Text 23368, 83 rader
Skriven 2009-04-16 12:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: wHere's beef 494
========================
 JW> KFC allows hamburgers at at least one location.... Yellowknife. Len
 JW> wouldn't give up his locally famous Lennie Burgers and he cut a deal
 JW> sealed with a handshake with the Colonel himself when he bought a
 JW> franchise here.

Good for him. Makes one wonder, though, why he bothered to
buy the KFC name. Couldn't he have just made Lennie Fried Chicken
instead? I mean, are the denizens of the frozen north as
tainted by advertising as they are down in civilization?

==

 JW> They are two very closely related genera in the salmon family...
 JW> Char have light spots on dark backgrounds and trout have dark spots
 JW> on light backgrounds.

Why aren't all Salmonidae called salmon?

 DS> crappie
 ML> More properly "speckled perch," but nobody calls them that.
 JW> "Speckled sunfish" or "small speckle bass" would be even more
 JW> accurate. 

Why aren't all Percidae called perch?

And why don't fish inflect to form their plurals? Where are
the perches, salmons, trouts, tunas, haddocks?

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

      Title: Dtom Kem Pla Insri /mackerel Braised, Galangal/green Pawp
 Categories: Fish, Thai, Asia-c
      Yield: 4 Servings

      1    Lemongrass stalk
           Galangal- green, 1.5cm
           ;peeled
      1    Herb- coriander root
           ;cleaned and scraped
      5    Garlic cloves
           ;peeled
      5    Onions- red shallots
           ;peeled
           Ginger- green, 1.5cm
           ;peeled
      2 lg Chillies- red
        pn Spice- white pepper
    300 ml Stock- chicken
           ;or water
      1 tb Tamarind water
      2 ts Sugar- palm
      1 tb Sauce- fish
      1 tb Sauce- oyster
    1/2 sm Pawpaw- green
           ;peeled, cut into pieces
    150 g  Fish- mackerel or tuna
           ;FOR SERVING
           Herb- coriander leaves
      4    Onions- red shallots
           ;sliced

  Bruise lemongrass, galangal, corriander root, garlic, shallot, ginger
  and chilli in a mortar and pestle and sprinkle with white pepper.

  Bring stock or water to the boil, add tamarind water, palm sugar, fish
  sauce and oyster sauce. Add bruised vegetables and pawpaw, return to
  the boil and simmer over low heat for 5 minutes. Place the fish in a
  heatproof dish, pour hot stock mixture over to cover, then cover with
  a lid or foil. Braise in the oven at 80^C for 2 hours, until the fish
  is very tender.

  Serve the fish in a deep bowl with the braising liquid and vegetables
  spooned over and sprinkled with corriander and red shallots.

  From: AUSTRALIAN GOURMET - NOVEMBER 1997 ISSN 1034-9006 - VOLUME 97,
  NO. 11 By: DAVID THOMPSON Typed by: KEVIN JCJD SYMONS U/L 'COOKING'
  MARCH 29 Y2K

MMMMM
 
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