Text 15288, 74 rader
Skriven 2008-10-19 14:08:00 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: bad bird 73
=======================
-=> MICHAEL LOO wrote to BILL SWISHER <=-

 ML> Puny things. Even the Atlantic ones get bigger than that.

The chicken sized ones are preferred for eating reasons I'm told. 
Something to do with the texture of the flesh when the fish get larger,
also I guess there's also a chance of more intramuscular parasites as
they age. They do get larger than 20-25lbs though. 
www.adn.com/fishing/story/553604.html

 ML> I'm afraid that generous checked bag policies are history.

I just looked, if we have confirmed 1st class tickets we get the second
bag free.  We'll upgrade if at all possible since the cat travels with
us, we have to make her as comfortable as possible right?  At least
that's our story and we're sticking to it!  She is put under the seat
in front of Connie in her "Black Hole", a term we started using after
visiting the restored Territorial Prison in Yuma, which is a black soft
cage. :-)

 ML> Hey, I haven't seen you and Connie in years, and I
 ML> don't think I've ever looked at your computers to
 ML> jinx 'em.

We visited, for the much to short time, fall of...2006 I think.  No,
you never were over to the house.  But the truth is so limiting at
times, so I'll still blame you anyhow, who knows maybe I'll run for an
office in the future.


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Huevos Haminados (Jewish Eggs)
 Categories: Sephardic, Jewish, Greek, Pileggi, Cheese/eggs
      Yield: 1 Servings
 
   6.00    Raw eggs in shell, at room
           -temp
   1.00 ts Salt
   0.13 ts Pepper
   0.50 ts Tea leaves
   0.50 ts Coffee grounds
   3.00    To 4 onion skins, for color
   1.00 ts Corn oil
   1.00 ts Vinegar
           -water
 
  I can only refer to haminados as Jewish eggs since no other culture I
  know of prepares them this way.  I have eaten them in Calcutta among
  the Baghdadis, in Izmir and Istanbul, Turkey, Greece, Tunsia, and
  Morocco. The eggs in their shells are serve in Turkey at Passover
  Seders as well as on other days.  In Calcutta, they are roasted
  overnight with chicken and so their are know as Sabbath eggs.
  
  Eggshells are porous and absorb flavors of medium in which they are
  cooked. The longer one cooks them at very low heat softer they become
  instead of reverse.  In this Greek recipe from Salonika the outer
  shells become dyed to a rich maroon color and inner egg white also
  takes on some of color. They can be served w/salads, eaten out of
  hand w/drinks, or connected w/a ritual as they are on Passover.
  
  1.  Put everything into a pan and cover eggs well w/water. Bring to a
  boil, cover pan, reduce heat to low, and cook for at least 5 hrs,
  preferably 6. Add water now and then as it evaporates. Then drain,
  rinse shells, and refrigerate. Remove shells and serve when wanted.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- C. 1992
  Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
 
MMMMM
  
--- MultiMail/Linux v0.46
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)