Text 36351, 81 rader
Skriven 2013-04-22 15:29:37 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: she sells shellfish 445
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Hi Michael,

 RH> Yes, but growing up in a land locked area and not being able to afford
 RH> seafood, I've enjoyed it since I've had the chance. Admittedly it does
 RH> vary from place to place but I still enjoy it.

 ML> For me, it's not that I don't enjoy seafood (I do), just I
 ML> like beef even more!

What about a meal with both? Too often the seafood is the dreadful bread
full, fried shirmp and a mediocre steak but a nicely done piece of beef
and steamed, fresh shrimp would be a good combination.


 ML> It's not so much the texture that gets me is the dead
 ML> flavor that you can get from nondry ones.
 RH> That can be a problem. The best shrimp we've had in the past few years
 RH> was when we lived in Savannah. Between Uncle Bubba's and another
 RH> place, we ate nothing but wild caught local shrimp---and it was good!

 ML> Wild caught, local, nice. With shrimp, even Asian farmed can
 ML> be made to taste good; not so scallops, which when they're
 ML> wretched, they're wretched.

I don't think I've had any truly wretched scallops--some that haven't
been too great but edible--but nothing completly indedible. Guess it'll
come some day.


 ML> I found a terrific recipe to append but noticed that it
 ML> contained wine; so here's a substitute, which seems okay too:
 RH> I do make substitutes for small amounts of wine (up to about a cupful)
 RH> so don't be afraid to post them to me. My shrimp scampi calls for it

 ML> Same with me and the many things I don't prefer - dairy
 ML> products, baked goods, summer squash. (See the recipe below,
 ML> which is all three at once. I actually think that it would
 ML> be much improved by about 4 Tb of wine, added just before
 ML> the tomato paste, but that's just me.) I certainly don't mind
 ML> reading such recipes, in fact vicariously is the way I get to
 ML> enjoy the dishes; it's unlikely that I'll make them, though.


Actually, it looks pretty good to me, as is.


 RH> but I just use a bit of chicken broth and it tastes just as good.

 ML> I've done some experiments on wine substitutes. So far
 ML> a tart-sweet juice with a little MSG seems to work the
 ML> best but can't provide that final little flavor kick that
 ML> I love. I most recently tried Dynamic Health black cherry
 ML> juice concentrate with fairly good results but in the end
 ML> added a tablespoon or two of wine anyway.

I tend to keep more chicken stock on hand. Besides, it's carb free
whereas with the cherry juice, I need to figure in those carbs per meal.

 ML>       Title: Moussaka 2
 ML>  Categories: Greek, Main dish
 ML>    Servings: 8


 ML>   Slice eggplant, sprinkle with salt, and place in colander.  Weigh
 ML> down with   a heavy plate for several hours.  Then brush slices with

I've heard pros & cons about this. I used to do it all the time but
rarely do now .The eggplant parm I made at Carol's 3 years ago was with
unsalted, pressed & drained eggplant. I guess using the really fresh
stuff makes it less neccessary to salt & press.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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