Text 6747, 91 rader
Skriven 2006-10-20 01:56:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Mushrooms
=================
 -=> On 10-19-06  05:03,  Michael Loo <=-
 -=> spoke to Carol Shenkenberger about various 439 <=-

 ML> Most of the time, what's referred to as straw mushrooms
 ML> is a knobby brown-and-white job between the size of a
 ML> walnut and the size of a shooter marble; the common name
 ML> derives from where it lives (on straw, of course). The
 ML> species name is Volvariella volvacea.

  That reminds me of something I meant to ask when you and Carol visited
  our house a short while back.   A little over a year ago, they cut
  down one of the street trees in front of our house.  They did not
  grind or dig up the many roots, some of which are partially exposed in
  the lawn.   I've noticed some interesting and unusual (to me) fungi on
  those roots.   One variety is of moderate size, say 2-3 inch diameter
  and 1/2 to 1 inch tall, solid, white and firmly attached to the root.
  There are other varieties also.   I meant to ask you to take a look to
  see if you knew what they were, and whether or not *you* would like
  them.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Sauteed Shrimp
 Categories: Lebanese, Seafood, Ceideburg 2
      Yield: 6 servings
 
     12    To 18 jumbo shrimp
    1/2 c  Pumpkin seeds (pepitas in
           -Mexican markets)
      1 sm Onion, cut into chunks
      3    Garlic cloves
    1/2 bn Fresh cilantro, leaves only
      1 lg Tomato, peeled, cut into
           -chunks
      3    To 4 dried hot chiles *
      1    Red bell pepper, cut into
           -chunks
    1/2 ts Coriander seeds
      4 tb Olive oil
           Clam juice, if needed
           Juice of 1 lemon
 
  * such as pequin, coarsely crushed (or 1 or 2 fresh chiles, such as
  jalapeno or Serrano, coarsely chopped, with the seeds, if you like
  your food hot)
  
  This is from Narsai David, a cosmopolitan Lebanese restauranteur, food
  writer and all-around nice guy from the Bay Area.
  
  Clean, peel and devein the shrimp.  Set aside.
  
  To make the sauce, prepare the pumpkin seeds first.  If they are
  unroasted, put them in a heavy skillet with out oil or butter and
  toast them for a few minutes until they are crackly but not browned.
  Put them in a food processor or blender and reduce to a fine powder.
  Add the onion, garlic, cilantro, tomato, chiles, bell pepper,
  coriander seeds, and salt and pepper.  Puree until smooth.
  
  Heat 2 tablespoons of the olive oil in a skillet, add the pureed
  pumpkin seed mixture, and cook gently for a few minutes, stirring
  from time to time, until it is well blended.  If too thick, stir in a
  little clam juice; if too thin, continue to cook until it is reduced
  to the desired consistency.
  
  Heat the remaining 2 tablespoons olive oil in a large skillet, add the
  shrimp, and saute over moderate heat until just beginning to turn
  pink. Using a slotted spoon, remove from the pan to a heated platter.
  
  Add the sauce to the pan.  Add the lemon juice and adjust the
  seasoning. Return the shrimp to the pan, turning to coat them with
  the sauce.  Serve immediately.
  
  Serves 6.
  
  From "Monday Night At Narsai's" by Narsai M. David and Doris
  Muscatine.
  
  From the San Francisco Chronicle, 6/15/88.
  
  Posted by Stephen Ceideberg; November 12 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:19:33, 20 Oct 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)