Text 31437, 99 rader
Skriven 2015-09-30 00:20:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31406 av Ruth Hanschka (1:123/140)
Ärende: Apples
==============
 -=> On 09-28-15  22:52,  Ruth Hanschka <=-
 -=> spoke to Nancy Backus about Re: sausage 107 <=-

 > 
 >  RH> No "local" macintosh apples and nothing else.
 > 
 > Sounds like yours aren't even truly local, then... :)  One of the u-
 pick
 > places that underwrites public radio here was advertising a couple of
 > interesting varieties available now... IIRC, it was something like
 > Jonagold and Sweet Tango... but I'm probably misremembering the names
 > now... ;)

 RH> There are some You Pick places, but they don't sell in grocery stores.
 RH> Jonagold is one I haven't seen in ages; they're pretty early.  The
 RH> other  doesn't ring any bells.

Our favorite apple is HoneyCrisp, but they are only available in the
fall of the year.  They also seem to be priced much higher than some
other varieties.  We had some Empire apples from the Hafflys once and
they were also good -- but we've never seen them in local stores.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Spice's Crab Cakes
 Categories: Seafood, Thai
      Yield: 4 servings
 
      3 c  (2 lbs) lump crabmeat,
           -picked over
      2    Eggs, beaten
      1 c  Yellow onion, minced
      1 tb Cilantro, chopped (stems
           -only)
      1 ts Garlic, chopped
      1 ts Black pepper, ground
      1 tb All-purpose flour
      1 tb Light soy sauce
      1 tb Oyster sauce
           -non-stick vegetable spray
  1 1/2 c  White cabbage, shredded
    1/4 c  Carrot, shredded
      1 c  Vegetable OR peanut oil
      2    Eggs, beaten
      1 c  Breadcrumbs
    1/2 c  Siracha chill sauce (for
           -dipping -- see NOTE)
 
  In a large bowl, combine the crabmeat, the first 2 eggs, the
  onion, cilantro, garlic, black pepper, flour, soy sauce, and
  oyster sauce.  Set the mixture aside in a cool place.
  
  In a wide, deep kettle, arrange a steamer rack.  Add water to
  a level 2-inches below the rack.  Over medium-high heat, bring
  the water to a boil.
  
  Using the non-stick spray, spray 6, 3/4 cup ramekins.  Fill the
  coated ramekins with the crabmeat mixture.  Place the ramekins on
  the steamer rack.  Cover the kettle and cook until done, about 20
  minutes.
  
  While the crab mixture steams, in a bowl, toss the cabbage and
  carrots together.  Cover the bowl with plastic wrap and set aside
  in a cool place.
  
  Remove the ramekins from the steamer and allow them to cool
  completely.  Run a thin knife around the edges of the crab cakes,
  then invert the onto a large platter.  Set aside.
  
  In a large skillet, heat the oil to 325 degrees F.
  
  Dip the crab cakes into the remaining 2 eggs and then into the
  breadcrumbs.  Fry the cakes until they are golden and crisp,
  about 45 seconds to 1 minute on each side.
  
  TO SERVE,  Divide the crab cakes 2 per plate.  Garnish with the
  cabbage/carrot mixture.  Serve with the siracha sauce on the
  side.
  
  Makes 3 servings.
  
  NOTE:  Thai Spice serve Huy Fong brand siracha chili sauce,
  available in Asian Markets.
  
  Recipe by: Chef/Owner Orasinee Ratana-Aporn of Thai Spice, 5117
  Kelvin, Rice Village, Texas
  From: David Pileggi                   Date: 07-19-01
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:23:23, 30 Sep 2015
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