Text 16380, 80 rader
Skriven 2011-10-06 07:40:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BIG TRUCKS  11006
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> a B-double[...] reversing is virtually impossible (although
 GJ> I did hear of a man who could reverse a full length train).
 
 GJ> And so service stations, truck stop cafes, etc have to be set up so
 GJ> that only forward motion is necessary.

 JW> Which gives lie to the old aphorism about eating where the truckers
 JW> stop. Sometimes it it just the access and parking that attracts
 JW> them, not the quality of the food. A more reliable guideline is how
 JW> many construction company pick up trucks gather there at noon.

I will be leaving in an hour or so for a 2 week tour of the West coast
of South Australia, so I will look out for good eateries.  This part
of Australia provides 60% of the country's seafood, so the eating
should be good - oysters, tuna, scallops, rock lobsters.  I will
report any exciting discoveries when I return.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Seared Tuna With Shiso, Water Chestnuts And Spring 
 Categories: Australian, Tuna
      Yield: 20 Pieces
 
    500 g  Slab of yellow fin tuna
           (sashimi grade)
    200 g  Fresh water chestnuts
      2    Punnets spring onion sprouts
           Or
      1 bn Green spring onions
      1    Punnet baby red shiso leaf
    200 ml Grape seed oil
     50 g  Peeled and finely sliced
           Ginger
     50 g  Sliced spring onion (white
           Part only)
 
  Take the sashimi tuna and trim out the blood line. Cut into two oblong
  shapes 3cm x 3cm square and 10 cm long. Set aside.
  
  Peel and blanch the fresh water chestnuts in boiling water for 30
  seconds then refresh in cold water. Thinly shave the water chestnuts
  using a sharp knife or mandolin. Set aside.
  
  Warm the grape seed oil and add the ginger and sliced spring onions to
  infuse. Keep warm for 30 minutes then strain and discard ginger and
  spring onions.
  
  Cut the spring onion sprouts from the punnets using scissors. If using
  green spring onions slice the white part finely with a sharp knife.
  Place the spring onions in a fine mesh colander or basket and immerse
  in boiling water for 10 seconds then plunge directly into iced water
  until cool. Drain and set aside.
  
  With a pair of scissors snip the red shiso leaves and set aside.
  
  In a hot non stick pan using a little of the ginger and spring onion
  oil sear all four sides of the tuna oblongs - about 2 seconds each
  side.
  
  Assembly: Slice each tuna oblong into 10 portions x 1 cm thick. Brush
  on ginger oil and season with a little sea salt. Dress the water
  chestnuts with a little ginger oil and salt. Place a small mound of
  water chestnuts on the centre of each piece of tuna. Garnish with
  spring onion sprouts and a sprig of shiso. Carefully arrange the tuna
  on a serving platter.
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 
On this day in 1889 the Moulin Rouge opened in Paris.

Today is St Bruno's Day.  He protects against demonic possession.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)