Text 26036, 132 rader
Skriven 2012-06-13 08:04:55 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: MEAT GLUE
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> You have a confuser or two - and an internet connection. Dr. Google
 DD> will tell you more than you ever wanted to know about the subject just
 DD> by entering "meat glue" into the search bar.

 GJ> Today I have an appointment with the specialist, who will apply
 GJ> therapy to my troublesome old laptop to enable it to get into radio
 GJ> contact with a base set at the other side of the table, but apart from

Sorry to hear that you are having trouble with the boilers in your old steam
powered, belt-drive wireless set up.

 GJ> that, the ever-kind and helpful young Jim has told me most of what I
 GJ> wished to know.  I have to admit that I have not seen any pots
 GJ> labelled, "Meat Glue" in the local s/market yet, but perhaps we are as
 GJ> yet too backward in that respect.

It's available, I find, in home sized lots of 50g packets @U$13.99 + (no doubt)
shipping from http://tinyurl.com/MEAT-GLUE-1
 
 DD> It's "Transglutaminase" (look that one up, too). With meat glue you
 DD> can glue any protein to any protein. Great, right? Well, just because
 DD> you can do it, doesn't mean you should.

 GJ> I had thought of frightening my younger relatives with a Blumenthal
 GJ> type of creation.

 DD> Title: Dover Sole "Diamond Jubilee" - in Honour of The Queen

 DD> 2    (340 g) Dover sole; fileted
 DD> Meat glue
 DD> 6 sl Pancetta

 GJ> I very much doubt if Her Majesty would be amused at the thought of
 GJ> using meat glue on an innocent Dover sole.  Phil the Greek might use
 GJ> bad language, if he knew.

If Ol' Flip comes out of hospital. He very cleverly contracted an infection of
the pee-pee to miss the pomp & circumstance of the Diamond Jubilee.
 
 GJ> This more traditional recipe would be more likely to appeal.

 GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05

 GJ>       Title: Sole a la Meuniere
 GJ>  Categories: Fish, Tnt
 GJ>       Yield: 6 Servings

Look at you trying to flog a Froggish dish in honour of the British Queen. At
least Dover sole is British. Might as well make it an American version with
Frenchified undertones to really rub salt into the wound.
 
Catfish is more available to me and of somewhat (substantially) lower cost.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catfish Pecan Meuniere
 Categories: Emeril, Seafood, Nuts, Citrus, Dairy
      Yield: 4 servings
 
      1 c  Flour
           Rustic Rub; given below
      2 lg Eggs; beaten
    1/2 c  Milk
      4    (8 oz ea) catfish filets
    1/2 c  Oil
      8 tb Unsalted butter
      1 c  Pecan pieces
    1/4 c  Fine chopped parsley
      2 tb Minced garlic
    1/4 c  Worcestershire sauce
      2 tb Fresh lemon juice
    1/4 c  Heavy cream
           Salt & cayenne pepper
      2 c  Mashed potatoes; warm
      1 c  Haricot verts; seasoned,
           - sauteed in butter
      1 tb Brunoise red pepper
      1 tb Chopped chives

MMMMM-------------------------RUSTIC RUB------------------------------
      8 tb Paprika
      3 tb Cayenne
      5 tb Freshly ground black pepper
      6 tb Garlic powder
      3 tb Onion powder
      6 tb Salt
  2 1/2 tb Dried oregano
  2 1/2 tb Dried thyme
 
  Combine all ingredients and store in an air-tight
  container.
  
  In a mixing bowl, season the flour with Rustic Rub. In
  another bowl, whisk the eggs and milk together. Season
  each side of the filets with Rustic Rub. Heat the oil in a
  saute pan. 

  Dredge the filets in the flour. Dip each filet in the egg
  wash, letting any excess drip off, completely. Dredge the
  fish in the flour. When the oil is hot, but not smoking,
  pan fry the filets in the oil for 3-4 minutes on each
  side, or until golden brown. Remove from the oil and drain
  on a paper-lined plate. Season the filets with Rustic Rub.
  Discard the oil and wipe the pan clean with a paper towel.

  Return the pan to the heat and melt 2 tablespoons of the
  butter. When the butter starts to foam, add the pecans and
  stir for 1 1/2 minutes, or until lightly toasted. Stir in
  the parsley, garlic, Worcestershire sauce, lemon juice and
  cream, for about 15 seconds. Stir in the remaining butter.
  Season with salt and cayenne. 

  Mound the potatoes in the center of the plate. Arrange the
  beans around the potatoes. Lay the fish directly on top of
  the potatoes. Spoon the sauce over the fish. Garnish with
  the peppers and chives.
  
  Yield: 4 servings
  
  SOURCE: Essence of Emeril Cooking Show #EE2430
  
  MM Format by Dave Drum - 02 January 2000

  Uncle Dirty Dave's Kitchen
 
MMMMM

... We think in generalitites, but we live in detail - Alfred North Whitehead
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