Text 9279, 130 rader
Skriven 2014-01-29 07:00:00 av Dave Drum (1:18/200.0)
   Kommentar till text 9235 av Ruth Haffly (1:396/45.28)
Ärende: Posole
==============
Ruth Haffly Said to Dave Drum about Posole

RH> RH> RH> out/way back on salt. Found out it didn't affect it one way
RH> RH> RH> or t'other so went back to saltines with salted tops, salted
RH> RH> RH> corn chips, etc but in small to moderate amounts.

RH>  DD> Salt does have a way of bringing out the flavours - which is
RH>  DD> why it is so popular. And so easy to over-do. Like MSG in many
RH>  DD> Oriental venues.

RH> I know, I try to stay on the light side when using it. Today for
RH> I supper made beef & barley soup--had no seasoning other than a
RH> couple of onions and what was in the Better Than Bullion beef base I
RH> used--about 2 tsp for 2 quarts of water. We added some mixed
RH> vegetables to the left overs--got 3 quarts for the freezer and a
RH> couple of cups for the fridge.

I've found that most bouillons and "soup base" have a *lot* of salt. I 
see that "Better Than" lists salt in the #2 position after the beef and 
concentrated beef stock. I use Minor's (labelled for GFS - where I get 
it). The only major differences I see is that Better Than has dairy in 
it and Minor's does not. Minor's says 900mg sodium per teaspoon of base. 
That's plenty of salt for most people.

RH> RH>  DD> my Orville Stir-Popper. And, at that, it's Morton's Lite
RH> RH>  DD> Salt (50% kcl) both because I need the potassium and
RH> RH>  DD> because I have it on hand in a convenient dispenser can.

RH> RH> I keep some of that on hand (for the potassium) and use it quite
RH> RH> frequently. I also have Morton's sea salt and Hawaiian Ono
RH> RH> Seasoning, which is mostly salt, on hand so I can pick whichever
RH> RH> I want. We also have a salt grinder for a finer grind sodium
RH> RH> only (no potassium) salt.

I got one of those several years ago from an on-line sweepstakes at 
Electronic Gourmet Guide (an early pre-blog web site). It came with a 
matching pepper mill (pocket size) and a large barrel pepper mill to 
keep in the food prep area. I habitually carry the pepper grinder 
everywhere I go. The salt mill sees *very* little use.

RH>  DD> All salt is sea salt. Really. Even the stuff they mine in the
RH>  DD> Detroit, Michigan salt mines is from evaporated sea water (from
RH>  DD> a looooooong time ago).

RH> Some lake salt too, unless you're considering them vestigial
RH> remnents of seas. (G) Also, salt caves over in Germany/Austria--we
RH> toured one when we were stationed in Germany.

AFAIAC lakes are fresh water, oceans or seas are salt water. The Great 
Salt Lake is really a mis-named sea -- much like the Dead Sea or Salton 
Sea (other land-locked bodies of salt water).

RH>  DD> The one time I was more-or-less forced to use a body wash (I
RH>  DD> was a guest and that's what was available) I hopped back into
RH>  DD> the shower to rinse my hide again, thinking the odd skin-feel
RH>  DD> was because I had not rinsed off the wash sufficiently.
RH>  DD> Apparently there was some sort of lotion or something in with
RH>  DD> the soap.

RH> And from then on, you made sure you packed your own soap. (G)

I always keep a supply of those tiny "hotel" bars of soap in my travel 
bag, along with my spare brush and comb, pit stop and Old Spice.

RH> RH> RH> up for us. It's hard to find good lard these days but I
RH> RH> RH> guess it's out there--got some sources to check out now.

RH> RH>  DD> One big advantage of cooking with lard is that pork fat
RH> RH>  DD> contains no trans fats.

RH> RH> I know, and that's why I want to find a good source of it.

RH>  DD> There is a good article on rendering your own at:

RH>  DD> http://www.davidlister.com/?p=1326

RH> I know how to do it; it's just a matter of getting the lard so I can
RH> do so.

Farmer's Market???

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asian Inspired Chicken Noodle Soup
 Categories: Poultry, Vegetables, Soups, Pasta, Chilies
      Yield: 12 servings

  1 1/2 lb Boneless, skinned chicken
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Carrots; chopped
      4 tb Better Than Bouillon Chicken
           - Base
     12 c  Water
      3 ts Sriracha (Huy Fong Rooster
           - sauce or similar)
     10    Peppercorns
      2 tb Parsley; chopped
      2    Pkt chow mein noodles
           Green onions; sliced, opt
      1 ts Ginger powder

  In a large pot, boil chicken, water, peppercorns, and
  Better Than Bouillon Chicken Base for 1 hour and 30
  minutes. When finished, remove chicken and let cool.

  When cooled, shred chicken and add back to pot. Also add
  celery, carrots, Sriracha, parsley, chow mein noodles, and
  ginger powder to pot. Continue to cook over medium low
  heat for 15 minutes or until vegetables are tender. Top
  with green onions if desired. Serve hot.

  From: http://www.superiortouch.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... When she saw her first strands of gray hair, she thought she'd dye ...



--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)