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 ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .