Text 17535, 117 rader
Skriven 2011-11-07 12:14:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NOT AIRY 161  11107
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> There is a fairly fast, but expensive rail service from Narita to
 GJ> Tokyo, but I have not used it.
 ML> Nor I. I am told there are other services as well, including
 ML> various buses for the cost-conscious and limos for the
 ML> tush-conscious.

On my first visit to Tokyo, Mr Toyoda sent a car and driver for me.  I
enjoyed a heated back massage from the rather special back seat.  On
my next visit, Nissan provided the limo.
 
 GJ> Japanese rice farmers are very politically influential.
 ML> Or rather, public opinion is very important.

Votes are the most 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).
 ML> Nicely cost effective!

I still have the notebook, in good condition.  The steamed bun is just
a happy memory.
 
 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.
 ML> Guess you don't have a large and influential corn industry.

We do have a large and influential sugar cane industry, so we mostly
use E10 petrol in our cars.
 
 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.
 ML> Don't believe what the gentleman said. Excuse being fatigue and
 ML> distraction, which you can understand given the circumstances.

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

Of course, of course...
 
 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),

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

Bugga!  There is difficulty in transferring the names of parts from a
diagram of the oyster on one computer, to the other computer.

 GJ> most of the "sea taste" came from, it was the oyster's stomach-liver
 GJ> area.
 ML> I.e., guts.
 
 ML> What happens to the red tongues? Here, they were often just

 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.

 ML> Still doesn't make sense to me.
 
 GJ> Title: Steamed Scallops In Shells

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

That is what I would do.  Anyway, half a teaspoon of sugar is
insignificant in 20 scallops.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE STEAMED SCALLOPS
 Categories: Starters, Seafood, Advertiser
      Yield: 3 Serves
 
    250 g  Spinach leaves- baby
     12    Scallops
      6    Spring onions; >8/julienned
      6 sl Ginger root; shredded
    1/4 c  Cilantro sprigs
      4 ts Soy sauce- light
      2 tb Peanut oil
      2 ts Sesame oil
 
  Wash the spinach leaves. Shake off excess water, drop in a saucepan
  and cook over low heat, covered, till wilted. Drain well.  Remove
  scallops from shells. Spoon small, equal amounts of cooked spinach on
  each of the shells, then top with a scallop.
  
  Arrange shells on a rack in a steamer [a large bamboo steamer is
  ideal, or use a cake rack in a wok]. Scatter half the spring onions
  and ginger over, reserving the rest for garnish.  Cover well with
  aluminium foil or a lid and cook gently over a moderate heat till
  ready, about 5 minutes. Remove and place the shells on a heated
  serving dish. Garnish with reserved spring onions, ginger and the
  coriander sprigs. Heat soy sauce, peanut and sesame oils in a small
  saucepan, pour over scallops and serve immediately.
  
  From: THE ADVERTISER, COOKING, 16 MAY 2007 By: TRACEY LINGUEY Typed
  by: KEVIN JCJD SYMONS
 
MMMMM
 
Happy Eid!
___ Blue Wave/DOS v2.30 [NR]

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