Text 4889, 105 rader
Skriven 2013-09-20 16:55:00 av Dave Drum (70610.cooking)
   Kommentar till text 4813 av Ruth Haffly (1:396/45.28)
Ärende: Mulate's
================
-=> Ruth Haffly wrote to Dave Drum <=-

 SR> It's like aspartame.  Bad idea in quantity, no harm in the levels I
 SR> use, which are minimal.

 RH> And I use more stevia than aspertame. If I'm out and have a diet Coke,
 RH> I know it's got aspertame instead of stevia but at home, I use all
 RH> stevia.

 DD> I drink a lot of Coke Zero - so I probably get a lot of aspartame and
 DD> other nasties. But, hey, none of us getting out of here alive so we
 DD> might as well enjoy the ride.

 RH> Your choice; we prefer the stevia.

It seems that my default sweetener is saccharine - Sweet & Low (pink stuff) to
sweeten my iced tea if I am sweetening it at all and Sugar Twin (white & brown)
for cooking, etc. in the kitchen. My personal jury is still out deliberating on
stevia. For every source I have that says it's safe there is another to call
that source a rhinestone-studded, rhodium-plated liar. "In 2008, the U.S. Food
and Drug Administration (FDA) granted stevia a generally recognized as safe
status (GRAS), according to Natural-Remedies-Review.com. Despite its status,
health dangers are associated with stevia in the raw."

If it works for you - good for you. Hope it's really safe.
 
 -> Could be, just have to remember to change the station before he got back
 -> to work. Good think he gave up sports instead of NOLA type foods; he'd
 -> have to go to all fast food places instead.

 SR> Ewwww.  Who in their right minds would do that? Then again he's a food
 SR> wimp; he'd probably have liked that better! UGH!

 RH> Either that, or culinarily challenged and wouldn't recognise a good
 RH> plate of shrimp if it were put in front of him. He might like the fried
 RH> alligator at Mullate's. (G)

 DD> Am I missing something here? What's so special about fried alligator?
 DD> Or is it Mulate's? Or Cajun food in general? Colour me thoroughly
 DD> confused by that comment.

 RH> Alligator--no taste buds required to appreciate it. It's not something
 RH> that gets better the longer it's on the plate either; it turns more
 RH> like fried rubber. OTOH, good shrimp stays good shrimp, boiled and
 RH> plated, even if it takes a while to eat it.

I've had alligator a few times ... and it's, errrm, OK. Mostly depends on the
sauce(s) associated with it. One has to be careful lest the fishy taste
overwhelm - especially if there is *any* fat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alligator Sauce Piquante - Picnic
 Categories: Loo, Exotics, Reptile
      Yield: 2 Servings
 
      1 lb Alligator cutlets
      2 c  Buttermilk or soured milk
    1/2 c  Cornmeal
    1/2 ts Thyme
           Salt & Pepper
           Fat for frying
     10 oz Can Milder Ro-Tel Chopped
           - Tomatoes
      1    Bay leaf; opt
    1/2 ts Thyme
    1/2 ts Marjoram or oregano
    1/2 ts Garlic powder
    1/2 ts Cajun seasoning (Emeril's
           - or other) *
      1 cl Garlic mashed
           Tabasco sauce, tt (UDD
           - would use Trappey's)
 
  * Tony Chachere's (green can) works well - UDD
  
  Soak alligator cutlets in milk for at least 4 hr. Drain and
  dredge in cornmeal that has been seasoned with thyme, salt,
  and pepper.
  
  Heat fat and fry cutlets until done and crisp on both sides.
  
  Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
  Add remaining ingredients. Reduce by about 1/3, and season
  with Tabasco to taste.
  
  Drain cutlets on paper towels and then put on a platter.
  Cover with sauce and serve.
  
  It was dark when I cooked this, so the identities and
  amounts of herbs are open to some question.
  
  Michael's (approximately), Echo Picnic 1998
  ! Origin: Lost in the SuperMarket *
  
  Format by Dave Drum - 17 August 98
 
MMMMM

 

... Cooking is a lot like making love. Just takes a little longer to clean up.
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