Text 26902, 70 rader
Skriven 2012-07-04 10:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: terminal-ogy 912
========================
 ML> By the way, could I be picked up at the Ithaca airport on
 ML> Sunday noon? I get in from Detroit on Delta 4134 at 1151.
 DS> Tompkins Regional Airport, NE of Ithaca --  Delta 4134 coming from
 DS> Detroit.  We can do that.

Thanks. Looking forward to seeing everyone.

 DS> BTW, what is the cheese mentioned in this recipe?
 DS> Grated kefalotiri cheese

It's the Greek version of Romano, though there is a
fresher version of it that is used in appetizers and
salads and stuff. I believe from the look of its name
that it was once made in the size or shape of a head.
I also believe that it is unutterably nasty (I have
tasted it once, around 40 years ago).

=

 DS> I had the impression that reindeer were not wild game, but rather
 DS> were at least semi-domesticated.

Maybe in some placess that distinction is adhered to. In
Europe, everything is called reindeer (or the equivalent).
I believe caribou is mostly a North American, maybe Canadian
term. Like wapiti vs. elk, or mah-mahi vs. dolphinfish.

 DS> Is there any real distinction between reindeer and caribou?

Not really. They're genetically identical. At one point we
speculated that there might be a difference in disposition,
but that would be attributable to upbringing - nurture vs.
nature, as it were.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Baja Seafood Stew
 Categories: Soups/stews, Fish/sea, Vegetables
      Yield: 6 servings

    1/2 c  Onion; Chopped, 1 Medium            1 ts Basil Leaves; Dried
    1/2 c  Green Chiles; Chopped               1 ts Salt
      2 ea Cloves Garlic;Finely Chopped      1/2 ts Pepper
    1/4 c  Olive Oil                         1/2 ts Oregano Leaves; Dried
      2 c  White Wine; Dry                    28 oz Italian Plum Tomatoes; *
      1 tb Orange Peel; Grated                24 ea Soft-shell Clams; Scrubbed
  1 1/2 c  Orange Juice                    1 1/2 lb Shrimp; Raw, Shelled, Med.
      1 tb Sugar                               1 lb Fish; **
      1 tb Cilantro; Fresh, Snipped            6 oz Crabmeat; Frozen, ***

  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
       half. ** The following fish can be used: cod, sea bass, mahimahi or
  red
       snapper fillets that are cut into 1-inch pieces.

  ***  Crabmeat should be thawed, drained and cartilage removed. Cook and
  stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is
  tender.  Stir in remaining ingredients except seafood.  Heat to boiling;
  reduce heat.  Simmer uncovered for 15 minutes.  Add clams; cover and simmer
  until clams open, 5 to 10 minutes.  (Discard any clams that have not
  opened.)  Carefully stir in shrimp, fish and crabmeat.  Heat to boiling;
  reduce heat.  Cover and simmer until shrimp are pink and fish flakes easily
  with fork, 4 to 5 minutes.

-----


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