Text 8439, 81 rader
Skriven 2006-12-05 01:13:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Salt Grinders
=========================
 -=> On 12-04-06  09:39,  Dave Drum <=-
 -=> spoke to Dale Shipp about Salt Grinders <=-

 DS>  Another gadget I don't see the point of is a salt grinder -- table
 DS>  mate to the pepper mill, which does have value.

 DD> I have a salt grinder - and a bunch of fancy-schmancy salt "mixes".
               ............
 DD> Anyway - the salt mill grinds the salt much more finely than the 
 DD> granules of Morton's table salt. And there are some places where that
 DD> is  a nice thing. Not essential - but nice. Also handy if, as Clean
 DD> Dave  intimates is his practice, all you stock is coarse salt.

   Interesting to know.  We have a salt grinder that was given to us
   long time ago as a present.   It is still sitting on the shelf next
   to its twin pepper mill -- neither of them has been used.   I can see
   that fine grind might be a good thing and did not know that to be the
   case before.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun "Popcorn" With Basil Mayonnaise
 Categories: Cajun, Seafood
      Yield: 8 Servings
 
        2 Lb Raw Crawfish Tails Or Small
             Shrimp -- Peeled And
             Deveined
        2    Eggs
        1 c  Dry White Wine
      1/2 c  Fine Cornmeal
      1/2 c  All-Purpose Flour
        1 TB Minced Fresh Chives
        1    Garlic Clove -- Minced
      1/2 ts Fresh Thyme Leaves
      1/4 ts Salt
      1/4 ts Cayenne
      1/4 ts Black Pepper
             Oil -- For Deep-Frying
MMMMM====  -----Mayonnaise----- ============================
        1    Egg Yolk
        2 ts Dijon-Style Mustard
        1 TB White Wine Vinegar
             Salt And Pepper
        1 c  Olive Or Vegetable Oil
      1/2 c  Minced Fresh Basil Leaves
  
  Rinse the crawfish tails or shrimp in cool running water. Drain well
  on paper towels and set aside in a cool place.
  Mix together the eggs and wine in a small bowl.

  In a mixing bowl, combine the cornmeal and flour, chives, garlic,
  thyme, salt, cayenne, and pepper. Gradually whisk in the egg mixture,
  blending well. Cover the batter and let stand 1 hour at room
  temperature.

  For the mayonnaise, combine the egg yolk, mustard, and vinegar in a
  mixing bowl. Add salt and pepper to taste. Add the oil in a thin
  stream, beating vigorously with a wire whisk. When the mixture is
  thick and smooth, stir in the minced basil. Cover and refrigerate
  until you are ready to serve.

  Heat 2-3 inches of oil in a large skillet or deep-fryer to 365-375 F.
  Dip the seafood into the batter and fry until golden brown, 2-3
  minutes. It is best to fry the seafood in small batches. Turn as
  necessary for even coloring. Remove with a slotted spoon and drain on
  paper towels. Serve hot, with the basil mayonnaise.
  
  Recipe By     : Southern Family Favorites - ISBN 0-8317-7459-2
  
  From: Dan Klepach                     Date: 02-17-97  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:20:26, 05 Dec 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)