Text 17454, 97 rader
Skriven 2011-11-04 22:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT AIRY 161
====================
 GJ> There is a fairly fast, but expensive rail service from Narita to
 GJ> Tokyo, but I have not used it.

Nor I. I am told there are other services as well, including
various buses for the cost-conscious and limos for the
tush-conscious.

 GJ> Japanese rice farmers are very politically influential.

Or rather, public opinion is very important.

 ML> How did the notebook taste?
 GJ> That high quality 220 Yen notebook enabled me to record that the
 GJ> steamed bun was only 98 Yen (at the time, in 1998, about $1).

Nicely cost effective!

 GJ> Like the difference between fructose + fibre and sucrose?
 ML> Quaestio est. Why is fructose in fruit not bad but fructose in
 ML> similar proportion in HFCS bad?
 GJ> I have also wondered that, but as HFCS is not sold here, I cannot
 GJ> compare it with any other sweetener.

Guess you don't have a large and influential corn industry.

 ML> Though Pacific oysters contain a lot more fat than Atlantic
 ML> ones, "fat" is still not an appropriate word: Pacific ones
 ML> contain under 3% fat (Atlantics are 1.5-1.7%) and taste
 ML> much leaner, in fact.

Don't believe what the gentleman said. Excuse being fatigue and
distraction, which you can understand given the circumstances.

What was meant: (Atlantics are 1.5-1.7% and taste much leaner,
in fact). The misplacement of one parenthesis totally reversed
the meaning.

 GJ> There is difficulty in transferring the naming of parts of quadripeds
 GJ> to molluscs.  After referring to a diagram of a Pacific oyster
 GJ> (Trassocrea gigas),

Ha, ha, you're doing it too. That's Crassostrea gigas, which
name translates to "giant chubby oyster."

 and to my memory of the part of the oyster where
 GJ> most of the "sea taste" came from, it was the oyster's stomach-liver
 GJ> area.

I.e., guts.

 ML> What happens to the red tongues? Here, they were often just
 ML> thrown overboard, though they probably get turned into cat
 ML> food nowadays.
 GJ> Probably reserved for the chefs or the staff of the processing
 GJ> factory.  I noticed in one of the Australian recipes, which I can't
 GJ> find at the moment, the chef removed the roes and pureed them with
 GJ> other ingredients to make a sauce which was poured over the scallops.

Still doesn't make sense to me.

 GJ> Title: Steamed Scallops In Shells

A worthy recipe. Cut out the sugar and decrease the
cooking time by a minute or so, and that's pretty much
what my friend/restaurant owner Otto does.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dried Prawn Sambal #2 (Sambal Lada Udang Kering #2)
 Categories: Indonesian, Condiment
   Servings:  6

           Stephen Ceideburg
      1 lb Dried Prawns
      1 lg Onion
     20    Fresh red chillies
      1 tb Salt
    1/2 c  Oil
    1/2 c  Very thick coconut milk
           -(type I)
    1/2    Lemon, juice only

  Soak prawns in boiling hot water until they are soft. Rinse and drain, then
  mince them. Grind onion and chillies until fine. Pound the chillies and
  onion finely with salt. Heat oil and fry chilli mixture until soft. Add
  minced prawns and mix well. Then add coconut milk, stirring and bring to
  boil on medium heat. Reduce heat, allow to simmer until mixture is thick
  for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes
  before finishing the cooking.

  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]

MMMMM
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