Text 8537, 99 rader
Skriven 2011-03-19 20:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: secret knowledge 91
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 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.

 ML> Start your own caviar curing factory.

That bears some serious thought.

 ML> (Re: mint) So does its commonness and hardiness contribute to
 ML> or detract from its popularity as an herb?

I think the main thing is that it only tastes good with a small
number of foods. I use far more thyme and marjoram and for that
matter basil and oregano than I do mint.

 JW> Title: Pickerel Broiled with Mint

 ML> Speaking of how awful.

I wouldn't do that either.

 ML> Title: Black Pudding From Scratch (English)
 ML> 2 ts Dried and crumbled mint

Or that.

But if I was working with lamb, baby potatoes and peas...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gamebird Pasties
 Categories: Pastry, Wine, Grouse, Duck, Pheasant
      Yield: 12 Servings
 
  4 1/2 c  Flour, sifted
      1 ts Salt
      1 ts Curry powder
    1/2 ts Paprika
     24 tb Vegetable shortening
     13 tb Ice water
      2 c  Cooked shredded duck and/or
           - goose or quail meat
      2 c  Cooked shredded pheasant,
           - grouse or quail meat
      3 c  Potatoes in 1/2-inch cubes
      1 c  Carrots, sliced
      1    Onion, chopped
      1 ts Thyme
      1 ts Sage
    1/2 ts Salt
    1/4 ts Pepper
    1/3 c  Dry white wine
      1 ts Sugar
      2 tb Flour
      2 md Tart apples, peeled, sliced
      1    Egg white
      1 tb Water
 
  CRUST: In a bowl, combine flour with salt, curry powder and
  paprika. Cut in shortening with a pastry blender or fork until
  well mixed and pea-sized. Add ice water one tablespoon at a time
  until well mixed; or use a food processor.  Form into two balls,
  wrap in waxed paper and refrigerate 30 minutes.
  
  FILLING: In a large bowl, combine the duck, pheasant, potatoes,
  carrots, onions, thyme, sage, salt and pepper.  On waxed paper mix
  the sugar with the flour.  Dust the apple slices with the flour
  mixture. In a small bowl, beat egg white and water with a fork.
  
  Heat oven to 375 degrees and lightly grease two cookie sheets.
  Divide the chilled dough ball rolls into 24 parts.  On a lightly
  floured board, roll 12 parts into 6-inch circles.  Place 3/4 of
  the filling in the centers of these rounds, leaving a 1/2-inch
  wide edge. Top with the floured apple slices.  Roll the other 12
  dough balls into 7-inch circles to cover the filling.  Pinch and
  flute edges. Brush crust with egg wash and bake about one hour or
  until golden brown.
  
  This recipe makes 12 pasties you can freeze on cookie sheets, then
  wrap in freezer wrap or aluminum foil and freeze until needed.
  Leftover browned pasties reheat in the microwave or oven.  We
  follow Cornish tradition and splash malt vinegar on newly opened
  piping-hot pasties.
  
  From: Stewburner
 
MMMMM

Cheers

YK Jim


... Mentos: The mints of death.

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