Text 20434, 87 rader
Skriven 2009-02-05 09:55:14 av Sean Dennis (1:18/200)
  Kommentar till text 20430 av Dale Shipp (1:261/1466.0)
Ärende: INET BBSes for COOKI
============================
Hello, Dale.

Wednesday February 04 2009 at 23:50, you wrote to me:

 DS> The corrections to your listing are in the file, and will be there
 DS> the
 DS> next time I remember to post it.

Thank you, sir. :)

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yosenabe (Japanese Seafood and Vegetables in Broth)
 Categories: Japanese, Lobster, Noodles, Shrimp, Clams
      Yield: 6 Servings

  1 1/2 lb Live lobster; cut into
           -Serving pieces, OR
     12 lg Raw shrimp (10 to 15 count),
           -peeled and deveined
      2 md Carrots; scraped
      3 oz Harusame (cellophane or
           -Transparent noodles)
    1/2 lb Fillet of porgy; or any
           -Other white meat fish, cut
           -Into 1 inch pieces
     12    Cherrystone clams; shucked
      8    Scallions; including at
           -Least 3 inches of the green
           -Stems, cut into 2" pieces
      3 c  Chicken broth; fresh or
           -Canned, or
      3 c  Ichiban dashi
      4    Inch piece of kombu (dried
           -Kelp), washed
           -Under cold water
           DIPPING SAUCE:
      1    Recipe chirizu

  PREPARE AHEAD:

  With a cleaver or large, heavy knife, chop off the tail section of the
  lobster at the point where it joins the body. Twist or cut off the
  large claws.  Split the body of the lobster in half and remove and
  discard the gelatinous sac (stomach) in the head and the long
  intestinal vein attached to it.  Cut the tail crosswise into 1 inch
  wide slices and chop the lobster halves crosswise into quarters.

  Cut the carrots obliquely, by making a diagonal slice, then rolling
  the carrot a quarter turn and slicing again. Bring 1 cup of water to
  a boil in a small saucepan, drop in the carrots and return to the
  boil. drain the carrots in a sieve and run cold water over them. Set
  aside.

  Soak the Harusame in a bowl of cold water for about 30 minutes, or
  until soft.  Drain and cut into 4 inch lengths.

  Bring 1 cup of water to a boil in a small saucepan and drop in the
  fish. Cook briskly for about 10 seconds, drain in a sieve and run
  cold water over the fish to cool it quickly.

  Arrange the clams, lobster or shrimp, carrots, scallions, noodles and
  fish chunks attractively on a large platter.

  TO COOK: following the directions in the "Sukiyaki" recipe, place 3
  cups of chicken broth and the piece of kombu in the cooking utensil
  and bring to a boil.  Lower the heat so that the broth simmers
  constantly throughout the meal.  Traditionally, each diner selects
  and cooks his own food to taste. None of the ingredients in Yosenabe
  needs be cooked longer than a moment, two at the most. Serve with
  small dishes of dipping sauce.

  Time/Life 'Foods of the World', The Cooking of Japan From: Earl
  Cravens

MMMMM
=== Cut ===

Later,
Sean

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