Text 14968, 109 rader
Skriven 2007-05-03 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Product review
==========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> for some recipes, canned mushrooms actually
 CS> work better.

I like adding the juice from the can to chicken and turkey broths.
It improves them.

 CS> peelings. [...] I wanted to make hash browns in
 CS> the old southern way which uses (my tradition) mostly peelings.
 CS> i learned this as a comfort food
 CS> when I was about ready to graduate from HS.
 CS> MY area of the south is [...] the 'smokey mountain pass'
 CS> Lots of old foods


I will definitely try it.

 CS> wild onions (those things with the mildly purple flower and
 CS> much peel, tasting more of garlic than onion)

Ramps. I know them. We call them wild leeks in Canada.

 CS> and lots of fat.  The fat was mostly pork but I'ms sure some
 CS> were chicken fat  (shmaltz) as well.  Duck fat from what you say about
 CS> it, might be very  workable.


Duck and goose fat is most excellent for frying potatoes in!

 CS> The pork fat ones got sage and black
 CS> pepper.  The chicken fat ones  got black pepper and more black pepper

Got it.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Japanese Style Pizza Pt 1
Categories: Japanese, Pizza
  Servings: 4

           DOUGH:
      2 c  Flour
           salt to taste
    1/4 oz package of Yeast
    3/4 c  warm Water (100 F)
           Sauce
      2 TB Olive Oil
    1/2 pt Milk
    1/2 pt Heavy Cream
           chicken base to taste (about
  1 1/2    Tbsp)
      1 cn Minced Clams
      4    cloves of Garlic
    1/4 c  Onion
           Parmesan Cheese (1/2 cup
           to taste)
           flour (about 1/4 of a cup)
           water (about 1/2 a cup)
           Toppings

If you've ever ordered a pizza in Japan, you may notice that several
of their toppings are a bit different than what many of us are
accustomed to - tuna, creamed corn, eggplant, bamboo shoots, nori,
asparagus, potatoes, green onion, and various seafood are just a few.
As far as sauces, there's the standard red sauce, white sauce,
mayonnaise, and squid ink.

I won't get too abstract today, just a mushroom seafood pizza with
white sauce. I figure you can experiment on your own once you learn
the basics.

I used: Mushrooms, Shrimp, Artificial Crabmeat, Avocado

Step 1: Mix the water and yeast together until yeast is dissolved.
Mix the flour and salt together then add the water. Ball up and

knead for about 12 minutes (for detailed instructions on kneading
look at the dough part for the Gyoza). Once it's kneaded, ball it up
and smooth it out; you don't want any major creases or cracks in it
- all the gas from the yeast will escape and it won't rise properly.

Step 2: Place the dough in a lightly-oiled bowl, and set on a
preheated stove for about an hour and a half. It has risen when it
doubles in size and you can poke your finger in it and the
indentation stays. Take the dough and lightly dust flour on it. Put
it on a warm surface, place a bowl over the top of it, and let it
finish rising (bout 30 - 45 minutes.

Step 3: Saute the garlic and onion in the olive oil. Add the milk,
cream, base, and clams. Heat until just about to boil, add the
parmesan cheese and lower heat. Thicken it up by taking a little
bit of flour and mixing with some water until its about the
consistency of blood. - slowly add this to the sauce, stirring
constantly until it gets to the desired thickness - about the
thickness of watered down mashed potatoes.

MMMMM-------------------------------------------------


Cheers

YK Jim


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