Text 6622, 88 rader
Skriven 2011-02-01 10:08:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: MORALS  10201
=====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>  ML> After all, morals
 GJ>  GJ> are no more than a set of rules which ensure that the species
 GJ>  GJ> continues to exist.
 
 GJ>  ML> Quite disagree with that in every way.
 
 GJ> And your definition of morals is?

 DD> Don't get caught. And "not guilty does not mean innocent".

As in the old Scottish verdict, "Not Proven", when everyone knows he
is guilty, but he has escaped conviction on a technicality.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Improving the Flavor of Farm Raised Salmon.
 Categories: Salmon
      Yield: 4 Servings
 
           Salmon
           Kombu
 
  (Because it is farm raised and fed what some refer to as "Purina
  salmon chow" it does not have the flavor of wild salmon.)
  
  The trick is to wrap it in dried kelp, an edible seaweed, also known
  as kombu.  It is available with a hechsher from natural food stores
  and in that section of some supermarkets.
  
  It is wrapped, weighted, and refrigerated overnight. However, the note
  never said whether or not to reconstitute the kelp! I would think
  that the moisture from the salmon would soften it to release the
  flavor.
  
  Has any one out there ever heard of or tried this? I know we have
  several professionals as well as some outstanding "regular" cooks.
  
  By the way, many vegetarians and people whose diets include large
  quantities of beans include Kombu when cooking  beans because they
  seem to eliminate gassiness.
  
  Fredericka
  
  From: Tableclass@aol.com
  
  Yes, Kombu is a wonderful ingredient. I use it quite often in soups to
  deepen the flavor, not only for "preventive" purposes with beans, but
  with other soups as well. Kombu comes in many forms. When you say
  wrap the salmon in Komby, do you mean the powder? The shreds? the
  Sheets? Please explain. I would love to try that. I cook salmon a
  zillion ways. I never mind expanding my repertoire. Thanks, Levana
  
  From: FREDERICKA COHEN <cohenfs@prodigy.net>
  
  I tried it yesterday.
  
  I laid the dried sheets on a filet and a steak. (Prices were very
  good here this week and I could experiment with 4 oz. pieces!) and
  then covered with plastic wrap. I weighted them (the article
  suggested a an egg carton!) and refrigerated overnight.The sheets
  softened from conract with the fish.
  
  Today I brought them to room temp. I used butter and lemon juice so I
  wouldn't affect the seaweed flavor and slow-roasted at 275 for 30
  minutes. (Slow-roasting is the best way I know for dry heat fish
  cookery, Great texture)
  
  The flavor was disappointing. It was not the fresh ocean flavor I
  expected. I am going to try once more. This time I will rinse the
  sheet to soften and remove any concentrated powder. When I am in
  Easthampton this summer, I will try to find fresh seaweed.
  
  If I can't urge the kombu technique, I want to suggest the slow-roast.
  Another advantage is there is less chance of overcooking or drying.
  
  Thanks again. I wouldn't mind some kombu tricks for soups.
  
  Fredericka From: Fredericka Cohen <cohenfs@prodigy
 
MMMMM
 
Vale: John Barry, composer of movie music, including "Born Free".
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)