Text 6880, 66 rader
Skriven 2006-10-23 18:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Vinegar
===============
 -=> Quoting Ian Hoare to Jim Weller <=-

 > IH> For that matter, what IS 90 grain as applied to vinegar?

 >Apparently 10 grains = 1 percent.

 IH> Thanks. D'you know, that's the very first time I've met that measure.
 IH> I wonder how it came about. Anyone know?

I did as little checking but didn't come up with anything.

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

     Title: Mitch Smith's Potatoes With Capers
Categories: Side dishes, Potatoes, Mushrooms
  Servings: 2

     12 sm 1" new potatoes
      1 tb butter
      1 tb oil
           mushrooms
    1/2 md onion
      2 TB capers including some brine

I was looking for something a bit different in the way of a side dish
tonight. We were having grilled lamb chops and a salad, but couldn't
figure out what to do with the potatoes. The following was thrown
together and turned out to be a surprise find. This was for the two of
us. I used about 10 or 12 of the small ~1" diameter new potatoes (round
baby potatoes, also called creamers). 

I boiled the potatoes for just about 8 or 9 minutes. Then I removed and
halved them. I drained the water and added a 50:50 mix of butter & oil
(about 1 to 2 tablespoons.) I tossed the potatoes back in the pan along
with quartered mushrooms and wedge slices from about half of a medium
onion. Cooked this until the onions softened and were just beginning to
caramelize, the mushrooms were cooked and the potatoes just beginning to
get golden at the edges. At this point I tossed in about 2 tablespoons
of capers, including the brine scooped up with the spoon. The brine
helped pull a bit of the pan sludge back into the mixture. A quick toss
with the capers and it was straight to the table. 

I figured it would be tasty since I liked all the ingredients, but they
worked together in a much better manner than expected. This is going to
be a keeper for us. The nice thing is it is not a terribly complicated
or long dish to make. 

- Mitch

From: Mitch Smith To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Foodies can be a tad obsessive about the age of their balsamic vinegar
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