[jimi]

ok had to look up nickel city, sorry about those atlantic salmon that take all that stuff to mask their errrrr slightly less than perfect/normal flavor.

real simple and the only way to cook a delicious pacific king or silver salmon

soak an alder plank (ok cedar will do in a pinch, but the local indians (i'm a 1/4 blackfoot so don't start on that pc stuff with me please we've been there done that ), these can be purchased on the net if you don't have access to these species) in water for a few hours, rub the plank with olive oil, place skin side down on the plank, optionally you can lightly oil the non-skin side of the soon to be tasty morsal, spinkle lightly with fresh - if you have it - dill, place on medium heat grill (never tried this in the oven, since i BBQ all year round, but it can be done at 350) lower lid and leave it alone for 15-20 minutes. thats it!!

[jimi]

ok i'll even go along with halibut being a bit spendy but it's worth it

Halibut Caddy Gantry

Place 1 to 2 lbs halibut filet, steak or chunks in a bowl, lightly salt, pour enough drinkable (my note here I used hogue vineyards fume blanc about $10 and very drinkable won’t cook with anything I won’t drink) white wine to cover fish, cover for 2 hours, drain and pat fish as dry as you can, coat fish with fine bread crumbs – sourdough is wonderful with this dish – put fish into a lightly buttered baking dish, mix 2 parts sour cream, 1 part real mayo, 1 part diced onion, spread thickly over fish spreading to the edges, cover fish entirely, sprinkle with paprika. Bake at 500º for 15-20 minutes until lightly browned and bubbly, serve at once.

Now the easy method just mix the sour cream, mayo, onion top the fish and bake

enjoy

[ymfoster]

GINGER BEER (& Plant)


It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.

Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.

Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.

[Bush Lady]

Originally Posted by ymfoster

GINGER BEER (& Plant)


It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.

Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.

Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.

This is 'beer' what you are making right. A question, Don't you use a fermination valve on your container so oxygen doesn't get into the beer. You are useing sugar and yeast, this produces alcohol. If oxygen gets onto the beer then your brew will turn to vinegar.

[Bush Lady]

Seasoned Salt

1 cup salt
2 tsp. sugar
1-1/2 tsp. dried mustard
1-1/2 tsp. dried oregano
1-1/2 tsp. garlic powder
1 tsp. curry powder
1 tsp. onion pwder
1/2 tsp. celery seeds
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric

[Bush Lady]

Chicken Seasoning Mix

2 Tbsp. Salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp.garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp File powder (have no idea what this is), ( just leave it out)
3/4 tsp. basil
1/2 tsp. paprika

[contralto]

Originally Posted by b1jqxk44

Chicken Seasoning Mix

2 Tbsp. Salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp.garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp File powder (have no idea what this is), ( just leave it out)
3/4 tsp. basil
1/2 tsp. paprika

file powder is a cajun spice... used in gumbo and such

http://www.thespicehouse.com/product...escription.php

[Bush Lady]

Spaghetti Sauce Seasoning Mix
(this is great, there is no need to guess what to put in)
( it just needs salt)

1/2 cup onion flakes ( I used onion powder)
1/2 cup parsley flakes
2 Tbsp. dried oregano crumbled
2 Tbsp. sugar
1 Tbsp. each dried thyme & basil crumbles (I leave out the thyme)
2 tsp. pepper
1 tsp. garlic flakes (I used garlic powder)
4 Bay leaves, crumbled fine

[Bush Lady]

Originally Posted by contralto

file powder is a cajun spice... used in gumbo and such

http://www.thespicehouse.com/product...escription.php

I have tried it without the file powder, it is just as good. Besides it looks expensive.

[ymfoster]

Originally Posted by b1jqxk44

This is 'beer' what you are making right. A question, Don't you use a fermination valve on your container so oxygen doesn't get into the beer. You are useing sugar and yeast, this produces alcohol. If oxygen gets onto the beer then your brew will turn to vinegar.

Hi b1jqxk44,

We were given one of these plants & made our ginger beer as instructed,
I think it could turn to vinegar if left long enough, but we used it within a couple of months & it was ok.

PS ... The person who gave it to me was a strict tea-totaller, so maybe she made it differently

[Bush Lady]

I haven't tried to make this breakfast sausage myself, but am told it is easy to make. You can't make to many mistakes making these.

2 tsp. dried sage
2 tsp. salt
1 tsp. ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed pepper flakes
1 pinch ground cloves
2 lbs. pork.

1. In a small, bowl combine the sage, salt, ground balck pepper, marjoram, brown
sugar, crushed red pepper and cloves. Mix well.

2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your
hands and form into patties

3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or
until internal pork temperature reaches 160 degrees F (70 degrees C)

If you don't want patties, go to the butcher and buy sheep casing.

[Bush Lady]

Picked up two more seasoning mixes that maybe someone can use.

Italian Seasoning Mix
2 Tbsp. dry rosemary leaves
3/4 tsp. fennel seed
1/4 cup. dry oregano leaves
1/4 cup dry basil
1 Tbsp. garlic powder
1 Tbsp. dry thyme

Popcorn Seasoning Mix
3 Tbsp. butter flavoured sprinkles
2 Tbsp. grated parmesan cheese
1 tsp. dried basil, crushed
1/2 tsp. dried parsley flakes crushed
1/4 tsp. garlic powder

[smeegle]

Does anybody have a lemon pie recipe? I had one that only required sweetened condensed milk, lemon juice, and egg yolks. You saved the egg whites to make meringue. I remember most of the ingredients but I don't remember the instructions.

[Bush Lady]

Originally Posted by smeegle

Does anybody have a lemon pie recipe? I had one that only required sweetened condensed milk, lemon juice, and egg yolks. You saved the egg whites to make meringue. I remember most of the ingredients but I don't remember the instructions.

* Exported from MasterCook *

MAGIC LEMON PIE (CRS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lemon filling:
15 oz Milk -- sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
Meringue:
2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust:
18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine
inch pie pan. Bake at 375 degrees for 10 minutes and
put aside to cool. Reduce oven temperature to 325
degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until
mixture thickens. Pour into cooled crust. Add cream
of tartar to the egg whites and beat until almost
stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake
at 325 until lightly browned, about 15 minutes. Cool
thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick. Source: CRS file



- - - - - - - - - - - - - - - - - -

[smeegle]

Thanks, B1jqxk44. This sounds like the one that I had. That's a nice recipe for the graham cracker crust but I always use the store bought ones. Nobody has complained yet.