Text 13760, 52 rader
Skriven 2007-04-05 23:24:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Lynn Sacerdote
Ärende: Re: smokers
===================
 -=> On 04-05-07  11:08,  Lynn Sacerdote <=-
 -=> spoke to Dale Shipp about Re: smokers <=-

 DSh>   Any thoughts on what temperature you'd recommend smoking salmon at?
 DSh>   The smoker has a thermostat which can be set to anything between 150
 DSh>   and 275.

 LS> To hot smoke salmon, set the smoker to 145 degrees. To cold smoke it,
 LS> set it to 80 degrees

  I think that I could set it near that hot smoke level, but not the
  cold smoke.   In fact, in summer time we'd need an air conditioner to
  get the inside of the smoker down to 80 degrees:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Burfi [Indian Milk Fudge]
 Categories: Indian, Candy, Dairy, Nuts
      Yield: 1 Batch
 
    1/2 c  Butter
      1 lb Ricotta cheese
    3/4 c  Sugar
    1/2 ts Nutmeg
    1/2 ts Cardamon
      3 c  Powdered milk
      1 pk Ground almonds
 
  Melt butter in a saucepan and add cheese. Cook over med heat 7 min
  stirring constantly. Add spices and milk. Cook, stirring, another 5
  min. Remove from heat and add sugar and almonds. Pour into an 8x8
  pan, cool and cut into squares.
  
  Recipe as told to Roslind by Harmindar "Peachee" Naib. Old recipes
  from India started with large quantities of whole milk which were
  reduced slowly with very low heat to the consistency of fudge and
  then flavored. Peachee says that this recipe is not only quicker but
  tastier.
  
  Jim Weller.
  From: Jim Weller                      Date: 01-03-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:49, 05 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)