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. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .