Text 22045, 109 rader
Skriven 2009-03-18 00:20:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: India Relish
====================
 -=> On 03-16-09  23:02,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Tartar sauce <=-

 DS> For us, tartar sauce would not be sweet pickles.  It would be India
 DS> Relish (which we don't seem to be able to find anymore) and possibly
 DS> some capers.  Looking in our MM, I see as many recipes calling for
 DS> sweet pickle relish as call for dill.

 NB> I used to relish India Relish, but haven't seen it for years.  What I

We don't see it often.  We keep looking whenever we go into a different
brand of store. We did find some in a store within the past year brought
home several jars:-}}

 NB> vaguely remember is checking the ingredients from my last remaining
 NB> jar of India Relish and comparing it to the sweet relish, which was all
 NB> I could then find, and seemingly finding no obvious difference.  Is*
 NB> there a difference between the two, and if so, what was it?

There is a difference.  You could probably taste the difference in a
side-by-side comparison.  As I recall the India relish was much less
sweet.

From the label:
India Relish = cucumbers, HFCS, corn syrup, vinegar, red bell pepper,
salt, calcium cloride, 0.1% sodium benzolate, alum, xantham gum, natural
and artificial flavors, polysorbate 80, and FD&C yellow #5.

Dill Relish = cucumbers, water, vinegar, salt, calcium cloride, alum,
xantham gum, dehydrated red peppers, natural flavors, polysorbate 80,
and FD&C yellow #5.

Pretty much the same except that the dill does not have any sweetener in
it and has alum higher on the list.

Tasting the two, the India relish is sweeter, not quite like bread and
butter but closer to that than dill.  The dill tastes like dill,
slightly astringent (because of the alum?).

 NB> I've used both the sweet pickle relish and the dill pickle relish in
 NB> cooking or preparing various things, for years...

We often have both, although right now we only have India and dill.
Sometimes use one, sometimes the other.  Depends on what we are making.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta With Pork & Basil
 Categories: Meat, Main dish
      Yield: 4 servings
 
      8 oz Fusilli or other fresh pasta
      6 oz Mushrooms
           Fresh basil, parsley, chives

MMMMM---------------------FOR THE MEATBALLS--------------------------
      1 lb Lean freshly minced pork
           Parmesan cheese
           Fresh basil
           Garlic
    1/2 sm Egg; lightly beaten
           A little butter or oil

MMMMM-----------------------FOR THE SAUCE----------------------------
    1/2 oz Butter
  1 1/2 tb Plain flour
    1/4 pt Double cream
    1/2 pt (scant) stock
           Parmesan cheese
           Dijon mustard
 
  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the
  mixture into about 32 small balls.  Fry in batches in a non-stick pan
  for 5 minutes or more until golden and cooked right through.  Shake
  the pan frequently so the meatballs keep in good shape and cook
  evenly.  Transfer to a casserole and keep hot.
  
      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.
  Make a smooth rich sauce with the butter, flour, stock and cream.
  Add any juices that have collected in the casserole and simmer for
  several minutes. Away from the heat, season with salt and pepper, 2
  tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.  Pour the
  sauce over the meatballs, cover and keep hot in a low oven.  The
  mixture can be kept hot for some time without spoiling, or it can be
  prepared ahead and reheated close to serving.
  
      Boil the pasta until al dente and drain well.  Add it to the
  casserole together with a small handful of fresh herbs -- about 2
  tablespoons each basil and chives, and 1 of parsley -- and toss
  gently to mix well. Garnish with more basil, and serve with an
  undressed salad.
  
  Source: Philippa Davenport in "Country Living" (British), May 1988.
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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