For a more delicate product, thaw and then do the two-step
frying, one at low temperature and the next at 360-380,
When I come home late from work I'm too hungry and impatient to do
that! [g]
Fair enough.
Title: French Fries With Bulgogi And Caramelized Kimchi
I'd make a far more spunky sriracha mayo, though.
1/2 c Mayonnaise
3 tb Sriracha
That's the right ratio for my own tastes.
I'd double it and possibly mediate the sweetness
with something sour, making a tarter sauce.
Title: Jess's New Mexico Pine Nut Catfish
Pine nuts I can see, but one doesn't associate
New Mexico with catfish.
by JESS CATCHER
From: Www.Littlethings.Com/Native-American-Recipes
Appropriate name.
... I'm on a quest for new recipes that aren't weird.
Very tough to do. Some biblical sort wrote that there is
nothing new under the sun, turn, turn, turn, and Aristotle
(I think it was but cannot recall where) also had his
doubts about originality as well. So in the music and arts
worlds as well as the culinary, in order to be noticed and
deemed creative one has to do outlandish things which may
or may not yield acceptable results, but if they're a
failure, serve it up anyway, because someone has to pay
for the cost of the ingredients and labor.
Luxe Truffle Deviled Eggs
Categories: chi-chi, starter
Yield: 20
12 hard-cooked eggs
h - Filling
2 Tb mayonnaise
2 Tb sour cream or cr˙me fra˙che
2 Tb truffle oil
1/4 ts salt
h - Topping
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (opt)
Halve the eggs lengthwise and transfer the yolks to a
mixing bowl. Set 20 egg white halves on a platter,
cover, and refrigerate. This recipe uses 12 egg yolks
but only yields enough filling for 20 halves; reserve
the extra 4 whites for another use.
With a fork, mash the yolks to a smooth consistency.
Add the mayonnaise, sour cream, truffle oil, and salt,
and mix until smooth. (You can also do this using a
mixer with a whip attachment.) correct seasoning.
Spoon the mixture into a pastry bag fitted with a
plain or large star tip, then pipe the mixture evenly
into the egg white halves. Or fill the eggs with a
spoon, dividing the filling evenly.
Top each egg half with a tiny sprinkle of black lava
salt, a grind of fresh-cracked black pepper, and a
chive flower, if using.
Kathy Casey, Epicurious, March 2013
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