Text 21667, 76 rader
Skriven 2009-03-08 13:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: T-Fal appliances
============================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 > You like the T-Fal, eh?  Good to know.  I've been leery of T-Fal
 > appliances because the pots and pans by them that I've encountered
 > down here have been, shall we say, of less-than-optimal quality.
 
 CS> The T-Fal safety fryer is
 CS> one of the best and we've had one since Charlotte was a toddler

 DD> I have one T-Fal pan ... an 11" flat-bottomed wok-like sautee
 DD> skillet/pan that I have used hard for the past 10 or so years at home
 DD> and at chilli cook offs, etc. Other than some handling dings to the
 DD> exterior (from travelling to the cook-offs) it's still doing a fine
 DD> job- interior non-stick coating intact, etc. Handle still tight and not
 DD> chipped or broken in any way. 
                                               
I think they used to be good quality but went down hill. My free
found "Ultimate E-Z Clean" looks pretty flimsy and I doubt it will
last a decade of even infrequent and gentle use. In the meantime I
will enjoy it for what it is. My only complaint is that the fryer
compartment and the basket are a little too small for decent size
batches of stuff. If only it was 20% deeper.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abita Battered Shrimp
 Categories: Shrimp, Pancakes, Batter, Beer
      Yield: 2 Servings
 
      2 c  Ice cubes
      1 c  Club soda
      6 oz Turbo Dog (dark Abita beer)
      1 c  Flour; plus
    1/4 c  Flour; for dredging
      1 ts Salt
      8    Egg whites; beaten to soft
           -peaks
    3/4 lb Large shrimp; shelled and
           -deveined
           Oil; for deep frying
           GARNISH:
      1 c  Tartar sauce of your choice
           Parsley sprigs
           Lemon wedges
 
  Preheat fryer to 350 degrees or place enough oil in a heavy saute
  pan to come half way up the side of the pan. Heat the oil until a
  fry thermometer registers 350 degrees. In a large bowl place the
  ice cubes, club soda, and beer, let it sit for 2 hours. Strain out
  any remaining ice cubes. Place the flour and salt in a medium
  bowl. While stirring gently, add enough of the beer mixture to the
  flour so that a thick batter is made. You want the batter thick
  enough to stick to the shrimp. Fold in the beaten egg whites.
  
  Dredge the shrimp in the 1/4 cup of flour, shaking off excess
  flour and dip them into the batter. Deep fry the shrimp for 2 to 3
  minutes or until crisp and golden, drain on a towel, and serve
  with the tartar sauce, parsley, and lemon wedges.
  
  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse
  
  Formatted by Joe Comiskey
 
MMMMM

Cheers

YK Jim


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