Text 20041, 76 rader
Skriven 2009-01-24 11:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: barley soup
=======================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Minor's soup bases
 
 RH> So how large a container does it come in?
 
 JW> One pound tubs. You need one teaspoonful to flavour a cup of liquid.

 RH> OK, so a tub of pork or bacon base would last me a lifetime at that
 RH> rate of use if I were the only consumer.
             
48 servings.

 JW> I made fish head chowder

 RH> Did you put the fish head adn bones in a sock like xxCarol does? (G)
 
Nope. I just put them into a saucepan whole, boiled them, fished
them out by hand after they cooled off a bit and separated the meat
from the bones with my fingers.

More deep fried stuff:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Coating
 Categories: Cajun, Chilies, Grill
      Yield: 4 Servings
 
      2    Basil (or less...not fond of
           Dried Basil)
      2    Oregano
      3    Thyme
      1    Garlic, Granules
      1    Black Pepper, Ground
      1    Cayenne Pepper, Ground
      1    White Pepper, Ground
      1    Mustard, Ground/powdered
    1/2    Salt - to Taste
      1    Paprika - Optional
           Onion, Powder (optional..
           I Don't Use It)
 
  As with all recipes (especially mine), give it the finger taste;
  swish it around in the mouth, don't worry about the salt (can
  always be added later, IMO), and if you don't like thyme, for
  example - the predominant herb, use less and add more of something
  else. As it is, it's pretty hot for non- or mild-chileheads.
  Always shake it up good and realize that the powdered stuff
  (mustard, particularly) is gonna sit on the bottom of the
  container so you sorta have to "flip" it to the top.
  
  This coating is based on the seasoning mix used in Paul
  Prudhomme's Louisiana Kitchen cookbook; the recipe he gives for
  coating veggies for deep frying in the beginning of the book. This
  recipe is purely herbs/spices, dried. No fresh nothin' (ain't that
  a double negative or something?...I think I used to have a degree
  in English...sigh..). I use this mix to blacken things with
  (that's a danglin' participle :). WATCH THAT SMOKE! (i.e. do any
  *real* blackening outside on a very, very hot grill OR take dem
  batteries outta the smoke detector and open the windows...<).
  
  From: Inagaddadavida
  Posted By: Rael
  Via: Chile Head Mailing List
 
MMMMM

Cheers

YK Jim


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