Hi, All.

Do you like sauerkraut?

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Denis Mosko wrote to All <=-

Do you like sauerkraut?

I love it. I buy it from a local Polish deli.

Shawn

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Denis Mosko wrote to All <=-

Do you like sauerkraut?

No because I cannot stand strong sour tastes as it tastes like battery acid
to me (and yes, I do know what it tastes like). I'm told that I'm a "supertaster" meaning that for some reason, sour tastes overly bitter to me. No one can explain why that is so.

Something for the holiday season:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Cake - Country Living
Categories: Holidays, Cakes, Desserts
Yield: 12 Servings

3 lg Navel oranges
3 1/2 c Unsifted all-purpose flour
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Granulated sugar
1 c (2 sticks) butter; softened
4 lg Eggs
1 ts Vanilla extract
1 1/2 c Fresh or frozen cranberries;
-chopped
1/2 c Chopped walnuts
1 c Confectioners' sugar
Candied Orange Peel and
-Cranberries; (recipe
-follows; opt.)
Fresh mint sprigs and gold
-ribbon; (opt.)

1. Using a grater, finely grate the rind from 1 orange and set aside.
If making Candied Orange Peel, with vegetable peeler, remove orange
part of peel in strips from the remaining 2 oranges. Whether peeled
or not, cut all oranges in half and ream in juicer or squeeze to get
about 1 1/4 C juice. Set juice aside.

2. Heat oven to 350'F. Grease and flour a 10-inch Turk's-head mold or
tube pan. In small bowl, combine flour, baking powder, baking soda,
and salt.

3. In large bowl, with electric mixer on medium speed, beat granulated
sugar and butter until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in grated orange rind and
vanilla until combined.

4. Reduce mixer speed to low and alternately beat in flour mixture
and 1 C orange juice (beginning and ending with flour mixture) until
batter is smooth. Fold cranberries and walnuts into batter; spoon
batter into prepared pan.

5. Bake cake 55 to 60 minutes or until cake tester inserted in center
of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
Remove from pan; cool completely on rack.

6. Meanwhile, in small bowl, with electric mixer or spoon, beat
confectioners sugar and 1 T orange juice until well mixed (icing
should be smooth and just thick enough to drip from a spoon). If
necessary, add more juice, 1 t at a time, to reach desired
consistency. Prepare Candied Orange Peel and Cranberries, if desired.

7. Transfer cake to serving plate. Spoon icing over top of cake,
allowing it to slowly drip down the side. If desired, top with
candied peel and 5 cranberries; decorate with mint sprigs tied with
gold rib- bon and remaining 2 cranberries.

Candied Orange Peel and Cranberries: Cut reserved orange-peel strips
into 1/8-inch-wide strips. Drop strips into s@all saucepan of boiling
water and blanch 1 minute. Drain strips in strainer. Repeat with
fresh boiling water to blanch orange strips again. Drain and return
strips, plus 7 fresh or frozen cranberries, to sauce-pan. With fork,
stir in 1 T sugar and heat until sugar dissolves and coats peel and
cranberries. Cool to room temperature.

Country Living/Dec/93

Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

MMMMM

-- Sean

... A hunch is creativity trying to tell you something.
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//Hello Sean, //

SauerKraft already :)

No because I cannot stand strong sour tastes as it tastes like battery acid to me (and yes, I do know what it tastes like).

Which pupils it tastes like?



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Shawn Highfield wrote to Denis Mosko <=-

Do you like sauerkraut?

I love it. I buy it from a local Polish deli.

When I buy sauerkraut I but the stuff in bags, not it cans. It's much
better (milder) and works better for my purposes. Overall, though, I
think I prefer kimchi (Korean spicy sauerkraut).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Original Kielbasa & Sauerkraut
Categories: Five, Pork, Vegetables
Yield: 8 Servings

8 oz Pork fatback, diced
32 oz (2 bags) sauerkraut; drained
2 md Heads cabbage; cored, in
- long, thin shreds
1 lb Link kielbasa; in coins

Cook fatback in a large pot over low heat until the
drippings render out, about 45 minutes, stirring often.
Stir sauerkraut and cabbage into the pork drippings,
bring to a simmer, and cook until cabbage is very tender,
about 3 hours. Stir occasionally. Mix kielbasa into the
cabbage and kraut; cook 45 minutes to 1 hour to blend
flavors.

