Quoting Ruth Haffly to Jim Weller <=-

Title: Calabash Style Fried Shrimp
1 c milk
2 eggs
2 c all purpose flour
3 TB cornstarch

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

dip shrimp in egg mixture and dredge in flour, then place
shrimp in hot oil

Looks good to me

I thought they had some special secret technique or ingredient.
That's pretty much how I flour food to deep fry, except that I add
mustard powder and other seasonings to the flour. I dislike heavy,
sticky pancake-like batters.

just keep the coating light, sort of on the order of tempura.

Tempura does have some special tricks to it. The batter is kept
light by using low gluten soft flour mixed with pure starch, ice
cold club soda, and baking powder for additional leavening. It is
mixed very briefly and stirred as little as possible so the gluten
doesn't develop. Then the batter is rested before using and kept
cold by by placing the batter bowl inside a larger bowl with ice in
it.



Cheers

Jim


... State fairs: fried freakiness galore!

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Hi Jim,

Title: Calabash Style Fried Shrimp
1 c milk
2 eggs
2 c all purpose flour
3 TB cornstarch

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

dip shrimp in egg mixture and dredge in flour, then place
shrimp in hot oil

Looks good to me

I thought they had some special secret technique or ingredient.

No, this is basic cooking. Most likely developed when folks made do with
what was on hand. The only part I question is the egg--not sure if that
is authentic or not. I'll check out some of my NC cook books and get
back on that.

That's pretty much how I flour food to deep fry, except that I add
mustard powder and other seasonings to the flour. I dislike heavy,
sticky pancake-like batters.

Hmmmmmmmmmm, seasonings would give the shrimp a different twist.......

just keep the coating light, sort of on the order of tempura.

Tempura does have some special tricks to it. The batter is kept
light by using low gluten soft flour mixed with pure starch, ice
cold club soda, and baking powder for additional leavening. It is
mixed very briefly and stirred as little as possible so the gluten
doesn't develop. Then the batter is rested before using and kept
cold by by placing the batter bowl inside a larger bowl with ice in
it.

Sounds good--we got some eggplant at the farmer's market today. Steve
wants to do the sort of tempura that Michael did here last week.

... State fairs: fried freakiness galore!

The NC state fair is coming up in a couple of weeks--they've already
been pushing the fried everything available. Not sure what's new this
year but we, like preveious years, will not go and give it a try. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

That's pretty much how I flour food to deep fry, except that I add
mustard powder and other seasonings to the flour

Hmmmmmmmmmm, seasonings would give the shrimp a different twist

I don't have shrimp very often as it's very expensive up here.
When I wrote that I was thinking about deep drying other things
including white fleshed fish, which can benefit from a little
seasoning, like salt, black or red pepper, a little powdered
mustard, garlic, parsley or dill etc.

An odd fish treatment, might be good. The bad puns are the author's,
not mine.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Jewshi With Caper Mayo-Jewish Sushi
Categories: Jewish, Sushi, Cheese, Salmon, Smoked
Servings: 4

2/3 c uncooked short grain brown
rice
3 TB rice vinegar
1 TB white sugar
1 ts salt
4 sheets seaweed sheets
1/2 cucumber, peeled, seeded,
cut into strips
1/2 red onion, cut into thin
strips
8 oz cream cheese
6 oz smoked salmon
1 egg yolk
1 ts mustard
1 lemon
1 c Olive oil
Capers
Salt and pepper
Sesame seeds

You know I am a sucker for a good pun- especially a Jew pun. So
obviously Jewshi is a must make!

Here is all you need for your own sushi. I adapted mine from this
recipe, changing it for brown rice and Jew-inspired ingredients.
Brown rice = healthy = more calories for wine!

First up, make your rice. Bring 1 cup of water to a boil, then add
your rice. Lower heat, cover, and simmer for about 40 minutes until
all your water is absorbed. While your rice is a-cooking, combine
the rice vinegar, sugar and salt. Once the rice is done, mix into
the rice.

Now get your sushi stuffing ready! Peel your cucumber and slice in
half and scoop out the seeds. Then slice into think strips. Slice up
your red onion too.

Now time to make the mayo! I will fully admit I HATE mayonnaise. It
is seriously the only food I don't like. But something happened in
culinary school. When you make your own mayo a few dozen times, with
different seasonings, and are forced to taste test, it suddenly
isn't so horrifying. I'm not going to go so far as to say I like
mayo, but it doesn't make me throw up in my mouth anymore. Progress!
You can make your own mayo or buy some and add chopped capers. First
mix water, lemon juice, egg yolk and mustard together. Then very
slowly drizzle in oil while whisking briskly. Mayo making is a
workout! Lastly, season with salt, pepper, more lemon juice and
chopped capers.

Now time to assemble! I found this bamboo mat in Chinatown, but you
can roll your sushi with a towel too. Bake a slice of seaweed in the
over for a minute so it is flexible. Spread the rice on top and then
put your toppings in the center of the roll.

I thought I could roll up my sushi no problem. I mean I went to
college- I got this! But turns out I should have watched a YouTube
video or two. Oh well. Roll up your sushi, garnish with sesame seeds
and nosh away!

In a medium saucepan, bring 1 cup of water to a boil. Add the rice,
stir, cover, and reduce heat to a simmer for about 40 minutes.

While your rice is cooking, mix the rice vinegar, sugar and salt and
a small bowl and combine with rice after it is cooked.

Preheat oven to 300 degrees F. Heat your sushi sheets for 2 minutes
on a baking sheet until they are warm and flexible.

Center one sheet or seaweed on a bamboo sushi mat or towel. Wet your
hands and spread on a thin layer of rice on the sheet.

Then arrange 1/4 of the cucumber, lox, onions, and cream cheese in a
line down the center of the rice. Lift the end of the mat, and roll
it over the ingredients, pressing down gently. Roll it forward to
complete the roll. Repeat with the other rolls.

To make your mayo, mix 1/2 teaspoon water, 1 teaspoon mustard, 1 egg
yolk and about 10 drops of lemon juice. Then very slowly whisk in
the olive oil. Season with salt and pepper to taste, chopped capers
and more lemon juice. Cut the rolls into six pieces, garnish with
sesame seeds and serve with caper mayo!

Cut each roll into 4 to 6 slices using a wet, sharp knife.

Amy Kritzer

This ain't yo bubbe's blog: modern interpretations of classic recipes

From: https://whatjewwannaeat.com

MMMMM-------------------------------------------------


Cheers

Jim

... I ordered "Quenelles de Mer" and got Gelfilte fish.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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Hi Jim,

That's pretty much how I flour food to deep fry, except that I add
mustard powder and other seasonings to the flour

Hmmmmmmmmmm, seasonings would give the shrimp a different twist

I don't have shrimp very often as it's very expensive up here.
When I wrote that I was thinking about deep drying other things
including white fleshed fish, which can benefit from a little
seasoning, like salt, black or red pepper, a little powdered
mustard, garlic, parsley or dill etc.

Agreed, those seasonings would go better in a coating for fish, not
shrimp. We don't fry foods very often, even tho we have a Fry Daddy that
Steve bought some years ago. We did haul it out for the picnic; first
time its been used in probably 3 or 4 years.

An odd fish treatment, might be good. The bad puns are the author's,
not mine.

Title: Jewshi With Caper Mayo-Jewish Sushi
Categories: Jewish, Sushi, Cheese, Salmon, Smoked
Servings: 4

I think we'll take a pass on this one. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)