Text 8570, 98 rader
Skriven 2006-12-08 01:43:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: packaged foods 640
==============================
 -=> On 12-06-06  21:45,  Michael Loo <=-
 -=> spoke to Dale Shipp about packaged foods 640 <=-

 ML> A plantain is similar to a banana.

 DS> About as similar as a porpoise is to a shark:-}}  They are similar
 DS> in appearance, but it ends there IMO.

 ML> Some ripe plantains are quite sweet and bananalike - the last
 ML> I had were almost intoxicatingly sweet but with a tartness that
 ML> bananas lack.
 
   The plantains that Sacerdote served had a sweetness to them, but also
   a starchyness not found in ripe banana.   The Cuban place serves
   plantains that are much like the ones Dave made up and their second
   type are fried green ones -- more crisp and not too much flavor.

 DS> I don't recall having seen plaintains in Cajun recipes before

 ML> Yep, didn't I say that the category was kind of dubious. I
 ML> actually thought it a quite weird recipe, with all that Cheddar.

  So you did.  But then, this echo likes weird:-}}
 
 ML> Do it at minimum heat for several hours (under about 3 will yield
 ML> a majorly rare roast, over 6 a medium one as the temperature in
 ML> the center approaches 150F; if you insist on a dark crusty outside,
 ML> broil, torch, or sear it beforehand (or afterward).
 
   Minimum heat in the electric smoker is 150 degrees.   Sounds kinda
   hard to get meat to cook to 150+ that way:-}}   OTOH, when we do it
   in the regular oven, we stop when the outer layer gets to about 130.
   At that point, the center might still be only 120 or even less -- but
   we can take a slice off of each end for dinner, and then do another
   slice next to those the next day.

 DS> NOTE:  Buy alligator meat other than tail meat.  The meat will be
 DS> a darker in color meat.

 ML> Looks okay, but why buy other than white meat ...
  <quoted part of recipe skipped>
 ML> if you're going to make it into white meat anyway?

   Not sure -- I've had alligator once.  That was in Florida when I went
   down a few years back.   When I was growing up in Florida, you could
   not buy alligator since they were protected species.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bayou Seafood Hors D'oeuvres
 Categories: Cajun, Seafood
      Yield: 1 servings
 
    1/4 c  Instant minced onion
    1/4 c  Water
      2 cn (6 oz. each) crab meat or
      2 cn (7 oz. each) tuna, drained,
           -flaked
      2 lg Eggs, lightly beaten
    1/2 c  Dry bread crumbs
      2 tb Dried parsley flakes
  1 1/2 ts Dry mustard
    1/4 ts Black pepper
           -Pinch ground red pepper
           -Vegetable oil for frying
           -Cucumber slices for
           -garnish
 
  1. Mix onion and water in medium bowl; let stand 10 minutes to
  rehydrate.

  2. Add crab meat, eggs, bread crumbs, parsley, mustard, black and red
  peppers to onion; mix well. Shape into 1-inch balls, about 4 dozen.

  3. Heat 2 inches in oil in Dutch oven to 375F; fry a few balls at a
  time until golden, about 1 minute. Remove with slotted spoon; drain on
  paper toweling.

  4. Serve at once, or keep warm in a single layer in shallow pan,
  covered with foil, in preheated 250F oven up to 30 minutes. Garnish
  with cucumber.
  
  From: Michelle Bruce                  Date: 08-02-94
 
MMMMM

  I do wonder at the "OR" in many recipes we have collected.   This
  might be a reasonable recipe with either crab or tuna -- but not
  anywhere close to the same thing.



... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:22, 08 Dec 2006
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