Text 16408, 93 rader
Skriven 2008-11-14 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: radii 209
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> lobster....
 ML> There's some indication that the populations are coming back,
 ML> because of the overfishing of predators such as cod and halibut.

I spent some time on the Canadian Government's Dept of Fisheries
website and the populations do seem to be slowly increasing. They
attribute it to shorter seasons, trap quotas, licence quotas, larger
minimum catch sizes and protecting berried females. The average size
of the catch is increasing as well as the number of lobsters per
trap per day and the overall landings are up despite reduced
licences and the number of traps. Lack of predators eating the
larvae could well be a factor too, but it's not one they brought up.

 JW> Radius burgers...

 ML> Firmly on the stupid side of the divide, I see. Can't even
 ML> complete a sentence.

That might have been my editing when I condensed the article.

 JW> forms it into gigantic nine-ounce patties

 ML> Uh, gigantic, yeah. I want to believe this guy why?

Would you settle for "fairly hefty" or "rather large"?

 ML> Who on earth wants a burger to cook through, buttbrain?

Uh... me. I like my steaks rare but my burgers at least medium well.
But I still want them juicy though which is why I like cheap fatty
ground beef for mine.

A strange burger:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: MARINATED LAMB BURGER WITH TZATZIKI
 Categories: Mains, Lamb, Burgers
      Yield: 4 servings
 
      2    Capsicums- red; halved
           Olive oil spray
      2 ts Olive oil
      2    Garlic cloves; crushed
      2 ts Cumin- ground
     60 ml Lemon juice; fresh
      4    Lamb leg steaks, 100g
    130 g  Yoghurt- low-fat
      1    Cucumbers- Lesbian;halved/
           -seeded/sliced thinly
      4    Bread rolls- w/meal
           Rocket leaves- baby
 
  Preheat oven to 200^C. Split bread rolls & lightly toast.
  
  Line a baking tray with non-stick baking paper. Place the
  capsicum, skin-side up, on the tray. Lightly spray with oil. Roast
  in oven for 20 minutes or till charred & blistered. Transfer to a
  sealable plastic bag & set aside for 20 minutes. Peel the skin &
  
  Combine the olive oil, garlic, cumin & 2tb of lemon juice in a
  glass or ceramic bowl. Add the lamb & turn to coat. Cover & place
  in the fridge for 15 minutes to marinate.
  
  Combine the yoghurt, cucumber & remaining lemon juice in a small
  bowl.
  
  Preheat a char grill on high. Lightly spray with olive oil. Drain
  the lamb from the marinade.
  
  Cook on grill for 2 minutes each side for medium or till cooked to
  your liking. Transfer to a plate & loosely cover with foil. Set
  aside for 3 minutes to rest.
  
  Divide the bases of the rolls among serving plates. Top with the
  remaining rolls & serve.
  
  From: SUNDAY MAIN www.adelaidenow.com.au  31 AUGUST 2008
  BY: MICHELLE SOUTHAN
  Typed by: KEVIN JCJD SYMONS, 16 SEPTEMBER 2008
 
-----

Cheers

YK Jim


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