Text 14040, 78 rader
Skriven 2007-04-15 02:11:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: seafood 362
=======================
 -=> On 04-14-07  13:53,  Michael Loo <=-
 -=> spoke to Dale Shipp about seafood 362 <=-

 DS> How does one judge fish to be done in something like a smoker?

 ML> Feel, same way you'd judge anything else. For me, just wiggly;
 ML> for most others, just firm. Trader Vic (I think) wrote an article
 ML> once about how to evaluate a steak by touch - I couldn't find it,
 ML> but essentially, if the meat springs back, it's rare, and you can
 ML> go from there to firm to the touch being being well-done. The texture
 ML> of fish being different, you have to be gentler with the prodding,
 ML> but the main idea is the same..

   I can sort of do that with steaks on the grill.   With a smoker, it
   is different since opening to check on it loses heat and smoke.

 ML> Mark was saying something about a fire of 200 to 300F. I'd

   I think that the top temperature our smoker will do is 275.

 ML> to a more modest figure. At a real smoker temperature of
 ML> 200 or less, I guess a couple hours.

  We're going to try that someday soon.

 ML> On the other hand, it could conceivably be worthwhile to do crabcakes
 ML> ourselves and not bother with G&M ...

  If Earl were here, we might do that.   I know that I'm going to be
  busy enough with Cajun and smoker stuff.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pureed Yellow Split Peas (Channa Dal)
 Categories: Appetizers, Indian
      Yield: 4 Servings
 
      1 c  Yellow split peas -- rinsed
      4 c  Water
    1/4 ts Ground tumeric
      2 tb Vegetable oil
      1 sm Onion -- diced
      1    Tomato -- chopped
      2    Cloves garlic -- minced
    1/2 tb Ginger root -- minced
      1    Jalapeno pepper -- seeded &
           Minced
    1/2 ts Garam masala
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/4 ts Salt
      1 tb Fresh cilantro -- chopped
 
  In a saucepan, combine the split peas, water and turmeric and simmer
  for 45 minutes to 1 hour over medium heat until the peas are tender.
  Heat the oil in a skillet and add the onion.  Cook for about 5
  minutes over medium heat.  Stir in the tomato, garlic, ginger and
  jalapeno and cook for 5 to 7 minutes more.  Add the seasonings to the
  pan and cook for 1 minute more, stirring frequently.  At this point,
  you may either the spoon the cooked split peas into a bowl and top
  with the onion-curry mixture, or keep the splits peas and curry-onion
  mixture in the skillet.  Keep warm until ready to serve.  Serve with
  pita bread.  251 calories and 8 grams fat.
  
  Recipe By     : Lean Bean Cuisine
  
  From: Meg Antczak                     Date: 06-10-96
  Cooking
 
MMMMM


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