Text 17052, 73 rader
Skriven 2008-11-29 09:40:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: KOSHER SALT
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> MY round box Morton of non-iodized table salt also has the "U" in a
 DD> circle symbol - but not the KFP designation nor the Star Of David.

 DD> My round box of Morton regular (iodized) table salt has no Kosher
 DD> designations anywhere on it.

 DD> From this I deduce (possibly wrongly) that the iodine has something to
 DD> do with the Kosher/non-Kosher difference. Not the size of the grain,
 DD> nor the presence or absence of anti-caking agents.

 GJ> With all the information I have been receiving about Kosher salt, I
 GJ> have been first enlightened, then further confused.  I thought I
 GJ> couldn't get any more confused - until I read the above.  Thank You!!

I am confused also - especially by some of the _obvious_ mis-information found
on the Whirled wide Wait - especially the Wikipedia entry for Kosher Salt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fenouil Confit Aux Amandes, Raisins Secs, Et Safran
 Categories: Fruit, Nuts, Citrus
      Yield: 4 servings
 
      2    Fennel bulbs; stalks
           - discarded
    1/4 c  Whole almonds; lightly
           - toasted
    1/4 c  Extra-virgin olive oil
     10 cl Garlic; fine chopped
    1/4 c  Raisins
      2 ts Whole coriander seeds
    1/2 ts Grated orange zest
    1/4 c  Fresh orange juice
        pn Saffron threads; crumbled
    1/2 c  Chopped cilantro
 
  Garnish: fennel fronds and chervil leaves
  
  Carena brings an almost Moroccan sensibility to this delicious
  play of sweet and savory, from the crisp-tender fennel to the
  orange essences and underlying traces of saffron and raisins.
  
  Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds
  by firmly rolling over them with a rolling pin.
  
  Heat oil in a 12-inch heavy skillet over medium-high heat
  until it shimmers, then sauté fennel with garlic, 1/2 ts
  salt, and 1/2 teaspoon pepper until crisp-tender, about 6
  minutes. Stir in almonds, raisins, coriander, zest, juice,
  and saffron and sauté until raisins start to plump, about
  2 minutes.
  
  Stir in cilantro just before serving at room temperature.
  
  Cooks' note: Dish can be cooked 1 day ahead and chilled.
  
  by Raquel Carena
  
  Gourmet | September 2008
  
  Serves 4 (first course)
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "As you Humans say, I'm all ears." Kazago
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