Text 14510, 118 rader
Skriven 2007-04-23 01:17:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Picnic stuff 403
============================
 -=> On 04-21-07  23:04,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic stuff 403 <=-

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

   And so they do themselves a dis-service in even posting a web menu.
 
 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?

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

  We went to Giant today for some other shopping and peeked at the fish
  counter there.   They had a special of a 16oz tub of some sort of
  "backfin" crab meat for $15.99.  Next to that they had 8 ounce tubs of
  various sorts of crab meat (claw, jumbo lump, etc.) at prices of about
  $16 -- i.e. twice as much.   I tried to ask the clerk why the price
  difference, but he did not impress me as knowing the difference but
  was just spouting what he thought I might want to hear.

  I also took a look at Franks in Jessup.
  http://www.franksseafood.com/
  who are listing no prices on any crabmeat that is not "fresh
  pasteurized at the peak of the season for winter availability" except
  for Alabama crab.  The price of the entries they have range from
  $19.99 per pound for pasteurized NC backfin to $35.99 for pasteurized
  NC Jumbo lump.

  Oh, and for Sacerdote's benefit - they list lobster at $27.99 per
  pound (with a discount of $9 per pound for one-claw lobsters).
 
 ML> 30 2-oz cakes is 3 lb of meat and some eggs and crumbs. If it
 ML> were going to be the main course for everyone, that would be
 ML> 60 3-oz cakes, that of course would be 9 lb of crabmeat, which
 ML> would be well above my price tolerance. But I figured enough
 ML> to give everyone a taste.

  Let's keep this under consideration.

  I'm wondering about giving Timbukto a re-try test run.  What do you
  think?
 
 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.

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

  We did some smoking this weekend.   It takes it about 1/2 hour to get
  up to 250 degrees from a cold start.   Opening the door for a few
  minutes (2-5?) lowers the temperature by about 20 degrees and lets out
  a lot of smoke.
 
 DS> That is probably lower that Sacerdote's propane would be.

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

  I didn't think so -- but I'd like to know.  [Dave -- do you have the
  offset type or the R2D2 with a propane burner on the bottom?]

  There is a smoker called the Bradley which is capable of doing cold
  smoke -- they start at a much higher price than the propane like I
  thought Dave had, or the electric like I now have.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced "Fried" Potatoes  (India)
 Categories: Indian, Vegetable
      Yield: 2 Servings
 
      9 oz Small potatoes, cut in
           -quarters
      1 qt Water
    1/4 ts Each salt and ground
           -coriander
    1/8 ts Each chili powder, ground
           -ginger, and ground cardamom
      1 ds Ground cumin
      1 ds Ground nutmeg
      1 ds Ground mace
      1 ds Ground cloves
  1 1/2 ts Vegetable oil
  1 1/2 ts Margarine
 
  In 2-quart saucepan boil potatoes in water until tender (BUT NOT
  SOFT); drain and cool.  Combine seasonings in small cup and set
  aside. In 8-inch nonstick skillet combine oil and margarine and heat
  until margarine is bubbly and hot; add potatoes and saute, stirring
  occasionally, until lightly browned.  Sprinkle with seasonings and
  continue sauteing until well browned, 10 to 15 minutes.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
  From: Henry Reintges                  Date: 12-30-95
  Home_cooking
 
MMMMM
 


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