Text 30709, 83 rader
Skriven 2009-11-03 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Softwood Smoking
========================
-=> Quoting Dave Drum to Dale Shipp <=-

 DD> Did you try the alder smoked caribou that Bro' James brought to the
 DD> Canadian Caper picnic? I thought that perhaps he had gotten the alder
 DD> bark and the caribou mixed up. Not much flavour and dry as dust.

That was actually smoked with black willow. And yes it was pretty
hard to like. I brought it for its novelty value not for its
intrinsic good taste. That's how Native people up here made it
historically when they had to preserve summer meat without the
benefit of salt, spices or nice smoking woods. My BIL who grew up on
it actually prefers it to jerky as it is what he is used to.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rolled Sushi
 Categories: Rice, Eggs, Smoked, Salmon
      Yield: 6 Servings
 
      1 c  short grain rice
      2 c  cold water
    1/4 ts salt
      2 TB rice vinegar or white
           vinegar
      1 TB sugar
      2 TB sake or dry sherry
      1 sm cucumber; seeded, in thin
           strips or
      2 oz fresh whole green beans
      1 sm carrot; in thin strips
      6    eggs
      6 TB water
      6    sheets nori seaweed (8x8")
      3 oz smoked salmon; sliced into
    1/4    inch in strips

  For vinegared rice: wash rice under cold running water, rubbing
  grains together with fingers, till water runs clear. Drain.
  Combine rice, cold water, and salt in a medium sauce pan; bring to
  boiling. Reduce heat, cover, and simmer 15 minutes or till liquid
  is absorbed. Remove from heat; stir in vinegar, sugar and sake.
  Cover and cool to room temperature.

  If using green beans, cover and cook with carrot in a small amount
  of boiling water for 10 minutes or till vegetables are just
  tender. Drain and cool.

  For each omelet roll, beat 1 egg with 1 tablespoon water. Pour
  into a lightly greased 8" skillet with flared sides; lift and tilt
  the skillet to spread evenly. Cook over medium heat 1.5-2 minutes
  or till set. Omelet may start to brown. Do not turn. Remove from
  the pan; cool. Trim cooled omelet using a sharp knife to cut away
  two of its opposite curved edges so it resembles a rectangle. Roll
  up tightly, jelly-roll style, beginning from a straight edge.

  To toast seaweed place each sheet on a broiler pan and broil 5-6"
  from the heat for a few seconds or till color changes to a lighter
  green. Broil one side only.

  To assemble spread 1/2 cup vinegared rice over each seaweed sheet,
  spreading to within 1" of one edge and to the other three edges.
  Center 3-4 salmon strips, an omelet roll and/or vegetables on rice
  atop each seaweed sheet. Select filling ingredients as desired.
  Starting opposite the side that has rice spread to within 1" of
  the edge, roll up each sheet jelly-roll style. Press the seaweed
  edge lightly to seal. Slice each roll crosswise into 3 pieces.
  
  From: Peg Baldassari
  Date: 26 Oct 97
  Mastercook Recipes (Mailing List) Ä
 
MMMMM

Cheers

YK Jim


... There's history in every bite.

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