Text 15747, 102 rader
Skriven 2008-10-28 07:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Southron Fried
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> She actually used margerine, probably the A&P's own brand.  And, yes,
 RH> she is a New York Stater but spent the first 21 years of her life as a
 RH> New Jersey resident.  Any wonder why she couldn't cook southern? (G)

I just can't get my mind wrapped around butter-fried chicken. Or oleo-margerine
fried chicken. Or, for that matter butter flavoured Crisco fried chicken. Plain
regular Crisco (or other shortening) or lard are my weapons of choice when
frying (something I don't do often these days) chicken.

Are you old enough to remember when oleo-margerine was forced to be sold in one
pound plastic bags as a white, pasty substance - having a colouring capsule
that had to be popped and the bag kneaded to distribute the colour and make the
oleo look yellow like butter. One of my jobs used to be to knead the bag -
which my brother, sister and I made a game of - tossing the bag back and forth
like a bean-bag and giving a couple of squeezes each time we had it. Until my
grandmother caught on that we were having fun ... and taking a chance on
splitting the heavy plastic bag and getting oleo-margerine "all over
everything".

I remember when we kept dairy cattle and churned our own butter - it depended
on the season and the cow's diet what colour the butter came out. From a pale
cream or ivory shade to a very bright daffodil yellow. Odd that all the butter
sold in stores is about the same colour, innit?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anchovy Fennel Toasts W/Roasted Red Peppers
 Categories: Seafood, Appetisers, Vegetables, Breads
      Yield: 24 servings
 
      2 sm Red bell peppers
  2 1/2 ts Fennel seeds
    1/2 c  Unsalted butter; softened
      6    (to 9) flat anchovy filets;
           - patted dry, minced
      1 ts Fresh lemon juice
    1/2 ts Black pepper
     24 sl (1/4" thick) diagonal cut
           - baguette
 
  Special equipment: an electric coffee/spice grinder or a
  mortar and pestle
  
  Straight anchovy butter can be intense (indeed, we’ve given
  a range on the anchovies, so salt fiends can indulge), but
  the toasted, ground fennel seeds make these crunchy hors
  d’oeuvres taste clean, not heavy. Roasted red peppers add
  a burst of juicy sweetness and a hint of smokiness.
  
  Roast bell peppers on racks of gas burners over high heat,
  turning with tongs, until skins are blackened, 10 to 12
  minutes. Transfer to a large bowl and cover tightly with
  plastic wrap, then let steam, covered, about 20 minutes.
  
  When peppers are cool enough to handle, peel, then halve
  lengthwise, discarding stems and seeds. Cut peppers length
  wise into 1/8-inch-wide strips.
  
  Toast fennel seeds in a dry small heavy skillet over
  moderately low heat, shaking skillet frequently, until
  lightly browned, 3 to 4 minutes, then transfer to a bowl
  and cool. Finely grind fennel seeds in grinder, then stir
  into butter along with anchovies, lemon juice, and pepper
  until combined well.
  
  Preheat broiler.
  
  Broil baguette slices in a large shallow baking pan (18 by
  12 inches) 3 to 4 inches from heat until golden, about 1
  minute. Turn slices over and spread generously with anchovy
  butter. Broil toasts until butter is golden and bubbling,
  about 1 minute, then transfer to a platter. Top with bell
  pepper strips.
  
  Cooks’ notes: Bell peppers can be roasted by broiling in a
  shallow baking pan 5 inches from heat, turning occasionally,
  about 15 minutes.
  
  Anchovy butter can be made 1 day ahead and chilled, covered.
  Soften butter before using, about 1 hour.
  
  Toasts, without bell peppers, can be made 2 hours ahead.
  Reheat, buttered sides up, under preheated broiler until
  hot, about 30 seconds, then top with bell peppers.
  
  Recipe by Alexis Touchet
  
  August 2006 | Gourmet
  
  Makes 24 hors d’oeuvres
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are we clear?"  "No.  We're opaque."
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