Text 8267, 111 rader
Skriven 2006-12-02 01:15:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: packaged foods 603
==============================
 -=> On 11-30-06  23:13,  Michael Loo <=-
 -=> spoke to Dale Shipp about packaged foods 603 <=-

 ML> Some of the heavy-duty restaurant ones are okay. I've had mild
 ML> success with "Better Than Bouillon," which still has way too
 ML> much salt and muck in it. I still recommend making your own.

  Its easier to keep an 16 oz container of concentrate in the frig for
  when it is needed.  Making and keeping the equivant amount of broth
  would be a much larger expenditure of effort and space.
 
 ML> It looks a lot like a typical Justin Wilson recipe, and
 ML> Ol' Justin was in fact a Cajun, which I guess makes it

    Does that mean that every recipe you make is Chinese? :-}}

 ML> a Cajun recipe by association. The only thing is that the
 ML> portion size is too small.

  I see that now, two pounds sausage for 10 servings.  Me thinks that
  someone messed up the typing on that somewhere, sometime?

 ML> The following is also supposed to be Cajun, despite its
 ML> having a quarter pound of feta in it.

  :-}}  Claim is that Cajuns make use of whatever is available.

  But as much as I like most Cajun foods, this is one I'd take a bye on.

 ML> 1 ea Large avocado

  Not a favored food product here -- although our son does like them.

 DS> ingredient was some of their brand of crab boil -- but he told Gail
 DS> that Zatarain's Liquid Crab Boil would be a good substitute.   We

 ML> I find it incredibly acrid, and if you dilute it down to where
 ML> it's palatable, there's no spiciness. I recommend using the real

   I think we used a teaspoon with 1/2 pound of dried beans being
   cooked.   It was good, but we decided to back off the next time.   To
   us, it was better than other recipes we have tried -- although we
   still are going to tinker with it some.

 ML> thing, or if you can't get it, use Old Bay and add some mustard
 ML> and hot pepper.
 
   What do you mean by "using the real thing"?   Old Bay is certainly
   readily available, but quite a different taste.

 DS> ingredients list:
 DS> water, polysorbate 80, benyzl alcohol, oleoresin capsicum,
 DS> essential oils of bay, clove, black pepper, thyme, marjoram and
 DS> artifical spice flavors.

 ML> Mmmm, artificial spice flavors.
 
  But at the very bottom.

 ML> No, because in the concentration that provides the right level of
 ML> heat (see above), the clove and bay flavors just come and knock
 ML> you out - not to mention the chemically taste.

   Fair enough.  Although we did not notice a clove taste, I can easily
   accept that you would have done so.   Bay is a more common ingredient
   in red bean recipes.
 DS> One thing I read seemed to imply that it was not common to brine
 DS> beef. Do you agree?   They did say that maranades were common for
 DS> beef though.

 ML> What about your St. Paddy's Day corned beef?

   I was talking about brining for smoking -- our corned beef gets
   boiled or baked.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Black
 Categories: Spice, Cajun, D/g
      Yield: 1 servings
 
      1 tb Mrs. Dash's Original Blend
    1/2 ts Black Pepper
    1/2 ts White Pepper
    1/4 ts Red Pepper
    1/4 ts Chili powder
 
  To be used to coat fish, chicken breasts, beef patties and then
  grilled on very hot skillet until done.
  
  Mix thoroughly in bowl.
  
  For fish or chicken - rub small amount of peanut oil on meat. Pat
  spice mixture on both sides of meat.  Grill on hot skillet.
  (OUTSIDE!!!)
  
  For beef patties - Pat spice mixture on both sides of patties,
  grill on hot skillet. (can be done inside on stove top).
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM



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