Text 11297, 83 rader
Skriven 2007-02-04 00:17:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: smorgasbord 997
===========================
 -=> On 02-03-07  08:17,  Michael Loo <=-
 -=> spoke to Dale Shipp about smorgasbord 997 <=-

 JW> Sushi: $1 per piece or more even in supermarket trays

 ML> I believe the Japanese have invented a nifty maki-making
 ML> apparatus that can be operated by unskilled workers; the
 ML> ingredient costs are negligible. You can make a nice tuna
 ML> roll with 3/4 oz of tuna, retail value 30c, and some rice
 ML> and nori at insignificant cost; that yields 6 pieces. Now
 ML> maki, well let's be generous and allow half an ounce a
 ML> piece and require a Korean or Filipino "sushi chef" at $10
 ML> an hour. Still, the unit cost of a piece is, say, 20-25c
 ML> counting labor and rice - and tuna counted at retail.

  What you did not say is that what a lot of the Asian buffet places
  pass off as "sushi" is not something that you would call sushi.
  I'm neither a fan of nor knowledgeable of sushi, but I can recognize
  the difference between a decent cut of salmon on top of sticky rice
  and some rice rolled around a piece of fish and an asparagus stalk --
  then sliced into little dollar rounds.    I think that the term
  California roll is sometimes more appropriate than sushi.

 ML> Oh, you thought they only used sushi-grade tuna at $12.99/lb
 ML> for their sushi? [evil Glen-like snigger]

   Or maybe it was whitefish hidden in that rice roll:-}}
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Lamb Stew - CP
 Categories: Main dish, Stew, Lamb, Indian, Pepper
      Yield: 4 Servings
 
      2 sm Onions; chopped
      3 tb Peanut or corn oil
           Spice Paste (see below)
      5    Cloves
      1    Stick cinnamon or substitute
      1 ts Ground cinnamon
      2    Cardamom pods or substitute
    1/4 ts Ground cardamom
      1 lg Tomato; chopped
      1 lb Lamb; cubed

MMMMM------------------------SPICE PASTE-----------------------------
      2    Onions; coarsely chopped
      1 c  Fresh cilantro leaves
      3    Fresh green chiles, such as
           -New Mexican; stems removed,
           -or substitute jalapenos
     10 cl Garlic
      1 tb Ginger; chopped
    1/2 ts Ground turmeric
 
  Saute the onions in the hot oil until they are brown. Add the Spice
  Paste, cloves, peppercorns, cinnamon, cardamom pods, and tomato.
  Simmer for 15 minutes. Add the lamb, 2 cups of water, and simmer
  until the lamb is tender, adding more water if necessary. Salt to
  taste.   Serve hot over plain, boiled rice.   Heat scale: mild
  
  Spice Paste:
  :    Place all the ingredients in a blender or food processor and
  puree, adding a little water if necessary, to form a paste.
  
  The 'Green' in the title comes from the amount of cilantro used.
  
  From _Those Tiffin Lunches!_ Rochelle Almeida, Chili Pepper magazine,
  August, 1996.
  
  Typos by Jeff Pruett & OS/2 VoiceType Dictation
  From: Jeff Pruett                     Date: 08-13-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:31:19, 03 Feb 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)