Recipe by: Nathan Egnatuk

UDD NOTE: Adapts well to a crockpot after the fatback
is rendered.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to Shawn Highfield <=-

When I buy sauerkraut I but the stuff in bags, not it cans. It's much better (milder) and works better for my purposes. Overall, though, I
think I prefer kimchi (Korean spicy sauerkraut).

Currently have both in the fridge. The kimchi is great with pretty much
any meal.

Shawn

... How many lawyer jokes are there? Three. The rest are facts.
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Denis Mosko wrote to Sean Dennis <=-

Which pupils it tastes like?

I was talking about battery acid as I once had a car battery explode in my face. Thankfully I covered my eyes but my right hand, right arm, and my
face were splashed. I did keep baking soda (sodium bicarbonate) nearby so after dousing myself in that, I wasn't too badly burned but I did get some
acid in my mouth ... that taste is not something I'll ever forget.

Something much more pleasant:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Caramel Sauce
Categories: Crs, Gifts, Holiday, Totest
Yield: 1 Servings

1 c Honey
1 c Evaporated skim milk
1/2 c Butter

Cook, stirring, until mixture boils. Continue to boil, stirring, until
thick and caramel colored, about 10 minutes. Pour into sterile jars
and store in the refrigerator.

Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... There are people who have money and people who are rich. - Coco Chanel
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//Hello Sean, //

*06.12.21* *17:05:02* in area *COOKING*
*Denis Mosko* Theme *"Re: SauerKraut ;)"*.

Honey Caramel Sauce Categories: Crs, Gifts, Holiday, Totest
Yield: 1 Servings 1 c Honey 1 c Evaporated skim milk
1/2 c Butter Cook, stirring, until mixture boils. Continue to boil, stirring, until thick and caramel colored, about 10 minutes. Pour into sterile jars and store in the refrigerator.

Which jars, refrigerators and what else(?) are You prefer for prepare of honey caramel sauce, Sean?



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Shawn Highfield wrote to Dave Drum <=-

Dave Drum wrote to Shawn Highfield <=-

When I buy sauerkraut I but the stuff in bags, not it cans. It's much better (milder) and works better for my purposes. Overall, though, I
think I prefer kimchi (Korean spicy sauerkraut).

Currently have both in the fridge. The kimchi is great with pretty
much any meal.

Kimchi, like kraut, is situational with me. It depends on what I'm making
for that meal. It's good as an ingredient, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttery Kimchi Shrimp
Categories: Seafood, Vegetables, Chilies, Herbs
Yield: 4 servings

3/4 c Rough chopped kimchi
1 1/2 lb (U20) shrimp; peeled,
- deveined, tails on
Salt
3 tb Unsalted butter
2 cl Garlic; fine chopped
1 1/2 ts Fine chopped ginger
1/2 ts Red-pepper flakes
1/2 Lime; for serving
2 tb Rough chopped cilantro
Flaky salt (opt)

In a food processor, pulse the kimchi until it resembles
a paste. Season the shrimp with salt.

In a 12" skillet, melt the butter over medium heat. Stir
in the garlic, ginger and red-pepper flakes, if using,
and cook until fragrant, about 30 seconds. Add half the
shrimp to the pan in one layer and cook undisturbed
until they just start turning pink about 1 minute. Flip
and cook for about 1 minute more, then remove from the
pan and set aside. They may not be fully cooked at this
time, and that's O.K. Repeat with remaining shrimp and
leave in the pan.

Add the reserved shrimp back to the pan with any juices
that have accumulated. Add the kimchi paste and stir
together with the shrimp until everything is well coated
and the shrimp is cooked through, about 2 to 3 minutes
more. Remove from the heat, squeeze with lime and
scatter cilantro on top. Make sure to spoon the residual
pan sauce on top and season with flaky salt if desired.

By: Colu Henry

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

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Sean Dennis wrote to Denis Mosko <=-

Which pupils it tastes like?

I was talking about battery acid as I once had a car battery explode in
my face. Thankfully I covered my eyes but my right hand, right arm,
and my face were splashed. I did keep baking soda (sodium bicarbonate) nearby so after dousing myself in that, I wasn't too badly burned but I did get some acid in my mouth ... that taste is not something I'll ever forget.

