Conference turris::cooks

Hi!  What is Beau Monde seasoning.   I've never seen
    it here (NJ).  Can it be duplicated?

        Hi.  
        
        Checking in the cupboard last evening, I found that
        Beau Monde seasoning is a Spice Islands brand product
        that comes from Specialty Brands, Inc; San Francisco,
        CA 94108.  Spice Islands is a relatively common brand
        of spices found here in eastern Mass and southern NH.   
        
        The following ingredients were listed (in order) on
        the bottle:  salt, dextrose, onion, celery seed, and
        tricalcium phosphate.  
        
        Hope this helps!  
        
        -mrs o
        

    
    The Saco brand cultured buttermilk in powdered form sounds interesting.
    Is it available in the Maynard/Acton area?

        re: .4
        
        I would assume you could get Saco powdered buttermilk
        without much difficulty in the Maynard/Acton area;  the
        first time I'd ever seen the stuff was after I moved to
        Mass.  I buy mine from DeMoulas/Market Basket stores.  
        
        Did you try the Triple-A market on Rte 2A in Acton?  
        
        
        -mrs o 
        
                          

    Finast in Acton on Rte 111 carries it.  You'll find it at the end 
    of the hot chocolate isle.
    
    Chris

    
    
    It sounds like Beau Monde is a fancy name for seasoned salt.
    I'm sure it must taste good in the mixture, but I'd want to 
    opt for something like Mrs Dash' seasonings instead.
    
    dm

    Does anyone have a recipe for DIET FISHSTICKS?  I want to make
    them at home.
    
    Thank you,
    Brenda

    Brenda,
    
    Wouldn't you just be able to cut up a (fairly thick) piece of fish,
    bread it with crumbs/egg whites and then bake? I've never tried it, but
    it'd be worth a shot!
    
    I think the more fattening thing about the commercial fish sticks is
    that their fried. Try baking.
    
    ~beth

    Or use a cornmeal/flour mixture to bread it, and bake until crispy 
    on a cookie sheet sprayed with Pam.

    Cara

    I am having a hard time getting a recipe that is for the Fish and
    Chips.
    
    In all my cookbooks they are either one of the following:
    
    Flour and Beer or..
    Flour, Egg and Breadcrumbs
    
    The results are always the same though.  When I fry them, the batter
    falls off.  What am I doing wrong?  
    
    The flour and beer works great for onion rings and the egg, flour and
    crumbs works well for scallops but for plain old schrod or haddock;
    they never work!  I have tried using different oils, unsalted butter,
    and even baking but the baking doesn't give that fried effect that my
    husband likes.
    
    Any ideas? Thanks..
    
    cj

    cj,
    
    I used to work in a stand that sold fried seafood.  For the fish we
    used flour, egg and bread crumbs.  Worked great.  This may be a dumb 
    question but you are coating with flour first, then egg, then crumbs, 
    right?
    
    For clams and scallops we used this pre-mixed dry batter called
    Fish-chic.  The clams were stored in their juice and coated right
    before frying.  Scallops were stored in beaten eggs to keep them wet
    enough to take the coating.  
    
    -Trina

        Traditional (UK)  Chish and Fips is cooked in a batter as opposed
        to breadcrumbs.   However  -  in  regards  to  to  the  non-stick
        breadcrumb   coating,  do  as    Trina    suggests    with    the
        flour>egg>breadcrumbs (pat the fish fairly  dry before the flour)
        and then pla(i)ce the breaded fish  in  the fridge for 30 minutes
        or so and you should find that the coating stays put.
        
                Andy
        

    	I don't have it handy, but the regular Betty Crocker cookbook has a
    recipe for traditional Fish and Chips. The batter has no egg and uses a
    lot of dill weed and baking powder, I believe. It also has vinegar in
    it too. I think that I usually substitute beer for water with good
    results. It seems to stick fairly well and fries up as a crispy batter.
    
    	For the size of my family, I sometimes have to make a double batch.
    I did this once and forgot to double the water (beer) and made dill
    dough accidently ;-)
    
    	Ray

    Better to make dill dough than to be one. :-)

Hahahaha!!!!!!!  Love it!!!!