Text 14418, 102 rader
Skriven 2007-04-21 23:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic stuff 403
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 DS> We keep some of Safeway's on-sale-price collosal tiger shrimp in the
 DS> freezer for that:-}}  Steam them with onions and old bay.

I tend to stir-fry, as that's my background, but tend to serve
them over pasta, which may or may not (when I was growing up,
my hair was kind of curly in the Italian way, and the joke was
that I was a descendant of Marco Polo).

 ML> Do you think with a name like that they could get away with
 ML> not having a crab cake on the seafood platter! There in fact
 DS> They have a seafood platter with and one without -- but only on
 DS> their carry out menu.   The menu for dining in at the restaurant
 DS> does not even list a seafood platter, hence kind of hard to tell
 DS> what would be on one.

The dining in menu on line bears little resemblance to the
real menu, which is more extensive.

 ML> was one - as usual, nonnative and probably pasteurized meat,
 ML> but that's what you get most of the time these days, as the
 DS> Doesn't sound like you rate it even close to Timbukto, much less to
 DS> G&M?

Not exactly. G&M admitted to me that it used nonnative pasteurized
meat: the product can be perfectly okay, just not as good as the
real thing. I figure we should get the real thing if at all possible.

 ML> Would need use of a broiler for half an hour (2 rounds of
 ML> 10-12 min, plus extra time for unanticipated happenings).
 DS> If you were thinking about doing this on picnic day, it would take
 DS> a good bit more than a couple of pounds.  We expect that some of our
 DS> family and neighbors might come for that day -- and with the
 DS> responses from the echo we know about the head count might be up to
 DS> 30.

30 2-oz cakes is 3 lb of meat and some eggs and crumbs. If it
were going to be the main course for everyone, that would be
60 3-oz cakes, that of course would be 9 lb of crabmeat, which
would be well above my price tolerance. But I figured enough
to give everyone a taste.

 ML> This is rather like what I would make but with 1 1/2 - 2 lb
 ML> crab for this quantity of filler ingredients. I would also
 DS> FILLER!   Ain't no filler in a good Maryland crab cake (so says
 DS> Earl).

Funny, I seem to recall weighing in on the Earl side in that
original discussion; that was before I was a regular on the
echo. I claimed not to be so much of an extremist as he, as
I allow an egg or two per pound of crabmeat, and also just a
sprinkle of breadcrumbs. But as the recipe shows, even Earl
realized that you need an egg (otherwise the whole mess falls
apart, and you get, if you're broiling, crab Norfolk, and if
you're frying, a disaster).

=
 DS> With low outside temps, it might take a while for the heater to get
 DS> back up to whatever inside temp was wanted once it was allowed to
 DS> cool down.   The heater is only 800 watts.   A propane or charcoal
 DS> fired smoker would probably reheat more quickly.

I figure it's not going to cool that enormously in the 2 seconds
it takes to test a piece of meat or fish.

 DS> That is probably lower that Sacerdote's propane would be.

My recollection (but I am not certain) is that his machine has
a clever system where the smoke gets sent to a different box
than the one that generates the heat, so the meat can be smoked
at a lower temperature. If this is not true, maybe I should
invent such a system.

Chinese smoked meats over mustard greens
cat: main, starters
yield: 1 dish

preserved chinese sausages - pork and liver
smoked pork rashers
1 bn gai choi (mustard greens)
salt
sesame oil

Place meats on to a plate and steam. Smoked pork
rashers take about 20 min, sausages 10 min. Slice
diagonally into fine bite sized pieces. Retain juices.

Remove stalks from gai choi, wash and dry. Discard most
of the leaves, leaving the stems and hearts. Cut
diagonally into 7-8 cm lengths. Blanch the greens in
chicken stock with a little salt and sesame oil. Drain
well. Heat a little peanut oil in the wok, stir fry
greens briefly, and add ginger juice and a few drops
of sesame oil.

Arrange the greens on a serving plate, place the meats
on top, and pour over juices retained from the steaming
of the meats.

Elizabeth Chong
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