Text 29329, 76 rader
Skriven 2012-09-07 23:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: booze 232
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I am given to understand that Canadian rye needn't have
 ML> any actual rye in it, which is good for the whisky but
 ML> bad for the consumer protection laws.

Canadian whisky must have "the smell, taste and 'character' of rye
whisky" and can be composed of a variety of grain whiskies and
neutral grain spirits, blended and barrel aged. Some whisk(e)y
expert on some esteemed website once stated, "some Canadian whiskies
contain as little as 10% rye spirits."

More and more labels now state simply that they are a "Canadian
whisky" with no reference to rye.

 JW> Does TSP make things taste salty?

 ML> No, the signatures are excessive exudation in the pan,
 ML> a bleachlike aroma, and a strange feeling on the tongue

Then these were soaked in TSP and a salty brine. they weren't quite
pencil eraser bad, but still a big disappointment. The first half
bag were simply sauteed in butter but the second portion was
somewhat better. I soaked them in two changes of fresh water first
which I then discarded. Fried some bacon and reserved it, fried some
onions in the bacon grease, added the scallops and at the end added
the bacon back in.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Scallops with Coriander Butter Sauce
 Categories: Scallops, Grill, Sauces
      Yield: 2 Servings
 
      2 tb Minced onion
      1 tb White wine vinegar
    1/4 c  Water
      1 ts Ground coriander
    1/4 c  Cold unsalted butter;
           -cut into 4 pieces
    3/4 lb Sea scallops
           Vegetable oil for brushing
      2 tb Minced fresh coriander
 
  In a small heavy saucepan simmer the onion, the vinegar, the
  water, and the ground coriander until the liquid is reduced to
  about 1 tablespoon and whisk in the butter, 1 piece at a time,
  lifting the pan from the heat occasionally to let the mixture cool
  adding each new piece of butter before the previous one has melted
  completely. (The sauce should not get hot enough to liquefy. It
  should be the consistency of thin hollandaise.) Season the sauce
  with salt and pepper, transfer it to a bowl set in a larger bowl
  of warm water, and keep it warm.
  
  Brush the scallops with the oil, heat a ridged grill pan over high
  heat until it is hot and just begins to smoke, and in it grill the
  scallops, for 5 minutes on each side, or until they are cooked
  through. Whisk the fresh coriander into the butter sauce, spoon
  the sauce onto 2 plates, and arrange the scallops on it.
  
  Gourmet March 1993
  
MMMMM
  

Cheers

YK Jim


... I really don't want an iAnything.

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