Text 1504, 134 rader
Skriven 2008-01-29 20:29:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Farmed Seafood
==========================
-=> DALE SHIPP wrote to JIM WELLER <=-

 JW> Up here I can get wild caught commercial Pacific Sockeye or Native
 JW> harvested Arctic char for $8 a pound. Farmed pink salmon, also
 JW> Pacific, is $4. That's not enough of a price difference to me to
 JW> sacrifice quality and taste. But if the spread got greater....

 DS>   I don't think that we have ever had wild caught salmon.   Not sure
 DS>   that we want to try it -- the result might be similar to tomatoes for
 DS>   us.   Now that we've had home grown vine ripened tomatoes, we rarely
 DS>   buy tomatoes in the store any more -- except for one variety grown in
 DS>   Canada.   We can't enjoy most store bought tomatoes anymore.   It
 DS>   might be the same with salmon -- once we tried wild caught at two or
 DS>   three times the cost, we might not be willing to have Atlantic farmed
 DS>   salmon again:-}}

The difference between line/wild caught and farmed salmon is not nearly as
dramatic as the difference between locally grown vine-ripened tomatoes vs
trucked in from Bum Fluff, Egypt and gas ripened red things in the shape of
tomatoes.

Still, there is some difference. The wild caught stuff tends to be firmer and
not so fatty - even though salmon is a fatty fish. And some of it will depend
on _HOW_ it's farmed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Fruit Pies
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 12 Pies
 
MMMMM---------------------------PASTRY--------------------------------
      3 c  All-purpose flour
      1 ts Salt
    3/4 c  Good vegetable shortening
      1    Egg; lightly beaten
    1/4 c  Cold water
      1 ts White vinegar

MMMMM--------------------------FILLING-------------------------------
      3 c  Dried fruit (apricots,
           - peaches, apples)
  1 1/2 c  Water
      6 tb Sugar
    1/4 ts Cinnamon
    1/4 ts Ground allspice
 
  Who says you can't enjoy fruit in the dead of winter.
  
  These little pies are so good. The last time I made them,
  the people who said "I'll just have one," had at least two.
  
  For the Pastry:
  
  Mix together the flour and salt. Cut in the shortening
  with a pastry blender, fork, your hands, or whatever
  method works best for you, until mixture resembles coarse
  crumbs. Stir together the beaten egg with the water and
  sprinkle over flour mixture. Sprinkle in the vinegar,
  mixing lightly, until ingredients are well combined. Form
  the dough into a ball and wrap in plastic wrap. Chill for
  at least one hour.
  
  The Filling
  
  Although the basic recipe is listed, please note that for
  each cup of dried fruit, you need at least a half-cup and
  probably more of water, and 2 tablespoons of sugar. If you
  make a dozen pies, you may want to mix up the flavors.
  Using the proportions in this recipe, for example, I made
  six Apricot and six Apple/Cherry by using approximately
  1-1/2 cups of dried apricots and 1 cup of apples and 1/3
  cup of dried cherries. Of course, I cooked the apricots
  separate from the apples and cherries.
  
  On very low heat, simmer the dried fruit in the water for
  30 to 45 minutes, or until very tender. Add water if
  necessary to prevent scorching. Allow to cool; mash fruit
  slightly. Stir in the sugar and spices. This step may be
  done in advance and refrigerated; however, warm up the
  fruit (microwave is fine) enough to take the chill off and
  make it workable before filling your pies.
  
  Putting It All Together
  
  Remove the pastry from the refrigerator and cut it into
  four equal pieces. You can then cut each of the four pieces
  into three equal pieces, leaving you with 12 golf-ball-size
  dough balls. On a lightly floured surface, roll each ball
  into a 5- to 6-inch circle. Your circles do not have to be
  perfect, and ragged edges are okay.
  
  Put 2 generous tablespoons of filling onto one side of the
  circle of dough. Seal the pie by wetting the inside edge
  of the dough with water (use your finger), and then fold
  over the dough, making the familiar half-moon-shaped pie.
  Make sure the edges of the dough are even, and press and
  crimp to insure a good seal. You can use a fork to give
  you a bit of a decorative edge if you like. You can also
  correct the more ragged edges during this step because the
  dough is pliable. Just make sure the filling is sealed in
  and any holes in the dough are crimped.
  
  Frying
  
  I use two methods and both are good. To deep-fry, heat the
  oil in a deep pan with steep sides or a deep-fryer.
  Carefully lower the pies into the oil, one at a time, and
  fry until golden brown, 3 to 4 minutes. You don't have to
  worry about cooking the filling since it's already cooked.
  The frying process merely cooks the dough.
  
  The second method is panfrying. Fry the pies in about a
  half inch of oil in an electric frying pan set to 375° F.
  Panfrying takes a little longer and the pies have to be
  turned, but the end result will be every bit as good.
  Sprinkle the hot fried pies with confectioners' sugar or
  cinnamon sugar.
  
  Note: Whatever the frying method, be sure your oil is very
  fresh. You don't want your pies to take on the flavor of
  last week's onion rings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 14 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The number you have dailed...Nine-one-one...has been changed.
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)