Text 20894, 83 rader
Skriven 2007-10-01 23:49:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Big Catfishies
==========================
 -=> On 10-01-07  20:10,  Dave Drum <=-
 -=> spoke to Glen Jamieson about Big Catfishies <=-

 GJ>Man, that is some catfish!  I didn't know they grew that big.  What
 GJ>would it be like to eat?  Better or worse than the littlies?
 GJ>(Remembering that the large barramundi have a lot more flavour then
 GJ>small ones.)

 DD> A friend of mine had a neighbour who "hogged" a huge catfish from the 
 DD> tail race waters of our local municipal lake. When he brought it home
 DD> in  his raised suspension 4-Wheel Drive Macho Special Pickup Truck he
 DD> was  standing in the bed with the fish's head above his head and the
 DD> tail  dragged the ground.

  There is (or used to be) a place in Florida where one of the tourist
  attractions was a boat where the passengers ride below the water level
  and look out glass sides.   The water is quite clear (spring fed?).
  At one point they go through a group of catfish and the guy on top
  feeds them.   Tourist gab line is that the catfish are playing
  football as they scurry around for the food.  These cats are not as
  big as the one you describe, but rather more like 3-4 feet long and
  probably 12 inches in diameter.

  I think it was called Crystal Springs -- but this was many decades
  ago.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CLASSIC ONION SOUP
 Categories: Soup, Low fat, Onion
      Yield: 4 servings
 
      1 lb Sweet Spanish onions,
           -thinly sliced (about 2
           -cups)
      2 c  Dry white wine
      1 tb Unsalted butter
      4 c  Low fat beef broth
      4 sl Day-old French bread -
           -sliced 1/3-inch thick
    1/2 c  Freshly grated Parmesan
 
  1.  Preheat the oven to 425F.
  2.  In a 9x13-inch Pyrex dish, combine the onion, wine, and butter.
  Bake in the oven, uncovered, until most of the liquid has evaporated,
  stirring occasionally, about 1 hour.  Remove from the oven and keep
  warm.
  3.  Preheat the broiler; place the rack about 6 inches from the heat.
  4.  In a medium-size saucepan, bring the beef broth and 3/4 cup of
  water to a boil, then reduce the heat to a simmer.  Divide the onion
  into four ovenproof soup bowls and place the bowls on a baking sheet.
  Ladle the broth over the onion and top each bowl with a slice of
  French bread.  Sprinkle the bread evenly with the cheese.
  5.  Place the baking sheet under the broiler and broil for 2 to 3
  minutes, or until the cheese is melted and lightly browned.  Serve
  immediately.
  
  Serves 4.
  
  PER SERVING:
  Calories:       226
  Carbohydrates:   27 g
  Protein:         10 g
  Cholesterol:     19 mg
  Fat/% Fat:        8 g/26% (of the total calories are from fat)
  
  Source: Great Good Food by Julee Rosso
  
  Calories     per serving: 226         Number of Servings:   4
  Fat grams    per serving: 8 g          Approx. Cook Time:
  Cholesterol  per serving: 19 m                     Marks:
  
  Submitted By MICHELLE BASS   MSG#: 215
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:27, 01 Oct 2007
___ Blue Wave/DOS v2.30

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