Text 25573, 68 rader
Skriven 2009-07-02 00:10:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Fish
============
 -=> On 06-30-09  16:47,  Michael Loo <=-
 -=> spoke to Jim Weller about trip 769 <=-

 ML> How about inconnu, which I've always wanted to try, if only
 ML> for its name?

 ML> I don't need need to taste it, but it would be fun. I've had most
 ML> of the standard run of fish, perch, trout, sturgeon, pike, char,
 ML> and so on, but inconnu still remains inconnu.

Something that has recently turned up in the markets here (pre-wrapped
frozen plastic bags) is called SWAI.  Had any experience with that?
Seems to be a large fillet, white in color.  WIKI calls it a form of
catfish native to Asia.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Halvah
 Categories: Greek, Dessert
      Yield: 12 servings
 
      3 c  Water
      2 c  Granulated sugar
      1    Cinnamon stick
      3    Whole cloves
      1    Lemon (peel only)
    1/2 c  Butter
      1 c  Coarse semolina or farina
      4 tb Pine nuts
      2 tb Blanched, chopped almonds
      3 tb Whole blanched almonds
 
  Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1
  tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil
  for 10 minutes, then cool.
  
  Meanwhile, slowly melt the butter in a heavy saucepan, and cook for
  several minutes, without browning. Stirring constantly with a wooden
  spoon, slowly add the semolina or farina. Cook over low heat until the
  mixture turns a golden chestnut color; do not brown. Add 2
  tablespoons of the pine nuts and chopped almonds and continue cooking
  1 more minute.
  
  Remove cinnamon stick, cloves, and peel from the cooled syrup.
  Gradually add the syrup to the semolina mixture, stirring with a
  long-handled wooden spoon; the mixture will bubble furiously. Cook
  over the lowest possible heat until the syrup has been absorbed and
  the mixture thickens. Remove from the heat and drape with a clean
  towel for 10 minutes. Turn into a mold, spreading with a knife or a
  spatula. Cool, then reverse onto a serving platter, sprinkle with
  cinnamon, and gaZ  the whole almonds. Cut into small, diamond-shaped
  pieces.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  From: Karen Mintzias                  Date: 13 May 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:16:59, 01 Jul 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)