Text 13516, 108 rader
Skriven 2007-03-28 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: maple syrup
===================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Neekha sez, hold the walnuts, use coconut.

 DS> Eeeww.  Shredded coconut?  That's like having a mouthful of
 DS> hair clippings.
 DS> /gags

There are some who hold it in high regard.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mackerel: Good Eating, And A Looker
 Categories: Japanese, Fish, Info
      Yield: 1 text file
 
           Mackerel
 
  By MARK BITTMAN Published: February 7, 2007
  
  MACKEREL is one of the loveliest of fishes, one of the tastiest, one
  of the cheapest and one that is still plentiful. Yet it's scorned by
  nearly everyone, considered too strong-flavored, oily and, well,
  fishy. All I can say is, don't knock it until you try it.
  
  But do try it when it's in good shape. Even more than most fish,
  mackerel is best eaten when it is super-fresh. It does not freeze
  well, and its quality deteriorates rapidly once the fish is out of
  water. That's one of the reasons it's often thought of as a stinky
  fish.
  
  Fresh, however, mackerel is not only gorgeous, its flesh a pleasing
  blue-lavender, but distinctively delicious, more akin to tuna than
  anything else.
  
  Newcomers should try it in this nearly classic Japanese poaching
  liquid, which will work for almost anything from pork to chicken to
  cod and tuna; it is perfectly suited to mackerel.
  
  Recipe: Mackerel Fillets Simmered in Soy Sauce
  
  The fish's rich flavor is nicely cut by the sharp taste of soy,
  vinegar and ginger.
  
  Cook it with the skin on (it has no scales) and serve it over rice
  with some of the poaching liquid spooned over it.
  
  Just buy the fish, assemble the liquids and solids in a pot, bring
  them to a gentle simmer and add the fish, which you then attempt not
  to overcook.
  
  Here's the easiest way to achieve this last requirement: once the fish
  turns opaque, poke it with a small sharp knife. When the point meets
  little resistance entering the thickest part, the fish is done.
  
  Serve it then and there.

  From: Simon Bao To: International Table
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mackerel Fillets Simmered In Soy Sauce
 Categories: Japanese, Fish
      Yield: 4 servings
 
    1/2 c  Soy sauce
    1/3 c  Sake or dry (fino) sherry
      1 tb Sugar
      2 tb Rice vinegar or white wine
           Vinegar
      5    Or 6 thin slices peeled
           Fresh ginger
           Finely grated zest of 1
           Lemon
      3    Or 4 crushed garlic cloves
      4    Mackerel fillets, about 1
        lb Total, skin on
           Cooked white rice for
           Serving
           Chopped scallions for
           Garnish
 
  In a 12-inch skillet with a cover, mix together all ingredients except
  fish, rice and scallions. Add 1/2 cup water. Bring to a boil and
  simmer over medium heat for about 5 minutes, uncovered.
  
  Add fish skin-side down and simmer until cooked through, 7 to 10
  minutes. (You can hasten cooking a bit by covering pan, but it is not
  necessary.) Spoon a fillet and some sauce onto a mound of white rice;
  garnish and serve.
  
  By MARK BITTMAN Published: February 7, 2007
  From: Simon Bao To: International Table
 
MMMMM


Cheers

Jim, in Yellowknife



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