Text 15741, 97 rader
Skriven 2007-05-20 12:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Various 536
===================
 ML> 145!
 DS> Yeah, for you and me.  Maryanne and Lynn won't eat pork if there is
 DS> even a hint of pink flesh (I can't serve them "dark meat" pork or
 DS> smoked pork without explaining that the meat isn't undercooked

Early childhood education and quick learners and bad information
equals long-standing complex.

I used to argue with the Dr. Morrison of whom I just spoke
regarding pink pig - I pointed out that the feared trichinae
die at 137F, but he refused to accept that.

I wonder whether stupid people are more likely to tolerate rare
pork, as they never learned the "rule" in the first place.

 DS> Coincidentally, "barfy" is exactly what I normally think of
 DS> Indian food. [g]
 ML> Why, sure and a lot of it tastes sort of like Mexican food.
 ML> Or, see below, like scrapple.
 DS> Maybe if I had some exposure to Indian food other than in restaurants.

Speaking of which, I wonder what set you off against the stuff.
The main flavors are the cumin and coriander that you are
familiar with plus a couple beans (fenugreek and some dals)
and roots (turmeric, galanga, and ginger).

 -=> Dave Sacerdote said to Jim Weller <=-
 JW> There sure is. I generally make just 1/2 pound at a time. Baked
 JW> beans freeze well in tupperware. So does plain white boiled beans
 JW> which can be converted later into baked beans, a cassoutlet, a
 JW> salad, soup ingredient, dip or a pureed vegetable.
 DS> The best way to eat plain white boiled beans is one by one,
 DS> with a toothpick, placing a single grain of salt and six grains
 DS> of fine black pepper on each bean before consuming.

Six grains of black pepper in the shape of a smiley face.

This person's name always struck me funny; describes my mental
condition in recent years.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: East: Calcutta Curried Fish with Crisp Vegetables
 Categories: Indian, Seafood
   Servings:  2

           Stephen Ceideburg
    1/2 ts To 3/4 ts cayenne pepper
      3 tb Mustard oil or light olive
           -oil
      1 lb Fresh salmon or red snapper
           -filet
    1/2 c  Broccoli florets
    1/4 c  Red bell pepper julienne
    1/2 c  Peeled, sliced carrots
    1/4 c  Petite peas, fresh or frozen
      5    Whole cloves
      1    Two-inch piece cinnamon
           -stick, broken
      2    Green cardamom pods
      1    Bay leaf
    1/2 c  Finely chopped onion
      2 ts Grated fresh ginger
      1 tb Dijon-style mustard
      4 tb Unflavored yogurt
    1/2 ts Salt
      2 ts Lemon juice
           Fresh mint leaves for
           -garnish

  This bountiful combination of fish, simmered with plenty of fresh
  vegetables, comes from the bay of Bengal. The whole spices used in the
  recipe are not meant to be eaten; remove them just before serving.

  Combine cayenne and tablespoon of the oil and rub over fish. Cover and
  marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots
  and peas in a steamer over boiling water. Steam until crisp-tender, about 4
  minutes.

  Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high
  heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until
  fragrant, about 1 minute. Add onion and ginger; cook until onion is soft,
  about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about
  1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring
  constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish
  into a heated serving platter. Spoon sauce and vegetables over. Sprinkle
  with lemon juice and mint leaves.

  PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g
  fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber.

  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

MMMMM
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