Text 23707, 90 rader
Skriven 2009-04-30 06:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: plants
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> go back to the roots and asparagus is a grass. As corn (maize), wheat,
 DD> rye, oats and even rice are grasses.

 ML> All grains are grasses. It is only by a giant stretch of the
 ML> imagination that asparagus would be considered one.

Not a stretch at all. Even the palm tree is included in that batch. All
monocots. I believe I gave a cite with my follow up to Jim Weller. Read that
first - then review your statement above. If I did not give such a cite I will
repost it for you (and others)

 ML> It would be like saying that humans are swine, to extend
 ML> my favorite topic of the day (they are immunologically
 ML> pretty compatible, after all).

Not really, there are many more differences between humerns and hawgs than
there are between, say, bluegrass and asparagus.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Cakes
 Categories: Seafood, Citrus, Chilies, Oriental, Sauces
      Yield: 10 servings
 
MMMMM-------------------NAM PLA DIPPING SAUCE------------------------
      2 tb Fish sauce
    1/2 ts Sugar (opt)
           Juice of 1/2 lime
      2 tb Water
      2    Thai bird chilies; sliced

MMMMM-------------------------FISH CAKES------------------------------
      1 lb Raw, peeled, deveined
           - shrimp
           +=OR=+
    1/2 lb Raw shrimp
           +=AND=+
    1/2 lb Fresh fish filets
    1/4 ts Kosher salt
    1/4 ts White pepper
      1 ts Fine minced magrut (kaffir)
           - lime leaf
      2 ts Fine minced green onions
      2    Egg whites; whipped to stiff
           - peaks
           Oil for deep frying
           Sweet chilli sauce; as
           - dipping sauce
 
  I prefer this recipe when made with just shrimp, but it also can be
  made entirely with fish or a combination of shrimp and fish. Pairs
  with: 2002 Domaine de Montbourgeau L'Etoile Jura (fish sauce) or 2006
  Schmitges From Red Slate Riesling Kabinett (sweet sauce).
  
  To make nam pla: In a small bowl stir together fish sauce, sugar, if
  using, and lime juice until sugar is dissolved. Add water and chiles.
  Stir and set aside until ready to serve.
  
  To make shrimp cakes: Place shrimp in food processor with salt and
  white pepper and blend until you have a smooth paste, adding a few
  teaspoons of water if needed. Remove to a work bowl. Do the same with
  fish fillets, if using, and then combine both shrimp and fish in the
  food processor until blended well. Remove to a work bowl and stir in
  magrut lime leaf and green onions. Fold in whipped egg whites.
  
  Heat at least 1 inch of oil in a frying pan or wok until it registers
  360°, using a deep-fry or candy thermometer to monitor the heat. Using
  two spoons or a small, greased ice cream scoop, shape the seafood
  mixture into balls and carefully slide the balls into hot oil. Fry
  about 3 or 4 at a time. Turning as necessary until golden brown,
  about 5 to 7 minutes. Remove with a slotted spoon and drain on paper
  towels.
  
  Serve immediately with nam pla and sweet chilli sauces.
  
  Serves 10 — about 20 cakes
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 14 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Virtue is its own punishment - Aneurin Bevan
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