... by putting ordinary granulated sugar in the food processor and whizzing it. It is cheaper than buying it and so far as I know, it's exactly the same...
Daily Kitten Chat Forum » General Chat
You can make caster sugar....
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My brown sugar became very hard and lumpy so I put it through the processor. It is so nice and fine and has helped give the smoked fish I do as much nicer and even colour.
Posted 2 years ago by Moonshadow_NZ #
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OK, putting the jug on, who wants to join me in a lovely cup of Earl Grey tea? I don't care if I will have to get up during the night either.
Posted 2 years ago by Moonshadow_NZ #
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Shock horror - 1. Only 1 tea bag left
2. looked out my kitchen window and it's black as, no house lights across the gully, just street lights. Can mean only one thing - it's late. Yup, it's going on for 1am, when did that happen.Posted 2 years ago by Moonshadow_NZ #
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Oh, no, MS, and the shops are closed tomorrow :( Teabag emergency! Plus the ravening hordes descended upon the shelves today, I couldn't get bread in the supermarket, now I'll have to make some...
I know, it's way after midnight and I have to get up early tomorrow. But I still want my cuppa!
Ooh, Pika, yum, yum, I had some of those today, when a bunch of us all went to a friend's for afternoon tea today, her MIL made them and they were lovely!
(Of course we have to have whipped cream here as no clotted.) Enjoy!It must be winter. Libby just munched her way through a plate of biscuits but instead of demanding to go out, she's just got straight back on the beanbag...
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Pika, you did that purposely didn't you, knowing we have to go to sleep and will now probably dream of scones with cream and jam. You wicked girl! ! !
Mmmmmmmmmmmm, scones, mmmmmmmjam and cream, Devonshire clotted cream at that. Wake up MS and drink your EG tea!
Oh no Jcat, hordes down your way too. KK went to get some more Easter eggs to hide and said the shelves were almost stripped bare. Surely there should be a dairy or petrol station with some bread tomorrow Jcat or do you need it for breakfast.Posted 2 years ago by Moonshadow_NZ #
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I only like wholegrain bread, MS, Mollenberg or Vogels or that lovely Freya's Scandinavian light rye... and I have to get off tomorrow morning before anything opens :(
But I did snatch the last bag of croissants... :) It's hard to believe the stores will only be shut for one day, you'd think the whole country was preparing for a siege...
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Morning AV, once the fish has been gutted etc and split open along the spine so it's like an open book I sprinkle it with a mix of brown sugar and salt, about 60/40 sugar to salt. Leave it for several hours or overnight then I put it in a fish smoker with shavings from a particularly wonderful tree grown here in NZ and cover the smoker. There is a small dish underneath full of methylated spirits that burns for about 30 mins and causes the shavings to smoke and infuse through the fish as well as cook it. I put the EG tea on top of the shavings. I believe that hickory shavings give a similar flavour. I add all sorts of other things like sweet chilli sauce onto the fish, or herbs etc.
http://images.trademe.co.nz/photoserver/gv/52/80758752.jpg This is what my fish smoker looks like, it's about 20"x12".Posted 2 years ago by Moonshadow_NZ #
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Woohoo another EG fan.
Posted 2 years ago by Moonshadow_NZ #
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Wow, that sounds so good, how long do you smoke it?...... I bet I could find a smoker around here, or on-line.... I would really like to try that!
... there is a place over on the beach here, a little mom & pop place that's been around since the 1950's, that is famous for it's smoked fish (and smoked fish dip)... they smoke the locally caught fish, like trout, mullet, whiting, all fresh.... their flavorings are similar, but slightly different - they smoke it with a kind of BBQ sauce, but I imagine it has sugar, vinegar, salt/pepper, mustard and tomatoe paste in it (along with spices like garlic, cumin, etc.).....their dip has celery, garlic, onion, fresh cilantro, lemon juice, mayo and mustard (again, I'm guessing because they won't give out the receipe) and other spices..... we eat it on crackers with a drop of tobasco (hot sauce) and a slice of jalepano...... If you ever get to Florida, you simply must try it!
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Because it's only a small smoker with 2 levels of racks in it and a close fitting lid any smoke and heat stays inside for sometime. I give it about only 30 minutes of smoking but leave it to sit and cook through in the remaining heat for another 30 minutes. It is almost impossible to not start nibbling away at the freshly smoked fish, it's wonderful hot.
Posted 2 years ago by Moonshadow_NZ #
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Oh yes, freshly smoked fish is the best! There is a little place in Northern Michigan, up by Traverse City, where they still smoke their own fish. They always have a batch come out at about 5:00 pm. You should see the line of customers who know! They specialize in the smoked chubs but I don't really care for them. The smoked whitefish is divine, and they use that to make an excellent smoked fish pate.
Yumm, now I am hungry....
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I bet you can convince him AV, just mention the fish shack and I bet he'll be in the car before you. Take a walk on the beach while you're there too.
Ohhhhh, smoked fish pie NNGM, flake the fish into a dish, make a white sauce with chopped parsley in it, pour over the fish. Top it off with whipped mashed potato, cover with fresh bread crumbs and a wee scattering of Romano cheese and bake. Serve with chunks of hot crusty farmhouse style bread.Posted 2 years ago by Moonshadow_NZ #
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