Text 30702, 88 rader
Skriven 2009-11-03 23:20:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Softwood Smoking
============================
 -=> On 11-03-09  06:16,  Dave Drum <=-
 -=> spoke to Dale Shipp about Softwood Smoking <=-

 DS> Those are very resinous woods, from evergreens.  What about alder,
 DS> which seems to be the preferred wood for salmon smoking?  Isn't it an
 DS> aromatic softwood (and deciduous).

 DD> Did you try the alder smoked caribou that Bro' James brought to the
 DD> Canadian Caper picnic? I thought that perhaps he had gotten the alder
 DD> bark and the caribou mixed up. Not much flavour and dry as dust.

I seem to recall something presented as being jerky.  I'm not that fond
of jerky to start with, and may not have tried it.  Don't remember.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilled Tomato and Red Bell Pepper Soup
 Categories: Vegan lacto, Soup, Low fat
      Yield: 4 servings
 
MMMMM----------------EAT MORE, WEIGH LESS; ORNISH---------------------
      4    Red bell peppers
           Oil spray
      1 md Onion; peeled and chopped
      2    Garlic cloves; peeled and
           -chopped
      4 lg Tomatoes; peeled, seeded
           -and chopped
        pn Thyme
      8    Fresh basil leaves
      1 ts Honey
           Freshly ground pepper
           Salt (optional)
      6 c  Vegetable consomme
      1 tb Sherry or champagne vinegar
    3/4 c  Nonfat plain yogurt
     20    Watercress leaves, OR
      4 pn Chervil
 
  Preheat the broiler.
  
  Spray the bell peppers very lightly with the pan coating. Place under
  the broiler and let them roast, turning frequently, until the skin is
  blackened on all sides. When the peppers are charred, cool them
  slightly and peel off the blackened skin. Remove the stems; remove
  the core and seeds. Chop the peppers and set aside.
  
  Spray the bottom of a stockpot lightly with the pan coating. Over
  medium heat, add the choppedonion and saute, stirring until
  translucent, about 1 1/2 minutes. Add the garlic, tomatoes, bell
  peppers, thyme, basil, honey, pepper and optional salt. Cook slowly
  for 5 minutes. Add the vegetable consomme and bring to a boil. Reduce
  heat and simmer for 15 to 20 minutes. Transfer to a blender or food
  processor and puree until completely smooth, in batches if necessary.
  Cool to room temperature and refrigerate.
  
  Just before serving, stir in the vinegar and yogurt and taste for
  seasoning. Thin if necessary with additional yogurt. Ladle the soup
  into shallow-rimmed soup plates and sprinkle with the watercress
  leaves or chervil.
  
  Serving size: 2 cups
  82 cal; .6 g fat; .8 mg chol; 44.1 mg sod w/o added salt
  
  Posted on GEnie Food & Wine RT Jan 03, 1994 by DEEANNE
  
  Nutritional information per serving:  xx calories,   xx gm protein,
  xx  mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
  xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
  calcium,  x% of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
  GT Cookbook and FringeNet Lowfat & Luscious echoes
  From: Sylvia Steiger
  Cookbook Ä
 
MMMMM
 



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