Text 21156, 79 rader
Skriven 2012-02-11 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: the new 204
===================
-=> Quoting Michael Loo to Hap Newsom <=-

 ML> his fear of never getting a girl

Now that could be the key to successful behavior modification!
Hormones are powerful things. When I was young and single I
certainly modified my behavior all the time to impress the fair sex.
I even stopped smoking, drinking and became a vegetarian (although
not all at the same time) for love or for lust.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gundel Halaszle - Hungarian Fishermans Soup, Gundel Style
 Categories: Hungarian, Fish, Soups, Chilies, Pasta
      Yield: 6 Servings
 
     10 oz Carp fillets
      1 lb Carp bones
      1 lb Catfish bones
     10 oz Catfish fillets
     10 oz Pike-perch fillets
      3    Onions
      1    Clove garlic, peeled and
           Left whole
      2    Green bell peppers, halved
           And seeded
      1    Tomato, seeded and chopped
      2 tb Sweet Hungarian paprika
           Salt
           Little pinched noodles
      1    Hot cherry pepper, seeded
           And chopped, optional
 
  Karoly Gundel, who worked for the Ritz in Paris before opening Gundel
  in Budapest, asked his chef to prepare this traditional fisherman's
  soup using a number of different fish, as he had experienced it in
  Paris. I followed his example. The fishermans soup is a very popular
  dish since times immemorial all over Hungary. Following local taste
  and customs there are many variations. Along the Danube roe and milt
  are often added to the fillets of carp. Pasta is added to the
  Fishermans Soup Kalocsa style. The Fishermans Soup Baja style is
  enriched with vermicelli. Along the Tisza River, on the Great Plain,
  the small fish are cooked, passed through a sieve and added to the
  soup, in which fillets of carp, wels and seterlet are cooked.
  
  Put the carp and catfish bones in a 1-gallon pot. Wash and pat dry the
  carp, catfish and pike fillets. Lay the fillets skin-side down on a
  work surface and cut into them, scoring to make 1-inch pieces without
  cutting through the skin. Set the scored fillets aside. Pour 10 cups
  of water over the fish bones, bring to a boil, reduce heat and
  simmer, skimming any foam that rises to the surface. Add the onions,
  garlic clove, green peppers, tomatoes, 1 tablespoon of paprika and
  salt to taste. Simmer for about 1 hour until reduced by slightly more
  than half. Strain through a strainer into a 1-gallon pot, pressing
  gently against the colander to release as much liquid as possible.
  Discard the bones and vegetables. Put the fish fillets into fish
  stock and sprinkle with the remaining tablespoon of paprika, if
  needed (the flavor of the paprika should be faint). Simmer for 10 or
  15 minutes. To serve: Cook the noodles separately in salted water and
  add to the soup just before serving. Serve the soup in a soup tureen
  or in individual bowls or cups. Serve the chopped cherry pepper on
  the side as garnish. When ladling the soup, take care not to break
  apart the fillets more than necessary.
  
  Recipe by: Gundel : New Hungarian Cookbook / Kalman Kalla
  From: Westher
 
MMMMM

Cheers

YK Jim


... I've changed so much my wife wants a DNA test to prove I'm still me.

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