Text 14319, 96 rader
Skriven 2011-08-04 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fishy biz 693
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The Greenies on council want ultra energy efficient homes at all
 JW> costs and hate mobiles.

 ML> Well, mobiles tend to be eyesorious, but they're better than
 ML> squalor.

They older ones can be but the newer ones are quite houselike and a
lot of old ones have been extensively re-modeled around here with
pitched, shingled roofs etc.

 JW> The NWT Housing Corp builds about four houses a year
 JW> and give them away to the poorest people [...] If one
 JW> were move [...] into a cheap mobile one
 JW> would loose out on the chance of a superior, free home.

 ML> The housing authority could have killed two birds with
 ML> one stone by buying the trailers and using them to provide
 ML> somewhat superior accommodations to those in the worst
 ML> conditions.

And created training and employment opportunities in the renovation
biz.

Re: Scallop roe

 ML> "if you like
 ML> fish eggs or lobster roe, you'll probably like it."

I am not overly fond of caviar or lobster roe, so I tend to leave it
for those who do appreciate it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Ravioli with Tomato and Basil Sauce
 Categories: Dumplings, Lobster, Sauces, Australian, Japanese
      Yield: 4 Servings
 
           FOR THE RAVIOLI:
    200 g  Scallop meat, chilled
    1/3 ts Tarragon, finely chopped
      1 tb Chopped chives
      1    Egg white
    300 ml Cream, chilled
    200 g  Chilled lobster meat, minced
     24    Gow Gee skins
     24    Squares of Nori(2cm squares)
           Wakame and Ogo seaweeds
           Flying fish roe
           Salt and pepper to taste
           FOR THE SAUCE:
    100 ml Extra virgin olive oil
      8 tb Peeled and diced tomato
  1 1/2 tb Rice vinegar
      1 ts Ground coriander
    1/2 ts Finely chopped basil leaves
    1/2 ts Finely chopped garlic
           Salt and pepper
      1 pn Sugar

  Keep seafood and cream icy cold over a bowl of ice. Place the
  scallops, tarragon, chives and egg white in food processor and
  blend to a smooth paste. With the processor still running
  gradually add the chilled cream in a steady stream. When the cream
  has been assimilated, mix the paste with lobster, salt and pepper.
  Cover and chill till needed.
  
  Lay out 12 Gow Gee skins and lay a Nori sheet on each. Place a
  spoonful of the paste on top, cover with another Nori square and
  then another Gow Gee skin and gently wet edges and press together.
  
  Poach for about five minutes in a large pan of simmering salted water
  to which a dash of vegetable oil is added.
  
  On a warm plate spread some Wakame, then top with ravioli and sauce.
  Garnish with Ogo and flying fish roe.

  From Tetsuya Wakuda's award-winning Sydney restaurant: fresh
  seafood in an innovative Japanese/Australian way.

MMMMM




Cheers

YK Jim


... Come home to a real fire. Buy a cottage in Syria.

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