Text 4677, 72 rader
Skriven 2013-09-14 22:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: liquid smoke
====================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> I don't understand why anyone with a smoker would put liquid smoke
 DS> into the water pan.

 DS> 1 tb Liquid Smoke

 DS> From Justin Wilson's Gourmet and Gourmand Cookbook

Because Justin Wilson was an over-rated hack? He is to liquid smoke
as Paula Deen is to butter.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crepes With Herb And Goat Cheese Scrambled Eggs
Categories: pancakes, cheese, eggs, breakfast
  Servings: 4

           FOR THE CREPES:
      1 c  all purpose flour
  1 1/2 c  milk
      4    eggs, beaten
           Kosher salt
      4 TB butter
           FOR THE HERB AND GOAT CHEESE
           SCRAMBLED EGGS:
      2 TB butter
      2 ts milk
      2 TB chopped assorted herbs
      6    eggs, beaten
    1/4 c  goat cheese
           Kosher salt and cracked
           black pepper

For the Crepes: In a large bowl combine flour, milk, eggs and a
pinch of salt and whisk until smooth. Let sit for 5 minutes.

Adjust oven rack to middle position and preheat to 170[°], or low,
Heat 1/2 tablespoon of butter over medium high heat in a 10- inch
non-stick skillet and when melted add 1/4 cup crepe batter, swirling
pan in a circular motion so that the batter becomes thin. Cook for 2
minutes or until browned then flip and cook until the other side is
browned, about 1 more minute. Place crepe on an oven proof plate and
place in the oven to keep warm while you make the rest of the
crepes.

For the Herb and Goat Cheese Scrambled Eggs: Once the crepes are
cooked and in the warm oven, whisk together milk, herbs and eggs.
Wipe out the skillet, return to the stove and heat butter over
medium low heat until melted. Add eggs and cook stirring often with
a rubber spatula until eggs have just set, about 5 minutes. Add the
goat cheese and gently stir until goat cheese is just incorporated
into the eggs.

To assemble the crepes, place a scoop of eggs in 1/4 of the crepe
then fold in half, then fold again so that the crepe pockets the
eggs. Serve immediately garnished with chopped chives.

posted by: Sydney Oland

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... BBQ Sauce is too often cheap, smoke-flavored corn syrup.

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