Text 20827, 67 rader
Skriven 2007-09-30 17:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fishy things 198
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> But I can just bet, even though I can't prove it, that
 JW> Manhattan clam chowder was named by an Italian immigrant cook in New
 JW> York City, a guy who knew cioppino

 ML> Might have known burrida, but not cioppino, which is late
 ML> 19th century San Fran.
                                                
I never knew that. I assumed that cioppino was as old as fishing
itself in Italy. I imagine the concept is, even if the name isn't.
It appears that burrida/buridda is an old, old name though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To Toss The Shells Is To Discard Flavor
 Categories: Shellfish, Soups, Info
      Yield: 1 text file

           shrimp shells
 
  SHRIMP shells pose a problem for good cooks. Leaving them on
  unquestionably enhances any shrimp dish, because their flavor is
  about as strong as that of the meat. Peeling shrimp at the table,
  however delicious, is a messy and sometimes finger-burning job.
  Removing the shells beforehand is easy enough, but for someone who
  cares about taste, discarding them seems akin to a sin.
  
  (In some cases, you can eat the shells, which resolves this
  problem, but the shells must be thin and you and your guests
  adventuresome.)
  
  Enter shrimp-shell stock, the most easily and quickly made stock
  there is, the one that provides the most punch for the least
  hassle.
  
  To make it, take the shrimp shells, cover them in water, you can
  add aromatics like carrots and onions, but it's hardly necessary.
  Bring to a boil, simmer for a few minutes, and drain. When you are
  done you have essence of shrimp, a broth of a very high order, the
  perfect liquid for seafood risottos, stews and soups.
  
  It's perfect, too, for a shrimp-based pasta sauce.

  Fresh marjoram is definitely the herb of choice, though fresh
  oregano is an adequate substitute, and a handful of basil, which
  changes things a bit, is also good. In any case, do not use dried
  herbs here.
  
  The key, though, is the shrimp-shell stock, which reduces in the
  sauce and lends a kind of potency that's doubly enjoyable when you
  consider how economical it is.

  By MARK BITTMAN, Published: August 15, 2007

  From: Simon Bao
 
MMMMM

Cheers

YK Jim


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