Text 7519, 72 rader
Skriven 2013-12-05 05:59:00 av Dave Drum (71648.cooking)
   Kommentar till text 7509 av Dale Shipp (1:261/1466.0)
Ärende: Dairy
=============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Where is there any dairy at all. Some put butter and eggs and cheese
 DD> under that umbrella -- but I have always taken dairy to refer to milk,
 DD> cream, and their 1st generation products - like creme fraiche, crema,
 DD> etc.

 DS> Butter is dairy, albeit not as much of a problem for Michael as milk
 DS> would be.  Some chocolate has dairy in it, but that is less true for
 DS> the chocolates that Michael prefers such as called for in that recipe.

I think the baddies for Michael come out in the churning process and are left
behind in the buttermilk. I also realise that I sometimes categorise things
differently than the guys down the stupormarkup - who lump yoghurt, milk,
cream, buttermilk (all proper) in with cheese, eggs, butter, etc. (not what I
think of when thinking of "dairy". But, I have almost always marched to a
different beat than most others.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skate Wings w/Brown butter
 Categories: Five, Seafood
      Yield: 8 Servings
 
      2 lb Skate wings; fileted,
           - skinned
      4 tb Unsalted butter
           Flour for dusting
    1/4 c  White wine
      2 tb Fine chopped chives; garnish
 
  Skate wings in brown butter was the first way I learned
  to cook these odd relatives of the shark. Saltwater
  anglers catch lots of skates while looking for other
  fish, and they are perfectly tasty once you skin them,
  remove the tough centerline of cartilage and cook them
  gently -- don't over cook skate wings or they will become
  rubbery.
  
  Take the skate wings out of the fridge and salt lightly.
  Let stand for 15 minutes.
  
  Heat a pan over high heat for 3 minutes. Turn the heat
  down to medium-high and put in 2 tablespoons butter.
  
  Meanwhile, dredge the skate wings in flour and shake off
  the excess. Fry in the butter over medium heat, about 2-3
  minutes per side. Be careful when turning, their odd muscle
  structure makes them difficult to flip without breaking.
  
  Remove the skate wings to a warm oven and add the 2 other
  tablespoons of butter. Cook over medium heat until the
  butter is a light brown. Add the wine -- it will spatter.
  Scrape any bits that may have stuck on the bottom and
  cook off the alcohol, about 2-3 minutes.
  
  Sauce the skate wings, garnish with the chives and serve
  immediately. This goes well with simple rice dishes or
  mashed potatoes.
  
  Recipe by: Hank Shaw
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All right, so it's impossible.  How long will it take?
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