Try this recipe - it may turn your mind around on sauerkraut ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Sauerkraut Soup
Categories: Vegetables, Dairy, Citrus, Pork
Yield: 6 servings

1 lb Smoked ring sausage
1 lg Onion; chopped
1/3 c A-P flour
3 c Milk; as needed
1 c Cream or whipping cream
3 c Bagged or jarred sauerkraut
1 1/2 tb Lemon juice
Fresh ground pepper
Bacon grease

Slice smoked sausage into bite size slices and brown
with onions in bacon grease. * Don't overcook, either
browning or while cooking the soup *. Remove sausage
from pan. Save grease.

Have grease hot and add flour. Almost brown, as you
would for gravy.

Add cream and then milk. Allow to thicken, stirring
constantly.

Next, add kraut, lemon juice and pepper to taste. May
cook on stove or in a crock-pot. May also add more milk
now if necessary. Cook about 30 minutes on low heat.

By Peggi Anne Tebben

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

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Denis Mosko wrote to Sean Dennis <=-

Which jars, refrigerators and what else(?) are You prefer
for prepare of honey caramel sauce, Sean?

I use glass canning jars with metal lids, vacuum sealing them for long-term storage. I usually give away more than I keep.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fireside Coffee
Categories: Beverages, Holiday, Seandennis
Yield: 20 Servings

2 c Hot cocoa mix
1 c Instant coffee
1 t Cinnamon
2 t Non-dairy creamer
1/2 c Sugar
1/2 t Nutmeg

Mix all ingredients together and you're ready for those cold winter
nights in front of the fireplace (or virtual fireplace). For
individual servings, boil water, put 2 to 3 teaspoons in your cup,
then add hot water. Stir and ready to drink.

You can add a festive touch by adding whipped cream on top sprinked
with cinnamon or nutmeg.

NOTE: This recipe can be halved. The sugar is actually 1/2 c to 1 c
according to how sweet you want the mix to be.

Original recipe author unknown. Revised by Sean Dennis
(1:18/200@Fidonet) on 31 July 2021.

MMMMM

-- Sean

... A truly wise man never plays leapfrog with a unicorn.
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Dave Drum wrote to Sean Dennis <=-

Title: Amish Sauerkraut Soup

That does look good!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Beef Stroganoff (Betty Crocker)
Categories: Main dish, Meats, Pasta, Seandennis
Yield: 8 Servings

2 T Butter
1 Package (8 oz) sliced baby
--portabella mushrooms
1 c Chopped onions
2 Garlic cloves, finely
--chopped
1 lb Lean (at least 80%) ground
--beef
1 1/2 c Progresso beef-flavored
--broth (from 32-oz carton)
1 T Worcestershire sauce
3/4 t Salt
1/4 t Pepper
1/4 c Gold Medal all-purpose flour
1 c Sour cream
6 c Cooked egg noodles
Chopped Italian (flat-leaf)
--parsley, if desired

In 10-inch nonstick skillet, melt butter over medium heat. Cook
mushrooms, onions and garlic in butter 5 to 7 minutes, stirring
occasionally, until tender. Remove from skillet to small bowl; set
aside.

Increase heat to medium-high. In same skillet, cook beef 5 to 7
minutes, stirring frequently, until no longer pink; drain. Stir in 1
cup of the beef broth, the Worcestershire sauce, salt and pepper;
heat to boiling. Beat flour and remaining 1/2 cup beef broth with
whisk until incorporated; stir into beef mixture. Add mushroom
mixture; return to boiling, and stir constantly about 1 minute or
until mixture thickens. Remove from heat; stir in sour cream.

Serve with cooked egg noodles. Garnish with parsley.

NOTE: It's important to create a slurry with the flour and broth so
the mixture will blend in with meat mixture in the skillet without
forming lumps. Bringing everything to a boil thickens the skillet
dish and cooking it for a minute or two cooks away any raw flour
taste.

Expert Tips

* A sprinkle of fresh parsley or green onion adds to the visual
appeal and fresh flavor of an everyday skillet dinner.

* Using ground beef speeds up a dish that usually takes much longer;
stroganoff is usually made from chunks of beef that benefit from a
long slow braising.

* Using mushrooms and Worcestershire sauce helps boost the beefy,
savory flavor with what's called umami.

* Cook the egg noodles while you're preparing the stroganoff and your
dinner will be ready to serve in 30 minutes.

