Text 16775, 100 rader
Skriven 2008-11-23 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SALTING STEAKS 81123
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> kosher salt [...] Flakes, eh?  Not cubical crystals
 GJ> like other coarse salt?

Apparently so. As the brine is evaporated it is raked frequently to
prevent the ordinary cubic crystals from forming normally.

 GJ> have seen it called for quite frequently in American recipes, and there
 GJ> are no Jewish markets here that I know of, and I haven't seen it in the
 GJ> secular s/markets.

I can't get it here in my part of Canada either.

 GJ> I can get cheap, coarse-grained
 GJ> salt here which is used for re-activating water softeners.

 JW> I wonder if its pure enough?
 
 GJ> It is cubically crystalline, and light brown.  As pure the sea I swim
 GJ> in and occasionally inadvertently swallow mouthfuls of.  It comes from
 GJ> the salt pans a few km up the road.

I am sure it is labelled "not for human consumption" but I'd take a
chance on it. The brown is probably just a bit of clay that would be
refined out if the salt was dissolved and re-precipitated. Some
pink, grey and sulfurous salts are unrefined on purpose and command
premium prices.

The cheapest salt here is "rock salt" which is used for melting ice
on sidewalks. That only works down to 0 F (-18 C) which is the
freezing point of a saturated solution of salt and that fact is the
basis of the Fahrenheit system.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Ball Of Shame
Categories: cheese, appetizers
  Servings: 16

      1 c  golden raisins
      1 c  currants or dried
           cranberries
      8 oz package cream cheese
      2 c  shredded cheddar cheese
    1/2 c  crumbled blue cheese
      2 TB brown mustard
      2 TB chopped fresh chives
      1 sm clove of garlic, minced
           black pepper and/or paprika
           to taste
      1 c  chopped pecans or walnuts

But it's just a humble cheeseball, you say, why call it "the ball of
shame?" Well, because shame is what you feel when, in mid-
manufacture, you say you'll just take one swipe with a cracker to
see how it tastes and wind up scarfing down a half-dozen. Shame is
what you feel when you find yourself standing in front of the
refrigerator at night, licking off the Saran wrap. However, pride is
what you'll feel when you bring it to a party and watch people fall
on it like starved hyenas.

Let all cheeses come to room temperature. 

While waiting for them to achieve softened perfection, soak the
raisins and currants in warm water. Let sit for about 30 minutes,
then drain and chop (the sharper the knife, the easier this will
be). 

In mixing bowl, combine cheeses, mustard, chives, garlic and spices
and mix well (with a hand mixer, not a spoon). 

Stir in chopped raisins/currants (with a spoon, not a hand mixer). 

Serve in a bowl (a different bowl--you'll want to lick the first
bowl) as a spread or refrigerate for at least an hour, then shape
into roundish form and roll in chopped nuts. 

Eat on crackers, be unable to stop eating on crackers, continue
eating when you have run out of crackers and accept your enslavement
to the ball of shame.

Posted by Lissa Rodgers


  From: Slashfood                       
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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