Text 954, 91 rader
Skriven 2013-04-19 10:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: she sells shellfish 445
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 RH> Yes, but growing up in a land locked area and not being able to afford
 RH> seafood, I've enjoyed it since I've had the chance. Admittedly it does
 RH> vary from place to place but I still enjoy it.

For me, it's not that I don't enjoy seafood (I do), just I
like beef even more! 

 ML> It's not so much the texture that gets me is the dead
 ML> flavor that you can get from nondry ones.
 RH> That can be a problem. The best shrimp we've had in the past few years
 RH> was when we lived in Savannah. Between Uncle Bubba's and another
 RH> place, we ate nothing but wild caught local shrimp---and it was good!

Wild caught, local, nice. With shrimp, even Asian farmed can
be made to taste good; not so scallops, which when they're
wretched, they're wretched.
 
 ML> I found a terrific recipe to append but noticed that it
 ML> contained wine; so here's a substitute, which seems okay too:
 RH> I do make substitutes for small amounts of wine (up to about a cupful)
 RH> so don't be afraid to post them to me. My shrimp scampi calls for it

Same with me and the many things I don't prefer - dairy
products, baked goods, summer squash. (See the recipe below,
which is all three at once. I actually think that it would
be much improved by about 4 Tb of wine, added just before
the tomato paste, but that's just me.) I certainly don't mind
reading such recipes, in fact vicariously is the way I get to
enjoy the dishes; it's unlikely that I'll make them, though.

 RH> but I just use a bit of chicken broth and it tastes just as good.

I've done some experiments on wine substitutes. So far
a tart-sweet juice with a little MSG seems to work the
best but can't provide that final little flavor kick that
I love. I most recently tried Dynamic Health black cherry
juice concentrate with fairly good results but in the end
added a tablespoon or two of wine anyway.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Moussaka 2
 Categories: Greek, Main dish
   Servings: 8

           Karen Mintzias
      2 md Eggplants
           Salt
           Olive oil
  1 1/2 lb Ground beef
      2    Onions; chopped
    3/4 c  Butter
      1 ts Tomato paste
      1 ds Cinnamon
    1/4 c  Bread crumbs
      4 sm Zucchini; sliced
      4 md Potatoes; thinly sliced
           Grated cheese
    1/2 c  Water
    3/4 c  Flour
      1 qt Hot milk
      6    Eggs

  Slice eggplant, sprinkle with salt, and place in colander.  Weigh down with
  a heavy plate for several hours.  Then brush slices with oil and broil
  lightly.  Saute beef and onions in 5 tablespoons of the butter.  Add tomato
  paste, cinnamon, and salt and pepper and mix well.  Sprinkle bottom of a
  greased baking dish with bread crumbs.  Alternate layers of vegetables and
  meat in the pan, sprinkling each layer with cheese.  The top layer should
  be vegetables.  Dot with 1 tablespoon butter and add water. Set aside.

  In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
  stirring, until well mixed and beginning to brown.  Slowly stir in milk and
  cook, stirring, until sauce is smooth and thickened.  Beat eggs with a
  little of the hot sauce, then stir in to remaining sauce.  Remove from
  heat.  Pour a little more than half the sauce over the vegetables and bake
  in a 350 F oven for 10 minutes.  Meanwhile return remaining sauce to low
  heat and cook, stirring, until thick.  Pour into casserole and sprinkle
  with cheese.  Continue to bake for 45 to 50 minutes longer or until golden
  brown.

  From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox
  Church (Hempstead, NY)

  Typed for you by Karen Mintzias

MMMMM

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