Text 16367, 70 rader
Skriven 2008-11-13 08:10:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Butter
==================
-=> JIM WELLER wrote to DAVE SACERDOTE <=-

 JW> So I checked my butter (Co-Op brand from Federated Co-operatives of
 JW> Canada) and I found "pasteurized cream, salt, may contain colour."

 JW> Colouring is allowed and perhaps common in Canada.

 JW> I would guess that summer butter made when the cows are on pasture
 JW> isn't coloured but winter butter is. The label, as worded, can be
 JW> used year round.

See the link I posted to Dave S for an 1857 article on colouring butter.

 JW> The CFIA states that the only allowable colouring is Annatto.

Turmeric is also used sometimes - although, apparently not in Canadia.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hazelnut-Crusted Trout
 Categories: Seafood, Nuts, Citrus
      Yield: 4 servings
 
      1 c  Hazelnuts
      4    (3/4 lb) brook trout;
           - cleaned
           Salt & fresh ground pepper
      2 lg Eggs
    1/4 c  Flour
           +=PLUS=+
      2 c  Flour
      4 tb Vegetable oil
      2 tb Unsalted butter
      2 ts Fresh lemon juice
      2 tb Chopped fresh flat-leaf
           - parsley
 
  Recipe courtesy Gourmet Magazine
   
  Pulse nuts in a food processor with 1/4 cup of flour until
  fine ground. Rinse trout and pat dry. Season with salt
  inside and out.
  
  Put the remaining 2 cups flour in a pie plate. Beat the egg
  in a pie plate. Spread ground nuts on a dinner plate. Dip
  both sides of trout first in flour (pat off the excess), then
  egg, and then nuts. Heat oil in a 12-inch heavy skillet over
  moderate heat until hot but not smoking and cook trout,
  shaking skillet to prevent sticking and turning once with a
  metal spatula, until browned on both sides and just cooked
  through, about 12 minutes total.
  
  While trout is cooking, melt butter in a small saucepan and
  stir in lemon juice. Season with salt and pepper and keep
  warm. Pour over trout and sprinkle fish with parsley.
  
  Yield: 4 servings
  
  Episode#: SS1B84
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 11 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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