From: https://www.bettycrocker.com/recipes/ground-beef-stroganoff

MM'd by Sean Dennis (1:18/200) for Fidonet's COOKING echo on 29 April
2020.

MMMMM

-- Sean

... A hangover is the wrath of gapes.
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Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Title: Amish Sauerkraut Soup

That does look good!

Ms Tebben sez in her pre-ramble "Even if you don't like sauerkraut,
give it a try. You won't taste the kraut."

And in the comments: "I tried keeping some hot in a crock pot for a
Soup Supper we were having in town & found out that the longer you heat
this on a high heat, the sausage toughens up."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Beef Stroganoff (Betty Crocker)
Categories: Main dish, Meats, Pasta, Seandennis
Yield: 8 Servings

I've made similar a number of times. Ain't "authentic" but sure is good.

This is my usual "in a hurry" Stroganov. I've also use Cream of Bacon
soup (Campbell's) and sliced some "real" mushrooms instead of the more convenient 4 oz. can. The real 'shrooms improve both taste and texture.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crushed Missionary (or Poor man's Stroganoff)
Categories: Beef, Mushrooms, Vegetables, Dairy
Yield: 3 Servings

1 lb Hamburger
4 oz Can mushrooms; stems and
- pieces or sliced
1 tb Flour
1 ts Salt
1 Grind of pepper; or more
1 cl Garlic; peeled, minced
1/2 c Chopped onion
10 3/4 oz Can cream of chicken or
- mushroom soup
1 c Dairy sour cream

Brown onions and garlic in butter. Add meat and brown.
Add salt, pepper, flour and mushrooms. Stir and cook
over low heat for 10 minutes. Add sour cream and heat
through. Use over wide egg noodles or rice.

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... You're old when you clean house to the music you used to drink to.
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Dave Drum wrote to Sean Dennis <=-

Ms Tebben sez in her pre-ramble "Even if you don't like sauerkraut,
give it a try. You won't taste the kraut."

I'd agree given the ingredients.

And in the comments: "I tried keeping some hot in a crock pot for a
Soup Supper we were having in town & found out that the longer you heat this on a high heat, the sausage toughens up."

I'd agree with that too and for me, tender is best. :D

Title: Ground Beef Stroganoff (Betty Crocker)

I've made similar a number of times. Ain't "authentic" but sure is
good.

It's not authentic but I do like it. I probably am guilty of not knowing
many authentic dishes because a lot I eat is "Americanized".

Then again, I am smart enough to know that Taco Bell isn't Mexican food but rather "Mexicanized" American food. <G>

This is my usual "in a hurry" Stroganov. I've also use Cream of Bacon
soup (Campbell's) and sliced some "real" mushrooms instead of the more convenient 4 oz. can. The real 'shrooms improve both taste and texture.

I have never seen Campbell's Cream of Bacon soup! I will have to try to
find it around here. Real mushrooms always make things better; I enjoy them
on cottage cheese in the morning.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Garbage Bread (Food Network)
Categories: Breakfast, Breads, Seandennis
Yield: 1 Servings

2 1/2 c Frozen potato tots
1 12 oz. package pork
Breakfast sausage
10 Strips bacon (8 ounces)
5 Large eggs
2 c Grated American Cheese (6
Ounces)
2 c Grated white Cheddar (6 oz)
All-purpose flour for
Dusting
1 1/2 lb Store-bought pizza dough
(see Cook's Note)
Ketchup and/or hot sauce,
For serving

Prep : 30 min Inactive: 15 min Cook
: 1 hr 10 min Total
: 1 hr 55 min

Crumbled bacon and breakfast sausage mingle with potato tots, eggs and
melted American cheese in this garbage bread, which is reminiscent of
a breakfast sandwich or burrito. Serve it with lots of hot sauce or
ketchup for early-morning tailgating or for a portable breakfast on a
camping trip.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment
and spread the potato tots on the sheet. Bake until golden brown and
crisp, about 25 minutes. Transfer the baking sheet to a wire rack and
let cool. Lower the oven to 400 degrees F.

Meanwhile, heat the sausage in a large nonstick skillet over medium
heat and cook, stirring to break up the sausage, until browned and no
longer pink, about 8 minutes. Transfer the sausage to paper towels
with a slotted spoon to drain; discard any remaining fat. Let the
sausage cool, then crumble into 1/2-inch pieces.

