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Text 19160, 73 rader
Skriven 2009-01-05 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: dinner 33
=================
 JW> I didn't say this earlier; congrats to him.

Thanks. I haven't heard how it's turned out, but then
my e-mail is busted (can't get into Juno or Gmail).

 -=> Jim Weller said to Carol Shenkenberger <=-

 JW> Title: Burnt Oranges
...
 JW> Good for steeping with cream to make ice cream, panna cotto, pots de
 JW> creme, creme brullee', etc. plus it would be awesome as a component
 JW> for meat rubs and, I think, would be awesome to make a duck breast
 JW> steak au poivre kind of thing with only instead of crushed black
 JW> pepper you would use crushed burnt orange.

You know what, that's really really nasty. Have you ever burned an
orange? The first time I smelled this smell was around 1959, and
it made a permanent scar on my culinary psyche. Don't believe this
person. I might go so far as to say don't believe this person ever.

 -=> Jim Weller said to Glen Jamieson <=-
 JW> offered at $80. They seem to jump from $60 to right to $160 with
 JW> nothing priced in the middle. I can't imagine that wines over $160
 JW> are that much better (X4) than ones at $40 but look forward to
 JW> Michael's input in that regard.

I think I answered this obliquely in a recent post. There was one
wine that was head and shoulders above anything else I've had, and
that was valued (or priced) in the thousands. The cost of a wine
has a tendency to positively correlate with its quality (how's that
for waffling), but, as with things like IQ, the existence of a
number doesn't guarantee the characteristics generally associated
with that number - just increases the chance of the expected actually
being true. And there's the issue of the subjectivity of quality,
which we've also discussed before.

"Mrs. Dash" Table Shake
cat: tastealike, seasoning
Makes 1/2 c

1 c vegetable flakes (carrot, onion, etc. as
- for veg soup without the soupmix)
4 ts black peppercorns
4 ts sweet paprika
4 ts parsley
4 ts herbes fines
1 Tb lemon peel or orange peel, dried
1 Tb citric acid powder
1 ts garlic powder
1/4 ts celery seeds
1 to 2 sundried tomatoes (dry, not in oil!), cut into slivers

Use a coffee or spice mill to grind up everything that is not already
ground to a fine grain texture.

Hint:  Do the celery seeds with something heavier to get them to pulverize.

Hint:  You will get better results if you undergrind, sieve, and regrind the
coarsest stuff instead of pulverizing everything into dust in an attempt
to get the big chunks out ;-)

This is the general table shake--you can substitute up to 2 Tb of your
favourite dried herbs for the herbes fines.  (e.g. oregano, basil, etc.)

In the not too distant past, someone requested a Mrs. Dash home-brew.
Just tried this today, and found it works out quite nicely.

From: lwiegard@uoguelph.ca (Lynn M Wiegard)
Newsgroups: rec.food.cooking

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