the heat so that the meat is sealed quickly. When
  the meat is sealed all over, add the marinade.
      Cover tightly, reduce heat to low and simmer for 1 hour. After
  the meat has cooked for 1 hour, add the tomato paste, stirring it
  thoroughly into the meat mixture, and cook for another 30 min. When
  the meat is tender, serve at once - piping hot.
      This is very hot!  Nice served with plain boiled or steamed long
  grain rice.
   For a nice cooling touch you might serve with a lime cordial.
      Note: When using the hot chilies, remove the placenta as well as
  the seeds (the inside fleshy membrane) as it contains Capucin and can
  cause inflamation if you eat too much.
  
    Source: Graham Kerr book , copy-righted 1971, called "The Galloping
  Gourmet TV Cookbook" -Vol 6.  I have made this many, many times, and
  love it.  I hope you will enjoy it for me, because my old stomach
  just can't take it like it once did, and I have to tone down the
  recipe to make it . But full-strngth it is fabulous if you like
  things HOT and garlicky!
    Good luck to those who are breathing in near you, for several days
  after you consume this dish ! <grin>
  From: Geoff Percival                  Date: 01 Feb 94
 
MMMMM


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