Text 8065, 120 rader
Skriven 2006-11-28 00:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Ok, Ok, I give up
=============================
 -=> On 11-27-06  05:59,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Ok, Ok, I give up <=-

 DSh> At the Sysco near us, we find containers of condensed 
 DSh> stock base for a number of things.  I've often wondered 
 DSh> where I'd use the ham stock base.  Should have thought 
 DSh> of a recipe like this.

 DSac> Those "condensed bases" are still little more than salt and yeast
 DSac> extractives though, Dale.

   Not the ones I was talking about.   Gail and I were at Sysco today to
   pick up a few things.   I took a look at their ham base.  Number 1
   ingredient was Ham and ham broth.  Salt came in about third or fourth
   and yeast products were way down there.   Similar each of the others
   I picked up, including beef, chicken, seafood and lobster.  Prime
   ingredient was meat of the type specified.  The lobster base was just
   over $15 for the pound container.

   I have chicken and beef in our frig.   The chicken one doesn't have
   chicken first.  Chicken fat is third, after dextrose and corn starch.
   Later on, there is mention of chicken again -- but no salt (it is
   touted as sodium free).  The beef one starts with roasted beef and
   feef juices, followed by salt, soy protein, beef stock, beef-type
   flavor (that is a strange thing to say?) and then some other stuff,
   but no yeast that I can see.

   BTW, these are not powders.  We call them chicken gunk and beef gunk.
   They are kept refrigerated and have a firm consistency but you can
   easily scoop up a spoon full to add to a dish.

 DSac> You'd be far better off with a real ham
 DSac> bone if possible.  I know that could be difficult for you, though,

   Not hard at all -- we have two of them in the freezer just waiting
   for a suitable muse to strike:-}}

 DSac> since you cook for two most of the time.  But perhaps you could

   When we get a half ham (usually shank end rather than butt end), we
   will pig out for a couple of meals, freeze a good hunk of decent ham
   for slicing on another day down the road, freeze bone trimmings etc.
   for chopping up into Denver omeletts, and freeze the ham bone for
   split pea soup (or other).

 DSac> pick up a pair of smoked ham hocks at the supermarket and make the
 DSac> stock with those?
 
   We've been known to do that also.

 IH> 500 g  tomatoes; concassée
 
 DSh> Last word, another code-page difference.  Looks like 
 DSh> concass"theta"e.

 DSac> "Concassee" with an accent over the first "e".  Means "chopped."

 DSac> Why does your computer mangle those words because of a "code page"
 DSac> difference?  Mine has no problem at all.  Are you running XP? Maybe

   It is my impression that you are reading messages on Doc's online,
   and so are using MSIE or the equivalent which is able to adapt to a
   multitude of codings and fonts all mixed together.   Even though I
   use XP, I do my echo reading offline using BlueWave.  Bluewave and
   the editor I use to compose messages is a DOS program and does not
   know about anything other than ASCII coding.

 DSac> you might want to go to microsoft.com and download some supplementary
 DSac> code pages.  (Thanks to Lynn's interest in Japanese, for example, I
 DSac> have Japanese code pages installed so the PC can display the character
 DSac> set instead of "???????" when she visits Japanese websites.)

   I suspect that she is also reading them with MSIE or equivalent --
   which is probably smart enough to use sixteen bit unicode or
   something else to tell her display to show the Japanese characters.
   If you saved a web page as a text file and looked at it with some DOS
   program, you would not see those characters the way they were meant
   to be displayed.

   Tell me something -- do you have any clue as to why the recipe below
   is marked as Cajun?  Other than the fact that Justin might have liked
   Italian sausage (and who doesn't!), I see nothing Cajun about it.

   I do see his tendency to use lots of wine:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Sausage in Tomato Sauce
 Categories: Cajun, Appetizer
      Yield: 10 servings
 
      2 lb Italian Sausage
      2 T  Olive oil
      2 c  Tomato sauce
      1 t  Oregano
      1 c  Chablis wine
      1 lb Mushrooms, fresh and sliced
 
  Saute Italian sausage for a few minutes in olive oil - just long
  enough to seal it or firm it up.  Remove sausage and let cool.
  Cut into bite-size pieces.  Mix the rest of the ingredients in
  the skillet.  Bring to a boil.  Add sausage and cook for 1 hour
  on low heat.
  
  Serve as a hot appetizer.
  
  You may wish to be cautious with the wine at first.  Some may
  find 1 cup too much.
  
  From Justin Wilson's Outdoor Cooking With Inside Help.
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:55, 27 Nov 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)