Text 19272, 66 rader
Skriven 2007-08-20 17:01:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: SATURDAY0  70820
========================
 -=> Quoting Michael Loo to Dave Sacerdote <=-


 ML> Next time maybe I'll take you to Durgin-Park, if you have been
 ML> completely ignorant of Boston cultchah like, forever. Oh,
 ML> yeah, I remember, you've been there, like, in utero, perhaps
 ML> even before I was first there (1969).
 
 DS> they were of good flavor and, while not the best scallops I've
 DS> ever tasted, still quite superior to many flavorless blobs
 DS> that have been sold as "scallops" over the past few years.

 ML> True enough! I'd have been happy with such scallops, and I'm
 ML> one of the most vociferous anti-scallopists around (given how
 ML> nasty and underhanded the scallop industry has become).

Yesterday I was reading an Air New Zealand flight magazine, and came
across an article lauding the local seafood, which mentioned that in
USA only the muscle of scallops was eaten, but in NZ (as in Australia)
the whole beast is consumed, apart from a tough, frilly bit around the
edge, so when you go there you should find them to your liking.  The
article warned consumers to only choose dry scallops, as some dealers
soak them in water to increase the size.  The tiny whitebait also
featured, and having tried them myself, I can recommend them strongly.
Recommended wine is, of course, a good NZ sauvignon blanc.  (VEG!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whitebait Fritters
 Categories: Appetisers, Mains, Fish, New zealand, Charmaine
      Yield: 4 servings
 
    250 g  Whitebait
      1    Egg
    125 ml Milk
     60 g  Flour
           Salt and pepper
           Oil;for shallow frying
           Lemon wedges;to serve
 
  Rinse the whitebait in a sieve, running cold water through them.
  Leave to drain while preparing batter. Beat egg and milk, whisk in
  flour until smooth, adding salt and pepper. The batter should be of a
  thin, pouring consistency.
  
  When ready to cook, mix in the whitebait. Have the oil heated in a
  heavy frying pan. Drop tb of fritter mixture into the hot oil, not
  too many at one time. Cook quickly until undersides are golden, then
  turn and cook other side. Lift out on slotted spoon onto paper towels
  and cook in batches until all are done.
  
  Serve hot with wedges of lemon.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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