Text 12953, 84 rader
Skriven 2007-03-12 23:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: CATFISH 190
=======================
 -=> On 03-12-07  09:08,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about CATFISH 190 <=-

 DSh> We often got [bullhead] out of the lake & canal in Wisconsin. 
 DSh> Not very big, perhaps five inches long, and just over one 
 DSh> inch diameter.  But -- a nice fish once you got it skinned.

 DSac> Ours were somewhat bigger than that - we used to pull out 10 inchers
 DSac> or better.  But at the time, I would rather have et them than brook
 DSac> trout.

  Those would have been easier to filet, for sure.   Of the fish I
  caught there, I'd put my favorites in order of yellow perch, bluegill,
  bullhead, and crappie.   I also caught (and released) carp and
  something we called roach.   The later were really small, frequented
  the rocks near the canal and had no real meat on them at all.  Mostly,
  they just stole your bait if you were using bait.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Vegetable Stew
 Categories: Stew, Curry
      Yield: 1 servings
 
      2 tb Olive oil
      1 c  Onion, chopped
      2 tb Garlic, minced
  1 1/2 tb Curry powder
      6    Carrots, peeled, halved, and
           Cut into 1-in lengths
      3    Russet potatoes, cut into
    1/2    -in dice
      1 md Cauliflower, trimmed and cut
           Into florets
      4 c  Vegetable broth (see
           Recipe)
      2 tb Honey
      1    Stick cinnamon
     19 oz Garbanzo beans, drained
    1/2 c  Golden raisins
      2 c  Plum tomatoes, seeded and
           Diced
    1/2 c  Flat-leaf parsley or
           Cilantro, chopped
      4 c  Pearl barley, cooked
           (optional)
 
  In a large, heavy pot, heat the oil over low heat.  Add the onion and
  cook for 10 minutes or until the onion is tender and translucent. Add
  the garlic and cook for 2 to 3 minutes more.  Sprinkle the curry
  powder over the vegetables and cook for 1 minute, stirring constantly
  to mellow the flavors.
  
  Add the carrots, potatoes, cauliflower, broth, honey, and the cinnamon
  stick.  Bring to a boil, reduce the heat to a simmer, and cook for 20
  minutes, or until the vegetables are tender.  Add the beans and
  raisins and simmer for 15 minutes more, stirring occasionally.
  
  Just before serving stir in the tomatoes and parsley/cilantro.  Serve
  in shallow bowls atop of the pearl barley, if desired.
  
  Makes 8 servings.
  
  Per serving:  322 calories, 5g fat, no cholesterol
  
  NOTES: Fresh plum tomatoes, along with parsley or cilantro, add a
  bright, new flavor to this curry.
  
  Recipe:  Sheila Lukins, Parade Magazine, Jan 24, 1993
  
  From: David Pileggi                   Date: 03-06-95
  International Cooking Ä
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:16, 12 Mar 2007
___ Blue Wave/DOS v2.30

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