Text 9388, 100 rader
Skriven 2006-12-28 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Carp
============
 -=> Quoting Glen Jamieson to Ruth Hanschka <=-

 GJ> I had eaten carp in Australia, and decided it tasted awful and muddy,
 GJ> but I knew it was eaten a lot in central Europe, so the locals must
 GJ> have worked out a way to make it tasty.  Eventually I had my chance,
 GJ> and ordered it in a Budapest restaurant.  It tasted awful and muddy!!

It is only popular in those parts of central Europe far from the sea. I
suppose muddy fish was better than no fish at all and any fresh fish a
nice relief from salt fish back in the days before refrigeration and fast
freight.

Carp can thrive in very murky, oxygen poor water where game fish
couldn't survive.

It can be made edible if you doctor it up enough; the Chinese do great
things with it. But living where I do with an abundance of trout etc. I
would never bother with it.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1986: Shaker Lemon Pie
Categories: Tnt, Fruit, Pies
  Servings: 6

      2 lg or 3 medium lemons, sliced
           paper thin, rind and all
      2 c  sugar
      4    eggs, beaten
           Basic pie dough for a 8-inch
      2    crust pie:
  2 1/4 c  all-purpose flour
    3/4 ts salt
    3/4 c  vegetable shortening
      6 tb to 7 tb cold water

Only three ingredients go into this old-fashioned Shaker dessert: lemon
slices, peel and all, sugar and eggs. The filling is more like
marmalade than pie filling and may take some getting used to. Serve
wedges warm, not hot, or at room temperature with vanilla ice cream.
Where did the Shakers get lemons? We've heard they used to travel to New
Orleans by boat to sell their wares, returning on foot with cash and
lemons. This recipe is from Marion Cunningham, who started writing a
column for the Food section in 1986. Cunningham is the author of
"Learning to Cook," "Cooking With Children," "The Fannie Farmer
Cookbook," "The Breakfast Book," "The Supper Book" and "Lost Recipes,"
among others.

Pastry from "Pie, Pie, Pie," by John Phillip Carroll.

Combine the flour and salt in a mixing bowl and toss together. Drop in
the shortening. With your fingertips, two knives or a pastry blender,
blend the ingredients together, working quickly, until you have a
mixture of tiny, irregular flakes and bits about the size of coarse
breadcrumbs. Sprinkle on the water 1 tablespoon at a time, stirring
gently with a fork after each addition. Add just enough water for the
dough to form a rough mass.

With floured hands, pat the dough into a smooth cake - or into 2 cakes,
one just slightly larger than the other. The dough is now ready to use.
It is not necessary to chill this dough, although for convenience, it
may be wrapped in plastic wrap and refrigerated for up to 2 days.

Rolling out the dough: Roll out the larger piece of dough on a floured
surface until it is about 1/8 inch thick and 2 inches larger than the
top of your pie pan. Try to keep the dough as round as possible.

Transfer the pastry to the pie pan. Pat the pastry in around the edges
to fit the pan's shape. Roll out the remaining pastry for the top crust
and set it aside on waxed paper until needed.

Yields enough pastry for a 9-inch double-crust pie

Filling: Combine the lemon slices and 1 1/2 cups of the sugar in a
bowl; gently toss together so the slices are well coated. Let stand at
least 2 hours, longer (even overnight) is better.

Preheat the oven to 450 degrees. Divide the dough in half; roll out
one-half and line the pie pan with it. Stir the beaten eggs into the
lemon mixture. Spread the mixture over the pie dough. Sprinkle the
remaining 1/2 cup sugar over the filling. Roll the remaining dough out
and place over the filling. Crimp the edges and cut vents on top. Bake
for 15 minutes; lower the heat to 375 degrees and bake for about 20
minutes more, until a knife comes out clean when inserted in the center.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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