Text 24652, 140 rader
Skriven 2012-05-10 07:11:19 av Dave Drum (1:18/200.0)
  Kommentar till text 24608 av HAP NEWSOM (1:123/140)
Ärende: Sports Jocks
====================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 ->  ->  -> I thought the Pilots were a minor league team. Youse guys now
 ->  ->  -> have the Mariners - who play like a bunch of bush leaguers.
 ->  ->  ->  Bv)=

 ->  ->  HN> Nope, the Pilots were our first major league
 ->  ->  HN> team...and we only got the Mariners as a result
 ->  ->  HN> of a lawsuit against Major league baseball. And
 ->  ->  HN> the fact that Danny Kaye loved both Baseball and
 ->  ->  HN> Seattle!
 
 ->  -> Was there a Seattle Pilots AAA club - before they became the
 ->  -> American League franchise? I seem to remember that name from back
 ->  -> in the day when I followed beisbol.
 
 ->  HN> Seattle has a long and colorful baseball history..but the only
 ->  HN> team named the Pilots was the1969 team that got snuck out
 ->  HN> in the middle of the night by Bud Selig and reappeared
 ->  HN> in Milwaukee with a new name. The PCL (Pacific Coast League)
 ->  HN> Seattle Rainiers were a long standing and well respected
 ->  HN> team for many years before the Pilots (named for the
 ->  HN> nearness and big relationship with Boeing) came to town.
 ->
 -> Oh. OK. I had thought Pilots was a nautical reference - ala the Mariners
 -> and Seahawks. And the Stuporsonix was the Boing Boing reference.

 HN> It's a logical conclusion to jump to, but in this case it's the
 HN> sky and not the bay that gets the claim. And the town is still
 HN> grumpy about losing the super sonics although it looks like there's
 HN> a move afoot to get an NBA team back in town in the near future.

And a quick trip to Google shows me that they are now the Oklahoma City
Thunder. It's one of the (many) reasons I don't follow professional stick &
ball sports. It seems that professional sports franchises have become fungible.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shark's Fin w/Bamboo Fungus
 Categories: Oriental, Seafood, Pork, Wine
      Yield: 3 servings

    635 g  Dried shark's fin *
     12    Bamboo fungi; 4 gm each
     12 sm Crab claws
      1 c  Stock
     12    Coriander sprigs; garnish
     12    Asparagus spears; 1.5 g ea
    150 g  Bean sprouts
           Cooking oil
           Salt
    1/4 ts Ginger juice

MMMMM------------------------SHRIMP PASTE-----------------------------
    3/4 c  Minced shrimp meat; 120 g
    1/2 ts Cornstarch
           Salt

MMMMM-------------------SIMMERING INGREDIENTS------------------------
      2 sl Ginger root
      2    Shallots
      1 tb Chinese yellow wine

MMMMM-----------------------CRAB ROE SAUCE----------------------------
    150 g  Crab roe
      2 tb Water
      1 tb Cornstarch
    1/4 ts Salt
      5 c  Stock

MMMMM--------------------------GARNISH-------------------------------
      1 tb Shredded Chinese cured ham

  * (note: there is no suitable substitute for shark's fin)

  This is some serious food *as most of these recipes are*.
  They are the creations of one of the most intense culinary
  environments in the world and the competition is fierce.
  I've never seen the Bamboo Fungus called for in this soup
  in any of the Asian markets I've been in and preparing a
  Shark's Fin is not for the impatient.

  To prepare: Soak, shark's fin for 4 hours in cold water,
  and then simmer over medium heat for 10 hours. 

  Clean bamboo fungi and soak in cold water for 3 to 4
  hours. 

  Steam-clean crab claws for approximately 3 minutes on
  plate on wok stand above boiling water. 

  Make shrimp paste by mixing shrimp meat with cornstarch
  and pinch of salt.

  To cook; Mix simmering ingredients with water (sufficient
  to cover fin) and bring to the boil. Add cooled shark's
  fin and boil for 5 minutes. Drain well and stuff inside
  bamboo fungi. 

  Arrange stuffed fungi on a deep plate. Mix 1 cup of stock
  and 1/4 tsp of salt and pour over fungi. Cover and steam
  for 15 minutes. 

  Coat each claw with 10 g of shrimp paste, garish with a
  sprig of coriander, place in a deep plate, cover and steam
  for 3 minutes. 

  Add 1 cup oil to heated wok, then add asparagus and saute
  for 30 seconds. Drain and place asparagus in 3 cups of
  salted water and simmer until just cooked. Drain and
  refresh with cold water. 

  Stir-fry bean sprouts in a heated wok with 1 tbs oil, 1/2
  tsp salt and ginger juice until half-cooked, but still
  crunchy. Remove from wok. 

  To make crab roe sauce, add water, cornstarch and salt to
  stock. Over a high flame, bring to the boil. Add crab roe
  and bring to the boil again (at which point presentation
  platter should be ready for this sauce).

  To present: Arrange stuffed bamboo fungi like spokes of a
  wheel, pointing inward on serving dish. Lay asparagus and
  crab claws between them. 

  Pour freshly boiled crab roe sauce over dish. Pile bean
  sprouts in centre, top with shredded ham.

  From "Champion Recipes of the 1986 Hong Kong Food Festival".
  Hong Kong Tourist Association, 1986.

  Posted by Stephen Ceideberg; October 26 1992.

  Uncle Dirty Dave's Archives

MMMMM

... RUM, n. Generically, fiery liquors that produce madness in total abstainers
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)