Text 26252, 82 rader
Skriven 2012-06-18 08:18:00 av MICHAEL LOO (1:123/140)
Ärende: various 824
===================
Here I am at the Swishers', with Lilli coming over
tomorrow to take me to the 107th Midnight Sun baseball
game on the 21st; then we go briefly up over the Arctic
Circle, landing in Kotzebue, then to do something or
other in Nome with my frequent flyer buddies, then back
to Anchorage. This would all be terrific, except that
leaving Hap's I came down with this cold, which isn't
so bad except that the noises frighten off all passers-by.

 -=> Michael Loo said to ALL <=-

 ML> The window guy was pretty jolly

I meant "aisle," of course, as the window seat was
occupied by the pouty girl, and she didn't seem like
a lap-sitting type.

 -=> Dave Drum said to Jim Weller <=-

 JW> Other Dave once posted a useful list which divided fish into nine
 JW> categories: delicate, medium and firm texture vs. mild, medium and
 JW> full flavour. It bears re-posting...
 DD> Thanks - although I'd move the pollock up with the whiting. And I
 DD> consider the flounder to be of a medium texture. Other than those

Flounder such as is caught off Hough's Neck in Quincy
(the flounder capital of the world, it claims) is pretty
darn tender - cook it more than a moment and it's mush.
But big old flounder from who knows where, I might agree.

 DD> quibbles ...........

And shark doesn't flake, either.

 DD> Title: Lovers Prawns

There is a place in Danvers, MA that used to sell this
dish under the name, I think, Mandarin shrimp. It actually
was quite good, the ketchup notwithstanding.

Check out the category field here; I thought it a hoot -

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spicy Thai Noodles
 Categories: Foreign, Main dish
      Yield: 4 servings

      8 oz Dried rice noodles
      3 ea Cloves garlic, minced
    1/2 lb Shrimp deveined, diced
      2 c  Bean sprouts
      1 x  -----------sauce------------
      3 T  Chinese fish sauce
      2 t  Soy sauce
      1 t  Granulated sugar
      3 ea Green onions, thinly sliced
    1/4 c  Vegetalbe oil
    1/2 lb Chicken breast diced
      2 ea Eggs, beaten
    1/3 c  Unsalted peanuts, ground
    1/3 c  Ketchup
      2 T  Lemon or lime juice
      1 t  Chilli sauce or chilli paste
      1 x  ----------garnish-----------

  Place noodles in large bowl; cover with hot water.  Let stand 20
  minutes or until softened.  Drain well.  Heat oil in large skillet or
  wok over medium high heat.  Add garlic, chicken and shrimp; stir fry
  about 1 1/2 minutes until nearly cooked through.  Add egg; let set
  slightly then stir to scramble.  Add noodles, beansprouts and
  peanuts; stir fry until heated through, about 4 minutes.  Combine
  ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in
  small bowl. Add to noodles; stir fry until well coated.  Garnish with
  onions. Source unknown. I think that's rather too much ketchup.

MMMMM


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