Text 36032, 80 rader
Skriven 2010-03-20 22:48:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Bad Catfish
=======================
 -=> On 03-19-10  21:31,  Jim Weller <=-
 -=> spoke to Dale Shipp about Bad Catfish <=-

 DS> Decades ago when I used to fish out of our yard in Wisconsin, I once
 DS> caught a reasonably sized catfish.  Skinned him and cooked him.  One
 DS> of the worst fish we have had.  Mushy texture and tasted "off" in a way
 DS> I can't really describe.

 JW> That off taste is called "muddy".

I was going to say "dirt", but your word is better:-}}

I once bought a bunch of bananas that had a similar taste -- like dirt.
haven't bought fresh produce from that store since.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gutap - Kazakh Deep-Fried Herb Fritters
 Categories: Kazakh, Ethnic, Russian, Vegetarian, Appetizer
      Yield: 10 servings
 
MMMMM--------------------------FILLING-------------------------------
      3 tb Dill freshly chopped fine
      3 tb Parsley freshly chopped fine
      1 tb Garlic minced
      9 tb Scallions chopped fine
      1 tb Black pepper frshly ground
      8 tb Butter
  1 1/2 ts Salt

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  All purpose flour
    1/2 ts Salt
      4 tb Butter, softened
    2/3 c  Luke warm water

MMMMM---------------------------SAUCE--------------------------------
      1 ts Cider vinegar
    1/4 c  Sour cream
      2 tb Butter
    1/2 ts Flour
      6 tb Finely minced onion
    1/2 ts Salt
      1 ts Black pepper frsshly ground
      1 tb Lemon or lime juice frshly
           - squeezed & strained
 
  DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the
  center. Add the water into the hollow, salt, & 2 T of the butter. Stir
  slowly untilk all of the ingredients are well mixed and the water is
  totally absorbed. Beat vigorously with a large spoon until a firm,
  stiff dough is formed. Gather the dough into a ball. on  floured
  surface roll the dough ball out into a rectangle approx. 16" x 18".
  Brush the dough with the remaining butter, fold into quarters, then
  roll it out as thinly as possible. Cut into a 16" x 18" rectangle the
  cut that into 48 each 2" squares. FILLING: Combine the salt, pepper,
  scallions, garlic, parsley, & dill. Cut the butter into tiny bits and
  chill until the dough is ready. Place a teaspoon of the filling mix
  into the center of each square, add a piece  of the butter to each.
  Draw up the corners and pinch them together firmly thus closing the
  filling into the dough. Heat enough oil in a deep pot. Heat to 375
  degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes,
  remove from the oil, drain, and serve warm. SAUCE: Melt the butter,
  add the chopped onions, the salt, the pepper, & the vinegar. Cook for
  4 minutes then add the remaining ingredients. Stir constantly until
  it thickens. Remove from the heat. Ad the lemon juice and serve over
  the fritters. Origin: Tanya Nurgaznikev, Chef Hotel Otrar,
  Almaty-Kazkahstan, 1994
  Submitted By DON HOUSTON   On   06-28-94 (1028)
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 22:50:49, 20 Mar 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)