About Red Mulberry Recipe
Yield: 1 Text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
How to Recognize: The only mulberry native to Canada, it is a short-
trunked deciduous tree under 30 feet in height. The bark is reddish
brown, separating in long, flaky plates. The yellowish green leaf
blades are large, up to 5" long, widest below the middle and have
hairy undersides. They are simple with pointed tips and the stems are
long with 3 prominent veins at the base of each leaf. Male and female
flowers are borne in separate clusters appearing with or before the
first leaves. The fruits are dark red to black compact aggregates
which resemble blackberries.
White mulberry is an Asian tree whose foliage is used for silkworm
feed and has been introduced as an ornamental and is an escapee
throughout eastern North America. It has lustrous smooth leaves and
whitish or reddish fruit.
Where to Find: Southernmost Ontario in moist, rich soils often mixed
with other hardwoods.
How to Use: Harvest easily by spreading sheets under the tree and
shaking the branches gently. Juicy and sweet when ripe; delicious
raw, in fruit beverages, or in baked desserts. Alone or in
combination with acid fruits such as gooseberries or cherries. Can be
frozen or dried like raisins. Use as in blackberry and raspberry
recipes.
WARNING: Be careful not to eat raw fruit before it is ripe. Unripe
fruit and the milky sap in the leaves and stems are toxic and can
cause gastric upsets. The leaves and stems may also cause dermatitis
if touched by susceptible individuals. From: Edible Wild Fruits and
Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4
Posted by: Jim Weller
Title: ABOUT SHRIMP
Categories: Shellfish, Info
Yield: 1 Text file
If I may, Id like to give you some unsolicited advice on handling
your shrimp. The better its treated, the better its going to taste
in the end.
1. Only defrost the quantity youre going to use at any one time (Im
hoping here that the shrimp arrived frozen in manageable blocks. If
not, place it in your refrigerator until its thawed enough to
portion, but still icy and essentially frozen. Portion and re-freeze
what youre not going to use immediately).
2. Thaw the shrimp in the refrigerator or in a bucket, by running
COLD running water over it. If you use the cold water method, allow
the water to run over the top of the bucket and into the sink, to
ensure a constant supply of fresh water (the temperature of the
thawing water should never exceed 70 degrees, and the temperature of
the thawed shrimp should never exceed 40 degrees.) If your tap water
is hotter, add ice to the thawing shrimp. If the shrimp exceeds 40
degrees, place it in a bath of half ice and half COLD water, and
refrigerate until it comes down to below 40. Store thawed shrimp
under refrigeration in a mixture of half shrimp, half ice.
3. To peel, devein your shrimp, go to your local seafood market or
gadget center, and pick up a nifty little gadget called a
"shrimptool". It will cost a couple of dollars, and for the quantity
of shrimp were talking about here, its worth it.
4. If you want to peel/devein the shrimp for a recipe, keep the
unpeeled shrimp on ice as you work with it. Do not let the
temperature exceed 40 degrees. Drop your peeled, deveined shrimp
into an ice water bath until youre ready to use it. Peeled deveined
shrimp may be held this way for up to 24 hours without much loss in
flavor/texture.
This seems like a lot of trouble, but shrimp begins to lose
flavor/texture almost immediately once it gets the least bit warm.
Health/safety questions aside, the ice method, while troublesome,
results in a MUCH better tasting end product.
One other tip -- the iodine in the shrimp will be irritating to your
hands, if you handle a large quantity at a time. To avoid this, soak
your hands in a strong solution of baking soda and water after
working with large amounts.
Finally, a quick recipe for fried shrimp that we enjoy:
Go to the store and purchase a package of tempura batter mix. Make
the mix according to package directions, substituting cold beer (or
cold club soda, if you prefer to avoid alcohol) for the water called
for in the recipe.
Dip butterflied peeled, deveined shrimp in the batter, and fry in hot
deep fat until light gold (it wont and shouldnt get deep brown).
The leftover batter makes unbelievable onion rings.
