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Show All Weddings .. Comics , Ann Landers Dear Abby ., All A13 ... A18 M4TLIE flXTOR TAWNY ARCHIBALD J44-25- THE DAILY HERALD (www.heraldCTJra.com) fobulous FA t An expert said it: Cookie dough can be virulent i ". ' Oiflte I W Smoked Salmon. The business fjfj - 2. Fancy I H . V" V t 112 R Fresh fish: Only topurade salmon fillets are used for Buck & Dan's i i Karen Hoag TUESDAY. NCATMHI 1 i tj imports the salmon from a farm in Canada. i J -- t THE SECRET'S IN THE SMOKE I testify the smoked salmon (article at right) melts in your mouth. When I got home from work I had a couple - OUNT PLEASANT Wouldn't it be funny if someone on the East Coast ordered salmon from central Utah? It could happen. nibbles along with cherry tomatoes e and crackers. Then I took a walk, and returned to eat more of the same. I felt so healthy. From time to time, readers call with questions. Thought Fd share some answers today with the help of expert Sharon Gholdston of The Daily Herald and the good workers at Utah County Extension Office. How much Clorox bleach should I put In my water for storage? Call your city offices to ask about the chlorine content of the water. Usually if city tap water is chlorinated and you want to store longer than sk months, you can add 12 teaspoon (or 8 drops) liquid bleach per container. Well water has to be treated with 1 teaspoon (or 16 drops) liquid bleach container. per - Heavy plastic containers used for food (soda, juice, etc.) may be used to store water. Plastic milk containers d are and tend to develop leaks so should not be used for stor four-mil- In the middle of sheep and turkey country, the smells of smoked salmon waft through Sanpete County. It's coming from Buck & Dan's Fancy Smoked Salmon headquartered in Mount I fcX What is the difference between canning pkrkiing salt and regular table salt? Table salt has starch in it, which is. an agent This starch may the brine cloudy, which might sk a microbial growth in the pick- Ids that also causes cloudiness. Does it hurt children to eat i quantities of raw chocolate chip cookie dough? A small proportion of eggs have a ' g i by JASON t Mdrt sasrw.. i Buck & Dan's is marinaHp recipe; all Sec SALMON, A 10 Spreadng it thick: At left, Roxi Buck stirs as Dannie Rasmussen Buck & Dan's Fancy Smoked adds honey to a marinade for smoked salmon at a shop near the Rasmussen home in Mount Pleasant At right, Rasmussen holds a rack of fillets ussaKed butter, then later in the recipe call for salt? for butter cookies, p Many times other pastries and fine sauces the recipes call for unsalted butter because it combines better. You need to follow the instructions; it makes a difference. Then later in the recipe Salmon is available at Pirate O's, a specialty market in Draper, or via the Web as Jason Buck pours on marinade during the smoking process. site salt SOMEONE ASKED me for my caramel popcorn recipe recently. I used to make it Sunday eights; my kids joined in to help stir and form the popcorn bails. Don't cry; stuff your face with something fattening Tm into comfort food lately. Sometimes life isn't always a field of honey, a chocolate cake or cheese sandwich. CARAMEL POPCOBN BALLS 11 cup butter 2 1M caps brown sugar T 1 eup white corn syrap sweetened condensed m3k 'IS teaspoon vanilla gallons pepped eera pecans (optional) X' Mmmmmm, cheeeese. -- Combine butter, brown sugar and corn syrup. Siir well and bring to boil over medium beat Stir in canned mitk and simmer. Add vamUa. Stir " constantly until mixture forms a soft (fill when several drops of mixture placed ra cold water. Four over com. form into 0 balls. Don't forgets Need soup, chowder stew recipes. Send them my way. . s 20-3- " , the secret well-develop- . Fully equipped In business for three months, the plant is in production right now on Dannie s 1 ranch. They turned the Rasmussen two- iicar garage into a fully equipped shop with stainless steel equip- L ment: three smokers, two refrigerators frf and narkflpinc OLSON very virulent form of salmonella. The concern for anyone is they might get a potent dose of food poisoning. And children's immune systems are not as as adults. . Why do some recipes call for , 12-1- r -- - freight the salmon to Salt Lake City, then a refrigerated truck transports the order to Mount Pleasant. "We put the salmon in brine for 4 hours and wash them down," says