Text 1565, 114 rader
Skriven 2006-05-19 18:55:28 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOME AGAINI 690 60519
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I wonder where your water supply comes from...  And I can picture you

 ML> The bulk of it comes from the Quabbin Reservoir about 80 miles
 ML> inland but close enough to the water to benefit from the iodine
 ML> richness of coastal soils. 

I suppose if the spray from the Atlantic rollers gets sucked up into
the rain clouds and then dropped in the reservoir, you might get some.
I admit that I have no idea of how much iodine is required by humans,
or what is the content of the near-coast inspired air/water.
 
 GJ> standing out on your pent-house balcony breathing deeply of the sea
 ML> That's Massachusetts Bay, but yes, the few dozen breaths I take
 ML> on my walk to the subway are probably quite sufficient to keep
 ML> me in iodine.

If you show no sign of goiter yet, it must be.  (I'm happy, as I have
just got the reports on my blood test back, and all my vital blood
chemicals are well within the healthy limits, including my biliruben
(indicating that my liver is still functioning well).
 
 GJ> All that, and more...  (Watching a dead rat floating past...)
 ML> Ah, mere protein. See my post to Sean in this packet [gargl].

Errr, just have.
But I wonder what killed it....

An argument in favour of not eating rare minced meat unless you do it
yourself, or have sublime faith in the mincer.
 
 GJ> Remember shellfish concentrate pollutants.
 ML> But not the sorts of pollutants I worry most about - finfish
 ML> concentrate these much more.

I think the finfish - particularly the carnivores - tend to
concentrate the heavy metals, while the molluscs go for the biological
nasties, such as blue-green algae.
 
 ML> =
 
 ML> I quail not at your incriminating photos.
 GJ> Just wait....

 ML> Carol may have some that I'd rather not have bruited about,
 ML> but if you have access to these, you must be very special indeed.

Access?  I was the photographer!  (Or were you thinking of some even
more unbruitable ones....?)
 
 GJ> Serve this red and white Valentine Special, bubbly hot, to 2--with
 GJ> crusty bread and champagne, preferably by candlelight. From: Carol
 GJ> Bryant Date: 02-06-03

 ML> Of course, by this time the cook is worn to a frazzle and smells
 ML> like a cannery, being covered with bits of lobster detritus.

But she loves him anyway, and appreciates the results.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Roast Snapper, Calamari Shavings And Snow Pea Shoots
 Categories: Asian, Fusion, Fish
      Yield: 6 servings
 
 1 3/16 kg Snapper fillets
           Marinade:
     40 g  Spring onions and
     40 g  Ginger (sliced finely)
     20 ml Light soya sauce
     10 ml Dark soya sauce
     40 ml Rice wine
     60 ml Peanut oil
           Salt and pepper
           Sauce:
     40 g  Butter
      6 ml Sesame oil
      2    Green chillis
     20 g  Coriander roots
     40 g  Spring onion greens
     40 g  Celery greens
     20 ml Oyster sauce
     50 ml Fish stock (see recipe of
           Romain Bapst)
     30 g  Sugar
     10 g  Garlic
     10 g  Ginger juice
     10 ml Rice wine
     20 ml Peanut oil
 
  Marinate fish in this mixture for 30 minutes; remove, pat dry and
  shallow fry with a little oil and butter skin side down until brown.
  
  Turn over and cook for 1 minute then remove.
  
  Sauce:
  
  Blend or pound the chilli, coriander root, celery greens and spring
  onion greens into a paste. Heat oil, add garlic and green paste and
  saute gently for 2 minutes. Add ginger juice, sugar and rice wine;
  reduce. Add fish stock; reduce. Add oyster sauce just before
  finishing. Strain through a fine sieve.
  
  Recipe by Cheong Liew, Grange Restaurant Source:
  http://www.miettas.com Australia's On-Line Restaurant Guide
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)