Text 8522, 69 rader
Skriven 2011-03-19 04:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: secret knowledge 91
===========================
 JW> I checked the Freshwater Fish Marketing Board. The fishermen are
 JW> only getting $4/kg! I guess I won't give up my day job after all.

Start your own caviar curing factory. The secret knowledge
here is the amount of borax and salt you have to add to the
roe, and at $4/kg you can afford lots of experimentation.
Or you could bring in the consummate food investigator
Clean Dave and cut the time to production in half.

=

 ML> Underwater them a little and see what happens.
 JW> Roslind says she tried that one year but they were even more
 JW> stunted, the leaves turned yellow and tasted awful.

Hum. How awful?

 ML> We don't generally think of the Arctic in terms (I originally
 ML> typed therms!) of mint.
 JW> I think that stuff can grow anywhere!

So does its commonness and hardiness contribute to or
detract from its popularity as an herb?

 JW> Title: Pickerel Broiled with Mint

Speaking of how awful.

M's note: use some other herb - any other herb - in
this recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Black Pudding From Scratch (English)
 Categories: Misc, Sausages, Pork, British
      Yield: 6 servings

  1 1/4 qt Fresh pig's blood
  8 7/8 oz Bread cut into cubes
  1 1/4 qt Skim milk
      1 lb Cooked barley
      1 lb Fresh beef suet
      8 oz Fine oatmeal
      1 ts Salt
      2 ts Ground black pepper
      2 ts Dried and crumbled mint

  Put the bread cubes to soak in the milk in a warm oven. Do not heat
  the milk beyond blood temperature! Have the blood ready in a large
  bowl, and pour the warm milk and bread into it. Stir in the cooked
  barley. Grate the beef suet into the mixture and stir it up with the
  oatmeal. Season with the salt, pepper and mint.

  Have ready 2 or three large roasting pans.  Divide the mixture
  between them ~- they should not be more than 3/4 full. Bake in a
  moderate oven -- 350 F ~- for about an hour or until the pudding is
  well cooked through. This makes a beautifully light pudding which
  will keep well in a cold larder.

  Cut into squared and fry till heated through and the outside is
  crisp, in bacon fat or butter.  Delicious for breakfast, or for
  supper with fried apples and mashed potato.

  Posted by Ian Hoare 10/20/96

MMMMM
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