Text 31658, 80 rader
Skriven 2015-10-06 23:46:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31627 av Dave Drum (1:261/38.0)
Ärende: Re: Cast Iron
=====================
 -=> On 10-06-15  07:35,  Dave Drum <=-
 -=> spoke to Dale Shipp about Cast Iron <=-

 DS> Did we show you the piece of chain mail that we bought to clean
 DS> stickies from cast iron?  It works quite well without taking the
 DS> seasoning off.

 DD> Actual chain mail? Like you might see at a museum or an 
 DD> S.C.A. event? Or, linked metal mesh? I've a pot scrubber 
 DD> that looks sort-of like metal link mesh. Never used it on 
 DD> my Dutch oven or fry pans though.

I call it chain mail.  Here is the amazon link for it.  Works pretty
good.

http://www.amazon.com/gp/product/B00FKBR1ZG?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s00


or

http://tinyurl.com/chain-l


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yum Pra-Hmik (Squid "Salad")
 Categories: Appetizer, Seafood, Thai, Salads
      Yield: 6 Servings
 
      1 lb Fresh Squids.
      1 tb Lemongrass, Sliced Fine.
      3 tb Lime or Lemon Juice.
      1 tb Scallions, Chopped.
    1/2 c  Mint Leaves.
      1 tb Fresh Ginger Root, Julienne.
      2 tb Onion, Chopped.
      3 tb Fish Sauce.
      1 tb Cilantro, Chopped.
     10    Crushed Hot Chili Peppers.
 
  Clean and wash the fresh squids, removing all inner matters and skin.
  Cut through the side so that the meat is in a single "sheet". Cut the
  meat into strips about 3/4" to 1" wide and 2" long. If desired, slash
  one side in a close criss-cross patterns, and the strip will curl
  into a roll upon cooking.  Place the squid pieces into a wire
  strainer with long handle.
  
  Boil a pot of water, and immerse the strainer with the squid meat
  into the boiling water to cook.  For very fresh squid, cook until the
  meat had turned opaque and heated through. For frozen, or "not so
  fresh" squid, it is advisable to cook a little longer.  Lift the
  squid out of the boiling water and let drain in the strainer.
  
  Place the well drained squid meat into a bowl and add fish sauce and
  lime or lemon juice.  Adjust tastes by adding more of either
  ingredients. The tastes should be tangy sour with sufficient salty
  tastes. Add lemongrass, ginger roots (very finely julienne), and
  chopped onions, and mix well. (Optionally, you may add dry ground hot
  chilli pepper to taste).
  
  Place on a serving platter (lined with lettuce leaves) and topped with
  chopped scallions, cilantro, mint leaves, and crushed hot chilli
  peppers.
  
  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by
  Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.
  
  Recipe courtesy of:  Syd Bigger, 10 Apr 93  13:18:00
  From: Donw1948@aol.Com                Date: 10-11-95
  Email Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:26, 06 Oct 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)