Text 15374, 88 rader
Skriven 2011-09-05 19:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WANDERINGS 849  10905
=============================
-=> Quoting Glen Jamieson to Michael Loo <=-

 ML> Texas liberal friends

 GJ> my niece / doesn't like Houston, where she works - but even
 GJ> Texans don't like Houston.

 GJ> One of my favourite cities is San Antonio

Austin has a rep for being cool, wacky, liberal and high tech. It's
on my bucket list of places to visit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jennifer's California Rolls
 Categories: Japanese, Shrimp, Fish, Trout, Caviar
      Yield: 8 servings
 
      4    Nori sheets
      3 c  Sushi rice
      8 ts Ocean trout or flying fish
           -Roe
      2    Cucumbers, cut into thin,
           Lengthwise slices
      8 lg Prawns, cooked, shelled,
           -deveined and tailed
      2    Avocados, peeled, pitted and
           Sliced
      8    Lettuce leaves, torn or
           Sliced
 
  Makes 4 rolls (32 pieces)
  
  Thick rolls can be rolled in a variety of ways to make decorative
  patterns in the rice. Experiment in the way you lay out the
  ingredients and see the differing patterns that result. It is best
  to serve rolls immediately they are made as the rice inside
  expands and the nori tends to split. The rolls will keep for up to
  half an hour before serving if they are rolled in paper towel and
  then plastic wrap.
  
  California rolls, as their name suggests, were invented in
  California, although thick sushi rolls originated in the Osaka
  area.

  Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on
  it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare
  nori at far side and making a small ledge of rice in front of this
  bare strip.
  
  Spoon 2 teaspoons roe along center of rice, using back of a spoon
  to spread. Add lettuce if desired. Lay 2 shrimp along center, with
  one-quarter of cucumber strips. Lay one-quarter of avocado slices
  along center. Add one-quarter of lettuce.
  
  Roll mat over once, away from you, pressing ingredients in to keep
  roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.
  Covering roll (but not rice-free strip of nori), hold rolling mat
  in position and press all around to make roll firm.
  
  Lift up top of rolling mat and turn roll over a little more so
  that strip of nori on far side joins other edge of nori to seal
  roll. Use your fingers to make sure roll is properly closed. Roll
  entire roll once more, and use finger pressure to shape roll in a
  circle, an oval, or a square.
  
  Using a sharp knife, cut each roll in half, then cut each half in half
  again. Then cut each quarter in half crosswise to make a total of 8
  equal-size pieces. Cut gently to maintain shape.
  
  Source: Sushi (The Essential Kitchen Series) by Ryuichi Yoshii
  
  From: Jennifer Sandberg
 
MMMMM



Cheers

YK Jim


... Rick Perry as President? What Harm Could a Governor of Texas Do?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)