Text 3765, 53 rader
Skriven 2006-07-23 17:58:10 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Home Againi 879
===========================
-> 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 

My bread machine is a large white bowl.  That's probably one reason I've
never tried this - it's too much like work!  

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

I've done something similar with tenderloins and pie crust.  I'm not sure 

-> 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

I usually do this with a short crust too, rather than bread dough.  I don't
tend to have leftover dough hanging around.

-> 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.

Most salmon sold here is for cooking, rather than eating raw.  
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