Text 8190, 113 rader
Skriven 2006-11-30 23:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: packaged foods 603
==========================
 DSac> Those "condensed bases" are still little more than salt and yeast
 DSac> extractives though, Dale.
 DS> Not the ones I was talking about.   Gail and I were at Sysco today
 DS> to pick up a few things.   I took a look at their ham base.  Number
 DS> 1 ingredient was Ham and ham broth.  Salt came in about third or
 DS> fourth and yeast products were way down there.   Similar each of the
 DS> others I picked up, including beef, chicken, seafood and lobster. 
 DS> Prime ingredient was meat of the type specified.  The lobster base
 DS> was just over $15 for the pound container.

Some of the heavy-duty restaurant ones are okay. I've had mild
success with "Better Than Bouillon," which still has way too
much salt and muck in it. I still recommend making your own.

 DS> Tell me something -- do you have any clue as to why the recipe
 DS> below is marked as Cajun?  Other than the fact that Justin might
 DS> have liked Italian sausage (and who doesn't!), I see nothing Cajun
 DS> about it. 
 DS> I do see his tendency to use lots of wine:-}}
 DS> Title: Italian Sausage in Tomato Sauce
 DS> Categories: Cajun, Appetizer
 DS> Yield: 10 servings
 DS> 2 lb Italian Sausage
 DS> 2 T  Olive oil
 DS> 2 c  Tomato sauce
 DS> 1 t  Oregano
 DS> 1 c  Chablis wine
 DS> 1 lb Mushrooms, fresh and sliced

It looks a lot like a typical Justin Wilson recipe, and
Ol' Justin was in fact a Cajun, which I guess makes it
a Cajun recipe by association. The only thing is that the
portion size is too small.

The following is also supposed to be Cajun, despite its
having a quarter pound of feta in it.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Mos' Nilly Guacamole
 Categories: Cajun, Salads
      Yield: 10 servings

      1 ea Large avocado
      1 ea Clove garlic
      4 oz Feta cheese
      1 tb Poupon or creole mustard
      2 tb Wine vinegar
      2 ts Louisiana hot sauce
      1 x  Lettuce, as bed for serving
      2 ts Lea & Perrins
      1 tb Salt
      2 tb Olive oil
      1 tb Lemon juice
    3/4 c  Chopped parsley or cilantro
      1 c  Chopped tomatoes

  Mash garlic with salt to make a gritty paste, Add avocado and mash
  some more.  Pour lemon juice over avocado so that it will keep its
  color. Stir well.  Add olive oil, add Louisiana hot sauce, stir, add
  Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir.
  Add Mustard. Stir. Crumble a good quantity of feta cheese in the
  dressing. Add chopped tomatoes and parsley. Stir well and serve over
  lettuce. This is also good for dipping. Makes about 3 cups. From
  Justin Wilson's "Outdoor Cooking With Inside Help"

MMMMM

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> When we were in New Orleans two years ago, we went to the Cooking
 DS> School there.  He made a red beans and rice recipe that was better
 DS> than anything we'd been able to duplicate before or since.  One
 DS> ingredient was some of their brand of crab boil -- but he told Gail
 DS> that Zatarain's Liquid Crab Boil would be a good substitute.   We

I find it incredibly acrid, and if you dilute it down to where
it's palatable, there's no spiciness. I recommend using the real
thing, or if you can't get it, use Old Bay and add some mustard
and hot pepper.

 DS> BUT, a couple of weeks ago, it turned up in our new and improved
 DS> Safeway store and we bought a couple of bottles.  This is powerful
 DS> stuff and has an interesting and good flavor.  We made a recipe of
 DS> red beans already and think that it is a key ingredient.  From the
 DS> ingredients list:
 DS> water, polysorbate 80, benyzl alcohol, oleoresin capsicum,
 DS> essential oils of bay, clove, black pepper, thyme, marjoram and
 DS> artifical spice flavors.

Mmmm, artificial spice flavors.

 DS> Did I mention that it is HOT, but with a variety of background
 DS> flavors that certainly distinguishes it from tabasco and/or crystal
 DS> heat (not to mention no tomato or vinegar which distinguishes it
 DS> more).  We used one teaspoon with a half pound of beans and the
 DS> heat level was good for us.  You or Michael might well want a full
 DS> tablespoon though.

No, because in the concentration that provides the right level of
heat (see above), the clove and bay flavors just come and knock
you out - not to mention the chemically taste.

=

 DS> One thing I read seemed to imply that it was not common to brine
 DS> beef. Do you agree?   They did say that maranades were common for
 DS> beef though.

What about your St. Paddy's Day corned beef?
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