Text 11778, 94 rader
Skriven 2007-02-14 10:37:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: ELECTRIFYING 57
===========================
 -=> On 02-13-07  15:08,  Michael Loo <=-
 -=> spoke to Ian Hoare about ELECTRIFYING 57 <=-

 >Dover sole      never
 IH> Goodness me. Don't agree at all. 

 ML> Okay, it's a lovely delicate fish. But our own flounder
 ML> (Hough's Neck in Quincy, Massachusetts, about ten miles
 ML> south of my apartment is considered the flounder capital
 ML> of the world - whatever that means) is almost equally
 ML> lovely and much fresher, and the fact that one can get
 ML> it for a tenth the price doesn't hurt.

  I believe that I had Dover sole when we were in England.   I have also
  had flounder.   Another popular similar fish in England was plaice.
  I did not care for any of them -- and much prefer a good piece of cod
  or haddock anytime.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dominguez Family Cactus Stew
 Categories: Mexican, Stew, Ceideburg
      Yield: 6 servings
 
           Stephen Ceideburg
      1    Cactus paddle (about 8
           -ounces)
           Salt
    1/2    Onion
      1    Garlic clove
           Several sprigs cilantro
           Dry husks from 4 tomatillos
           -(optional)
      2 lb Finely diced pork
      3    Garlic cloves, minced
      1 cn Enchilada sauce (Las Palmas
           -preferred) *
      2 ts Oregano
      1 ts To 2 ts toasted cumin seed,
           -crushed or ground
      2 tb Masa harina
    1/4 c  Water
    1/4 c  Minced cilantro
      1    Toasted japones chile,
           -ground (optional)
 
  * 1-pound, 12-ounces size
  
  To clean the cactus paddle, hold it gingerly between the nodes of the
  prickly spines. Use a sharp paring knife to slice off the nodes. Keep
  a damp paper towel nearby to wipe your knife on, making sure the
  spines stay on the towel. Trim around the edge of the paddle where
  the spines are closer together. It is not necessary to peel the
  cactus, only to remove the nodes and spines on both sides. Trim off
  the blunt end where the paddle was cut from the plant. Cut the paddle
  into 1/4-inch strips about 2 inches long.
  
  Bring 4 quarts water with 1 tablespoon salt, the onion, garlic,
  cilantro and tomatillo husks to a boil; drop in the cactus strips.
  (Tomatillo husks help retain the bright green color of the cactus.)
  Blanch the cactus until just crisp tender, about 8 to 10 minutes.
  Drain strips in a colander and rinse with cool water.
  
  Place the meat in a pot with 3 cups of water. Simmer, covered, until
  the water is just about gone
  
  Tilt the pot and drain off the fat.
  
  To the drained meat, add garlic, the red chile sauce and spices.
  Simmer about 30 minutes. Taste for salt, then stir in the drained
  nopalitos. Simmer for 20 minutes.
  
  Blend the masa harina and the water to make a paste; whisk it into
  the stew for a thickener. Simmer 5 minutes longer, then stir in the
  cilantro. If you like a spicy stew, add the japones chile. Serve in
  bowls accompanied by warm tortillas.
  
  PER SERVING: 430 calories, 34 g protein, 14 g carbohydrate, 27 g fat
  (12 g saturated), 91 mg cholesterol, 411 mg sodium, 1 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle
  
  Posted by Stephen Ceideburg
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:21:05, 13 Feb 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)