Dannie. "We only buy the fillet: no heads, no insides, no bones." Photos should put many times, this on the market" So he did. Dannie's partner, Jason Buck, is a former BYU, Cincinnati Bengals and Washington r Redskins football player. He helped win Super Bowl XXVI in 1992 and was named best lineman in the nation. Four years ago Jason Amoved his family from Orem to a 1,000-acr- e ranch inMantL Retiring from a courier business in March, Dannie bleach should not be used; it loses its strength over time. I spnnkles soning on salmon fillets before he puts them in one of three smokers. "You Two-year-o- ld you add seasonings like the J His friends, who sampled his smoked salmon, have urged him age. anti-cakin- Jf lic. n Caution: 1 salmon from Winchester Bay on the Oregon coast His dad smoked the fish for a delectable treat; Dannie improved on a good thing and is now going pub- thin-walle- -- ' .f" Dannie Rasmussen remembers as a young boy pulling . five-gallo- KAREN HOAG Pleasant n five-gallo- Story by moved from Salt Lake City to Mount Pleasant and went stir crazy, says wife Jeanette. He met Jason when he bought cattle from him. The two put their heads together and decided to go into business smoking salmon. Overnight their comX bined ideas expanded. Two salmon farms in Canada supply the entrepreneurs with Spicing it fillet: Heritage Farms of up: Dannie Vancouver and Sterling Farms Rasmussen in Toronto. The suppliers air sea- . i - - Karen Hoag is a Midwestern mom , staled tn Utah Valley five year ' 2 l She eon be nocked at 344-254- Things can get rough somethaes. But life has a tendency to fckk by, no matter how difficult things are. Fve learned that little peari of wisdom through trial and error, just as most of us have. When my girlfriend and I parted ways a few weeks ago, it hurt. But I was ready to soldier on. So I looked to the things that comforted me when I , wfls ft little down. They were ' beats that lasaoed my tick-' me sad depression kept i&g along. ' I thought same of my I would thare &Il-ti- cos&fort foods. favorite FISST, I preface these foods by saying: I have unique taste buds. As an example Fli describe one of my favorite treats when I was a kid. It was a sandwich. But not just any sandwich; it was a peanut butter, mayonnaise, bologna, mustard, dill pickle, on white bread masterpiece. I know, I know. Yuck, right? WeR, I hadn't really expanded my gastronomic horizons at that point, so give me a break. But even after IVe had the opportunity to eat and prepare some wonderful foods, I still like some of the more basic conibinsitions. Tve never really been a big sweets fan. I do enjoy a good brownie or a nice bowl of vanilla ice cream, but thafs usually as far as I go. I know many people enjoy tummy and am forced to spend a couple hours a day in the gym to fight off Orca status. As Fve gotten older, some of the grease-lade- n things I n used to love, like a cheeseburger with cheese sauce and all the don't pique my tum-tuinterest any longer. There are a few heavy foods which still comfort my soul, however. Burritos. I've probably eaten just about everything there is to eat wrapped in a flour tortilla. My favorite: chili, cheese and beef hot dogs. Itfs easy to make. Open a can of chili, I prefer Nalley, heat the chili. While chili is heating, put hot dogs in with chili to warm. triple-baco- fix-in- m Kurt Friedemann chocolate cake or ice cream when they're down, but not me. If given a choice Fll ' always stick to grease; greasy hamburgers, greasy Mexican food, greasy fried chicken or a chicken-frie-d steak with a nice, heavy, country gravy. It's probably why I have a few extra inches around my s, tortillas, throw a couple tortillas into the microwave with a little cheese on them, heat, put heated chili and dogs inside tortilla, roll and eat It's quick, it's easy and it is darn good. I also love tacos, the way my mommy made them. She deep-fa- t fried the taco shells) and used regular ground j beef instead of the wimpy lean stuff. My dad made a taco sauce that consisted of mayonnaise, garlic powder and chili powder mixed together. it was good, but not for everyone. Those are some of the things I like; what about you? Man-oh-m- an Kurt Friedemann was a professional cook for six years. You can reach him at 6 or by at hfriedemonnyahoo.com, i 364-770- 1AEE A package of flour 1 cqpyD 1"piii'rw W.rfr-- " It rii,ari ri it in - i . bm It Bm fcfc h SMi I |
