Text 40267, 165 rader
Skriven 2010-07-24 06:43:00 av Dave Drum (43028.cooking)
  Kommentar till text 40253 av JIM WELLER (1:123/140)
Ärende: Fish Parmesan
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> the New York Times Cookbook (1961 Edition - Craig Claiborne).
 DD> Title: Baked Fish Parmigiana

 JW> [and]

 DD> Title: Dave's Fish Parmesan

 DD> When I tell people about my "fish Parmesan" I get a lot of "looks
 DD> askance" and "Eeeeewwwwww, ICK!" Until they try it out.

 JW> I have made your version, sans mushrooms, more than once since the
 JW> first time I saw you post it and I will say, it's good, quite good.

 JW> And I have nothing against the mushrooms; I just never seem to have
 JW> any mushrooms in the house on the days I have both fish and Parmesan
 JW> on hand.

Mushrooms are not necessary to the Dave version of the dish. I just like them
in darned near anything. And they are probably more easily available to me than
to you. You see, I live in a state capitol with lots and lots of politicians so
there are plenty of dark corners and lots of horsesh!+ with which to cultivate
mushrooms.   Bv)=
 
 JW> -=-

 JW> I also had a lunch at a little roadhouse tavern called Hoagie's
 JW> which has some brand new owners: a young, skinny, heavily tattooed
 JW> chef and a cute, friendly waitress with lots of cleavage (his wife)
 JW> and their very cute little five year old girl who is learning how to
 JW> bus tables until school starts. It is now called Grolar's but the
 JW> new sign hasn't arrived yet.

 JW> I ordered their biggest and fanciest burger, The Grolar, and got: a
 JW> suitably over sized bun, a 12 oz patty (regular grind, not lean so
 JW> it leaked lots of grease onto the bun which was sturdy enough to
 JW> hold up) stuffed with a very large chunk of Jalapeno Jack Cheese,
 JW> fried onions, bacon and sauced mushrooms all on one half bun and raw
 JW> onion, tomato, dill pickle slices and lettuce on the other half bun.
 JW> Way too high to assemble into a sandwich without nibbling on a few
 JW> layers first. It came with a generous portion of hand cut french
 JW> fries fried in tallow. As I was finishing the platter off (just
 JW> barely) the cook came out to see if I liked it. Apparently I was the
 JW> first customer to order one. I told him it was very greasy, a real
 JW> gut bomb, but in a good way, which made him laugh. I also suggested
 JW> that he add pickled jalapenos or some other form of chile heat to it
 JW> and I think he might just do that. 15 bucks plus a $5 tip partly for
 JW> the food, partly for the service, and partly for the cleavage but
 JW> also for the great bussing.

Send him the recipe below .......
 
 JW> -=-

 JW> When I returned home I placed a re-order to soupbase.com for some
 JW> more Minors. Those guys rock: they've added several new products
 JW> including lamb stock base, Bells seasoning, Skyline chili seasoning,
 JW> Mexican vanilla and Grains of Paradise (meleguetta pepper).

I get Minor's from Amazon. Good stuff. And I order enough stuff at a time to
qualify for their "free super-saver shipping". 
 
 JW> Yesterday's order was for one pound tubs (makes 5 gallons) of lamb
 JW> stock base, veal, ham, bacon and pork plus a two ounce packet of
 JW> meleguetta peppers (which I have never tasted before).

Me, too, on the meleguetta chilies(?). We will no doubt see a report in future.
 
 JW> Today I got a phone call from Dave, the president, to thank me for my
 JW> order! And to give me three shipping options of varying speed and
 JW> cost. (I told him to ship slow but cheap.) They are having their
 JW> 16th anniversary so the order is 16% off and if I was one of the
 JW> first 100 to reply to their email invitation (I don't know if I made
 JW> the cut or not) I get some additional unspecified gift as well.

My kind of company - making international phone calls to thank a customer. Of
course, I have no idea the total $$$ amount of your order.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jalapeño Bread & Butter Pickles
 Categories: Pickles, Preserving, Squash, Chilies, Herbs
      Yield: 2 quarts

      2 lb Jalapeño peppers
      1 lb Onions; thin sliced
    1/4 c  Pickling or Kosher or sea
           - salt * 
  1 1/4 c  White distilled vinegar
      1 c  Apple cider vinegar
  2 1/4 c  Sugar
      1 tb Mustard seeds
      1    Star anise
      1    Cardamom pod
    3/4 ts Celery seeds
      1    One inch cinnamon stick
      6    Whole cloves
    1/2 ts Turmeric
      2    Clean 1-qt canning jars
           +=OR=+ 
      4    Clean 1-pt canning jars

  * Regular table salt has additives in it that will darken
  your pickles and make the color of the pickle juice muddy)

  I highly recommend that you wear protective gloves while
  cutting and de-seeding the jalapeños. If you don't have
  gloves, you can protect your hands with plastic baggies. If
  you must handle the cut peppers with your bare hands, rub a
  little vegetable oil over your hands first. The oil will
  provide your pores with some protection. Wash your hands
  thoroughly with warm soapy water after handling the peppers.
  Do not touch your eyes for several hours.

  Cut the stem end off of the jalapeños. Then cut them in half
  lengthwise. Remove and discard the seeds and the ribs. Place
  the peppers in a large bowl. Add the onions and stir in the
  pickling salt so that it is well distributed. Cover the
  peppers with a clean, thin towel. Put ice over the towel and
  place the bowl in the refrigerator to chill for at 4 hours.
  After 4 hours, rinse the salt off of the peppers and onions.
  Drain, and rinse and drain again.

  In a 4 or 6 quart pot, put the vinegar, sugar, and spices.
  Bring to a boil to dissolve the sugar. Add the peppers and
  onions. Bring to a boil again. Watch the peppers. As soon as
  they are all cooked through (you can tell because their
  color changes from a vibrant to a more dull green), start
  packing your canning jars with the peppers and onions, using
  a slotted spoon to remove them from the pan. Pack the jars
  evenly with the peppers and onions, up to about an inch from
  the top of the jars. Then pour the sugary vinegar mixture
  over the peppers, until it covers them.

  Cover the jars and let cool to room temperature before
  chilling in the refrigerator.

  If you are planning to store outside of the refrigerator or
  for an extended period of time, use canning jars. Sterilize
  your jars and lids first. Wipe the rims of the jars after
  you pack them with pickles. Process in a water bath for 10
  minutes. For specific canning instructions, see more
  detailed instructions on our bread and butter pickle recipe
  post.

  Makes 2 quarts.
 
  From: http://simplyrecipes.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... No rule of etiquette is of less importance than which fork we use - E. Post
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)