Text 35034, 109 rader
Skriven 2013-03-19 06:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: picky 281
=================
 > depending on whether I was coming from Rochester or Baltimore
 > or Syracuse or Tompkins or wherever.
 JK> Sure.. and if you arrived at Ithaca airport, it's hardly a trip for us
 JK> to come and fetch you as well.

I'll see what the numbers are like and whose driving
route goes close to an airport with cheap fares.

 JK> "American wooden toothpicks are cut from birch wood. ... Maine used to
 JK> be the leading producer of toothpicks for the United States. The last
 JK> toothpick plant in Maine closed in 2003"

Where are American toothpicks made now? I see that the
Diamond company is now based in Rye, NY, which strikes
me as not birch forest territory. Regular toothpicks
are made in places like Thailand and China, where
deforestation is a relatively new and exciting thing.

 JK> I used to always have an abundance of toothpicks around since I'd use
 JK> them for stuffed squid every Christmas eve

When I've made stuffed squid, I've always used
toothpicks. I use a tentacle, sausage, and rice
stuffing.

 .. in more recent years I
 JK> just turn  the squid tube inside out and stuffed it.  When the tubes
 JK> are cooked in the tomato sauce, they close automatically by themselves.
 JK> My oldest grandson had seen an episode of Alton Brown's cooking show

That sounds cool enough so I might want to try this.

 > I've found Internet citations from 2004 and 2006, which
 > predate that movie. BTW, if I had dreams of a giant plate
 > to polish off, caviar wouldn't be on it. Foie gras,
 > maybe, but been there, done that.
 JK> Hm.. dreams of a giant plate?  I'd probably say fried calamari hehe
 
More likely beef, rare, with fat cap for me.
Probably your second choice.

 JK> Right now, someplace warm at maybe 80F and sunny would do for me (G)

I was there yesterday: back into the frozen northeast
today. My snow boots' soles came undone. Humbug.

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

      Title: Grilled Salmon Kiev
 Categories: Main, Seafood, Ukraine, Bbq
      Yield: 4 Servings

      4 tb Unsalted butter; @ room temp
      2 tb Minched fresh Italian (flat-
           - leaf) parsley
      1    Garlic clove; minced (opt)
    1/2 ts Grated lemon zest
      2 ts Fresh lemon juice / to taste
           ;salt & freshly ground black
           - pepper
      4    Salmon fillets (each 6-8 oz
           - & 3/4 - 1 inch thick);
           -skinned & checked for bones
      1 tb Extra-virgin oilve oil OR
           - melted unsalted butter

  Combine butter, parsley, garlic, lemon zest and juice, salt, and
  pepper in a small bowl; whisk until smooth and creamy.  Taste for
  seasoning, adding salt or lemon juice as necessary.  Place seasoned
  butter on a large piece of plastic wrap and shape into a cylinder 3
  to 4 inches long.  Refrigerate mixture until hard, at least 1 hour
  and as long as 2 days.

  Preheat grill to high.  Rinse salmon under running water, then drain
  and blot dry with paper towels.  Place fillets on cutting board.
  Holding a thin, sharp knife parallel to cutting board, cut a pocket
  about 2 inches long in center of each piece of fish, stopping about
  1/2-inch from opposite end.  Cut seasoned butter into 4 equal pieces
  and stuff 1 piece into pocket in each piece of fish.  Pin each pocket
  shut with toothpick or small skewer.  Transfer fish pieces to a
  plate; brush both sides with oil or butter.  Season both sides with
  salt and pepper and set aside.

  When ready to cook, preheat a fish or vegetable grilling basket (if
  using) 5 minutes, then oil it or the grill grate.  Arrange salmon in
  basket or on grate, and grill 3 to 6 minutes.  Carefully turn pieces
  over spatula, or flip grilling basket and grill until skewer inserted
  into a salmon piece comes back hot, 3 to 6 minutes longer.  If
  desired, after 2 minutes of grilling on each side, rotate fish 45
  degrees with spatula to create crosshatch of grill marks.

  Using spatula, carefully transfer salmon to serving plates or platter.
  Remove toothpicks and serve immediately.

  Makes 4 (8 oz) servings, each: 335 calories, 44 grams protein, 16
  grams fat, 7 grams saturated fat, 138 milligrams cholesterol, 1 gram
  carbohydrates, 283 milligrams sodium.

  from "The Barbecue! Bible", Workman, no ISBN given

  printed in Houston Chronicle, 9/2/98

  typed and posted by teri Chesser    9/98

MMMMM

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