Text 1503, 105 rader
Skriven 2010-09-12 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: stuff 580
=================
 -=> Hap Newsom said to Ruth Haffly <=-

 -> -> quarter batch.  We want to see how it tastes if I saute the onion &
 -> -> garlic a bit before putting them in.  I may kick the heat level up a bit
 -> -> with the peppers, not sure yet.
 ->  hn> YUM! You heat process the jars
 ->  hn> right? Sauteeing the onion and
 ->  hn> garlic might change the flavor
 ->  hn> but not much I'd think...unless
 ->  hn> you use a lot of oil and that
 ->  hn> goes in as well.

Depends on whether you wilt or actually brown the
vegetables. Or burn them, then you will rething the
"not much" part!

 -> I pressure can the full jars, did this run at 5 lbs pressure for 10
 -> minutes.  In AZ it was 10/10 because we were about a mile in elevation.
 -> This time I held back some tomatoes, onions, garlic & pepper for a
 -> "second dump" and cooked everything about 45 minutes more after that. I
 -> had also pre cooked & drained well about 1/3 the total amount of
 -> tomatoes, de-seeded as much as possible those and the rest of the
 -> tomatoes.  Anyway, if I saute the onion & garlic (peppers, maybe) I'll
 -> use a good olive oil and some will go into the pot.
 HN> With that much processing the onions
 HN> and garlic would be fairly cooked 
 HN> anyway I'd think! It make make a 
 HN> difference in the taste however, I 
 HN> hope you'll let us know if it does!

A good saute produces the Maillard reaction. Makes quite a lot
of difference.

 -> Hopefully it'll go OK for her.  Keep an eye/ear open for signs of
 -> trouble and make a record for her workman's comp claim.  I presume that
 -> stays open until a full and final resolution is made.
 HN> So far so good...she has a couple 
 HN> of appointments this month, and
 HN> another "evaluation" by the 
 HN> L&I doctor; this time a neurologist.
...
 HN> HAh! " I'm unable to see what's
 HN> causing your pain at this point." 
 HN> The dead spot that was on one 
 HN> bone (femur) has disappeared, and
 HN> a "bone bruise" has appeared on
 HN> the tibia just below where the 
 HN> dead spot was. Increased blood
 HN> flow all over the place, and so
 HN> we're going for a second opinion.

Problem is that unless you really luck out, the second
opinion is likely to be, gee, I don't know, though worded
in such a way as to justify your paying the extra.

==

 -> ->  hn> Probably would have tried one!
 -> ->  hn> cooked is cooked! Would not have
 -> ->  hn> "harvested" a bunch and brought them
 -> -> Why am I not surprised?  Pre cooked fish, just lying around, waiting to
 -> -> be harvested. (G)
 ->  hn> I've caught trout and cooked em on
 ->  hn> a stick over a campfire...not a whole
 ->  hn> lot different I think (grin)
 -> Except there you know how long since you pulled it out of the water
 -> before you cooked it.  A cooked fish, lying around for who knows how
 -> long before being "harvested" stands a good chance of picking up some
 -> rather nasty bugs.  I think I'd take a pass, even tho I like fish and
 -> have had a good bit of it in my lifetime.
 HN> Since the fire was still going, I would
 HN> venture to guess the fish would
 HN> not have been there overly long.
 HN> I would not just pick up any old
 HN> dead fish I found ...even in a 
 HN> burned area (grin)

http://www.mainebiz.biz/news46856.html

Roast whole salmon
cat: fish, main
servings: 8 to 10

4 lb whole salmon; gutted, rinsed
1 lemon
3 Tb olive oil
1 Tb Kosher salt
1 Tb cracked pepper

Oven at 500F.

Make three diagonal gashes on each side of the fish.
Squeeze the lemon all over the fish. Rub oil, salt, and
pepper all over. Roast 20 min. Let stand 10 min before
slicing. Skin will peel back. Oven will smell bad.

[some people might care to go easy on the salt]

Heather Watts & Jock Soto, Our Meals (NY: Riverhead 1997)
Posted to NCE 14 Jul 98


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