Kathy in Bryan, TX
Source from luhu.jp
trunked deciduous tree under 30 feet in height. The bark is reddish
brown, separating in long, flaky plates. The yellowish green leaf
blades are large, up to 5" long, widest below the middle and have
hairy undersides. They are simple with pointed tips and the stems are
long with 3 prominent veins at the base of each leaf. Male and female
flowers are borne in separate clusters appearing with or before the
first leaves. The fruits are dark red to black compact aggregates
which resemble blackberries.
White mulberry is an Asian tree whose foliage is used for silkworm
feed and has been introduced as an ornamental and is an escapee
throughout eastern North America. It has lustrous smooth leaves and
whitish or reddish fruit.
Where to Find: Southernmost Ontario in moist, rich soils often mixed
with other hardwoods.
How to Use: Harvest easily by spreading sheets under the tree and
shaking the branches gently. Juicy and sweet when ripe; delicious
raw, in fruit beverages, or in baked desserts. Alone or in
combination with acid fruits such as gooseberries or cherries. Can be
frozen or dried like raisins. Use as in blackberry and raspberry
recipes.
WARNING: Be careful not to eat raw fruit before it is ripe. Unripe
fruit and the milky sap in the leaves and stems are toxic and can
cause gastric upsets. The leaves and stems may also cause dermatitis
if touched by susceptible individuals. From: Edible Wild Fruits and
Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4
Posted by: Jim Weller
Title: ABOUT SHRIMP
Categories: Shellfish, Info
Yield: 1 Text file
If I may, Id like to give you some unsolicited advice on handling
your shrimp. The better its treated, the better its going to taste
in the end.
1. Only defrost the quantity youre going to use at any one time (Im
hoping here that the shrimp arrived frozen in manageable blocks. If
not, place it in your refrigerator until its thawed enough to
portion, but still icy and essentially frozen. Portion and re-freeze
what youre not going to use immediately).
2. Thaw the shrimp in the refrigerator or in a bucket, by running
COLD running water over it. If you use the cold water method, allow
the water to run over the top of the bucket and into the sink, to
ensure a constant supply of fresh water (the temperature of the
thawing water should never exceed 70 degrees, and the temperature of
the thawed shrimp should never exceed 40 degrees.) If your tap water
is hotter, add ice to the thawing shrimp. If the shrimp exceeds 40
degrees, place it in a bath of half ice and half COLD water, and
refrigerate until it comes down to below 40. Store thawed shrimp
under refrigeration in a mixture of half shrimp, half ice.
3. To peel, devein your shrimp, go to your local seafood market or
gadget center, and pick up a nifty little gadget called a
"shrimptool". It will cost a couple of dollars, and for the quantity
of shrimp were talking about here, its worth it.
4. If you want to peel/devein the shrimp for a recipe, keep the
unpeeled shrimp on ice as you work with it. Do not let the
temperature exceed 40 degrees. Drop your peeled, deveined shrimp
into an ice water bath until youre ready to use it. Peeled deveined
shrimp may be held this way for up to 24 hours without much loss in
flavor/texture.
This seems like a lot of trouble, but shrimp begins to lose
flavor/texture almost immediately once it gets the least bit warm.
Health/safety questions aside, the ice method, while troublesome,
results in a MUCH better tasting end product.
One other tip -- the iodine in the shrimp will be irritating to your
hands, if you handle a large quantity at a time. To avoid this, soak
your hands in a strong solution of baking soda and water after
working with large amounts.
Finally, a quick recipe for fried shrimp that we enjoy:
Go to the store and purchase a package of tempura batter mix. Make
the mix according to package directions, substituting cold beer (or
cold club soda, if you prefer to avoid alcohol) for the water called
for in the recipe.
Dip butterflied peeled, deveined shrimp in the batter, and fry in hot
deep fat until light gold (it wont and shouldnt get deep brown).
The leftover batter makes unbelievable onion rings.
Kathy in Bryan, TX
Source from luhu.jp