Text 19543, 64 rader
Skriven 2007-08-25 19:10:17 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: NEW BBS  70825
======================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 -=> On 08-23-07  08:13,  Glen Jamieson <=-
 -=> spoke to Sean Dennis about NEW BBS  70822 <=-
 
 SD> You're always welcome at the Outpost. <G>
 
 GJ> shall hang on to my usual Braintap until the situation becomes
 GJ> somewhat more desperate.

 DS> Is Braintap dial up only, or is it internet accessible?

Definitely dial-up only.  Brian Wormald used to have two numbers, but
now only has one.  The system runs in the corner of a friend's spare
bedroom, as far as I know.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PROCESSING JELLYFISH IN AUSTRALIA / PREPARING JELLYFISH
 Categories: Seafood, Info, Aussie
      Yield: 1 Servings
 
      1    Info file
 
  To process the jellyfish it is first taken through a brine and alum
  solution which both cures the flesh and removes excess water, then it
  is mechanically dried in a large cabinet. Only the bodies of the
  jellyfish are used and the dehydrated product is sold in bulk packs
  by DOWN UNDER MARINE EXPORTS. Smaller, retail packaging may become
  available when the product becomes better known.
  
  The species targeted for this process is CATOSTYLUS MOSAICUS.
  Jellyfish of this species grow to at least 30 cm in diameter and have
  been known to reach 45 cm or more in warm waters.
  
  Although jellyfish can be seen in Australian waters all year round,
  they are at their most prolific during summer, when commercial
  catches are made around Botany Bay. Dehydrated jellyfish has a long
  shelf life and does not require refrigeration, so it can be made
  available throughout the year.
  
  * PREPARING JELLYFISH FOR THE TABLE *
  
  As jellyfish has been preserved in salt and alum, it should be washed
  in salted water. If the pieces of jellyfish are thick they should be
  soaked for three to four days; thin pieces should be soaked
  overnight. After soaking, rinse and drain. Shred the flesh if it has
  not already been done. If the amount of jellyfish prepared exceeds
  your immediate requirements it can be kept in water for two weeks,
  providing the water is changed daily.
  
  Before including jellyfish in a recipe, scald it in boiling water for
  three seconds [where it will curl], then soak it in cold water for
  three hours. Drain and combine with other ingredients as required.
  from A COOK'S GUIDE TO AUSTRALIA'S GOURMET RESOURCES by GAIL THOMAS
  typed by KEVIN JCJD SYMONS 12FEB1998/
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)