Text 19087, 87 rader
Skriven 2009-01-04 12:24:57 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: #1 & #2 16 90104
========================
 -=> Quoting Michael Loo to Jim Weller <=-

 =
 ML> Ah, yes. Who will cover the shipping costs to YK?
 JW> I would gladly sacrifice one bottle to pay the shipping on the other
 JW> but alas I just don't think that would work somehow.

 ML> Coriole wines are pretty well-known and not impossible to find
 ML> in this hemisphere. Perhaps you should just negotiate for
 ML> a cheque for the price of one special-ordered bottle to be
 ML> sent to you in return for the two in hand.

A possible solution to that problem: are there any newspapers in
Canadia or USA which similarly reward writers of Letters to the Editor?
If not, why not?  Perhaps a Letter could be written to your local
paper, suggesting that a prize of, say, a dozen bottles be awarded for
the best Letter of the week.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAPER WRAPPED FISH FOR ST. NICHOLAS
 Categories: Newsgroups, Mmconv.old
      Yield: 4 Servings
 
      2 ts Extra virgin olive oil
      1 sm Whole fish, weighing
           Approximately 1/2 pound, or
           Comparable
           Serving-sized fish steaks or
           Thick fillets
           Sea salt and freshly ground
           Black pepper to taste
      1 ts Minced flat-leaf parsley
      1    Sprig fresh oregano
      3    Or 4 pitted black olives, if
           Desired
      2    Or 3 very thin lemon slices
      2    Or 3 garlic slivers
      2 ts Fresh lemon juice
 
  Orata ou Triglie alla San Nicola
  :submitted by v_marini from Greenwich, CT
  
  Presumably this is named for San Nicola because it is associated with
  Bari, where Nicholas has been patron since Barese merchants stole his
  saintly relics from Myra on the Aegean coast of Turkey in 1087.
  
  In the original, small individual fish, weighing no more than 1/2
  pound each, are dressed with olive oil, garlic, herbs, and lemon
  slices, then wrapped in parchment paper for roasting. Since whole
  fish of this size are difficult to find in this country, I often do
  this with fish steaks or fillets. Almost any fish responds well to
  the treatment - I have tried it with swordfish, halibut, and tuna
  steaks, as well as with boneless chunks of haddock and cod. Small,
  impeccably fresh tinker mackerel are splendid wrapped whole this way,
  as are small bluefish, sometimes called blue snapper, when they're in
  season.
  
  PREHEAT the oven to 400 degrees F. LAY out a length of parchment
  paper or aluminum foil-for each fish or piece of fish, you'll need
  enough to make a loose packet around it. Drizzle about 1/2 teaspoon
  of oil over the paper, then set the fish on it. Sprinkle with salt
  and pepper, then with the parsley. Add the oregano and olives, if
  desired, lay a few lemon slices and the garlic slivers on top, and
  drizzle the fish with the remaining oil and the lemon juice. PULL up
  the edges of the aluminum foil or parchment paper and fold them
  together to make a loose but secure packet. Place each serving packet
  on a baking sheet and slide into the oven. Bake for 20 minutes. (If
  you use parchment paper, it will puff up and brown, a handsome thing
  to send to the table.) Open one of the packages to test if the fish
  is done. If not, return to the oven for another 5 to 10 minutes. Note
  that whole fish will take longer to cook than steaks or fillets.
  
  SERVE immediately, in their individual packets. NOTE: If you are using
  whole fish, put some of the aromatics inside the opening as well as
  on top of the fish.
  
  http://www.simpleinternet.com/recipes/    U/L September 2001
  http://www.simpleinternet.com/foodchat/
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)