Text 23869, 85 rader
Skriven 2007-12-07 23:35:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: dashing dashi!
==========================
 -=> On 12-07-07  12:37,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: dashing dashi! <=-

 -=> Quoting Dale Shipp to Carol Shenkenberger <=-
 
 CS> Cool.  Hickory is good too right?  we got lots of dropped bits of that
 CS> in our backyard due to neighbor's tree.

 DS> Hickory seems to be very much a favored wood.   The one time we did
 DS> not have good results, I was using hickory -- but am uncertain if
 DS> it was the wood, if I did not soak long enough or if that pack of
 DS> chips was too old (I'd had it for years).   Just did not get enough
 DS> smoke. I think that Sacerdote uses hickory a lot with good results.

 CS> What about still somewhat green branches of hicory?  Would that be ok?
 
   I have read that you need to let the wood age a bit so that the green
   part dries out, or else it might be bitter.   I think that applies to
   any wood.  I used to let my apple trimmings sit on the wood pile for
   as much as six months before I used it for smoking.  Some of the
   pieces were thick enough to need chopping up also.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sharon's Pizza In A Loaf
 Categories: Appetizer, Baked, Italian, Main course, Snack
      Yield: 16 servings
 
      2 tb Salad oil
     10    Sausages - sweet or hot or
           -combination
      2 tb Fats & oils -- reserved from
           -frying sausages
      3    Green bell peppers --
           -sliced
      3 c  Sliced onions
    1/2 ts Oregano
      1 c  Grated mozzarella cheese
    1/2 ts Salt
 13 3/4 oz (1 package) hot roll mix
    3/4 c  Pizza sauce
 
  Preheat oven to 375XF. In large skillet heat oil. Add sausages and
  cook over medium heat until well browned and thoroughly cooked; about
  20 minutes. Remove from skillet and set aside to cool. Spoon off all
  but second measure of fat (drippings) in skillet. Add peppers, onions,
  oregano and salt and sautO until vegetables are tender. Set aside to
  cool.
  
  Prepare hot roll mix according to package directions. Cover and let
  rise. Cover a large jelly-roll pan with foil; grease foil and set
  aside.
  
  Cut sausages in half lengthwise.
  
  When dough has doubled in bulk, punch down. Knead slightly. Let rest
  10 minutes. Roll dough out to a 15 x 11 inch rectangle and transfer
  to pan. Spread with pizza sauce up to 1 inch from sides. Spread
  evenly with vegetables. Add the mozzarella cheese.
  
  Starting at 15 inch side, roll dough into thirds and tuck ends under
  to seal. Bake 30 - 35 minutes or until golden and loaf sounds hollow
  when tapped. Cool slightly on baking sheet. (You can prepare to this
  point, cool, wrap, and freeze. To serve; thaw and heat covered for
  about 20 - 25 minutes).
  
  Cut into 1 inch slices.
  
  NOTES : Roll dough layered with sausage, vegetables, sauce and cheese;
  rolled, baked and sliced.
  
  Great for kids or adult finger-food parties.
  
  From: George Elting                   Date: 08-23-00  Cooking
 
MMMMM



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