Text 9751, 81 rader
Skriven 2008-06-29 02:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: gizzies 432
=======================
 -=> On 06-27-08  23:32,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: gizzies 432 <=-

 HN> I would jump all over chickenbreasts for $0.79 a pound! I still can't
 HN> figure out why gizzards and liver are so high!

On Thursday the 12th, we took a guided tour of Seattle.  It was a
company that the desk clerk recommended, and was pretty decent although
many of the things we had seen before (e.g. the salmon ladder on the
canal).  It was a small new company, perhaps only a couple of friends
starting out with a few tour bus. At some point in the tour, I happened
to mention to the driver/owner that a friend of ours had really flipped
out into heaven when he discovered the fried chicken livers and gizzards
at Pike Place Market.  The driver did not know that, but given the
interest he showed I expect that by now he has checked it out and put it
onto his tour dialog.

 HN> So....tell us about the cruise? good food?

The cruise was very good -> excellent food.  The rest of the tour was
mostly good food with a few high spots that got into the very good
range.  For the first three days, we were on Holland America for the
cruise part (Staatendam). They had a sit down restaurant that served
from a menu with many excellent choices, changing each night.  The
lunches there were essentially full dinners.  They also had an informal
dining area where you went down a cafe type line, selecting whatever you
wanted.  The food there was good to very good.  Mostly, we ate breakfast
at the informal area and lunches and dinners at the sit down area,
although we skipped the sit down dinner one night because we were just
too full to contemplate a full dinner.

There were many varied ways of presenting salmon and other fish.  We are
"salmoned out" for a while:-}}  But I have to admit that it was very
good eating!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Marinated Salmon Danish Style
 Categories: Seafood, Danish, Beer
      Yield: 1 servings
 
           -Asparagus Mayonnaise:
      3    Egg yolks
    1/3 bn Asparagus, cooked and rough
           -chopped
      3 oz Lemon juice
      1 c  Olive oil
           -salt and pepper to taste
           -Salmon:
     24 oz Beer
      5 lb Salmon, filleted
      2 oz Saltpeter
      1 c  Sugar
    1/2 c  Salt
    1/2 c  Black pepper
      2 T  Basil, chopped
 
  Asparagus Mayonnaise: In a food processor, blend the yolks,  asparagus
  and lemon juice. Still blending, add the olive oil and mix  well.
  Season with salt and pepper. Makes about 2 cups.
  
  Salmon: place fish skin side down in a flat container. Sprinkle on
  saltpeter, sugar, salt, black pepper and basil. Pour beer over to
  cover.  Cover the dish and marinate the salmon for 2 weeks in the
  refrigerator. Drain. To serve, slice salmon very thin, place on a bed
  of  lettuce and spoon on asparagus mayonnaise. Garnish with tomato
  and lemon slices if desired. Makes 8 servings.
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM





... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:16, 29 Jun 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)