Text 2845, 100 rader
Skriven 2006-07-05 13:27:18 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1390 av DAVE SACERDOTE (1:123/140)
Ärende: Re: bad things 666
==========================
*** Quoting DAVE SACERDOTE from a message to JIM WELLER ***

JW> Imagine super greasy, slightly rancid, 
JW> badly executed Viet/Tex-Mex fusion. His "Spanish" rice 
JW> was beyond description.

DS> Ha!  That made me laugh.

Me too <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Octopus Gumbo
 Categories: Cajun, Stews, Squid
      Yield: 4 Servings
 
    1/2 c  Diced bacon
      2 c  Water
      1 pt Fresh octopus,
           -steamed until tender
      2 c  Slightly undercooked
           -steamed rice
      1 lb Canned tomatoes
      1    Can okra
    1/2 c  Diced onions
      1    Diced green pepper
    1/4 ts Cayenne
    1/2 c  Diced celery
           Salt and pepper to taste
 
  Boil bacon in water for 15 minutes, then add the rest of the
  ingredients. Simmer together for ten minutes. Serve with warm
  cornbread.
  
  Helen Blanchard, Ward Cove, AK "Octopus for Dinner"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarols Japan 'Rice Soup'
 Categories: Xxcarol, Soups, Japan
      Yield: 16 Servings
 
      2 qt Chicken stock
      3 c  Dry rice, calrose
    1/2 c  Chopped green onions
    1/2 c  Chopped bok choy (cabbage)
    1/2 c  Shrimp meats, deshelled
    1/2 c  Mussels or clams, deshelled
    1/4 c  Chopped squid
    1/4 c  Octopus chopped
    1/2 c  Shredded carrots
      2 oz Shredded dry nori (seaweed)
      1 tb Dry parsley
      1 ts Black pepper
 
  I've had this many times here in Japan but cant find the recipe typed
  up anyplace.  It's very close though to 'congee'. To serve this
  right, you need a metal or very thick pottery pot with a lid and
  several small bowls to serve it out in to each person.  Heat the pot
  by filling with hot water from the sink, and place the cover over it.
  
  Place all the ingredients in a soup pot and let boil for 10 mins, then
  serve in the preheated dinner pot.
  
  Add raw eggs to the dinner pot and let them cook in the liquid as
  you serve dinner.  How many is up to you, but 6 would be normal for a
  12 person dish.  As this is made to be served 8 people at a time,
  you'd add 4 and next meal, another 4.
  
  The meats are all pretty much precooked and all veggies are fine
  chopped or shredded.  The squid can be all just the left over
  tentacles and that is actually perfect for using them up.  If you do
  not have octopus, use more squid.  The reverse also works.
  
  Excellent place for any leftover seafood type as long as it is deboned
  first.  Little balls of Kamaboko (fish paste) work really well here.
  The key is lots of different things, not too much of any one.
  
  Optional additions run into the hundreds but these are good ones:
  Tofu in small cubes, mild white cheese added at the serving time
  (small chunks that melt in the almost boiling serving dish as the raw
  eggs cook), chili powder of choice at the serving table, edamame (soy
  beans, fresh), spinich.
  
  Serving suggestions:  With hard crusty bread, hot tea, and fresh
  cucumbers.
  
  From the Japan kitchen of:  xxcarol 23May2005
 
MMMMM

Note that i must be a flake as at least at one point, I said edamame and
associated it with soybeans.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)