Text 40235, 82 rader
Skriven 2010-07-23 00:21:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: Smoke Daddy "Big Kah
================================
 -=> On 07-22-10  17:06,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about Smoke Daddy "Big Kahuna" <=-

 SH> The smoke generator showed up in yesterday's mail.  It is a hefty
 SH> device, and should hold up well.  I will probably try to mount it
 SH> tomorrow and give it a test run.  If I try to cold smoke something, I
 SH> will definitely have to put some ice inside as the temperatures
 SH> outside are pushing 100F.

I remember the suggestion about freezing water in milk cartons. Our milk
comes in plastic jugs, but our orange juice is in a coated paper carton.
Gail is going to start rinsing and saving them for the next time we want
to do a cold smoke on a hot day. For coolers, I often freeze blocks of
ice in large rectangular tupperware containers.  I could also do that
and put the block in the water tray -- but like the carton idea better.
We did decide that the ice would be more effective if put onto the top
rack rather than near the bottom.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish Brown Sauce
 Categories: Cajun, Sauce, Fish
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 ea Whole bay leaf
    1/2 t  Salt
    1/2 t  Garlic powder
    1/4 t  White pepper
    1/4 t  Dried oregano leaves
    1/4 t  Dried thyme leaves
    1/8 t  Ground cayenne pepper

MMMMM----------------------MAIN INGREDIENTS---------------------------
      2 T  Vegetable oil
      3 T  All-purpose flour
    1/4 c  Finely chopped onions
      4 t  Canned tomatoe sauce
      1 t  Worcestershire sauce
      2 c  Hot basic seafood stock
      2 T  Burgundy wine
      2 T  Unsalted butter, softened
 
  Serve this delicious sauce over broiled, fried or baked fish fillets
  or broiled, fried or baked oysters.
     Combine the seasoning mix ingredients in a small bowl and set
  aside.
     Heat the oil in a heavy 1-quart saucepan over high heat just until
  the oil starts to smoke, about 1 to 2 minutes.  With a metal whisk,
  mix in 2 tablespoons of the flour, whisking constantly and scraping
  pan bottom well, until the roux is dark red-brown to black, about 2
  minutes, being careful not to let it scorch or splash on your skin.
  (Remove from heat momentarily if it is browing too fast for you to
  control, continuing to stir constantly.)  Immediately whisk in the
  onions; reduce heat to low and continue stirring and cooking about 1
  minute.  Add the tomato sauce and stir and cook 1 minute.  Then stir
  in the seasoning mix and the Worcestershire (the mixture should now
  be thick and dark red-brown); cook 2 to 3 minutes, stirring
  constantly.  Add the stock; turn heat to high and bring to a boil,
  stirring often.  Reduce heat to maintain a simmer and cook about 6 to
  8 minutes, stirring often.  Stir in 1 tablespoon of the burgundy and
  remove from heat.
     In a small bowl mix the butter and remaining 1 tablespoon flour
  until creamy.  Return sauce to low heat; gradually add the butter
  mixture to the sauce, whisking until well blended each time.  Return
  sauce to a simmer and simmer 10 minutes, stirring often.  Add the
  remaining 1 tablespoon burgundy.  Remove from heat and discard bay
  leaf. Serve immediately.
  
  From Paul Prudhomme's "Louisiana Kitchen"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:31:31, 22 Jul 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)