Text 22521, 87 rader
Skriven 2007-11-08 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: FISHY FISHY  71106
==============================
-=> Quoting Glen Jamieson to Hap Newsom <=-

 -> "Brown trout fishing centre of the world"

 GJ> Fly fishing is something I have never done - yet.  It is possibly
 GJ> seasonal

You mentioned snow. Not the most pleasant time of the year to stand
hip deep in running water.

 HN> Big news this past week was the annual dolphin slaughter in Japan,
 HN> several American movie stars (whose names I forget) went to protest and
 HN> were whacked with boathooks for their efforts. The Japanese don't
 HN> tolerate protest very well (grin). 

 GJ> I have seen videos of that.  Not nice at all!  The Japanese are very
 GJ> conservative, and the "old School" leaders don't like to change
 GJ> traditional ways.
                      
They can't understand why whales and dolphins should be treated any
differently than say, pigs, which are also very intelligent mammals,
yet widely killed and eaten. Or why outsiders from a foreign country
are so aggressively imposing their own cultural values and biases.


Here's another Native food dear to some that will raise hackles with
others:

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: Sea Turtle Panfried in Wild Pepper Berry
Categories: Mains, Seafood, Aboriginal, Australian
     Yield: 4

     4   Turtle meat, hand-size
     3 tb Olive oil; OR
     3 tb canola oil
     1 c  Pepper berries; OR
     1 c  wild berries
     1   Lemons; juice of
     1   Oranges; juice of
     4 tb Lime marmalade; OR
     4 tb lemon marmalade, OR
     4 tb fruit jam
     1 bn Onions- spring; chopped

This dish was created at the old Garden Point Mission on Melville
Island, in the former aged care kitchen. The skirt of the turtle is
ideal for this dish which is fast to cook. You can also use fillet
steak or chicken breast.

Cut turtle meat into flat bite-size pieces.

Heat oil in camp pan or frying pan. Add the turtle meat stirring
quickly with a wooden spoon till cooked. Remove meat & place on bowl
or plate.

In the same pan, add pepper berries & fry till soft. Add lemon &
orange juice, & water. Bring to the boil to remove turtle flavours
from pan (deglazing). Add marmalade or jam to help thicken the glaze
& give a tangy, peppery taste.

Stir in the spring onions. Add turtle meat & heat to serving
temperature. Do not boil as turtle will become stringy.

Serve with steamed rice, mashed wild yams or sweet potato.

From: WALKABOUT CHEFS
By: STEVE SUNK & DAVID HANCOCK
Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007


MMMMM






Cheers

YK Jim


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