Text 20203, 85 rader
Skriven 2007-09-09 10:18:21 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: BIRD AND RAT 88 70909
=============================
 -=> Quoting Carol Shenkenberger to Michael Loo <=-

 ML>An interesting thing about this echo is that even though
 ML>it welcomes persons of all races, creeds, and classes, it's
 ML>been very largely white and Christian, with a wider
 ML>socioeconomic range (but everyone I think is within the big
 ML>umbrella of "middle class").

 CS> Oh I dunno.  We range financial status quite a bit and as for color of
 CS> skin, havent a clue what color some of us are.  Don't care much either
 CS> (nor do any of us).  I suspect we dont mention it much because we
 CS> really dont care.

 CS> I recon we all here are normal mongrel mixes of many parts like I am
 <g>.

I fully agree with you!  As my own family has a wide range of races
and national origins in its make-up, but we relate to each other as
just "family", so the Echo people are also just family.  The
appreciation of good food and fellowship transcends skin colour,
languages and customs.

 CS> Hey, makes for the best fusion cooking!

Too right, mate!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soused Snook
 Categories: Seafood, Fusion, Leiuw
      Yield: 4 Servings
 
    300 g  Snook filet or other fine
           -white-fleshed fish
      4 ts Sea salt
      4 ts Sugar
    100 ml Rice vinegar
     50 ml Sake
     50 ml Mirin
      6 sl Avocado

MMMMM---------------------WASABI MAYONNAISE--------------------------
      1    Egg yolk
      1 ts Japanese horseradish powder
           -(wasabi)
      4 ts Rice vinegar
    100 ml Warm peanut oil
     50 ml Sugar syrup (made by boiling
           -together equal quantities
           -of sugar and water)
 
  PREPARE the wasabi mayonnaise by whisking the egg yolk, wasabi powder
  and vinegar together.
  
  Pour in the peanut oil gradually, whisking until the mixture
  thickens. Add the sugar syrup, mix well and keep aside.
  
  Clean and trim the fish, removing any bones. Try to remove the clear
  outer membrane but leave on the skin.
  
  Sprinkle the fish on both sides with salt and sugar and lay, skin side
  down, in a dish. Marinate in the fridge for two hours.
  
  Combine the vinegar, sake and mirin and sprinkle over the fish. Leave
  to marinate for at least one more hour.
  
  To serve, slice the fillets at an angle diagonally and serve three
  slices per person.
  
  Cut each slice of avocado in two and fan out on the plates, adding a
  tablespoon of mayonnaise.
  
  Garnish if you like, with a little shredded wakame seaweed.
  
  Recipe by Cheong Liew; Adelaide, SA
  
  MM Format by Dave Drum - 29 July 2001
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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