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 lista första sista föregående nästa
Text 3913, 101 rader
Skriven 2013-08-25 23:39:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3889 av Michael Loo (1:123/140)
Ärende: Cider
=============
 -=> On 08-25-13  10:42,  Michael Loo <=-
 -=> spoke to All about crispin don't bother 56 <=-


 ML> Crispin hard cider, a somewhat expensive and fancy product,
 ML> tasted in California. The schtick is that each kind is brewed
 ML> with a different kind of yeast and sometimes a different
 ML> varietal. I think it's mostly a schtick, as apples just don't
 ML> have as much flavor as grapes, and though the claim is made
 ML> that there's no better or worse, just different, I would
 ML> differ and say that all grapes are better than all apples,
 ML> from the standpoint of beverage making anyhow.

Actually, I think that the various types of apples have a lot of
variation in their flavor -- and I like some of them better than any
grape I have had.

 ML> The classic ("English style") - a good clean cider, not very
 ML> sweet, only a hint of the tannic old-shoe taste you often get
 ML> in cider: cleaned up for the mass market I think. I would
 ML> drink this again if offered free but certainly would not buy.

When we lived in England, I prefered the cider at some pubs to any beer
served there.  Especially one pub who had something called scrumpy that
he would only serve to regulars.  Years later when I went back for a
conference, the same publican denied ever having heard of it.

On another topic -- I think that this recipe below would *NOT* come up
to what you and I think of as a good crabcake, although it might be
decent and perhaps just as good made with any good firm whitefish.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lake Des Allemande Crab Cakes
 Categories: Crab, Cajun
      Yield: 4 Servings
 
      1 lb Jumbo lump crabmeat
      1 lb Claw crabmeat
           Pinch of basil
    1/4 c  Finely diced onions
    1/4 c  Finely diced celery
    1/4 c  Finely diced red bell
           Pepper
      1 tb Chopped garlic
    1/2 c  Mayonnaise
    1/4 c  Creole mustard
    1/4 c  Chopped parsley
        pn Thyme
           Cracked black pepper to
           Taste
           Salt to taste
           Worcestershire sauce to
           Taste
           Louisiana Gold Pepper Sauce
           To taste
      1    Egg
      2 c  Bread crumbs
           Oil for pan frying
 
  COMMENT:
  
  Lake Des Allemande was the first home of the Cajuns, once they decided
  to move from the Mississippi River into the swamplands of Louisiana.
  In addition to some of the finest hunting and fishing, this lake
  is known for its blue crab harvest each year.  Though most often
  boiled with ears of corn and potatoes, pan fried crab cakes can be
  a wonderful change from the norm.
  METHOD:
  
  In a large black iron skillet heat oil over medium high heat.  In
  a mixing bowl combine claw crabmeat, onions, celery, bell pepper,
  garlic, mayonnaise, mustard and parsley.  Using a mixing spoon blend
  all ingredients until well incorporated.  Add thyme, basil, pepper,
  salt, Worcestershire, Louisiana Gold and egg, stirring well into
  the crabmeat mixture.  Fold in lump crabmeat, being careful not to
  break the lumps.  Dust in enough bread crumbs to hold the mixture
  together and pick up most of the moisture.  Form the crab mixture
  into round patties, approximately one half inch thick and 2 1/2 inches
  in diameter.  Coat the outside of each crab cake lightly with
  remaining bread crumbs and pan fry on each side until golden brown.
  Serve with remoulade, tartar or cocktail sauce.
  
  PREP TIME: 1 Hour
  
  SERVES: 8
  
  CHEF JOHN FOLSE AND COMPANY
  Taking the Taste of Louisiana Worldwide
  From: Serge Cyr                       Date: 02-18-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:11, 25 Aug 2013
___ Blue Wave/DOS v2.30

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