Heat the bacon in the skillet over medium heat and cook, flipping
once, until browned, about 8 minutes. Using tongs, transfer the bacon
to paper towels to drain; discard any remaining fat. Let the bacon
cool, then crumble into 1/2-inch pieces.

Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with
water in a small saucepan and bring to a boil. Cover the pan, remove
from the heat and let the eggs stand for 6 minutes. Uncover and drain
the eggs, then transfer to the bowl of ice water and let stand for 3
minutes. Drain and peel the eggs, then quarter each egg lengthwise.

Toss the American cheese and Cheddar together in a small bowl until
evenly combined.

Roll the dough into a 20-by-14-inch rectangle on a lightly floured
work surface. Starting from the shorter end, spread the cheese
mixture evenly over half of the dough, leaving a 1-inch border on the
sides. Scatter the sausage, bacon and potato tots evenly over the
cheese. Arrange all the egg quarters, yolk up, along the short side
of the rectangle. Working from this short side, tightly roll the
dough up, jelly roll-style, into a log. Pinch the open seams together
to seal, then tuck them underneath the log.

Beat the remaining egg. Transfer the log to the prepared baking sheet
and brush with the egg wash. Bake until the bread is golden brown all
over, about 40 minutes.

Let the bread cool for 10 minutes. Halve the bread lengthwise, cut
each half crosswise into 4 equal pieces and serve warm with ketchup
or hot sauce.

Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: To make rolling and shaping the dough easy, keep the
dough refrigerated until 10 to 15 minutes before you are ready to use
it.

From:
http://www.foodnetwork.com/recipes/food-network-kitchens/breakfast-gar
age -bread.html

MM'd by Sean Dennis (1:18/200@Fidonet) on 7 February 2017.

MMMMM

-- Sean

... Gone crazy, be back later, please leave message.
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//Hello Sean, //

*09.12.21* *12:36:04* in area *COOKING*
*Dave Drum* Theme *"Re: SauerKraut ;)"*.

snip

I have never seen Campbell's Cream of Bacon soup!

Sean! Why are You using in sentation ^?

I will have to try to
find it around here. Real mushrooms always make things better; I enjoy them on cottage cheese in the morning.

And how abuut shampinions mushrooms?

--- WinPoint Beta 5 (359.1)
* Origin: 21-st century (1:153/757.1315)

Sean Dennis wrote to Dave Drum <=-

Ms Tebben sez in her pre-ramble "Even if you don't like sauerkraut,
give it a try. You won't taste the kraut."

I'd agree given the ingredients.

And in the comments: "I tried keeping some hot in a crock pot for a
Soup Supper we were having in town & found out that the longer you heat this on a high heat, the sausage toughens up."

I'd agree with that too and for me, tender is best. :D

I don't care for "chewy" sausage - even with my china clippers.

Title: Ground Beef Stroganoff (Betty Crocker)

I've made similar a number of times. Ain't "authentic" but sure is
good.

It's not authentic but I do like it. I probably am guilty of not
knowing many authentic dishes because a lot I eat is "Americanized".

Then again, I am smart enough to know that Taco Bell isn't Mexican food but rather "Mexicanized" American food. <G>

Actually "Cal-Mex". I think I've eaten at the #1 Taco Bell in Downey, Californica. But I preferred Taco Tico and/or Del Taco (who just merged
w/Jack in the Box).

On another note - Taco Bell was going to jump on the fake m eat band
wagon "America's most popular Mexican fast-food chain has called off
plans for an imminent collaboration with Beyond Meat after sampling
the bespoke product created for their menu.

Taco Bell has rejected a plant-based carne asada from Beyond Meat,
canceling plans that would have brought the new meat alternative to
several of its locations in the coming months as a marketplace taste test.

According to Bloomberg, food testers from Taco Bell who tried the meatless carne asada this past fall found it to be below the standard of moving
to a test phase and serving it to customers. But the details of just
what Taco Bell disliked about the product have not been released, so
it isn't clear if the issue lies in the taste, texture, aroma, appearance, cost, some other reason, or an amalgamation of several."

IOW it was "nasty". Bv)=

This is my usual "in a hurry" Stroganov. I've also use Cream of Bacon
soup (Campbell's) and sliced some "real" mushrooms instead of the more convenient 4 oz. can. The real 'shrooms improve both taste and texture.

