Text 22280, 79 rader
Skriven 2007-11-04 15:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: seasonings
==================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> I've never added turmeric to a dish that wasn't a curry. 

 DS> Turmeric is important in my kitchen for two dishes:

 DS> 1. Bread-and-butter pickles. 
 DS> 2. Chicken broth/soup.

 DS> In both cases, I use it for the sunny yellow color.

I often add some to chicken soup. And I've tried it in a lot of
other things lately where the colour is welcome but in very modest
amounts as I don't necessarily want its bitter flavour to come
through. Most recently I added a tiny pinch to an omelette that got
cut into strips and added to chicken fried rice. The egg ribbons
looked very pretty in the rice.

 ML> I've never omitted thyme in a chowder, probably never will.

 DS> There is no herb I hold in higher esteem for clam chowder.

I am finding it a wonderful addition to all kinds of dishes; it is
quickly becoming my favourite herb. I used a lot of it in this
fall's first roast Mennonite chicken which is now nothing but two
cups of broth. Man, that chicken tasted good compared to chain store
battery chicks; Lexi took some home ate it three times a day,
exclaiming at every meal, "this is the best chicken ever!" She gave
all the credit to her grandmother, the cook, but we knew 90% of the
credit was really due to the guy that raised it.

I see Mike Stock adds a fair bit of thyme to his shrimp cakes.

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

     Title: Mike's Shrimp Cakes
Categories: Shrimp
  Servings: 4

    1/2 lb Shrimp peeled and
           Deveined-chop roughly
    1/2 ea jalapeno pepper -- minced
           salt to taste
    2/3 c  bread crumbs -- separated
    1/2 ea lime -- juice and zest
      1 pn cayenne pepper
    1/4 ts dried thyme
      2 TB minced red onion
      2 TB minced parsley
           salt to taste
    1/3 c  mayonnaise
      3 TB butter

Combine all ingredients except 1/3 cup bread crumbs and butter in a
bowl and mix thoroughly.

Form mixture into four patties on a sheet of waxed paper. Sprinkle
with half of remaining bread crumbs and pat. Turn patties over and
coat side and edges with remaining bread crumbs. Refrigerate patties
for at least 30 minutes and, if tightly covered as long as
overnight.

Heat skillet over medium heat. Add 2 tablespoons butter and swirl to
melt. Cook patties until browned on one side, about 3 minutes, flip
and cook until the other side is browned.

From: Mike Stock
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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