Text 11154, 102 rader
Skriven 2008-07-27 08:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: salmon
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I have tried Coho salmon several times/ways. I have never found a way
 DD> that I actually liked it. MUCH prefer "pink" salmon if I am to eat
 DD> salmon.

 JW> Then you can eat quite happily much cheaper than us. [g]

My "pink" salmon is actually more orange - I suspect that you and I might be
talking of different varieties of the same family. What I usually buy is wild
caught North Atlantic Salmon ... steaks as opposed to filets.

 DD> My actual favourite salmon family fish is trout. Rainbow, brown,
 DD> brook

 JW> It's been 28 years for me but if memory serves me correctly they are
 JW> quite wonderful. Farmed supermarket rainbows don't count of course.

 JW> Trout won't survive in our frigid waters except for lake trout and
 JW> further north, char. The NWT Dept. of Renewable Resources tried
 JW> stocking a lake here once with rainbows but they didn't "take".

My only experience of char has been that horribly overspiced mess at the
Montreal Hotel Institute. All I could taste was the spice crust which
completely subsumed the fish underneath.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dulce De Leche Gelato
 Categories: I scream, Desserts
      Yield: 1 servings
 
     14 oz Can sweetened condensed
           - milk
    1/4 c  Brown sugar
    1/4 c  Water
      2 lg Egg yolks
  1 1/2 pt Heavy cream
      1 tb Vanilla
    1/8 ts Salt
 
  Fill a large pot 3/4-full with water. Place the unopened
  can of condensed milk in the water, making sure it is
  covered completely, and carefully bring to a gentle boil.
  Reduce heat and simmer for 3 hours, adding more water as
  necessary. Remove from the heat and let sit until completely
  cool. Watch the can carefully to make sure it does not start
  to bulge. If the can does begin to bulge, remove from the
  heat and let cool. Once cool, punch a small hole in the top
  of the can, return to the heat, and continue cooking.
  Although this is a traditional way to make this recipe,
  we suggest using the method below as a safe alternative
  to cooking an unopened can of condensed milk.
  
  Pour the condensed milk into the top of a double boiler
  set over simmering water. Cook, stirring every 5 minutes,
  until a caramel color is achieved, about 2 to 3 hours. Or,
  preheat the oven to 425 degrees F. Pour the condensed milk
  into a baking dish and cover with foil. Place the pan in a
  larger pan. Fill the larger pan with enough water to come
  halfway up the sides of the baking dish with the condensed
  milk. Bake until caramelized, about 2 hours.
  
  In a clean saucepan, combine the brown sugar and 1/4 cup
  water. Bring to a boil over medium heat. Reduce the heat
  and simmer, stirring, until the sugar is dissolved. Remove
  from the heat and let cool.
  
  In a metal bowl set over a pot of simmering water, whisk
  together the warm syrup and egg yolks. Whisk constantly
  until the mixture is a thick, pale yellow and reaches the
  ribbon stage. Remove the bowl from the heat, and beat with
  an electric mixer on low speed until cool. Whisk in the
  condensed milk, heavy cream, vanilla and salt. Strain through
  a fine mesh sieve into a clean container. Cover with plastic,
  pressing down onto the surface to prevent a skin from forming.
  Refrigerate until well chilled, at least 2 hours.
  
  Transfer to the bowl of an ice cream machine and process
  
  according to the manufacturer's instructions. Transfer to
  an airtight container and freeze until ready to serve.
  
  Recipe courtesy Emeril Lagasse, 2002
   
  Prep Time: 50 minutes
  Inactive Prep Time: 6 minutes
  Cook Time: 3 hours 15 minutes
  Yield: 1 quart
  
  Episode#: EM1F44
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 24 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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