--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01886 Date: 05/11/98 From: MANNY ROTHSTEIN Time: 03:51pm \/To: ALL (Read 0 times) Subj: Cooking with honey MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cooking With Honey Tips Categories: Honey, Tips Yield: 1 servings Text only The first thing to consider when using honey to cook with is that it is judged to be twice (2 X) as sweet as sugar. Therefore, to get the same sweetness as sugar, you use one half as much as you would of sugar. The formula for using honey in cooking also makes use of what we know about the composition of honey. Honey is about 18% water. If you round that off to 20% you can easily figure that about 1/5th of the honey you add to your recipe is water. Therefore, you cut back on the moisture in your recipe by 20% (1/5th). Examples- Figuring how much honey to substitute- * Recipe uses 1 cup of sugar. * Since you know that honey is twice as sweet as sugar, you use 1/2 cup of honey. Figuring how much water to use- * Same recipe uses 1 cup of water * Since you used 1/2 cup of honey, you can figure that 20% (1/5th) of that 1/2 cup of honey (or 1/10th cup) is water. * So you cut back on the water in the recipe by 1/10th cup, and end up adding 9/10th cup of water, instead of a full cup. Source: http://weber.u.washington.edu/~jlks/bee.html MM format by Manny Rothstein, 5/10/98. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01887 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: HAP NEWSOM (Read 0 times) Subj: Brrrmmm HN> No plans yet...but she's being recruited heavily from lots of the east HN> coast schools...Boston U, Smith, and I'd have to look at the others Smith is still a great school, although it is substantially gender segregated (despite its proximity to coed schools); it has the advantages and disadvantages of a rural school. BU can be a great school, but the campus is major ugly; it has the advantages and disadvantages of an urban school. Both are quite hefty in the tuition department, which may be a consideration. BU has good facilities in the sciences; Smith is said to be strong in the humanities (although BU has a Nobel prize winner in the English department, too). If you people come up to visit either place, let me and Dave Sac know. - - - Tweed Kettle http://www.camelotintl.com/heritage/tweed.html 4 lb middle cut salmon fish stock white wine chopped shallot or chives chopped parsley ground mace 2 oz butter salt and pepper Poach salmon in fish stock for about 5 min. Remove, skin, and bone. Cut roughly into 2" pieces. Return to the stock and add some white wine, seasoning, and mace. Poach gently for about 10 min. Remove fish and place in serving dish. Reduce liquor by two thirds. Add shallot or chives and parsley and blend in butter. Adjust seasoning and pour over fish. Serve with boiled new potatoes and vegetables. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01888 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: HAP NEWSOM (Read 0 times) Subj: The Old Sod HN> most of the really sharp cheeses....I haven't tried limberger yet, but HN> I'm tempted often! Ugh ... that stuff was so strong it blistered my mouth. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01889 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Pignoli DS> Which makes paying "an arm and a leg" for the really expensive DS> ones even more ridiculous, since most of the ones with tricolor DS> labels and Italian brand names are obviously Chinese. Let's say you're a crafty importer who can get Italian pignoli for $4 a pound or Chinese ones for $2 a pound. Of course you'll want to cut those costs as much as you can, but who wants to buy Chinese pignoli? So you make the cheaper ones as Italian- looking as you can without getting sent to jail for it. Green and red inks are cheap. DS> Remember folks, if it comes from Away it can be labeled "imported." DS> You can't tell where it's imported *from* unless you read the fine DS> print. If you see imported Prosciutto in the deli case, chances are it is from Canada. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01890 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Purple DS> Perhaps someone can say whether the colour stays in purple cabbage DS> when cooked (I have only used it raw, in salads etc as a garnish). But DS> if the purple departs broccoli, there is no reason to think cabbage DS> would be very different. Different pigment. Red cabbage stays red if you keep it acid; if somehow you manage to make it alkaline, though, it turns sort of blue. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01891 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Spices DS> proper place and proper heat level for everything, and I'm not about DS> to eat Buffalo Wings dipped in pureed Red Savina for the sake of DS> winning a free beer or proving that my testicles are functional. I'd do it for a beer. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01892 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: RUTH HANSCHKA (Read 0 times) Subj: Rices RH> Yeah - mosquitos. We've got a few here already. The survive RH> getting their eggs frozen just fine. It's only the adults that die. That reminds me: has anyone (Ian?) tried snail eggs? ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01893 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: BURTON FORD (Read 0 times) Subj: Our Alaska Trip Plans BF> I will try, but I can't ever remember/know enough to make an BF> interesting food report. The two places we are going, Juneau and BF> Sitka, are not famous as culinary capitals, although Juneau is quite BF> large. So our culinary delights will depend on how successfully we can BF> ferret out the good places. BF> Friday the 31st at 7am we fly to Seattle arriving at Seattle 10:30am. BF> Then we pick up a rental car and drive down the Pacific coast on Rt Tip #1. If you get your car at Sea-Tac around 11, by lunchtime you will be in Tacoma, which is Newsomland. BF> Monday is visiting San Francisco all day. And staying at the FWharf BF> Holiday Inn again. Tip #2. Helmand Afghan restaurant 430 Broadway, San Francisco 415 362 0641 Tip #3. Angkor Wat Cambodian restaurant 4217 Geary, San Francisco (at 6th) 415 221 7887 ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01894 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: BURTON FORD (Read 0 times) Subj: Fishy BF> I am printing this out for Shirley as we are trying to eat more of out BF> Friday fish at home, where we can get some variation. Thanks. Cold Poached Salmon With Green Coriander Mayonnaise NY Times 4-22-98 serves 8-10 2 lb salmon fillets 12 oz dry white wine 2-3 c fish stock green coriander mayonnaise (see recipe below) If you do not have a fish poacher, cut the salmon into 2 or 3 pieces, and place in a pan big enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 min to the inch. Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise. Green Coriander Mayonnaise NY Times 4-22-98 Makes 1 1/2 c 1 oz young spinach leaves (1 c, firmly packed) 2 oz parsley, stems removed (1 c, firmly packed) 2 md cl garlic 2 oz cilantro (1 1/2 c, firmly packed) 1 1/2 t ground coriander seed 1 t lemon juice 1 c light mayonnaise 1/2 c nonfat plain yogurt salt to taste Blanch spinach and parsley for 5 sec. Drain, and run under cold water; squeeze dry in a dish towel. Process garlic, spinach, parsley, and cilantro. Add coriander seed, lemon juice, mayonnaise, and yogurt, and process until the greens are well blended and the mayonnaise is a bright green. Season with salt. Chill at least a couple of hours. Use about 2 T for each serving of salmon. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01895 Date: 05/11/98 From: MICHAEL LOO Time: 05:48pm \/To: BURTON FORD (Read 0 times) Subj: Oh Yes, The Recipe! BF> Sorry, for heaping coals on your New Castle, but sometimes it's hard BF> to ontopicize when one is a non-cook. I'm still puzzling over TVP -- BF> Tertiary Vinyl Protein? Close. Texturized vegetable poison. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101)