Text 19456, 111 rader
Skriven 2014-11-16 15:04:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Cast iron
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> So, no ironized yeast for you, then.

 NB> Probably not... never tried it that way, only in pill forms and as part
 NB> of a multi-vitamin/mineral pill...

 DD> The odd part is that I (and many others) could not taste any "iron".
 DD> And it was (and is) a really well-seasoned pot. Pretty much as
 DD> non-stick as Teflon. It's not like I had added steel wool as an
 DD> ingredient. Bv)=

 NB> Actually, I never tasted the iron that supposedly had gotten into my
 NB> sauce or whatever, either..  I've tasted it in well water pumped up
 NB> into an outdoor drinking fountain, though... ;)

Iron, copper, sulphur, limestone, etc. It's called "hard" water. When I lived
"country" we had well water for drinking, washing the car/tractor/cow, etc. And
a cistern that held roof run-off as a source of "soft" water for washing
clothes, etc.
 
 DD> Title: Nutritional Yeast Parmesan
 DD> Categories: Five, Vegetarian, Condiments
 DD> Yield: 10 Servings
 DD> 1/4 c  Nutritional yeast flakes
 DD> 1/4 c  Sesame seeds
 DD> 1/4 ts Salt
 DD> Grind all ingredients in food processor or blender until
 DD> completely milled. Store in glass jar in refrigerator for
 DD> months. Use over spaghetti, sprinkled over salads, or in
 DD> any recipe where you would use Parmesan cheese.
 DD> From: http://www.recipesource.com
 DD> Uncle Dirty Dave's Kitchen

 NB> But does it melt in at all like cheese...?   Granted, grated Parmesan
 NB> doesn't melt much either...  ;)

Never used it as an ingredient, so I can't say. But I'd doubt it would
"melt-in". I always did it as a sprinkle - like grated Parm or Asiago.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asiago Sun-dried Tomato Pasta
 Categories: Pasta, Cheese, Dairy, Poultry, Herbs
      Yield: 3 servings

     16 oz Pkg bow tie pasta
    3/4 c  Bacon
    1/4 c  Butter
      1 c  Diced red onion
      2 cl Garlic; chopped
      1 c  Chopped green onion
      1 lb Grilled chicken; skinned,
           - boned, diced
      1 c  Heavy cream
      2 tb Chopped fresh parsley

MMMMM--------------------ASIAGO CREAM SAUCE-------------------------
      2 c  Heavy cream
      1 ts Chicken soup base; Minor's
           - or GFS
      1 tb Asiago cheese
      1 tb Cornstarch
           +=MIXED WITH=+
      1 tb Cold water
      1 c  Chopped sun-dried tomatoes

  In a large saucepan over medium heat, cook 2 cups cream
  until just bubbling. Watch carefully, to ensure that it
  doesn't boil over. Stir in soup base and Asiago cheese.

  Stir with a whisk until dissolved. Add cornstarch mixture,
  and simmer until sauce is thickened, stirring constantly.

  Mix in the sun-dried tomatoes. Set aside, or cover and
  refrigerate for later use.

  Bring a large pot of lightly salted water to a boil. Add
  pasta and cook for 8 to 10 minutes or until al dente;
  drain.

  Place bacon in a large, deep skillet. Cook over medium
  high heat until evenly brown. Drain, crumble and set
  aside.

  Melt butter in a large saucepan over medium heat. Saute
  red onion until soft and translucent.

  Stir in garlic and cooked bacon, and cook for 2 minutes.

  Stir in green onions, chicken and 1 cup cream. Cook,
  stirring, until cream is heated through.

  Add Asiago cream sauce, and heat through.

  Toss with cooked pasta until evenly coated, and sprinkle
  with chopped parsley.

  Source: All Recipes

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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