Text 32060, 83 rader
Skriven 2015-10-17 00:30:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32049 av Dave Drum (1:261/38.0)
Ärende: Re: Stock Items
=======================
 -=> On 10-16-15  16:43,  Dave Drum <=-
 -=> spoke to Dale Shipp about Stock Items <=-

 DS> It does help.  Another thing that helps is a vacuum sealer.  Even with
 
 DD> That's on my "gotta get" list now that I have enough space available -
 DD> both  to store the appliance and the result(s) of its use.
 
 DS> It definitely is a must have item for us, especially in freezing meats.
 DS> They do not get the freezer burn and/or dehydration that is common
 DS> otherwise.  Gail also uses it to vacuum seal ball jars of shredded
 DS> cheese.  Vacuuming shredded cheese in the plastic bags turns it back
 DS> into lump cheese :-}}

 DD> I didn't realise that about cheese. I did know that store-
 DD> bought shredded cheese is coated with some nasty - that 

What happens is that as the air is sucked out of the package, it
squeezes down on the contents.  With brick cheese, meat, etc. that is
not a problem.  But with shredded cheese, it compacts it enough to make
it a solid lump again.  Our vacuum sealer has an attachment that allows
you to put stuff into ball jars such as used in canning, and then suck
the air out of the jar.  Since the jar does not compress on the
contents, the shredded cheese stays shredded.   One other comment about
the ball jars:  When it comes time to open them, you need to carefully
slip something between the lid lip and the glass screw -- then twist
gently to pop the seal.  If you use a normal church key to pry open the
top, you'll dent the lid so that it cannot be used again.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Shrimp
 Categories: Seafood, Shrimp
      Yield: 4 Servings
 
      2 lb Jumbo shrimp

MMMMM--------------------------MARINADE-------------------------------
      3    Cloves garlic
      1 md Onion
    1/4 c  (when chopped) fresh
           -parsley
      1 ts Fresh or dried basil
      1 ts Salt
      1 ts Dry mustard
    1/2 c  Vegetable oil
    1/4 c  Juice of 1 lemon
 
  For 2 pounds of jumbo shrimp, washed but left in the shells, prepare a
  marinade by finely chopping and combining garlic, onion, parsley and
  basil.  Then add remaining ingredients.
  
  Blend the mixture well.  Cover the shrimp with it and marinate
  overnight in a tightly covered container in the refrigerator.
  
  "Build a well-distributed charcoal fire in your grill.  Cover the
  cooking rack with aluminum foil and poke holes in it with an ice pick
  or fork. Spread the shrimp over the rack and cover it to hold the
  smoke in. You can turn the shrimp with a slotted spoon if you like,
  but it's not essential.  Baste them generously with the marinade.  In
  about 20 minutes, the smoky, spicy jumbos ought to be about ready.
  Watch the shells; when they harden and begin to crack, it's time to
  remove from the fire."
  
  "This is a peel-and-eat meal, a hands-on job that calls for plenty of
  paper napkins, baked potatoes, green salad, rolls, plenty of cold
  drinks, and a pungent, sinus-clearing dunk sauce."
  
  from: John Edgerton, in his book "Side Orders, Small Helpings of
  Southern Cookery and Culture"
  
  From: James Young                     Date: 05-12-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:36:04, 17 Oct 2015
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