Text 9370, 169 rader
Skriven 2014-02-01 08:46:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Posole
==============
Ruth Haffly Said to Dave Drum about Posole

RH>  DD> I've found that most bouillons and "soup base" have a *lot* of
RH>  DD> salt. I see that "Better Than" lists salt in the #2 position
RH>  DD> after the beef and concentrated beef stock. I use Minor's
RH>  DD> (labelled for GFS - where I

RH> That's why I diluted it so much. I didn't have any home made beef
RH> stock on hand and wanted to give the soup some flavor. I don't use
RH> the cubes or powdered bullion. Also, haven't seen the Minor's, have
RH> seen (in the catalog) Penzey's and want to check it out.

Minor's (indeed, most things) can be bought from Amazon - if you buy 
over $25 in merch (easy to do with a bit of planning given the wide 
variety of things available) shipping is free and you don't get whacked 
for sales tax unless Amazon has a brick & mortar facility in your state.

Your Better Than and my Minor's/GFS bases definitely have less salt than 
Wyler's, Knorr, or OXO. But they still have plenty.

RH>  DD> get it). The only major differences I see is that Better Than 
RH>  DD> has dairy in it and Minor's does not. Minor's says 900mg sodium 
RH>  DD> per teaspoon of base. That's plenty of salt for most people.

RH> Yes, but that teaspoon gets quite diluted so you don't end up with
RH> that much sodium.

RH> RH> RH> Seasoning, which is mostly salt, on hand so I can pick
RH> RH> RH> whichever I want. We also have a salt grinder for a finer
RH> RH> RH> grind sodium only (no potassium) salt.

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

RH> We've got grinders for the coarser salt and the ono seasoning. Also
RH> have one for the mixed peppercorns we use and a repurposed coffee
RH> grinder as an all around spice grinder.

My R2D2 (the white one) is used for chilies and chilli spice mixes. The 
black R2D2 is still used for coffee. If someone is over and wants to 
grind something - I advise them to use the sniff test before using one 
of the grinders - if I cannot see which one they are selecting. If I 
hear a sneeze or snort I know they have sniffed the chile grinder.  Bv)=

I also use the white grinder for herbs, etc. as I do not mind a whiff of 
chile in anything I am fixing ... except coffee.

RH> RH>  DD> was a guest and that's what was available) I hopped back
RH> RH>  DD> into the shower to rinse my hide again, thinking the odd
RH> RH>  DD> skin-feel was because I had not rinsed off the wash
RH> RH>  DD> sufficiently.

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

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

RH> I keep the small bottles of shampoo, body wash and tubes of
RH> toothpaste, among other stuff, in with my travel gear. The dentist
RH> gives us the sample tubes of paste & a brush every time we have a
RH> cleaning so we stay stocked on those.

I have my last squeezer of Ultrabrite (can't find a re-supply around 
here) in the travel bag and a nice toothbrush in its plastic tube. And a 
4 oz bottle of Nizoral shampoo. I never liked the hotel/motel shampoos.

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

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

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

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

RH>  DD> Farmer's Market???

RH> Haven't seen it, guess I ought to ask a couple of the farmers that
RH> sell meats.

If the farmers don't offer it they can likely point you to someone or 
somewhere which does offer leaf lard for rendering. Is there a pork 
processor near to you. I have the big Cargill plant in Beardstown where 
I can score all manner of pork products .... and which keeps the price 
of pork at the stupormarkups down to a reasonable level in this area.

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

      Title: Cajun Courtbouillon
 Categories: Cajun, Seafood, Vegetables, Citrus, Rice
      Yield: 5 servings

      4 c  Homemade seafood stock *
    2/3 c  Microwave roux
      1 c  Onion; chopped
      1    Rib celery; chopped
      1 lg Bell pepper; chopped
      2 cl Garlic; minced
     28 oz Can whole tomatoes
     10 oz Cn Ro*Tel tomatoes w/chilies
      1 ts Salt
      6    Turns of the pepper grinder
    1/4 ts Slap Ya Mama or favorite
           - Cajun seasoning; to taste
      3 lb Redfish, red snapper or
           - catfish, cleaned
           Salt & pepper
           Green onions; garnish
           Fresh parsley; garnish
           Hot, steamed rice
           Hot sauce, for the table
           Lemon wedges

  Warm the seafood stock and set aside. In a large, heavy,
  lidded pot, warm up the roux over medium heat, stirring
  constantly. If you haven't already, add the onion, celery
  and bell pepper to the roux and cook for about 3-4 minutes
  or until vegetables have softened. Add the garlic and cook
  another minute.

  Using kitchen shears, chop the tomatoes in the can, and
  add to the roux and veggies. Add the Ro*Tel tomatoes.
  Simmer, stirring occasionally, for about 30 minutes. Stir
  in the warmed seafood stock and add the salt, pepper,
  Cajun seasoning, and bring up to a boil. Reduce heat and
  simmer for about one hour, or until nicely reduced and
  thickened. Taste and adjust seasonings.

  Add the fish to the top of the sauce, sprinkle it with a
  bit of salt and pepper, cover and simmer for 10 to 15
  minutes, or until fish is poached and cooked through.
  Don't stir!

  Once the fish is poached through, carefully ladle the
  courtbouillon into a deep soup bowl, over steaming rice.
  Add a nice, mixed garden salad, a wedge of lemon, some
  fresh, hot French bread and always, hot sauce to pass at
  the table.

  * Can substitute 1 (32 ounce) container of Kitchen Basics
  Seafood stock, chicken or vegetable broth or plain water

  Makes 4 to 6 servings

  From the Kitchen of Deep South Dish

  Source: http://deepsouthdish.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
... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits



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