Text 15537, 84 rader
Skriven 2008-10-25 23:38:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Smoker Idea
=======================
 -=> On 10-25-08  08:11,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Smoker Idea <=-

 DSh> Smoked salmon is something we have not yet tried in our 
 DSh> smoker, but it is on our "round tuit" list.

 DSac> Does your local BJs carry big salmon fillets the way our local
 DSac> Costco does?  If it does, pay close attention to the labels and
 DSac> try to get wild-caught salmon if possible.  The flavor is
 DSac> much, MUCH better than the farmed stuff.

 DSac> I have never cold-smoked salmon, only hot-smoked it, but I have
 DSac> never been disappointed in the results.  I'm sure you'll be happy
 DSac> with your results, too.

Seafood is something that we will not buy from BJs.  We got bad shrimp
from them a long time ago, which caused us to take a careful look at how
they treated seafood.  It is kept in a center isle cabinet which is very
open and could not possibly keep the food as cold as it should.  Another
factor is that we normally only buy one pound of salmon, and the BJs
packages are two to three pounds.  The large size would not be a problem
for smoking a quantity, but our lack of faith in their treatment is a
problem.

When we finally get around to doing some smoked salmon, it will be when
one of our local supermarkets has it on sale.  They keep the fish on a
bed of ice in a closed container.


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Canned Apple Cake Jar Cake
 Categories: Dessert, Cake, Jar cake, Fruit
      Yield: 8 servings
 
    2/3 c  Shortening
    1/2 ts Baking powder
  3 1/3 c  Sugar
      2 ts Baking soda
      4    Eggs
  1 1/2 ts Salt
      2 c  Applesauce
      1 ts Cinnamon (ground)
  3 1/3 c  Flour
      1 ts Cloves (ground)
      1 c  Raisins
    1/2 c  Pecans (chopped)
 
  Grease 8 WIDE-MOUTH pint canning jars with melted shortening.  Use a
  brush and avoid getting grease on the jar rims. Cream shortening and
  sugar. Beat in eggs and applesauce.  Sift together the dry
  ingredients and blend them into the applesauce mixture.  Add the
  raisins and nuts and divide the batter evenly between 8 widemouth
  pint jars.  The jars will be more than half full.  Bake open jars
  about 60 minutes in an oven at 325 degrees. When done, quickly remove
  one hot jar at a time and clean its sealing edge.  Immediately apply
  and firmly tighten a two-piece wide-mouth canning lid.  The lid will
  form a vacuum seal as the jar cools.  Jars of cooled bread may be
  stored on the pantry shelf with other canned foods or may be placed
  in a freezer.  The bread is safe to eat as long as jars remain vacuum
  sealed and free of mold growth.
  
  NOTE: The lady who contributed this recipe to the magazine noted that
  she had some of this cake that is one year old and is still
  delicious.  I have personally made this and have several jars that
  are still good over 5 months later.  I plan to save one jar from my
  original batch and see how long it will keep. (Nancy)
  
  SOURCE:Countryside and Small Stock Journal, Vol. 77, #1, Jan/Feb,
  1993.
         Contributed by Elaine White
         Typed for you by Nancy Coleman
  From: Nancy Coleman
  ~--
 
MMMMM


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