Text 19669, 87 rader
Skriven 2007-08-27 12:37:28 av Michael Loo (1:18/200)
     Kommentar till en text av Glen Jamieson
Ärende: SATURDAY 45
===================
 ML> Americans didn't eat the roe because they didn't like orange-colored
 ML> things to eat, aside from oranges.
 GJ> I wonder why?  Perhaps the orange aversion may be confined to
 GJ> shellfish, and would include lobster coral and fish roe, all of which
 GJ> I enjoy very much.

In my observation the average diner is not thrilled with
lobster coral or most fish roe, though there are notable
exceptions. By the way, you might have meant "seafood"
when you typed "shellfish."

The roe has a number of disadvantages - color, taste (a bitter
undertone), and texture (slightly squishy unless woefully
overcooked). That never stopped me, of course.

 GJ> My favourite way of dining on scallops is fresh, raw, on the boat
 GJ> after someone has brought them up from the seabed.  Open and add a
 GJ> teaspoon or so of a good dry white wine.  Allow to sit for a minute or
 GJ> two, and consume.

I'd dispense with the wine, using it as an accompaniment only.
Perhaps a drop of lemon juice or sea water for me, nothing
else to sully the pristine nature of the scallop.

   Yum!  Lightly browned in a little butter is not bad,
 GJ> either. 

Lightly browned in a great deal of butter is not bad, either.

 ML> Or one can take a sample and put it on a saucer and watch
 ML> what happens. A dry will not exude much if any moisture and
 ML> may acquire a shiny hardish pellicle-like outside. A wet
 ML> will ooze a bit of liquid.
 GJ> That activity should endear you to your local fishmongers!

"I'd like one scallop, please."

 GJ> An interesting treatment of the coral:-
 GJ> Title: Gateau of Australian Scallops w/a Light Coriander Sauce

A way of getting people to ingest the roe, albeit indirectly.
You do recall that the poster of this recipe was killed a
few years ago in a terrorist attack in the middle east?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Sauteed Mixed Greens
 Categories: Vegetables, Greens, Side dish
      Yield: 4 Servings

      1 bn Swiss chard (about 1 pound)
      1 bn Rappi (about 1 pound)
      2    Cloves garlic, minced
      2 T  Olive oil
           Salt and pepper

    "Mild-tasting chard balances the stronger, slightly bitter taste of
  rappi. You can use this method to prepare any cooking green, alone or
  in combination with other greens. Vary your selection according to
  your taste."

    Wash and trim greens. Chop coarsely. Precook greens (see below).
  Squeeze out excess liquid. Cook garlic in oil over medium heat about
  1 minute or just until garlic begins to brown. Add greens and season
  to taste. Toss until heated throughout, about 2 minutes.

  Each 1/2-cup serving contains: 65 calories, 5 g fat, 1 g saturated
  fat, 0 mg cholesterol, 3 g fiber and 76 mg sodium.

  PRECOOKING GREENS:
  Microwave Precook: Place 1 pound (with water that clings to leaves)
  rinsed, chopped greens in a large microwave dish. Cover and microwave
  on HIGH for 4-6 minutes until just tender. Let stand, covered, for 5
  minutes. Drain.
  Stovetop Precook: Place greens in a pot of rapidly boiling water.
  Cover and bring water back to a boil, then cook for 1 minute. Drain.

  I got this from a sheet handed out by a farmer selling collards in my
  Farmers Market, but I think the source was a recipe handed out by
  Wegman's Markets (the precook stuff applies to several recipes on the
  sheet). Typed for you by Joan MacDiarmid.

MMMMM

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