Text 26460, 81 rader
Skriven 2012-06-25 05:55:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Rubber Bands
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

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

 DD> Ho-Jo's clam strips / there were only two Howard Johnson's
 DD> restaurants in business / Long John Sliver's and a number of
 DD> other venues sell a similar product. Clam strips, however, are
 DD> never going to be as good as the deep-fried whole clam bellies
 DD> offered at Woodman's or the Clam Box.

 JW> Those last two are the sort of place I would seek out, not LJS.

We were discussing clam strips - and I'm not totally sure that those places
even offer strips.

Dale Shipp has posted some sources for strips - you might be able to have
Canada Post deliver them to you.
 
 DD> (calamari) so long as they are not over-seasoned. / Like many
 DD> restaurants seem to think that a little MSG is good so a
 DD> wholesale lot *must* be better - some places overload on garlic
 DD> powder and/or ginger.  EEEEEWWWWWW!!!

 JW> I have never come across calamari with an identifiable amount of
 JW> either MSG or ginger. Asian squid dishes sure, but not Italian ones.

I had used the MSG comment as a comparator - not as a call out. And I have had
appetiser serves of calamari/squid rings that have, indeed, been overloaded on
one or both of the typical overloads.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Squiddles
 Categories: Seafood, Pasta, Herbs, Mushrooms
      Yield: 4 Servings
 
    250 g  Squid rings; thin, young
    300 g  Egg noodles; cooked, drained
      2 tb Fresh coriander; chopped
    1/2 ts Ground coriander
    1/2 ts Ground ginger
      1 tb Chopped spring onion
           - or chives
    100 g  Mushrooms; sliced
    1/4 ts Pepper
      2 tb Extra Virgin olive oil
      3 tb Cream; opt
    1/4 ts Nutmeg; opt
           Salt
 
  Pour 1 Tbsp of olive oil in a pan then add the chopped
  spring onions or chives and cook for a couple of minutes.
  Add the spices, then the mushrooms, cooking for a further
  minute or two. (Add more oil if mixture is too dry).
  
  Once cooked, remove from the pan and set aside. Add
  remaining oil to the pan, turn up the heat and place in
  the squid rings and cook for only two minutes. Do not
  overcook.
  
  Remove the squid from the pan. Add the mushroom and spice
  mixture back to the pan, followed by the cooked noodles
  and toss to warm through. Add the squid, with the
  coriander or parsley, pepper and nutmeg (optional). Stir
  through a little cream (optional).
  
  Serve with a garden salad.
  
  Wine - Sauvignon Blanc
  
  © 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson February 2000

  Uncle Dirty Dave's Archives
 
MMMMM

... Strange to see how a good dinner & feasting reconciles everybody - S Pepys
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