Text 3759, 52 rader
Skriven 2006-07-23 15:19:05 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3714 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Home Againi 879
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*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> (on soup meatballs) Probably right there!  I wonder what would happen if
RH> I took
-> 
-> a little dough out from seconf rise and mixed that with the meat?
-> 
RH> I've never tried using raw bread dough as an ingredient.  I've steamed
RH> bread before. I had some rising when the power went out once - it went
RH> a greased metal bowl and the bowl went into my stock pot.

I've taken dough out before to make things with it.  Little bits of it rolled
thin making wrappers for other things then steamed or 'water fried'.

Here's one treatment i do at times.  Make a small dough batch (white flour for
me this time) of the 2 cup flour type.  Remove after second machine kneeding
then divide in half.  Make the one half into a large hogie shaped roll and set
aside while the oven warms giving it about 10-15 mins to re-plump.  The second
half, you roll out with your hands to a thickish wrapper and place a whole
cleaned fish (trout would be excellent choice if we had it) that's been roled
in a little oil then spiced with 'cajun mix' or 'blackened fish mix' fairly
heavy.  Close the thinned down wrapper over this pinching off the excess. 
Bake fish and bread at 450degrees for about 10 mins then flip the fish over,
and bake another 5.  If the bread isnt ready, remove the fish 'roll' and let
the other one go a little longer.

While those are baking, take the pinched off bits of dough from wrapping the
fish and make to a ball then roll out again.  Fill center with bits of fruit
(apples, peaches, cherries, oranges all work) and add brown sugar and prhaps a
little Karo syrup then cinnimon and close.  Place in still hot oven and let
bake for about 10 mins per inch thick of the roll on a tin foil covered pan
(it will leak).

-> RH> quality to be eaten raw.
-> 
-> Humm, for your area, perhaps salmon might be easier?

RH> Might be, but I wouldn't count on it.  Salmon is an import here; most
RH> what I see is farmed or west coast.

Well, I would be happy to try farmed if it was local enough to be really fresh.
Farmed fish just makes sense to me and if i have to adjust cooking a little to
accomodate it, that makes me happy as long as they reduce the price suitably
and dont charge 'wild' price for something not as firm.  I'm pretty sure the
salmon sashimi I get here, is farmed.  It's cheaper and softer and far more
'buttery' so odd as it may sound, makes a *better* sashimi salmon than a
wild-caught one probably does though cooked steaks may suffer from that.

                                       xxcarol

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