Subj : Re: Covid
To : Sean Dennis
From : Dave Drum
Date : Tue Jul 19 2022 05:28:04
-=> Sean Dennis wrote to Dave Drum <=-
DD> And then go get them to mine my boogers again (and show negative)
DD> to be permitted to return to work.
SD> At the VA, I get COVID tests like they're going out of style.
SD> Always negative, thankfully.
I have a side cabinet in my bathroom I have to open verrrrrry gingerly
because it's crammed with home CoVid tests from SSA.gov. Somehow I got
on a list ... and had to go dig around to find the proper box and then
"un-tick" it. I have yet to use the first of the tests kits.
SD> New recipe I MM'd today...watched a video on it on YT then immediately
SD> MM'd the recipe before it was paywalled. Using my Windows laptop with
SD> Meal-Master under DOSBOX-X and thankfully the shared clipboard
SD> function works very well:
I was not aware of their U-Toob presence. Is it behind YouTube's own
subscription (pay) wall? And is the recipe available for C & P at a
website or must you hand-enter it? Inquiring minds want to know.
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Slow-Roasted Salmon with Chives and Lemon
SD> Categories: Fish, Atk, Seandennis
SD> Yield: 6 Servings
SD> 1 T Packed brown sugar
SD> 1 1/2 t Kosher salt, divided
SD> 1/2 t Pepper
SD> 1 (2 1/2 pound) skinless
SD> -center-cut salmon fillet
SD> -about 1 1/2 inches thick
SD> 1/4 c Extra virgin olive oil
8<----- EDIT ----->B
SD> 2. Place salmon, flesh side up, in 13 by 9-inch baking dish. Roast
SD> until center is still translucent when checked with tip of paring
SD> knife and thickest part registers 125 degrees (for medium-rare), 55
SD> to 60 minutes.
There's a *rare* mis-qua from ATK. If your fillet is "skinless" then
ALL sides are "flesh-side.
Possibly, since a scale pattern can sometimes be discerned on some fish
even after skinning (and certainly before) they meant rib-side up.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Catfish
Categories: Seafood, Dairy, Chilies, Citrus
Yield: 5 Servings
2 c Buttermilk
1 ts Hot sauce
2 c Cornmeal
4 ts Salt
2 ts Fine ground pepper
2 ts Granulated garlic
1 ts Cayenne pepper
4 (6 to 8 oz) catfish filets;
- halved lengthwise along
- natural seam
2 qt Oil
Lemon wedges
Set wire rack in rimmed baking sheet and line half of rack
with triple layer of paper towels. Whisk buttermilk and
hot sauce together in shallow dish. Process 1 cup cornmeal
in spice grinder to fine powder, 30 to 45 seconds. Whisk
salt, pepper, granulated garlic, cayenne, remaining 1 cup
cornmeal, and ground cornmeal together in second shallow
dish.
Pat fish dry with paper towels. Working with 1 piece of
fish at a time, dip fish in buttermilk mixture, letting
excess drip back into dish. Dredge fish in cornmeal
mixture, shaking off excess, and transfer to large plate.
Add oil to large Dutch oven until it measures about 1 1/2"
deep and heat over medium-high heat to 350+|F/175+|C.
Working with 4 pieces of fish at a time, add fish to hot
oil. Adjust burner, if necessary, to maintain oil
temperature between 325+|F/163+|C and 350+|F/175+|C. Fry fish
until golden brown and crispy, about 5 minutes. Transfer
fish to paper towel-lined side of prepared rack and let
drain for 1 minute, then move to unlined side of rack.
Return oil to 350+|F/175+|C and repeat with remaining fish.
Serve with lemon wedges.
Serves 4 to 6
TEST KITCHEN TECHNIQUE: For a crunchy, not gritty,
cornmeal crust on this delta delicacy, we found that
processing half of the cornmeal to a fine powder in a
spice grinder gave the fried fish just the right texture.
Along with salt and pepper, cayenne and granulated garlic
season our cornmeal coating. A dip in hot sauce-laced
buttermilk helps the coating adhere and seasons the fish
even deeper. To maximize the crunchy exterior, we halve
the filets to make catfish "tenders," and after only a
few minutes in hot oil, they emerge crisp and golden
brown.
HALVING CATFISH: Before coating and frying the catfish,
we cut the filets in half lengthwise along their natural
seams. Why? It's easier to manage the smaller pieces when
frying, the strips cook faster and more evenly, and we get
a better ratio of crunchy crust to flesh on every piece.
From Cook's Country | April/May 2014
Recipe from:
http://www.cookscountry.com
Uncle Dirty Dave's Archives
MMMMM
... I hate when green jellybeans are mint instead of lime
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