Text 20531, 85 rader
Skriven 2012-01-28 06:09:00 av Dave Drum (58972.cooking)
  Kommentar till text 20514 av JIM WELLER (1:123/140)
Ärende: HP Sauce
================
-=> JIM WELLER wrote to DAVE DRUM <=-


 JW> I think I can fake either one of those just based on the above.

 JW> I find the modern versions of both of them to be too sweet and add
 JW> more vinegar to the bottle.

In looking for a recipe for HP sauce the biggest complaints I registered about
the current version as extra sweetness and removal of salt. Salt is easy to
add. But, it's difficult to kill the sweetness. Never did find a recipe for the
HP sauce.
 
 DD> I've got to be honest - I am NOT a big fan of steak sauces.
 DD> If a steak is good it doesn't need any sauce

 JW> I agree but it is good on other beef dishes (burgers and meatloaf),
 JW> in beef stews and soups, and on sausage and eggs rather than
 JW> ketchup. I also like toasted onion, aged Cheddar and HP sandwiches,
 JW> a concoction of my own invention.

I got into putting it on "chopped steak" (big hamburger patties) that was
delivered more done than I preferred. I once commented to a dining companion
"Isn't this ridiculous? I'd not put this crap on a real steak but here I am
slathering it on hamburger to make it taste 'steak-like'". 
 
 JW> We had a thread going on good food memories. I clearly remember the
 JW> first time I had stone crab claws and soft shell whole crabs in
 JW> Florida. My uncle took Dad and me to a shack on the end of a wharf
 JW> in Daytona Beach and we had huge platters of them, along with
 JW> melted butter for dipping. The best crab I've ever had.

 JW> This next recipe brought back that memory. Apparently Joe's
 JW> Restaurant will be 100 years old later this year. Quite a track
 JW> record for a restaurant!

Apparently there is also a Joe's Crab Shack in Daytona. My friend (and
restaurant owner) Jungle Jim Davison keeps his boat near Joe's Crab Shack.

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

      Title: Joe's Crab Shack Coconut Shrimp 
 Categories: Appetisers, Seafood
      Yield: 4 servings

      1 lb Raw large shrimp; cleaned
           - shelled, butterflied
      2 lg Eggs
    1/4 c  Water
    2/3 c  Cornstarch
      7 oz Premium flaked coconut;
           - small flake
      1 tb Sugar
      1 ts Salt
    1/2 c  Flour

  Mix eggs and water. Set aside.

  Place 1/3 cup of corn starch in bowl for dusting of shrimp.

  Mix in separate bowl 1/3 cup (the remainder) of corn starch,
  coconut, sugar, salt, and flour, blend well. Heat oil for
  deep frying. Roll shrimp in corn starch, then in egg wash,
  then finally roll in coconut mixture.

  Place shrimp in hot oil and deep fry until done.

  Shrimp will float to the top when cooked. Take care not to
  overcook shrimp. Serve with Joe's Crab Shack Pineapple
  dipping sauce.

  We have found the results to be slightly better when you
  process the coconut in a blender for a few seconds. It will
  grate up the coconut just a bit more.

  From: http://www.yummly.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Wine - the intellectual part of the meal. - Alexandre Dumas
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)