Subj : Re: Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Thu Mar 20 2025 05:45:32

-=> Ruth Haffly wrote to Dave Drum <=-

RH> I got a bottle of powder once, saw that on the label. Went back to the
RH> granules after using up that bottle. I'll also use fresh garlic quite
RH> often.

DD> As will I. But,when I'm making a recipe on repeat - like chilli -
DD> using granules give me a known strength and repeatability. I have had
DD> cloves of freshgarlic that would not offend Mrs. Grundy and other
DD> that would drop a vampire in his tracks three counties away.

RH> If, when I'm prepping it, I think the fresh isn't strong enough, I'll
RH> either add more cloves or add some granules to the pot. I know they're
RH> 2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of Cheddar
(which is a proper noun) And correcting the cheese variety that is meant
by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

DD> I appreciate the granulated stuff because it is of a known strength
DD> and therefore gives the same result from use to use. I have had some
DD> fresh garlic that was *very* pungent and some that was so bland as
DD> to not really show up in the flavour profile of the dish.

DD> That was a senior moment. Should have read ahead a 'graph or two - but
DD> it's still true.

RH> I know what you mean; I've had garlic smelling fingers quite often,
RH> other times, not so. The other day when Steve was making his chili, he
RH> asked me if we had any fresh garlic. I pulled out the head, asked him
RH> how much he wanted and then put the requested 5 cloves thru the
RH> chopper. They were big, but not really very strong as I didn't smell
RH> much on my hands afterwards. Sometimes I'll use the chopper, sometimes
RH> I'll just smash it with the flat side of a knife blade and chop it a
RH> bit. Saw the latter technique on, either an Alton Brown or Emeril
RH> cooking show some years ago.

DD> I've got a "squisher" that is, I think, termed a garlic press. And, of

RH> I've got one I inherited from when my grandmother passed away in 1974,
RH> a newer one and then a gadget we picked up at Cracker Barrel, to
RH> replace a worn out William Sonoma same thing. It's a garlic smasher (in
RH> our terms), put in the garlic and smash down the top. Finely diced
RH> garlic then falls into an attached cup. It's sort of like your handy
RH> chopper thing but on a smaller scale.

My garlic smasher had roound holes on the bottom. What doesn't press
through the holes is deposited on the chopping board and attacked with
a knife.

DD> course, there's always the chef's knife or cleaver (If I've been
DD> watching "Yan Can Cook".  Bv)=

RH> I've done that often enough, impressed our girls when they were old
RH> enough to realise what I was doing.

I amaze myself whenever I get done choppig if I've not given blood to
the propject.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mahi Mahi w/Spicy Papaya Salsa
Categories: Oriental, Seafood, Salsas, Fruits, Citrus
     Yield: 2 Servings

MMMMM----------------------------FISH---------------------------------
     2    Mahi Mahi (or other firm
          - fleshed fish) steaks
          Salt & white pepper

MMMMM---------------------------SALSA--------------------------------
     2 ts Plum sauce
     1 ts Soy sauce
   1/4 c  Asian pear; diced
     1 ts Cilantro
     1 ts Jalapeno
          +=OR=+
     1 ts Serrano
     1 tb Red onion
     1 tb Lemon juice
     1 ts Honey
          +=OR=+
     1 ts Sugar
     1 tb Red bell pepper; diced

MMMMM-------------------------GARNISHES------------------------------
          Papaya, sliced in a fan
          - shape for garnish
          Kiwi; peeled, sliced in
          - coins for a garnish

 Mahi Mahi: Season the fish with a little salt and white
 pepper. Grill quickly on a non-stick surface. The fish is
 done when it turns opaque throughout and flakes to a fork.

 Salsa: Mix all of the ingredients together and adjust the
 flavor with honey, or brown sugar.

 Arrange the fan of papaya and the kiwi coins on a plate.
 Add a piece of the grilled fish, then spoon a serving of
 the salsa next to the fish. Enjoy!

 Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... A crappie is not a sunfish found in a toilet.
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