I have never seen Campbell's Cream of Bacon soup! I will have to try
to find it around here. Real mushrooms always make things better; I
enjoy them on cottage cheese in the morning.

I first met it at my local Hy-Vee. I dunno which of your local stupor
markups carry it but Target and Wally World claim to do so.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream of Bacon Soup
Categories: Pork, Dairy, Poultry, Vegetables
Yield: 1 serving

1/2 c Milk
1/4 c A-P flour
1/2 c Bacon; diced (4-6 slices)
3/4 c Chicken broth
1/8 ts Garlic powder
1/4 ts Onion powder
1/8 ts Smoked paprika; opt

In a small bowl, whisk together the milk and flour until
the ingredients are thoroughly mixed and there are no
flour lumps. Set aside.

In a small saucepan, cook the bacon pieces over medium
heat stirring occasionally, so they don’t burn. Cook for
7 to 10 minutes until bacon reaches the desired
consistency. Remove the bacon pieces from the pan and
place on a paper towel. Drain the grease from the pan.

Add the broth, garlic powder, onion powder and paprika
to saucepan. Bring the broth to a low simmer, then pour
in the milk mixture. Continue to stir until the mixture
begins to thicken, about 5 to 10 minutes, then add the
bacon pieces back in. Stir to combine.

Use immediately, or stove in the refrigerator for up to
3 days for use in casseroles or any dish that needs
condensed cream of bacon soup.

RECIPE FROM: https://www.berlyskitchen.com

Uncle Dirty Dave's Archives

MMMMM

... AHA!!! I've finally got this ficts, fics, fixd...sigh.
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Denis Mosko wrote to Sean Dennis <=-

snip

I have never seen Campbell's Cream of Bacon soup!

Sean! Why are You using in sentation ^?

For emphasis.

I will have to try to
find it around here. Real mushrooms always make things better; I enjoy them on cottage cheese in the morning.

And how abuut shampinions mushrooms?

Those are only the most common mushrooms in the world. The meaning of champignon is an edible fungus; especially : button mushroom.

Also: "Agaricus bisporus – better known as button mushroom or champignon
– is the world’s most popular edible mushroom.

Meanwhile, Agaricus bisporus has gained a reputation as a valuable
medicinal mushroom."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Laszlo's Fried Pickled Mushrooms
Categories: Mushrooms, Snacks, Herbs, Wine
Yield: 3 Servings

MMMMM---------------------------PICKLE--------------------------------
2 lb Cleaned crimini or button
- mushrooms
2 qt Water
1 qt White wine
1 c Champagne vinegar
1/4 c Salt
4 Turkish bay leaves
1/3 c Coriander seed
4 Sprigs thyme
8 sl Lemon
1 c Extra virgin olive oil

MMMMM-----------------------TEMPURA BATTER----------------------------
3/4 c All purpose flour
1/3 c Cornstarch
2 tb Sugar
2 tb Baking powder
1 c Beer or club soda

MMMMM-----------------------RANCH DRESSING----------------------------
1/4 c Buttermilk
1/2 c Crème fraiche
1/2 c Mayonnaise
1 ts Minced shallot
2 ts Champagne vinegar; more to
- taste
1 ts Lemon juice
1 tb Chopped parsley
1 tb Chopped tarragon
1 tb Chopped dill
1 tb Chopped chives
Salt

MUSHROOM PICKLE: Combine all ingredients except for
mushrooms and bring to a simmer.

Add cleaned mushrooms and steep for 8-10 minutes.

Remove from heat and let cool in the liquid.

TEMPURA BATTER: Combine all the dry ingredients in a
bowl.

Using a wooden spoon, stir in the beer or club soda. The
batter should be loose and slightly lumpy.

Store cold.

RANCH DRESSING: Combine all ingredients in a bowl and
adjust the salt to taste.

FINAL PROCEDURE: Dip the mushrooms in the tempura batter
then place in a fryer set to 375°F/190°C.

Fry until golden brown.

Drain on paper towels and serve immediately with chopped
parsley and ranch dressing.

By Omar Mamoon

RECIPE FROM: https://www.7x7.com

Uncle Dirty Dave's Kitchen

MMMMM

... Aliens make awful house pets.
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